Recent content by cajunsmoke88

Welcome aboard Jess & her hubby! I'm a new member myself but I can attest to the helpfulness and friendliness of all on the site. Lots of great knowledge from veteran smokers. Chris

Thanks Dave!

Sure do. It's a small one. 2' x 2' x 4' tall. Just using my ole smokey as a smoke box until i finish the one I'm making out of an old tank. Currently have a small batch of jerky going...smelling good too!!

Great! Thanks for the help!

Just thought of another question. Can I use just the cure#1 in a brine without any extra added salts or sugars? I wanted to just salt and season after brine curing and put in the smoker. Will just cure#1 do what is needed to safely cold smoke?

Oh I didn't realize I hadn't pressed quote. Sorry for the confusion. Thanks for the answers. Great set of forums!

Hey Dave, just to clarify, when you talk about curing in the brine with cure #1 for a day minimum, you mean 24 hours correct? Just want to be sure I dont pull my jerky from the cure too soon...

Hey everyone, Chris from Lafayette Louisiana here. Been smoking a little bit for a couple years but getting more serious now with custom built smoke house and new techniques. Ive only ever hot smoked / BBQed so I'm really looking forward to learning more from the vets and getting some new...

Hey guys, question about curing some jerky. I have 5lbs of meat, covered by 2.5lbs of water for a total of 7.5lbs of "product".  If I use an equilibrium brine with the prescribed amount of pink salt, 1 TSP for 5 lbs, 2 TSP for 10 lbs, so 1.5 TSP for 7.5 lbs, will this be a sufficient cure to...