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  1. jerky nut

    Pepper Jerky Round 2 (with Q-View)

    You want to get your pepper to stick to the jerky. Its a little time consuming but take a 1" brush dip it in corn syrup and brush a thin coat on to each piece. I usually take a piece of wax paper lay in in a pan and sprinkle pepper all over it, then place the pieces sticky side down on to the...
  2. jerky nut

    bacon jerky ?

    Like i said, I never tried making bacon jerky but that sounds like a good place to start.  I'd say try it see what happens.  as far as a ratio for jalapeno peppers to maple syrup that would be best determined by you.  I would heat up the maple syrup in a pan and add the pepper gradually till you...
  3. jerky nut

    Finally got a snack stick recipe that I love.

    yes, if you want them to get done evenly.  that's why I don't hang mine.  Now if I am cold smoking I will hang what ever I can.
  4. jerky nut

    Finally got a snack stick recipe that I love.

    I lay mine on a rack and rotate 180 degrees .   The first time I rotate is when the casings start to dry, the top will be pale looking and the bottom will be red. I rotate them so the pale side is down.   Then again later  when they hit 130 IT.
  5. jerky nut

    Finally got a snack stick recipe that I love.

      I made 10#'s last week  both with 1/4 tsp. per pound.  The cheese had less shrinkage than the plain.   I was using 18 mm fibrous casings.
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  8. jerky nut

    Finally got a snack stick recipe that I love.

      I use 1/4 to 1/2 tsp. per pound of meat.  !/4 tsp per pound allows some shrinkage 1/2 tsp per pound has less shrinkage but also makes the meat a bit spongy.  I would suggest the 1/4 tsp. per pound of meat.  since your using such a small quantity of powder you should dilute the powder in water...
  9. jerky nut

    Fish Trifecta!

     No problem glad you understood what I was trying to say.  I use the brine method when I make smoked rock fish every one loves it. it turns out like a fish jerky, salty and smokey but not as tough.  I have to try using a glaze like you did next time see how that tastes. Good job on the fish they...
  10. jerky nut

    Fish Trifecta!

    I had to come back and correct my self.  Mike you are correct my salinometer is marked in degrees but I just checked and the new ones are marked in % I'm sure that 80 degrees with my salinometer will equal 80% with a new salinometer or solometer.  So i guess it's how you look at it.  80 degree...
  11. jerky nut

    Fish Trifecta!

    Hi Mike, 100 degree brine is only 26.4% salt solution. I had to dig my book out to double check that number. It gets confusing.
  12. jerky nut

    Fish Trifecta!

    Brine strength is measured with a salinometer. A salinometer looks kinda like a gigantic glass bulb thermometer. It has markings on it just like a thermometer. Salinometer scale is from 0 degrees to 100 degrees. 0 degrees no salt at 100 high salt concentration. You place the salinometer in...
  13. jerky nut

    Fish Trifecta!

    Brine is just a solution of salt and water. The degrees is how much salt is in the water. To get roughly a 80 degree brine you need 2.25 lbs of salt to one gallon of water. This is enough to brine 8 pounds of fillets after that the brine is too weak. I checked my recipe I do use 1 lb. of...
  14. jerky nut

    Fish Trifecta!

    Looking good,  I always smoke my rock fish using a 80 degree brine and throw in a little garlic powder.  I never tried using brown sugar in the mix might have to try that next time.
  15. jerky nut

    Jerky Making Issues

    You guys have made some excellent and interesting points. I'm sure if Meatman is still following this post that he has enough info to help him out or confuse him more.  I'm just wondering what is the reasoning behind the 80/20 beef. Is he trying to make use of unsold ground burger before it...
  16. jerky nut

    Jerky Making Issues

      First off I didn't come here to fight.  I dropped in to check the site out and saw someone needing help.  Neither Dave or SQIBB offered help or advice to Meatman.  But when I offer help then the forum police want to come out of the wood work and attack me. I left no bad or dangerous  advice...
  17. jerky nut

    Jerky Making Issues

    SQUIB, I left this site once because of people giving bad advice when I try to help some one. I came back just to check things out and saw some one needed help.  And here we go again.  Yes cure, but  Yes Cook!   To make jerky  safe you must bring the jerky to 165 degrees to kill pathogens...
  18. jerky nut

    Jerky Making Issues

    I would crack the door right away and bake it for 1 1/2 hours.  remove a sample piece and see where you are from their.  It's just like bacon it will cook a little more and then stiffen up as it cools.   If you added cure to your meat you could let the pieces air dry  naturally a few days after...
  19. jerky nut

    Jerky Making Issues

    Meatman, using 80/20 you are going to get grease.    At 170 degrees  for 1 hour you are killing bacteria but it does nothing for the loss of moisture.   To get the dry and toughness you must remove the moisture from the meat.  Leaving the oven door open a crack will allow some moisture to escape...
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