Search results for query: Jerky

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.

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...