Recent content by jrypka

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. J

    "Cold" Smoking

    I've got the MES30 going today. Ambient temp is -14deg F. Don't think I'll have any problems generating smoke from the chip tray. Might be an expensive ham once my electrical meter stops spinning though. Days like today seem to exaggerate the uneven heat in the smoker too. My smoker probe temp...
  2. J

    Uneven cure problems?

    So after 14 days I pulled the bellies from the ziplock bags to smoke. I did a dry cure as posted in the other thread and I got very little liquids out. Anyway I noticed some color differences as I was putting them on the hangers. It looks like part of the slab didn’t cure. Is this a problem? The...
  3. J

    No liquid coming out with a dry rub?

    Yeah, grams are the way to go. I should put together a quick spreadsheet too, I like that. For those of you using sodium erythorbate for dry cure, what do you reduce your curing time to? I've used it in my liquid brine with injection on ham and bacon following the recipe from Walton's and just...
  4. J

    No liquid coming out with a dry rub?

    One more question...can you guys check the math on my recipe? 12lb belly 2 7/8 oz kosher salt 2 oz white sugar 1/2 oz Cure #1 Should give me about 1.5% salt and 1.0% sugar, right? Total quantity of dry ingredients just didn't seem like a lot when I applied it to the belly. Less of a coating...
  5. J

    No liquid coming out with a dry rub?

    Thanks, I’ll let it ride. Appreciate the insight!
  6. J

    No liquid coming out with a dry rub?

    So I did a 12 lb belly with 1.5% salt, 1% sugar, and 0.25% curing salt. It’s been in the fridge for 5 days in a ziplock but I’m not getting any liquid out. I thought I was going to get liquid in the bag and I’d flip it every other day. Any idea why I’m not getting any liquid in the bag? My other...
  7. J

    My curing salt took on moisture

    Great, thank you!
  8. J

    My curing salt took on moisture

    My jar of curing salt took on moisture from humidity. Can I still use it as a % by weight, or will the density be off enough that I won’t get accurate ppm?
  9. J

    Venison snack sticks

    Bear, thank you for the correction. Still learning proper terminology but yes you are correct I have the tube. Definitely too much smoke. I’ve got venison Bologna in there now. Using chips in the MES today instead. We’ll see how it goes. Thanks!
  10. J

    Venison snack sticks

    No, just one end. However, I only filled it about 3/4 full and when I laid it down the pellets kind of spread out in the tube so maybe the extra air space let it burn faster? ive got the 12” hexagonal tube and I just lay it flat on the drip pan
  11. J

    Venison snack sticks

    I hear a lot about the mailbox mod. I need to look into it more. I’ve also heard about the MES not making smoke at low temps. Right now it’s 20 degrees outside so I think the burner has to run enough to get to 140 that I’d get smoke. In the summer, maybe not.
  12. J

    Venison snack sticks

    Yeah, some well deserved “ribbing” always makes for a better community! What’s the purpose of letting them breathe in the fridge? How does the taste change? After 4 hours in the fridge yesterday I went right to the VacMaster. Perhaps that was a mistake.
  13. J

    Venison snack sticks

    unfortuately, yes. That’s what happens when photos are on my phone and I typed the post on my wife’s iPad. Next time!
  14. J

    Venison snack sticks

    3rd try at snack sticks yesterday. Better than 2nd try, which was better than first try, so at least I’m going in the right direction. They actually were pretty good. It was a 7.5 pound batch with 4.75 lb venison and 2.75 pork grind that was maybe 70/30. I used B&P premix seasoning and I added...
  15. J

    First try at venison ring bologna

    Thanks guys, I'll report back. There is definitely a steep learning curve to this, but it's coming along.
See more
Top Bottom
Back
Clicky