Recent content by kinkothecarp

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  1. kinkothecarp

    New Jerky Company - Thought I'd Introduce Myself!

    I'm actually in the Michigan City area; my father owns a small butcher shop here and, after finishing my PhD and traveling the world, I've kind of taken over the reigns with a new style. Due to the forum rules, I can't post the URL, but I'll throw up some more photos ^_^   And while we're on...
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    • Album: New Jerky Company - Thought I'd Introduce Myself!
  3. kinkothecarp

    New Jerky Company - Thought I'd Introduce Myself!

    This is a slice of beef ready to be seasoned.  Smoked pork chops, langeager, thick beef jerky, smoked chicken breast, and some beef sticks.
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    DSC_0733.JPG

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    • Album: New Jerky Company - Thought I'd Introduce Myself!
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    DSC_0669.JPG

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    • Album: New Jerky Company - Thought I'd Introduce Myself!
  6. kinkothecarp

    New Jerky Company - Thought I'd Introduce Myself!

  7. New Jerky Company - Thought I'd Introduce Myself!

    New Jerky Company - Thought I'd Introduce Myself!

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    DSC_0614.JPG

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    • Album: New Jerky Company - Thought I'd Introduce Myself!
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    • Album: New Jerky Company - Thought I'd Introduce Myself!
  10. kinkothecarp

    New Jerky Company - Thought I'd Introduce Myself!

    Hey, I've been hangin' around homebrew forums for a long time, but I've recently turned into a professional smoker/jerky maker, so I'll be hanging around this forum a lot more! I'm excited to meet you all and look to see what's been going on in here. I'm also really excited to explore new...
  11. kinkothecarp

    Does anyone know how a professional meat dehydrator works?

    When you say 'professional smoker' what exactly do you mean? We have six commercial smokers/dehydrators, and each costs somewhere around $35,000.  There's a huge learning curve to using commercial smokers, though, because once you get so big you have to start worrying about draining fat and...
  12. kinkothecarp

    How to destroy possible nasty pathogens?

    Cure in a saline solution or other preservative (vinegar, etc.) and smoke at 160'F for six hours.
  13. kinkothecarp

    Beginner Teriyaki Jerky Recipe

    No, the salt in the soy sauce will prevent bacteria from growing; you can refrigerate if you plan on soaking it for more flavor. I've found a half-hour in the salt-rich soy sauce and quickly getting it to 160'F plus a long smoke time will keep water activity and bacteria low.  However, with...
  14. kinkothecarp

    Newb Makiing Beef Jerky 1st Attempt

    Your plan to use the 1/4" eye of round at 160'F is very nice. I'd suggest six hours, to really get it nice and dry. The water activity and pH after six hours will quite low - and you'll be able to store it in the open for a long, long, long time without worrying about mold. Now, if you do it...
  15. kinkothecarp

    Fresh batch of teriyaki jerky

    Congratulations! That's a really nice color and sheen the jerky has taken on. 
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