Recent content by hooked on smoke

Nice looking jerky right there. First time. Good job.

I am in need of a new batch of cure#1. Is there a difference between brands? What is your favorite to use and why? Thanks in advance.

Greetings, So I have made a few batches of fermented ghost,habenero and jalapeño hot sauces. Although I'm still figuring this whole process out, they turned out fairly well. I had some frozen roasted hatch chili's in the freezer and figured I'd try fermenting some for hot sauce. I used a 3.5%...

Hi all, I have an Masterbuilt Gravity 800 that is about 6 years old. I have some L.S.S. mods and last year I changed over to a Fireboard 2 control. Recently it has been taking upwards of 30-40 minutes to reach 180ish. This has been a paternity for the last several cooks. Any ideas on what could...

Hi all, I have an Masterbuilt Gravity 800 that is about 6 years old. I have some L.S.S. mods and last year I changed over to a Fireboard 2 control. Recently it has been taking upwards of 30-40 minutes to reach 180ish. This has been a paternity for the last several cooks. Any ideas on what could...

Awsome, thank you.

Thank you very much for explaining this. I appreciate it.

Thanks for the info. Can you explain the procedure for the coupon copy thing you're talking about? If there is even a slim chance it may work, I'm in.

Can you explain how the Kroeger thing works? Im pretty lame when it comes to tech stuff. Thanks

Thanks for that. I appreciate you.

Oh, heck yes!!

Thank you. I'll give it a try. Sounds pretty good. Just curious, why non iodine salt??

I have an Inkbird rechargeable spice grinders that's worked quite well for over a year now. And it was reasonably priced. I'll try to look it up and share when I get a minute.

Update, I ended up using the entire gallon and it was in the fridge for 7 days. I dusted it with some Blazing Star, Reaper rub then baked it to 160 IT. It turned out, in my opinion, pretty darn good. A sweet taste with a touch of the Reaper heat at the end. Small slices but still tasty. Thank...

My bad, would you be willing to share your, jerky recipe? That looks mighty darn good.