I'm in with the liquid smoke. 1 tsp per 5lbs of meat. Any more is too strong and tastes bitter. Dehydrator, 5 tray Excalibur served me fine for plenty of years. Piece of advice. Rotate the trays, top to bottom, front to back every 1 1/2 hrs for 6 hrs. at 165. If you don't, you'll get a...
One quick ????. I've done 5 lb pieces before but now will be doing 15 lbs, total. Do I need to triple the cure formula or will one batch cover the total poundage. Will inject but just want to be on the safe side. Any help, much appreciated. Thanks in advance.
No matter which way you go, it's all good. Be safe. How about toppings? Mustard, onions, all of above, etc. I've learned that when talking to people from around the country, I learn new tasty recipes, etc., that I'm glad to enjoy.
I've been watching businesses making this on TV shows, as it seems popular down south. Anyone care to share some info on the process- time, temps, etc, it'd be much appreciated. Take care of yourselves and be safe.
Reason I'm asking is, when I freeze fish, I put them in water to prevent formation of ice crysals which when defrosted, removes flavor. Figured with all the water in rice, broth, etc, it would remove flavor when defrosted. Thanks again. Be safe.
Up here in WNY, we don't have them and from what I'm reading, don't want them, due to all the damage they do to agriculture, wildlife, etc.
My concern with killing the parasites they carry in the meat. Can someone with experience address this. Thanks in advance.