Search results for query: Jerky

Dehydrated jerky, taste best to me, I don't care for bone dry jerky much, yours looks great. I'm sure its long gone by now, I just saw this thread pop up. LOL!!!

Learned of it here. @uncle eddie Sent some of his jerky on a Xmas exchange and I was shocked to find out it was a mix I could buy! Sorry, no idea never ran it like that. It cooks up pretty fast on the pellet grill tho, not even an hour.

Thanks for the tip! I'll give them a rip. Ive been using Hi Mountain mixes. pretty good, but not insanely good. Do you know if do a casing less stick, how long to dry at 165? Ive been doing flat jerky 4 hours at 165. This is using a dehydrator.

I can like this one. Tks. Found a recipe for it using butt: https://twoguysandacooler.com/kabanosy/#google_vignette

Because I added cure to it and in the bowl uses a heck of a lot less space than the rack. Mixed by hand, I want full efffects when added. As far as adding water, I've already got 4T of liquid (1/4C total) of soy/wooster in the 1 pound mix. Nothing I've seen says to add more than 1/4C of liquid...

...check out kabanosy. Learned of it here. I was banging out skinless kabanosy on my Smokefire. Cheap(pork), easy, tasty. I have not made ground jerky with it only whole muscle but Owens jerky mixes are INSANELY good. Used to be sponsors here. Blew my mind how good it was. Not easy to do...

For ground jerky, why let it sit overnight in a ball? If you want or need to, extrude it out and then let it sit int he fridge if its for flavor extraction. Add water at initial mixing stage so its very supple, ( I use 1/4 cup cold cold water per lb of meat). It should be sticky but still hold...

Looks great! In the future. If the meat is hard to press out. Add some water. And mix. It'll take a bit longer to finish. But easier to use the jerky gun.

I was gifted a 2 1/2lb jerky gun (that only holds about 1 1/4lb) and have always wanted to make jerky in some form. This was easiest. I must say that using this gun was not the easiest. I used the two-tip nozzle and my hand got sore 1/2 lb into the process. I had what I thought packed the...

Fairly confident I got all this, this time. I shall see if I timed things properly. Mentioned in the other thread, I let these hang 1 hr in the kitchen, and if I'd had any sense I would have hung them in the smoker with the door wide open so they were outside and dry faster... Then 1 hr with...

...go high to get shrinkage. They will also later throw in a brown bag in the fridge or hang to dry even further. Stuff is sorta like jerky and essentially shelf stable. I am middle of the road and want a firm bite typically around 155. I have even done sticks without casings (jerky gun and...

Central PA here, no flyover territory within earshot. Still, I agree, humidity has been instrumental, though I'm not sure it's been what stung me. The biggest ones I've made were 19mm, and the most I've done is cool with water, never heat. No suis vide or water bath ever. Tomorrow I intend...

...humidity on average in the west. Dry air can and will cause dry ring on sausage. This is where the exterior of the sausage dries kinda like jerky, may only be 1/16 to 1/8” thick but is there just the same. This can and will cause temp rise stall. For me on the west side of Colorado it’s...

It turned out really delicious—thanks!

...and fewer people. Don't need utilities, hoa, or neighbors. I'm looking for enough land to shoot, have a big garden, watch my bird feeders, and make custom sausage, jerky, and bacon. In Missouri that would be 5 acres. Existing home that needs rehab or just a place to park my rv and build is...

I’m pretty happy with the way it turned out, cold smoked with cheese first couple hours using oak wood

I really like cured smoked loin/chop that is finished on a hot plate/pan when it's time to eat. I'll definitely give the dry cure a shot for loins. I'm really enjoying them over pork belly bacon in BLTs.

...curing vs wet curing is a personal preference with respect to flavor and texture. For instance, I prefer dry cured bacon, dry cured salmon & trout, dry cured jerky, injection cured Boston butts and pork loins, and immersion + injection when corning roasts for corned beef, pastrami or porkstrami.

Old thread (sorry bout that) but I just had a jerky cannon gifted to me and was looking for meat stick recipes that used Cure 1 and NOT TQ and found this. Only thing I think MIGHT need adjustment is not using chuck (too much fat) but maybe eye o' round and less water using the gun for extrusion...

What a blessing from your buddy! That was a lot of work but it's gonna be good down the road. I'd have been tempted to dry some of it for jerky also. That alone would have saved some of that effort.