Search results for query: Jerky

I'm just trying to understand what you're thinking . Owens is a good choice . If you looked at that thread I did , it shows the jerky and some uncased sticks . I made adjustments to Rick's formula , and I think it really helped it . I think it shines more as jerky and sticks myself . The jerky...

You're right... I'll give it a try just ordered a few from Owens to try never had much luck with the different recipe's suggested... New smoker on the way which should make things way easier.

I took it as your looking to make pepperoni spiced snack sticks . Maybe not . I did use that formula to do jerky and snack sticks .

Speaking of jerky, I came to the revelation that I don't need 16mm collagen casings at all!! I'm just going to extrude my sausage meat from my jerky gun through my 10mm tube directly onto a small mesh rack in lengths appropriate to the rack size. Then, into the smoker for progressive temp...

I have a LEM jerky cannon, and it works great, but I got tired of reloading so I got the 5 lb might bite.

There's posts of mine all over here recommending the jerky gun for sticks. Had no idea how much pressure it put on the stuffer! I use an ice cream scooper to load the gun. I am quite good at loading and using it now and use the gun for everything.

I've not used the jerky cannon personally but have witnessed somebody else using it... We found the easiest/fastest way to reload the cannon is by using the stuffer... Slide the tube of the cannon right over the tube of the stuffer and start filling it up...

...moist. That killer ratio of piston diameter to tube diameter is virtually insurmountable. Therefore, I found my old caulk gun sausage/jerky maker bought and used once over a decade ago to stuff Italian sausage in hog casings. It worked but was ridiculously difficult to do with a normal...

never temped my smoked fishes. i generaly smoke them heavy, with apple, for 2-3hr@ 180*. i like mine with moisture in it still. i have friends that smoke it to almost jerky. lol thats tasty too just depends on what you want.

...cook most of my stuff to "Doneness" as well, but only when I am used to cooking that type of food and have a real feel for what is done and not done and how I like it. I should try for some fish "jerky" the next time and keep a couple pieces in the smoker an extra hour or so and give that a...

...when you like the texture. If it's to soft put it back on for another hour, then check it again. I like to have some that is nice and soft and the rest almost like jerky. So I smoke half a few hours longer than the first half. I very really cook anything to temp, everything is cooked to...

Bacon, Canadian bacon, and beef jerky! Lol looks like you got some good deals there!

I searched, but could not find any other posts. Beginning January 15, 2027 cure #1 cannot have red colorant. FDA revoked use of red #3 in ALL food products. I found the notice on the PS Seasonings website for you to read...

Each of the Sausage/Jerky seasonings from Owens BBQ come with detailed instructions, perfect for the novice or experienced sausage maker! Encapsulated citric acid, carrot fiber, meat bags, natural, collagen, fibrous, cellulose & collagen round casings, also many other processing supplies in stock.

Thanks, Mike! That pork belly sounds great, and your pastor's got good taste. Here's the rig. It was built by the Helmets to Hardhats program in Memphis. The offset handles the big cooks: we've done 36 racks of ribs on it, and 48 butts in one go for a charity cook. That's me and Michael with...

...belly in the brine for smoking this Saturday. I had given a sample to my pastor, and now he wants a whole one for his family... also did some bacon jerky the other day that turned out pretty good. I can hardly wait to see pics of that custom smoker you were talking about! What's up next...

I'm not heckling. Just surprised that's an audience for cooked lumps of pork fat. The world continues to surprise me.

Fine. You make fun of my culinary triumphs, and I'll come over to your threads and make fun of your sawdust-tasting jerky rods. I didn't know SMF had hecklers.

150 would be a nice temp to have for jerky as well.

HI! Electric smoker: Possible pellet grill? FYI: Grilla grills has their OMG on sale @ $600 and change. Its a small footprint and additional racks can be added. I have a Chimp tailgate model, got it on a closeout for $700 with a cover shipped to my door. Not sure if the OMG is what yur...