Search results for query: Jerky

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.

No suggestions outside of jerky. The protein will satisfy. Needs lots of water to bulk it out. I didn't spend much time in a tractor in the spring unless running the S tine ahead of the beet drill. Fall, sitting in the seat chisel plowing was my worst.

I have to disagree on this. As long as the snacks fit within the daily calorie and carb limits they are ok by me. Everyone has different goals and ways to get there though. For me being able to have a healthy snack makes the long term diet more sustainable.

...of counter to the goal of weight loss. Every time you eat, you spike insulin. And the goal of low carb is to lower insulin so you can burn fat. This is why intermittent fasting goes hand in glove with low carb eating. But....when I am on the go, I like jerky, nuts, and blueberries....and...

...120sq ft of cooking surface, or 17,280 sq inches. The hot box has another 11,520 sq.in of racks, just in case I want to make a year supply of Jerky while I smoke 20 briskets 😂 This build is entirely overkill for my needs, but in my defense, it was a lot smaller in the computer than it ended...

looks awesome! nice work. for some reason you can never make enough good jerky. lol

Looks fantastic! I love jerky

Looks great! Love jerky! Ryan

Nice looking jerky right there. First time. Good job.

Spotted a sale on some eye of round and had been wanting to give jerky a try. Used a simple marinade/cure with: Teriyaki Soy sauce Worcestershire sauce Granulated garlic Granulated onion Red pepper flakes Brown sugar Cure #1 Marinated for 2 days, then layed out on wire racks in the fridge...

Dove right in on all of it. Be warned that it is a deeper rabbit hole than just sausage. To do the meats correctly you need to put together a curing chamber from a dedicated fridge or upright freezer (frost free) you will need some electronics like controllers for temp and humidity, a small...

Been making sausage for about 2 years, bacon about a year, and jerky for over a decade. Thinking about going to the next level and trying fermented sausages and dry curing meats. Maybe even some kimchi and sour kraut. Also thinking about cheese. Not gonna lie, I feel intimidated about using...

24 pound top round. Used 8.5 pounds for jerky and the rest with 2 pork butts for pepperoni. First time reverse sear. Definitely good

Those sound kill'er!!!

Smoked pepperoni and beef jerky yesterday. I may start a thread tomorrow. But today I ground up some chicken breast and made chicken meat balls. Unfortunately didn’t have any fresh peeled garlic. Just the minced stuff in a jar. Forgot to get the good stuff. Just doing a single fine grind so not...

Damn, that looks absolutely KILL'ER Charles, I need to do this one for sure. As for the trim, I'd use it in beans, soups, or fry it up like bacon and use it with green beans, or crumbled over my morning eggs. Although I would most likely just eat it like jerkey. LOL