Recent content by nawlinsborn73

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    Salt % in Jerky

    That makes sense. Now I'm rethinking this
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    Salt % in Jerky

    Do you like your jerky on the saltier side or less salty?
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    Salt % in Jerky

    I love soy sauce, but I don't like to use it in jerky. I usually do a dry cure/brine when I make jerky. Maybe I'll try 2% and go from there
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    Salt % in Jerky

    Do you have a tried and true salt percentage when making whole-meat jerky? Is it similar to sausage, where one would typically use between 1.5% to 2% salt? I want to create a recipe that is repeatable regardless of how much meat I'm using.
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    Honey Cured Bacon

    Has anyone tried using Honey during the curing process? I have some honey granules and was thinking about throwing them in my salt, cure, and sugar mixture. Just not sure if I should use it in place of the sugar or if I should add it as an extra ingredient. Then comes the question of how much to...
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    Hot Smoked Bacon?

    What IT is your sweet spot when you HOT smoke bacon?
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    Wanting to have a Gravity Fed built

    Thanks for the idea, but I live in the Philippines. It's not a common type of smoker here
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    Wanting to have a Gravity Fed built

    I want to have a gravity-fed smoker built by a local fabrication company. I know there are places where I can buy gravity-fed plans. Does anyone know where I can get plans for free? Or does anyone here have a gravity-fed build plan they can send me?
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    Chuck Roast

    Here it is!! Smoked at 225 for about 6.5 hours. IT was only around 155. I pulled it and finished it off in the oven at 325 with some veggies and stock. It was still pretty tough at 205 so I let it ride until 210. This was better than I thought it would be. I thought it would taste like pot roast...
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    Chuck Roast

    Thanks. Damn that looks good
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    Chuck Roast

    I want to pull it but I also want to avoid it tasting like pot roast. Not sure if that is possible or not
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    Chuck Roast

    I plan on smoking a Chuck roast this weekend. I've read some posts and have learned quite a bit so far. I plan on taking it up to 175-180 IT before wrapping. I've read that some wrap in butcher paper and some wrap in foil. I was planning on putting it in an aluminum pan with about 1/2 cup of...
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    Tasso Time 2nd Try!!!

    Well here is the update.....It's amazing. So much better than the first try. I'm glad that I took notes and wrote the exact recipe down. Smoked it starting at 180 until IT of 130 then turned up the heat to 225 until IT of 150. I then sous vide it at 162 for 2 hours. No more tasso jerky!!!
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    Tasso Time 2nd Try!!!

    So my first try at Tasso wasn't a complete failure but I wouldn't call it a success either. The taste was really good, BUT I put way too much cayenne in it(yes there is such a thing even if you are from Louisiana). Another thing that wasn't great was that I used too lean of a cut of pork. I...
    • nawlinsborn73
    • Thread
    • smoked tasso tasso tasso ham
    • Replies: 2
    • Forum: Pork
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    SmokeDaddy Magnum P.I.G and Pellet Pro PID upgrade for my PB Austin XL

    I'm a LITTLE late to the party. Can you tell me where you bought the larger baffle spring?
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