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  1. jerky nut

    Old fashion jerky help

    Thanks Bearcarver the problem is what is considered dry cured and the amount of cure to use. someone was asking for old time jerky and after he described what it looked like I thought maybe it was biltong.  So I got a recipe out of Home Production of Quality Meats and Sausages and posted it in...
  2. jerky nut

    Old fashion jerky help

    Thanks any ways Pops.
  3. jerky nut

    Old fashion jerky help

    yep that's pretty much how I make my dried beef for chipped beef and toast.  Looks the same way.
  4. jerky nut

    Old fashion jerky help

    Grouse I'm sure it would. you just air dry this meat at room temp so hanging in a cold smoker at 80 - 90 degrees would be the same but with the addition of smoke.   That's a good reason why I never tried it yet because it doesn't call for smoke.  I can't comprehend a dried meat product without a...
  5. jerky nut

    Old fashion jerky help

    While trying to stay above the minimum of 120ppm ( keep refrigerated products)  especially for a product that is air dried at room temperature. 
  6. jerky nut

    Old fashion jerky help

    No, I never tried Biltong. I agree it does look good. I just found this photo the other week.  Digging Dog Farm, yes that book has several mistakes just like 4 hours or four days as you mentioned, we both know you will not get a product that dry in under 4 days even using a biltong box.  Also...
  7. jerky nut

    Old fashion jerky help

    If I were making Jerky yes I would use 1 teaspoon of cure #1 in my brine per 5 lbs of meat.  but this is biltong. Bitong!  whole muscle meat cured using a dry cured method then air dried for 4 days or until desired hardness, then sliced into bite size pieces. This is not jerky.
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    biltong8.jpg

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  9. jerky nut

    Old fashion jerky help

    This is my resource for the term Dry Cured.  Also here is a very good read on the subject.  http://www.meatsandsausages.com/sausage-making/curing/methods#dry-curing
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  11. USDA cover.png

    USDA cover.png

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  12. jerky nut

    Homemade smoke generator, is there too much smoke?

    Holy crap what a rig, nice.   I agree with you on the bottom burn type. 
  13. jerky nut

    Old fashion jerky help

     I'm not breaking any rules!  This recipie is for BILTONG! not jerky. I didn't formulate the recipe Stanley Marianski did.  I read the entire manual can you please explain to me how it works then?
  14. jerky nut

    Old fashion jerky help

    Yes I understand what you are saying Digging Dog but their is some confusion here also maybe I can clear up or maybe I'm wrong wouldn't be the first time.  If you put 1 tea spoon of cure # 1 into five pounds of ground meat you have 156 ppm of nitrite in your product.  because you mixed it into...
  15. jerky nut

    Homemade smoke generator, is there too much smoke?

    miataman,   yes I have tried going with smaller holes I even plugged them all but one and it made no difference.   The problem with this design is the heat from the wood smoldering and moisture that is still present in the chips creates condensation inside the pipe and it drips down over the...
  16. jerky nut

    oven finsh

    A true cold smoke is done at around 52 to 71 degrees. So the smoke house temp is actually a little high.  It's not a constant smoking procedure either,  My grandpa   use to start the smoke house in the morning let it burn out and after supper light it again by morning it was out and he would...
  17. jerky nut

    oven finsh

    You make no sense, your first post was about cold smoking sausage help. you want to make it like the old days. it has been in the smoke house for 12 hours now your putting it in a oven.
  18. jerky nut

    new to the smoking

    What do you need help with?  did you put cure into the mix ? What is the temp inside the smoke house?
  19. jerky nut

    Finally got a snack stick recipe that I love.

    Rich good looking sticks, sounds like they would taste really good also,   you want to stop the shrinkage put Amesphos in your recipe you would be surprised what it does.
  20. jerky nut

    Old fashion jerky help

    Kind of hard to see unless you click on it. USDA guidelines on Nitrites and how to calculate PPM. Hope this clears things up a little.
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