Recent content by ac45acp

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  1. ac45acp

    Theoretical Moonshine question

    http://stilldrinkin.com/  
  2. ac45acp

    saltpeter question

    this came out of a book i bought at a yard sale. published 1965. 50 lbs beef, 10lbs fat, mace, salt, pepper, cloves and brown sugar. dissolve 2 1/2 ozs. saltpeter in warm water, stuff into new muslin bags seam side out and smoke. the only reason given for the use of saltpeter was to keep the...
  3. ac45acp

    1st attempt at Canadian Bacon - want to make sure I don't screw up...

    that looks really good!  
  4. ac45acp

    Vacuum Meat Tumbler - Special Price!!

    i have used these in the past and i find that it the lid screws on they are ok. but if the lid is held on by vacuum only they have some problems. just my 2 cents. tony  
  5. ac45acp

    First attempt at sticks

    i might just use the dehydrator to obtain the max internal temp it will give me, the highest setting is 180. then finish in smoker. my el cheapo smoker is too unstable under 180-190. thanks
  6. ac45acp

    First attempt at sticks

    Next week I am planning my first snack sticks. I have done a lot of reading and I am going to to use this recipe. 10 lbs. meat 2tsp #1 cure 4 TBL paprika 6 TBL ground mustard 1 tsp black pepper 1 tsp white pepper 1 tsp ground celery 1 tsp ground mace or nutmeg 1 tsp granulated garlic...
  7. ac45acp

    A Great Man Has Passed Away

    R.I.P Gary.  
  8. ac45acp

    tender quick

    http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute
  9. ac45acp

    chinese jerky

    http://www.justasdelish.com/homemade-bak-kwa-dried-meat/
  10. ac45acp

    sous vide

    i ain't sure what to think of these gizmos except they are expensive.here is a link that some may be interested in. http://www.amazon.com/gp/product/R1Y4V2R3A8/?tag=smokingmeatforums-20
  11. ac45acp

    Sausage Stuffer Questions...

    anybody ever use one of these?
  12. Sausage Stuffer Questions...

    Sausage Stuffer Questions...

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  13. stuffer.jpg

    stuffer.jpg

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  14. ac45acp

    Old Smoker, New Member in southern Arizona

    welcome neighbor. ever get to bisbee?  
  15. ac45acp

    Please help with measuring Cure # 1 for Jerky

    i don't understand the use of #1 since the whole idea behind making jerky was to cure/preserve meat long before the days of frigidaire, #1 and tender quick. tony
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