Recent content by forgiven1

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  1. forgiven1

    Tri-Tip Beef Jerky + A new way to use AMNPS!!!

    That is interesting Al. Where I live Tritip is actually reasonable on price. $6 per lb regular and $4.99-5.50 on sale. I've not been to Florida in many years (2004)but another thing that struck me as being very different is the amount of Burger Kings you have. Where I live in Branson...
  2. forgiven1

    Tri-Tip Beef Jerky + A new way to use AMNPS!!!

    Hi all, I've been working on this recipe for about a year or so, and I have to say it is AMAZING! ... The taste first and foremost from the beef and fat plus the richness added from the hickory mesquite combo is out of this world. I have also discovered a new way to use my AMNPS inside my tiny...
  3. forgiven1

    STRONG taste from Instacure #1 Pink Salt/Prague Powder???

    Ryan, your input here is certainly welcome. I do think you should read read the thread more carefully before commenting. The amount has been discussed and verified. There has also been a third party who posted here that did test the pink salt cure I'm working with. I still don't have...
  4. forgiven1

    Please help! Mushy beef snack sticks

    I find aging the sticks or sausages to be beneficial in most cases. Good flavors seem to meld and intensify while bad ones tend to fade IMO.
  5. forgiven1

    STRONG taste from Instacure #1 Pink Salt/Prague Powder???

    danmcg, thank you so much for ding this. I think your correct. Yesterday I went and bough a spice mix that came with cure, and I tested 2 pounds of meat. One pound using only pink salt and one pound using the cure from the other mix. In both cases the chemical taste was not present. I...
  6. forgiven1

    Is anyone esle on SMF a 'Super Taster'?

    I doubt that I am truly a super taster as I am not put off by strong flavors, I actually prefer them. However I do seem to have a very much more acute sense when it comes to meat flavors than most people. I can distinguish type of woods used for a smoke and even hints of seasonings/herbs...
  7. forgiven1

    STRONG taste from Instacure #1 Pink Salt/Prague Powder???

    From day 1. I just assumed that was how it was "supposed" to be LOL.. Just now I weighed what was left and there is 10oz so half was a bit of a stretch :) I will send you a sample, just email me your address at [email protected] I really appreciate the help. If anyone else is...
  8. forgiven1

    STRONG taste from Instacure #1 Pink Salt/Prague Powder???

    Hi gang, thanks for all the ideas, much appreciated. Here is the update so far. I happened to find a pack of Nesco spice and cure two pack mix that came with my dehydrator which I tested using a pound of meat. Last night after adding the cure and mixing the meat in the mixer I could...
  9. forgiven1

    Best snack stick casings? More tender....

    Dave when you make your snack sticks are you using the fresh or the smoked casings? I have heard some people say they get away with using the fresh even with hanging.
  10. forgiven1

    STRONG taste from Instacure #1 Pink Salt/Prague Powder???

    I am 100% positive in my case that it is the cure that is giving the off flavor. I have made jerky using identical recipes changing only the addition of the cure and reducing the amount of kosher salt I use to balance and I can taste it every time. Seeing the descriptive word "metallic" used...
  11. forgiven1

    STRONG taste from Instacure #1 Pink Salt/Prague Powder???

    Hi all, I am still fairly new to using cure, but I can't believe how strongly this pink salt change the flavor of my meats. It has an overpowering taste that is hard to describe. If I had to try I would say a combination of chemicals, sugar and salt. I have tried it in sausage, snack sticks...
  12. forgiven1

    Best snack stick casings? More tender....

    Ahhhhrr :( and LOL. I've had those ropes as well, as recently as 90s to maybe even early 2000s. A genuine beef stick is as hard to come by as a wild blue unicorn. I have to say I'm glad you told me about the fermented sticks. I was working under the assumption that the new squishy...
  13. forgiven1

    Best snack stick casings? More tender....

    I don't mind sharing my process. First I blend the meat and cure plus seasonings. Mix in the mixer for about 8-10 minutes or till full protein extraction (meat goop) is achieved. Stuff the casings and leave them uncovered in the fridge over night for the cure to work. Place in smoker at...
  14. forgiven1

    Best snack stick casings? More tender....

    Thank you both for the suggestions! danmcg, for the 18-20mm sheep casings what size tube do you use? I was able to get the 19mm raw hide ones on my .6" but it was not easy.
  15. forgiven1

    Best snack stick casings? More tender....

    Hi all, I would like to make snack sticks that are like the old school kind you used to get from a gas station. They were loose in a bin and DRY. Inside and out, not greasy or soft. You would not even notice the casing on these accept that they had a twisted end you could see. I bough...
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