Recent content by jerky nut
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Pepper Jerky Round 2 (with Q-View)
You want to get your pepper to stick to the jerky. Its a little time consuming but take a 1" brush dip it in corn syrup and brush a thin coat on to each piece. I usually take a piece of wax paper lay in in a pan and sprinkle pepper all over it, then place the pieces sticky side down on to the...- jerky nut
- Post #12
- Forum: Making Jerky
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bacon jerky ?
Like i said, I never tried making bacon jerky but that sounds like a good place to start. I'd say try it see what happens. as far as a ratio for jalapeno peppers to maple syrup that would be best determined by you. I would heat up the maple syrup in a pan and add the pepper gradually till you...- jerky nut
- Post #8
- Forum: Making Jerky
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Finally got a snack stick recipe that I love.
yes, if you want them to get done evenly. that's why I don't hang mine. Now if I am cold smoking I will hang what ever I can. -
Finally got a snack stick recipe that I love.
I lay mine on a rack and rotate 180 degrees . The first time I rotate is when the casings start to dry, the top will be pale looking and the bottom will be red. I rotate them so the pale side is down. Then again later when they hit 130 IT. -
Finally got a snack stick recipe that I love.
I made 10#'s last week both with 1/4 tsp. per pound. The cheese had less shrinkage than the plain. I was using 18 mm fibrous casings. -
Finally got a snack stick recipe that I love.
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- Album: Finally got a snack stick recipe that I love.
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Finally got a snack stick recipe that I love.
I use 1/4 to 1/2 tsp. per pound of meat. !/4 tsp per pound allows some shrinkage 1/2 tsp per pound has less shrinkage but also makes the meat a bit spongy. I would suggest the 1/4 tsp. per pound of meat. since your using such a small quantity of powder you should dilute the powder in water... -
Fish Trifecta!
No problem glad you understood what I was trying to say. I use the brine method when I make smoked rock fish every one loves it. it turns out like a fish jerky, salty and smokey but not as tough. I have to try using a glaze like you did next time see how that tastes. Good job on the fish they... -
Fish Trifecta!
I had to come back and correct my self. Mike you are correct my salinometer is marked in degrees but I just checked and the new ones are marked in % I'm sure that 80 degrees with my salinometer will equal 80% with a new salinometer or solometer. So i guess it's how you look at it. 80 degree... -
Fish Trifecta!
Hi Mike, 100 degree brine is only 26.4% salt solution. I had to dig my book out to double check that number. It gets confusing. -
Fish Trifecta!
Brine strength is measured with a salinometer. A salinometer looks kinda like a gigantic glass bulb thermometer. It has markings on it just like a thermometer. Salinometer scale is from 0 degrees to 100 degrees. 0 degrees no salt at 100 high salt concentration. You place the salinometer in... -
Fish Trifecta!
Brine is just a solution of salt and water. The degrees is how much salt is in the water. To get roughly a 80 degree brine you need 2.25 lbs of salt to one gallon of water. This is enough to brine 8 pounds of fillets after that the brine is too weak. I checked my recipe I do use 1 lb. of... -
Fish Trifecta!
Looking good, I always smoke my rock fish using a 80 degree brine and throw in a little garlic powder. I never tried using brown sugar in the mix might have to try that next time.
