Recent content by kickingwing

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  1. kickingwing

    Thai Jerky

    Perfect, that's exactly what I did. Thanks Dave. Dehydrator jerky is done. Smoker pieces still going at 180, lowest my smoker will go.
  2. kickingwing

    Thai Jerky

    Other than my question above about soak time for the 1lb super thin jerky batch, I have one other clarification I'd like to ask. From what I've read of Pop's equilibrium brine as long as the meat is totally covered in brine all is good. For example, if I had made the full gallon mix (1gal water...
  3. kickingwing

    Thai Jerky

    Dave, thanks for the reply. To clarify, yes, 3/4 tsp #1. Is the 12 hr soak long enough for sure thin sliced? You can almost see through it. Benefits is having a Mexican produce market with butchers down the road.
  4. kickingwing

    Thai Jerky

    Hi all, quick question. I'm using Pop's brine for 1lb of jerky to test a new flavor variation. To cover my thin sliced flank steak (less than 1/8th in.) my plan is to scale back to 1qt of brine in the following ratios: 2 cups water, 2 cups soy sauce/wochestershire mix, 1/4 cup sugar, 1/4 cup...
  5. kickingwing

    Jerky Cure Question

    Ok so 48 hours curing then rinse with cold water, reapply some seasonings and let sit in the fridge for another day or two? Seems like a long time for a 1/2 in piece of meat but I'll go with it.
  6. kickingwing

    Jerky Cure Question

    Makes sense. So I'll say ok to all the math on the nitrites and weights and what not. But let me ask it this way. Hundreds of people on this forum have used Pops brine for belly bacon, Canadian bacon, chops, etc. Granted, all pork. But the "recipe" is basic and the cure time depends on...
  7. kickingwing

    Jerky Cure Question

    I love all the #'s and measurements stuff Dave but I go back to this and ask...am I safe? 1 heaping tablespoon of cure is about 1 ounce. The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces)...
  8. kickingwing

    Jerky Cure Question

    Dave, let me start with the fact that I'm looking for guidance, always, especially being new to curing beef for jerky, but not a newbie in all things. I still want all advice I can get. That said, take pops brine of 1 tbls of pink salt to a gallon and know that's WAY within the limits of...
  9. kickingwing

    Jerky Cure Question

    Thanks CM. Dave, I'm basically following pops brine but the meat is only about 1-1.5 lbs at most as I'm just trying out new recipes. I thought with pops brine the amount of meat didn't matter as much as it being completely covered with the brine and then the thickness. From what I read...
  10. kickingwing

    Jerky Cure Question

    Had a quick question for the experts out there. I'm going to make some thicker jerky using a mixture of 32oz of liquid with various sugars, spices, salt and 1tsp of pink salt cure. My cut of beef is about 1/2-3/4in thick and my question is how many days will it take for the cure to penetrate...
  11. kickingwing

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Thanks much Cougar. One last question: as long as I get the beef jerky temp up to or past 140 within four hours I can skip the cute right? I think that's the rule of thumb to avoid contamination
  12. kickingwing

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Why did you cure the meat if you smoked/cooked at 150 the whole time? Shelf life longevity? I thought you only cured at really low temps, like less than 100?
  13. kickingwing

    Pops6927's Wet Curing Brine

    Pop, I plan on using the brine to season and cure some sirloin to make jerky. If my pieces are 1/8-1/2in thick would a couple days allow the cure to penetrate or is that too long?
  14. kickingwing

    Smoked Turkey Breast Two-fer

  15. Smoked Turkey Breast Two-fer

    Smoked Turkey Breast Two-fer

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