Search results for query: Jerky

...the use of part of a gallon of brine. Question #3 from fpmitch: “Can I mix 1 gallon of your brine and only use a pint of it in a zip bag for jerky? Pops6927 response: “Yes, the whole thing is concentration within a given volume. Once concocted changing volume does not change the...

Thanks all… wife was feeling a bit off… so sorry for the delay. I do love some jerky… love wild game. Just a thought… but have to say the Pronghorn tube style was a stand out.

Thanks, sent you a PM. Sorry for the delay in responding.

I’m in! What was in your seasonings? Do you add cure #1 in jerky? Looks great

...and just chill out. Maybe a couple snacks and a few brews as well. Last Sunday was no different other than talk was brought up about some jerky. Well, unbeknownst to them… a redneck can take a hint…. 😂 So pulled out of the freezer and into the fridge a bit of wild game meat. These...

These guys have you covered , so I don't want to detour that ,, but I hold ground beef jerky in the fridge 3 days . Builds the flavor and texture . I do it in plastic bags , and mix it , just in the bag daily .

...Most of those years I used it as a BBQ - cooking over open coals, sometimes successfully, and sometimes ending up with unintentional 'chicken jerky" but that usually had more to do with too much beer than with any cooking skills. About 30 years ago, graduated to a Weber Performer (still...

...instead of seasoning. The Heat Sink is in place and you can see this also gives me all 9 racks for making a mess of sausage, snack sticks, or jerky. Racks are big enough for a standard hotel pan on them. Most of the time I would not need this much space, but I do like to make volume when I...

Every winter I make a bunch of ground beef jerky. I currently use Nesco spices, which I have always had good luck with. For those that don't know, they come in 2 packs of dry spices, one for the flavor and one for the cure, and they season 2 lbs at a time. But they stopped making my favorite...

...preferences. The strips will have a tendency to fall or sag through the larger grid racks, therefore it is best to use the Teflon coated jerky racks, a small grid (1/2") teflon coated rack. Step 3: BRINING After preparing the brine, add salmon. Place a weighted stainless steel, wooden grate...

...same as cure #1, but it also will contain various amounts of nitrate anywhere from 1% to 4%. I wouldn’t worry a whole lot about using it for jerky even though it’s not ideal. Plenty of people cure jerky with Morton Tender Quick which contains both nitrite and nitrate in equal amounts. Just...

Here’s my Hobart meat slicer, was doing eye of round jerky this day

Never tried ECA myself. Tried Fermento a couple times and not impressed. @Steve H and @SmokinEdge got you covered on the ease of hand stuffing I make small batches of sausage with a 2# jerky gun. I added a set of SS tubes to stuff various sized casings.

...using a borrowed slicer that was on "permanent loan" to me from a friend. Well this past August, he wanted it back to slice up some meat for jerky and I decided it was time to get my own. I've read a ton on here and looked at so many different ones that it left my head spinning. One thing I...

...I don't think it would result in a "bad" summer sausage without it. If you don't have a dedicated stuffer, you might consider getting a cheap "jerky gun" to stuff with. As mentioned above though, stuffing SS by hand wouldn't be too difficult because of the large casing size. I personally...

I recently made a few batches of ground meat jerky. I have used ground beef, bison and venison (the below is beef). All of them turned out pretty good. I have been using Owens BBQ jerky seasonings. All their flavors have been great.

...is the only way to go forward in this venture. I think Vevor offers them too Back north I have the cast iron 8# unit inherited from my wife's family. Down here I have a Cabelas 2# jerky gun. Bought some stuffing tubes off Amazon to compliment. A bit small, but works very well to make sausage.

...the pellicle on the meat. I will monitor the temperatures so as to keep the meat from freezing in our 20º F weather! Then I thought... since a jerky fan attachment sits over the vent hole on top of my SmokinTex1400, I wonder if the increased airflow from the jerky fan will cause a pellicle...

...cousin is one of the main reasons why we have had such success. He is extremely humble and will take zero credit. I am wanting to do something for him with some elk meat as a “Thank You”. Was thinking something outside the box… not just snack sticks or jerky. Any suggestions...

That looks delicious! We also made jerky back in August.