Recent content by farwest

I want to eat it not re-hydrate.

3-4 days is what I’m looking for. I usually eat freeze dried meals for diner or homemade dehydrated meals.

Im looking to see if its posssible to smoked salmon for a multi day backcountry trip, no ice chest or way to keep cool. Is it possible to smoke salmon and vac seal for this type of use?

What did you inject the brisket with?

I have read all these posts, and I am going to attempt to smoke mt first brisket. Going to look for a 10-12lbs one, figure the worst that can happen is that it will suck. But very good write up Gary.

Thanks a lot Dave, your the cure master!

Awesome I am planning on using my little gold scale to weigh out the cure. I use 1/4 thick beef, so do you think 24 hr cure time is good?

Hey guys question about cure #1. I usally use Hi mountain mixes for my jerky and now I have been making my own recipes. Question is how much cure #1 per lbs of muscle meat in grams to add to my dry recipe? I do a 3-4 hour cold smoke of my jerky than finish in the dehydrator so I want to get this...

Thanks for the reply guys, I will let you know how it goes. I had a little over 4 lbs of steelhead I caught last year.

Maybe a dumb question but, If i smoke 3-4 lbs of salmon just cut this recipe in half? I know the cure would  be cut down. Thanks

Alaskan bear, how much water do you add to your brine if any?

sounds good, Thanks

Thank You!

I am new to making jerky and have a few questions about proper storage. I use the amount of tender quick per/lbs as stated by manufacturer. I smoke my muscle meat at low temps than finish around 150-160, 5-6 hours. What is the proper or safe way to store it for short term (up to a week) and long...

What was you total cook time for those half chickens? They look super tasty. I am planning on smoking some half chicken later this week and have never smoked chicken before. How can you help them stay moist?