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  1. Magic Meat

    Cold smoking some jerky

    Actually funny you mention it, I just pulled it out of the dehydrator 10 mins ago and letting it cool down before I jar it. It's totally dry but notice the glazed wet look and color ! I do totally random cuts with random grain just chop it up, I never was a fan of uniform jerky, that way if you...
  2. Magic Meat

    Cold smoking some jerky

    Thanks, I take pride in my jerky ! Another thing I do with all my jerky for the past 5 years and 100% swear by it no matter the style, peppered, teriyaki, etc.. I glaze it after the smoke about 1/2 to 3/4 the way through the drying, I use pure dark maple syrup cut like 30%-40% with water, I...
  3. Magic Meat

    adding propane to a large smoker

    That would work much better ! Going naturally aspirated is where it's at. Unless it's a precise controlled fan like on a pellet burner unit. On the other hand, a fan blown torpedo heater would most likely produce full slab brisket jerky lol.
  4. Magic Meat

    adding propane to a large smoker

    Hi, It sounded intriguing to me at first, but after thinking about it. What you would end up with is a gigantic food dehydrator. I am fairly certain using a torpedo heater is going to move way too much air into it and through the cooker. Those things move some serious cfm through em, even the...
  5. Magic Meat

    civil engineering a salami drying chamber

    Hi, my thoughts on it would be to just open both flues up right into to the room/box/cabinet etc., maybe put some screen over the holes to keep the bugs and critters out. I don't believe a height differential would really help you out though because you really wouldn't have enough heat...
  6. Magic Meat

    Cold smoking some jerky

    Hi, so the smoke generator is built from one of those kids helium balloon filling tanks from Wally World that I cut a door into and cut a 4" hole in the top for the duct, it's probably 4 gallon or so, it works perfect, it will run for a hour or two at a time without checking it. The smoke goes...
  7. Magic Meat

    Cold smoking some jerky

    Got another batch of jerky in the cold smoker. Been dialing in my cold smoke time, today running 50/50 applewood and hickory chunks on a thin bed of BGE lump. Today it's raining and humid 76deg. Trying to run the smoker a little hot at about 87deg. To combat the humidity, It's tough to get this...
  8. Magic Meat

    chemical patina + oil VS painting...?

    If you want a different old school blackish bluish patina that won't peel or flake like paint, you could try black walnut husks boiled in water until the water almost starts thickening. This will produce a very serious natural dye that will pretty much permanently stain anything including...
  9. Magic Meat

    Pork jowl bacon

    Oh my !!... That has to be the best looking jowl bacon I have ever seen ! I think I can smell it right through my screen haha. What did you run for smoke ? The color is phenomenal.. now I want a huge bag of jowls to cure and smoke lol. Big thumbs up on that !
  10. Magic Meat

    Safe zone

    You also could pull it, bag it, and then do a precision temp hold via sous vide. Zero moisture loss and very stable temp.
  11. Magic Meat

    Safe zone

    Nice!! Thanks, great info, now that you mention it I have seen them in hotels and hospitals setting on top of a cart for bringing hot meals around, I just never thought of it to use for bbq or heard of what they were called, I must have been asleep on hot box day hahaa... I have so many random...
  12. Magic Meat

    Safe zone

    A hot box ? Is that basically a cooler used for resting ? I just haven't heard the term before. I don't want to miss out on anything I don't have yet lol.
  13. Magic Meat

    Safe zone

    You probably already know, but another option (my personal favorite) is putting the tightly foiled meat to rest inside a clean cooler. It's a very efficient way to rest it for longer without the temp dropping too much, it retains moisture, keeps bugs and flies, excessive germs and drunk Uncle...
  14. Magic Meat

    Help on achieving a solid bed of coals?

    Yes, for a deep nice bed of coals you need a lot of mass, charcoal won't build a heavy bed as well as actual wood as it is very dry and already 1/2 burned, the bigger the pieces of wood the heavier the bed will be when it is burned down. Use larger pieces of solid dry hardwood like hickory or...
  15. Magic Meat

    Hi ! from Massachusetts

    Hi, I live in Charlton, between Sturbridge and Auburn off of rt 20
  16. Magic Meat

    Charcoal griddled tacos & fajitas!

    Man that looks killer !! I am a sucker for tacos and fajitas, especially when charcoal and a grill is involved, it brings them to a whole different level. Awesome job ! I bet the troops were happy ! I want some tacos now lol
  17. Magic Meat

    Pork belly scrap roll

    Trimmed up a 17lb belly for bacon, took all the trimmings and chopped off the bulkey pieces of fat and tossed them into a bowl, put it in the fridge overnight with some soy sauce, garlic, onion, brown sugar, and rosemary. The next day I took all the pieces and stacked them onto a large thin...
  18. Magic Meat

    Need some help on pull behind smoker

    If it were my smoker I would just buy a couple 3 or 4 inch medium cup wire wheels, put one on a beefy 1/2" drill with a side handle and just go to town on all the rust, it will take it right off, then wash everything good with a scrubby and dish soap and rinse really good. Then put it back...
  19. Magic Meat

    Smoked hot sauce banana chips

    So it took forever for them to dry for some strange reason, maybe just the 80/90% humidity we have had for the last week. They are still a little leathery, kind of like a hard fruit rollup texture. I must say they are pretty good ! Definitely a unique flavor combination that dosen't clash like...
  20. Magic Meat

    Prague Powder Solution

    Typically 3oz (weight) prague #1 per US gallon of water gets the nitrite at the appropriate ppm for a brine.
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