I posted this in the General Discussion Forum................I am a noob after all....................... so thought i would move it here in the correct Forum for electric smokers seeing that is what I am using
Hello All !
I just this evening got another welcome from the "Roll Call" thread from Gary s, the following is my comment to him which will save me some work here :)
Wanted to share that comment and my acquired spices and equipment for Smoking and a couple of pieces for the meat processing.
We are really excited about starting to wet brine food to be cooked and wet brining/curing meats to be smoked and or dehydrated for storage, going to start with Jerky and move on from there.
Kinda busted the budget but got enough to keep us producing for a while, although like stated below I thought I bought 2 cases of the salt but it was only 2 8 lb containers...............................
Once I get my racks in for the smoker I will post some pics and the procedure for the mod :) , should be getting those racks about mid next week, so looking forward to the test batch after seasoning the smoker, pretty excited, my wife is too :)
************ Want to Thank everyone for the posts, the recipes, all the questions that led to answers for me and of course for all the fine answers from a bunch of helpful real folks, Thanks to Pops for his recipe for the cure, I will be using that plus a wealth of other information you all have given me thru your correspondence here, you guys and gals are the finest !!!
Thankyou Sir :), and I believe you are right about the best site on the web and the best bunch of folks on the web from what I have seen !
Glad to be here, already learned a lot and learning more each day, just got all my spices in today except for the brown sugar, it will be here tomorrow, bought bulk at good prices of the basics, will get more a little at a time and until then I will go Walmart for any I might need, I got my 10" slicer, not the finest but I am impressed with it now that I see it, 1/4 hp motor, for jerky, some thin steaks, sandwich meat and some cheese it should do great, got 5 lb jugs of Ground Cayenne, Coarse ground Black Pepper, Minced Onions, Minced Garlic and a jug of Taco Seasoning for the wife, maybe make her some Taco Jerky :), but she love Tacos so she will surely use it for Taco's and Burritos etc., and 4 gallons of the Golden Barrel Baking Molasses, I thought I was getting 2 cases of 4 of the 8 lb jugs of Fine Sea Salt, but I was not paying attention ????? only got 2 jugs, so will be making another order of that in the next couple of weeks, we are going to be brining a lot of meat with and without cure so need plenty of that and it is priced well, and of course got 50 lbs of white sugar locally since the price was right, got 10 lbs of cure, stocking !!!, so should not need any more of that for a long time, I could not resist the deal from http://www.sausagemaker.com/Default.asp , Insta-cure #1
Oh and my scale I got from the same place http://www.webstaurantstore.com/ , not special, 10 lbs for now but since it has the Tare/Zero function I can do 10 lb batchs for total weight until maybe I can afford one with a bigger tray, it does grams as well so it will be very nice overall I think, I would have liked a larger one, more poundage and a larger tray but I had to compromise.
And I already have the MES 30 Sportmans Elite Analog Smoker, added some more racks to it, going to post my mod once I get the last 3 racks I need in, ordered them from Master Built, they should be here early this coming week.
So I am all hyped and ready to season that puppy and get it full of some meats for Jerky first off, going to use it to cook with as well.
Going to make a purchase of some eye of round roasts very soon, so I will do about a pound for my virgin run and if all goes well will do the rest, going to get 3 15-18 lb pieces, so going to have plenty to do, since I am curing, I will go low temp on the process, just still fighting over how much time I want to smoke it, I am thinking with the design of this smoker (limited vent, which I may be modding, have to take it for a test drive first) that I may just smoke for the 2-3 hrs I see some sharing as their time, and just dry the rest, so cold smoke for a couple of hours and run no more than 130 on dehydrating after that, hope all goes well, but hence the test run, and if it gets overdone, np, I will seal it and store it for Pemmican ! LOL
Pretty excited, almost ready to get my feet wet thanks to all these fine people sharing their experience :)
MES 30 SPORTSMAN ELITE ANALOG ELECTRIC W/ 1500W ELEMENT
AMNPS PELLET SMOKER
PELLETS - Hickory and Mesquite for now, will get more flavors when budget heals
Avantco SL310 10" manual gravity feed slicer
Globe GPS10 10 lb. Digital Portion Control Scale
INSTA CURE #1, 5 LBS.- 2 5 lb Jars
SPICES AND SEASONING
MINCED GARLIC- 5 lb Jug
MINCED ONION- 4 lb Jug
BLACK PEPPER- 5 lb Jug
GROUND CAYENNE PEPPER- 5 lb Jug
FINE SEA SALT- 8 lb Jug
BAKING MOLASSES- 1 case (4 ea.) of 1 gallon bottles
DARK BROWN SUGAR- 50 lbs
TACO SEASONING- 5 lbs Jug
My Wife and I both love Taco's, Burritos etc so I got some of this, will surely try it as a marinade for some Taco Jerky !
WHITE SUGAR- 50 lbs
PURCHASED LOCALLY, CLEAN AND A GOOD PRICE