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  1. rob g

    Kamado style grill preferences?

    I read somewhere recently the Kamado Joe Classic was on sale for about $700. It's a good time of year to be checking for clearance prices. Personally I have the KJ Classic. It will smoke or grill with ease. I have done a 17 hour brisket with it holding about 250F. I use my KJ all winter with no...
  2. rob g

    2nd batch in the dehydrator

    Some of the jerky I put back in last night doesn't feel as soft as it did but some of it breaks when bent (cut across grain). After cooling for the night most of it feels a bit greasy. It's all vac packed and heading for the freezer as mixed bags. Putting the meat on the trays directly from the...
  3. rob g

    2nd batch in the dehydrator

    I just put the rubbery ones back in for another hour or two. They are about 1/4" thick and feel like pinching rubber.
  4. rob g

    2nd batch in the dehydrator

    About 8-1/2 hours I've pulled everything out. All the jerky has a good chew to it. Some of the pieces didn't seem to dry down much past 1/4" and feel a little rubbery. The recipe with maple syrup seems shiny and doesn't crack much but the wife says it's a bit like leather . The pieces seem to...
  5. rob g

    2nd batch in the dehydrator

    About 7-1/2 hours in. Some of the jerky feels rubbery and doesn't really crack when bent. Some of it cracks when bent but doesn't really feel dried out. It has a completely different feel than the beef jerky I made. Is this normal with pork?
  6. rob g

    2nd batch in the dehydrator

    About 3-1/4 hours in. I started at 165F for the first 2 hours and then turned it down to 145F. Some of the pieces towards the door seem to have liquid laying on them. I just gave all the trays a 180 deg turn but did not re-arrange top to bottom. There is water puddling on the table under the...
  7. rob g

    2nd batch in the dehydrator

    I have a couple of good knives for boning and general use and a 12" slicing knife I use for brisket. I used the 8" chef knife for slicing the pork where I should have probably used the brisket knife. Both are nice and sharp. Part of my issue was not getting the meat stiffened up enough in the...
  8. rob g

    2nd batch in the dehydrator

    My 2nd attempt is pork loin jerky. I scored 25.75lb of loin for just under $1/lb at the local grocery store. As it was nearing its best before date i wanted it all processed now. Aggressive trimming brought it down to about 16lb in the marinade. I bunched the meat closer together this time, most...
  9. rob g

    SMF Premier Membership

    I figure this site has saved me way more money than the price of a subscription just in meat that didn't get ruined. The people here are more than willing to spoon feed noobies time and again. I know I appreciate it.
  10. rob g

    First batch of jerky in the dehydrator

    I'll probably stick to making the online recipes until I start branching out to my own. Ordering online is great until I have to bring the stuff across the border. I'm in Ontario. Anything shipped over the border gets stupid once they add taxes and extra shipping fees to come to Canada. The wife...
  11. rob g

    First batch of jerky in the dehydrator

    The maple syrup recipe is off the Jerkyholic site ( https://www.jerkyholic.com/sweet-maple-pork-jerky/ ). Mods please fix if links to others sites are frowned on. I just finished trimming and slicing 3 loins I bought last night on sale. Sale price plus 30% markdowns to get it out the door made...
  12. rob g

    First batch of jerky in the dehydrator

    Sometimes it's better if she doesn't like it then I don't have to share lol. There's a maple syrup recipe that I think would taste great with pork I want to try next.
  13. rob g

    First batch of jerky in the dehydrator

    The jerky has cooled and I've lost about 50% to shrinkage. The wife and I are quite happy with the taste tests.
  14. rob g

    First batch of jerky in the dehydrator

    As it was my first time making jerky I figured I'd start with 4lb. If I screwed up it wouldn't hurt as much. I now realize how much meat this unit will hold. The local grocery store has pork loin for $1.44/lb this week. I think I'll get a couple loins tomorrow and prep them for my next try. The...
  15. rob g

    First batch of jerky in the dehydrator

    6 hours in and the jerky breaks/cracks but does not separate. I've pulled it off to cool. Once it cools I want to weigh it to see my losses but by looking at it it's not going to go too far. I can see this as a weekly process especially if my neighbour's 4 little locusts get wind of it.
  16. rob g

    First batch of jerky in the dehydrator

    My Excalibur 9 tray dehydrator finally arrived yesterday after a long wait. In anticipation of it coming I was able to buy 10lb of AAA Angus round for $3.99/lb at a local grocery store. I even managed to get the butcher to trim the fat and run it thru his slicer for the same price. He must of...
  17. rob g

    How much salt required for Cure #1 to function?

    The cheapest I've seen the last couple weeks is round roast at $3.99/lb. I've found rouladen already cut at $4.99/lb and might get a couple pounds of that to try. Most likely my first jerky will be pork as I can get loins at $1.44/lb. My Kamado Joe doesn't like smoking/cooking full priced meats...
  18. rob g

    How much salt required for Cure #1 to function?

    I have a Triton T3 400 on order. It requires 2x 200g calibration weights to calibrate it per their manual. It has a .01g resolution. I read that in one of the many threads here. I also read online you can check your measuring spoons with an eyedropper and water at 1g per ml. I'll run into enough...
  19. rob g

    How much salt required for Cure #1 to function?

    I currently weigh out my MTQ when I do bacon. I've got a more precise scale on order to weigh out the cure#1. Using the cure scares me a bit so I'd rather be safe than sorry and spend the money on a better scale. I'm looking at the different soy options I.e. low/reduced salt. Any opinions on...
  20. rob g

    How much salt required for Cure #1 to function?

    So I only need to add the prescribed amount of Cure #1, per weight of the meat, into my spice mixture and I'm good to go? Will 24 hours be sufficient for the cure to act or should I wait a bit longer as there is minimal salt to carry the nitrates?
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