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Recent content by novasbc
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I have previously done the buckboard bacon cure on my big smoker. I had a difficult time maintaining the right temperature (low).
Now that I have a digital smoker, I'm going to throw two bellies on. I searched around, and decided to try this bacon cure recipe, and used the cure calculator...
To follow up, I put the jerky in a Ziploc bag for a couple of days (open), and now the jerky has the consistency I desired.
It's tough, you have to leave it in your mouth before you can start to chew it up. This is precisely how my grandfather's jerky was, and I love it because it goes a lot...
Well, ruined my first jerky :(.
Had it running at 140 degrees last night, and when I got up in the morning, it was a little moist for my preference.
Had my wife pull a piece, and let it sit for a half an hour because I had to leave for work. She agreed.
I asked her to set it to 160 degrees...
I thawed 6 pounds of deer meet I had cut up for jerky and vacuum packed from previous year's hunts. Now that I have an MES + Mailbox Mod, it's time! First recipe I modified from another post here that seemed very interesting. The only things I did differently than his was:
Added some ice...