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    • wildcatter
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    • Album: Hello All
  2. wildcatter

    looking for dry rub for jerky

    My last batch of venison jerky- just about the whole deer
  3. looking for dry rub for jerky

    looking for dry rub for jerky

  4. image.jpg

    image.jpg

    • wildcatter
    • Media item
    • Comments: 0
    • Album: looking for dry rub for jerky
  5. wildcatter

    Hard Cider

    I made cider last year, and it was disappointing. I was expecting it to be crisp and sweet like the commercial stuff- it wasn't at all. I let it ferment completely out, primed with corn sugar and bottled it just like beer. How do you keep it a little sweet?
  6. wildcatter

    What's your occupation?

    5 years in the Coast Guard, then15 years as a paramedic. Recently with a MedEvac helicopter service.
  7. wildcatter

    Old fashioned cold smokehouse

    I used a shed made of OSB for a while, and I think I could taste it in the ham. I don't know from personal experience that a pine smokehouse will flavor the meat but I've heard it a lot. I built my new smokehouse out of maple logs because I had a lot of them blown down by Sandy and I'm extremely...
  8. wildcatter

    Hello All

    Thanks! I think I have a decent knowledge base, but knowledge is easier to get then wisdom...
  9. wildcatter

    looking for dry rub for jerky

    3-4 hours or until my patience runs out. Haha! It's only 1/4" thick, it doesn't take long and it's surprising how much moisture comes out. Then I give it a good rinse, let it air dry a little on the racks then hit it with the smoke. I do make sure to follow the recipe on the bag for cure/meat...
  10. wildcatter

    Old fashioned cold smokehouse

    If you take a look at a real smokehouse on an old farm, it's surprising how little there is to them! They just have few nails for hanging and a good latch to keep the bears out. I don't have any experience with cedar, it doesn't grow here. Oak is hard to beat though.
  11. wildcatter

    looking for dry rub for jerky

    I layer mine in a tub with Morton Sugar Cure plus some black pepper sprinkled between the layers.
  12. wildcatter

    Old fashioned cold smokehouse

    Old fashioned smokehouses here in Appalachia are usually just little log or sawn board shacks with a dirt floor. Usually a small camp fire is built right on the floor. The weather has to be cold though. A good upgrade is an external firepit, because it stays colder and doesn't choke you to death...
  13. wildcatter

    Raw andouille

    My hog is going to meet his end next Monday. Part of him will become Andouille, which I've never made. Can I cold smoke and freeze it, and just let it cook it in the pan? Or does it have to be hot smoked to temp?
  14. wildcatter

    Hello All

    Oh yeah... I live in Western Maryland and I'm a career paramedic.
  15. wildcatter

    Hello All

    I've been reading as a non-member for a long time, it's always a good place to absorb some knowledge. I like to things the old way and the mass produced food at the supermarket sucks! Walmart is to the garden and small farm as particle board is to cherry. I do a bit of curing and smoking. I...
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