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  1. jerky nut

    Finally got a snack stick recipe that I love.

    Amesphos is name brand phosphate. It retains moisture and reduces shrinkage in your finished product. If you put it in your snack sticks they will stay firm and it doesn't affect the flavor at all.. You will end up with less weight loss also.:sausage:
  2. jerky nut

    Best cut for 1st jerky attempt?

    Hi Jax,   If your choice of beef cut is very limited You might want to consider getting a jerky gun and using lean ground burger.  Believe me, I can get ground burger to be just as tuff and stiff as whole muscle jerky.
  3. jerky nut

    bacon jerky ?

    I have been working like crazy johnnyb.  Bacon jerky as far as I know is just bacon that has been placed on screen racks and baked in a convection oven.  The screen allows the grease from the fat to drip off and the fan takes the moisture away.    As far as just putting raw bacon strips in the...
  4. jerky nut

    Beef Jerky "Sweat", how to avoid?

    MLOL, if you have a moisture issue it has to be one of two things. One, you need to dehydrate longer. You should be loosing 45 /50 % weight if it is dried properly. Two, you are not allowing the jerky to get to ambient temperature before vaccume sealing the bag. The problem is probably # 2...
  5. jerky nut

    Darn SOB needs help!

    Looking good SOB can't wait. I hope the door gasket material holds up to the heat it might get hard.
  6. jerky nut

    hanging bacon to dry after cold smoking?

    You should use cure #2 for any process that requires over 14 days.   Cure #2 contains a mixture of Nitrite and Nitrate.  Nitrate will be converted by enzymes in the meat into Nitrite over time which will provide longer protection.  Think of it as a time release cure it keeps releasing nitrite...
  7. jerky nut

    Forced air smokehouses

    madman mike:  I know, I just hate cutting holes and possibly making one too big. I'm trying to make a "do all " smoker . One that I can cook some tri tip or ribs  on and still cold smoke.  I put some expensive insulation in the walls to make it more efficient in the colder months but at the same...
  8. jerky nut

    Forced air smokehouses

    I have a hole in the bottom 1" and a vent in the door with 3  1/2 " holes.  I need to make the hole on the bottom bigger, I still do not get enough fresh air circulating through my smoker.  I can get a decent smoke volume but the smoke has a stale smell.  I know it sounds stupid but if you think...
  9. jerky nut

    Super thin slice- will it affect the jerky?

    Bendog 15 The biggest issue you might have is if you hang your meat from toothpicks, if you do you might want to get the meat out of the marinade. Take a cookie sheet lay paper towels on it and just pile up your jerky on the sheet and put it back in the fridge like that overnight, the meat will...
  10. jerky nut

    Making jerky with a jerky cannon

    Boykjo.  Hey I see you are using a dehydrator with the round trays.  I saw a video on you tube and I was quite impressed.  This guy uses a cake decorating stand that rotates like a lazy Susan.  He starts at the out side edge of the tray and instead of using the pistol grip he just pushes on the...
  11. jerky nut

    As Eddie Murphy would say " Beef Jerky time!"

    Its a Cres Kor 1/2 size holding cabinet. I converted it in to a smoker and installed a fan from a convection oven for even heat and drying.
  12. jerky nut

    Dry rub VS brine for jerky? With no cure.

    Yes . Cure is the process of preserving meats using nitrates or nitrite. Brine is a method for curing the meat. ( soaking the meat in a solution of salt ,water and cure)
  13. jerky nut

    Dry rub VS brine for jerky? With no cure.

    Canadianbacon:  In my opinion making jerky you might as well just use a brine/ marinade.  If you use a dry rub you would be using a whole muscle piece. You would cure it first and then slice it to the thickness you want.  I say this because If you  would slice it first and then apply a dry rub...
  14. jerky nut

    Getting rid of the fatty mess with ground beef jerky.

    Sounds like fun to me!
  15. jerky nut

    As Eddie Murphy would say " Beef Jerky time!"

    DONE!
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    • Album: As Eddie Murphy would say " Beef Jerky time!"
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    • Album: As Eddie Murphy would say " Beef Jerky time!"
  18. jerky nut

    do you need to precook chicken for jerky?

    Yea, about the only thing you can do is put your marinade in a sauce pan add water if it's thick. Bring your marinade to a boil and then trow the strips of chicken in the boiling marinade. Bring the marinade back to a boil and let the strips in the pan for at least 1 minute. Then dehydrate. Next...
  19. jerky nut

    As Eddie Murphy would say " Beef Jerky time!"

    1 cup soy sauce  (not the low sodium type) 1/4 cup worcestershire sauce. 1 Tablespoon garlic powder 1 Tablespoon kosher salt ( must be kosher since I'm giving recipe in volume not weight) 1 teaspoon of pink cure 1 Tablespoon of liquid smoke ( optional but I still use it and smoke my jerky...
  20. jerky nut

    As Eddie Murphy would say " Beef Jerky time!"

    The jerky is dry enough to start smoking.  But first I lightly brush on corn syrup and sprinkle with black pepper. I need to get closer Their we go. time to smoke.
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