Recent content by iburnedit
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Hi Mountain Jerky Blends
Heres why i even posted this. I am really likeing the "dry cure" I literally had no mess to clean up. But i like my soy sauce, Worchestershire, Brown sugar, Korean red pepper flake recipe. I need to adapt this to a dry cure.- iburnedit
- Post #6
- Forum: Making Jerky
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Hi Mountain Jerky Blends
I am considering adding sugar some way, lol Thanks, though, i usually turn out some good jerky, i was just surprised Hi mountain hates sugar. It my own fault for not reading the Nuritional label. 0g sugar should have been a dead ringer if i payed attention.- iburnedit
- Post #5
- Forum: Making Jerky
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Hi Mountain Jerky Blends
- iburnedit
- Post #3
- Forum: Making Jerky
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Hi Mountain Jerky Blends
So i have always done wet brine jerky with great results. I have heard good things about Hi Mountain blends and being a dry cure, wanted to see what all the fuss was about. I just followed the Hunters blend to a T and i was really happy with the easy prep work and the fact that my smoker was not...- iburnedit
- Thread
- Replies: 10
- Forum: Making Jerky
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Is there a point to dry curing sausage?
Whats the advantage of this Trehalose and ECA blend vs fermento? From what im reading, its to add tang flavor just like fermento. I read your post says fermento doesnt add the traditional taste, but i disagree. My only argument is that what i am being told is dry cured has been falsely claimed... -
Is there a point to dry curing sausage?
What am i replacing with this mix of Trehalose and ECA? What is ECA? 50/50 mix? Still use cure#1 and Fermento? -
Is there a point to dry curing sausage?
I grasp it. I just don't see a point to dry cure (at least with LJ's) I had been buying them for years until i finally starting making my own. And to be honest, mine are just as good, if not better. This whole time i had thought this could only be achieved by building a dedicated humidity/temp... -
Is there a point to dry curing sausage?
Well i did mention raising the temp to 140F at the end to get that weight loss to 30-40%. So in reality, it is fully cooked. I just choose to fully cook it at the end. To each their own. I am very happy with the results. If i wasn't i would have not made this thread in the first place. I am... -
Is there a point to dry curing sausage?
Heres a few pics of my end product. I just took these pics. -
Is there a point to dry curing sausage?
Well, 12 hours at 120F reduced to 30-40% weight loss, been in the fridge for over a week, we have eaten about 2 of the 5 pounds i made. Nobody has got sick. If that temp is good enough for Alton brown, and Kutas, its good enough for me. -
Is there a point to dry curing sausage?
Not much difference at low temps like 120F. Its not hot enough to cook the fat out, but enough to speed up the drying process. I have had dry cured sausages and using the methods i described above, i can not notice much difference in taste or texture. -
Is there a point to dry curing sausage?
Thanks for the respond and helpful information. May i pick your brain a bit? I have some questions regarding cure#2. Would i be able to use cure#2 in place of cure#1 with my same method for a longer shelf life, or what about a 1:1 mix of both cure#1 and cure#2 for a longer shelf life? It seems... -
Is there a point to dry curing sausage?
I have been going crazy with smoking/drying sausage since i bought my commercial grinder and sausage stuffer. I finally fine tuned my recipe for landjaeger. So far i have tried hog and sheep casing, but i am realling liking the 17mm mahogany collagen casings. I am using obviously salt, cure#1... -
Low temp setting on Masterbuilt dual fuel
I tried this method but i had a hard time dialing it in. I tried to get it to stay at 175F but it would either climb back up to 225F or go completely out. I bought one of those needle valve regulator kits which i am hoping will give me more steady results. I am also looking into a way to keep...- iburnedit
- Post #3
- Forum: Propane Smokers
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Easy Peasy Landjaeger
Can this be adapted to making jerky. I love the flavor profile of LJ's. I think its the combination of the caraway and tangy taste you get from the fermento.
