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  1. Old fashion jerky help

    Old fashion jerky help

  2. FDA.png

    FDA.png

    • jerky nut
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  3. jerky nut

    Old fashion jerky help

    And a Merry Christmas to you Dave,  I'm not trying to be a A hole either.  I agree this is a very confusing topic, especially when you can make jerky by  using all three process.   ( Marinating,comminuted and dry rub curing). each process involves differing amounts of cure#1 considering the...
  4. jerky nut

    Old fashion jerky help

    I know what you mean Mickey, when you look at 1tsp. of cure going into 5 lbs of ground meat makes me wonder too. That's why we should let things cure over night, mix everything well by hand and give osmosis a chance to do the rest.
  5. jerky nut

    Old fashion jerky help

     Dave, with all due respect,  This is not a personal recipe . This is a recipe straight out of a very reputable book  home production of quality meats and sausages.  So I would stick to the recipe.   1 tsp of cure # 1  per 2.2 Lbs is still less than the ratio of 4 tsp/ 5 Lbs for dry curing at...
  6. jerky nut

    Old fashion jerky help

    Mickey, it's being used in a dry rub so the values change. mixing with ground meat-  1tsp.  /  5 Lbs. meat Dry curing/ rub -  4 tsp. / 5 Lbs. Meat
  7. jerky nut

    Lebanon style snack sticks (made using ECA)

    Thanks  driedstick and woodcutter , Merry Christmas to you also.
  8. jerky nut

    help please on summer sausage question

    Make sure you check the IT of all the sausages. Most oven's , smokers have hot and cold spots . If they aren't hanging I would rotate from top to bottom every two hours and rotate the rolls half a turn. I have had the bologna on the top have a 15 degree IT difference with only 6" of...
  9. jerky nut

    help please on summer sausage question

    Did you use a binder and what did you use for fermenting?  Usually summer sausage is made from a pork and beef mixture. Also the finished  IT should be  140 degrees.
  10. Lebanon style snack sticks (made using ECA)

    Lebanon style snack sticks (made using ECA)

  11. jerky nut

    Lebanon style snack sticks (made using ECA)

       Okay, I got my encapsulated citric acid (ECA) the other day and decided to make snack sticks.  I have a really good recipe for sweet bologna  Which I crafted myself over 25 years ago.  Believe me I had to eat some bland tasting deer bologna until I got it right.  My dad was tired of the local...
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    • jerky nut
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    • jerky nut
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    • jerky nut
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    • jerky nut
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  17. Advice on Budget Cold Smoker Build

    Advice on Budget Cold Smoker Build

  18. jerky nut

    Advice on Budget Cold Smoker Build

     This is what I did.  4" casters underneath for mobility.  Got it for $150 because the the heating elements went bad. This equipment is expensive to repair $200 x 3 for the elements so they scrap them.  If you want a hot smoker add  a stove burner in the bottom buy  a temperature control (PID)...
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  20. jerky nut

    Homemade smoke generator, is there too much smoke?

    That's  great dae06,  I played around with my smoke generator over the weekend.  I put two 1/8 holes in the top cover, hoping I would not affect the draft design.  It did to the extent that it draws some air through the holes when the air pump is maxed but it worked.  I have no condensation...
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