• 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.

Recent content by Magic Meat

  1. Magic Meat

    Your Butt Best

    Sometimes I just have to go naked. I now and then will just crack some sea salt and pepper on it, pat it in and let er go at 215-220 with straight lump. Wrap it like 4-5 hrs in and bring center to 190 and rest... it's all good man ! Sometimes plain let's the sauce and pork collide in it's...
  2. Magic Meat

    Thinking of Buying a Bradley Electric Smoker...Opinions?

    My buddy has one, great smoker. Now with the expensive puck situation my buddy didn't like buying them either, so he bought one of those cheap steel wall mounted lever soda can crushers, he found a piece of pvc pipe the same diameter as the pucks, he made a wood plunger that fits into the pipe...
  3. Magic Meat

    Time for more vacuum seal bags

    What width are you running ? I just ran out of bags myself packing some bacon. Got lucky with 2ft piece left when I was done haha, So I dug around on ebay for a while .. found what I think was a decent deal, a guy from Oregon selling 2 roll packs of 11"x50' for $20 with free shipping, look...
  4. Magic Meat

    Gravity Fed Build

    Good point there, if it's galvanized definitely not good for a cooker of any type that's for sure, and welding on it is no good either.
  5. Magic Meat

    Gravity Fed Build

    Hi, Roxul AKA (rock wool) or (mineral wool) has a melting point of around 2,200 deg F..Standard arc welding, wire feed or stick has a temperature upwards of about 6,000 deg F. But that is the highest temp right in the core of the arc where the liquid steel is happening. So the area that is hot...
  6. Magic Meat

    Making Ghee

    Nice !! I love pan frying steaks in a cast iron pan with like a 1/4" deep with ghee. Get it like just to smoke point and letem rip like 2 1/2 mins a side. Whew nothing like it !! Last time I made a batch I went old school with it and shook 2 pints of heavy cream in a 1/2 gal mason jar till it...
  7. Magic Meat

    civil engineering a salami drying chamber

    Or timed damper so it only opens at night when it is naturally cooler could be a option
  8. Magic Meat

    civil engineering a salami drying chamber

    I just don't know how you will keep the room cooler then the basement if it is warmer outside, you could use a thermostatic damper in some fashion to avoid intake of air that is warmer then the curing room.
  9. Magic Meat

    Cold smoking some jerky

    Sorry my bad I meant kno3
  10. Magic Meat

    Cold smoking some jerky

    Ya I have done a bunch of reading on it off and on over the last few years, the history of bacon is intriguing to me so I set out in search of the true roots of bacon, quite a lot of history in the methods and practices of making pork belly shelf stable and edible at room temp. I have used all...
  11. Magic Meat

    Cold smoking some jerky

    I frequently make a 200year old dry cure aged bacon recipe using lab grade potassium nitrate.. that is when I bust out the jeweler's scale and get to buisness, you don't want to be off using pure KNO2, that is really where it counts. The 6.25% pink salt is nothing as long as your not confusing...
  12. Magic Meat

    Cold smoking some jerky

    Lol... I was referring to my heavy scale is frisky for weighing meat from 1 lb to 30lb, it is typically right on or right off 2 oz +-depending on how it feels that day. So I always round the + 2oz for meat weight haha.. weighing meat and being off 2 oz one way or another was never a big deal...
  13. Magic Meat

    Cold smoking some jerky

    Ya, I never really took the time to break it down to the exact ppm, I know if I am not high I definitely am right around whereI should be, I usually always round up a touch, like if my meat weight is say 4lbs 14oz I just call it 5 ya know, I never round the other way though, my kitchen scale is...
  14. Magic Meat

    Cold smoking some jerky

    Actually funny you mention it, I just pulled it out of the dehydrator 10 mins ago and letting it cool down before I jar it. It's totally dry but notice the glazed wet look and color ! I do totally random cuts with random grain just chop it up, I never was a fan of uniform jerky, that way if you...
  15. Magic Meat

    Cold smoking some jerky

    Thanks, I take pride in my jerky ! Another thing I do with all my jerky for the past 5 years and 100% swear by it no matter the style, peppered, teriyaki, etc.. I glaze it after the smoke about 1/2 to 3/4 the way through the drying, I use pure dark maple syrup cut like 30%-40% with water, I...
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.