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U.S.S. Prosciutto, Maiden Voyage
Thank you for starting this thread mneeley490. Built a curing chamber last fall to do exactly what you are doing. Still making modifications to the chamber and have experimented curing a couple of small cuts of meat. Later this year I want to start Prosciutto. Thanks for blazing the Prosciutto... -
Hi there from Overseas!
Hello Evert welcome to the site, I'm new here as well. So much information and help here. Now back to your country the Netherlands. Just to let you know when I win the lottery it will be the first county I will visit. I want to see your dyke system, a technical tour of it, how it was engineered... -
Corned Beef,Cabbage, Potatoes
Look great Richie, bet it was good. Nice simple meal can't beat it. -
PICNIC and Kite flying today...
The kites I started making were the traditional diamond shape, then basic box kites and then with some with variations , you can get them way up there and they are very stable. The biggest was 6 long 2 feet square, leather gloves were a must to hold the line. Lots of fun, thinking of making one...- Maple
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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PICNIC and Kite flying today...
Flying kites haven't done it in decades, you brought back many memories SonnyE. Use to make them fly them and had lots of fun. Great you had a good day.- Maple
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Blue Cheese Sliders on Home Made Buns
Look great Richie. Luv Blue Cheese, you gave me an idea for burgers next weekend. Going to try the blue cheese and caramelized Onions on them.- Maple
- Post #6
- Forum: Grilling Beef
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THE PAPER PLATE METHOD FOR VACUUM SEALING
Good idea will give it a try.- Maple
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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% weight loss for solid beef jerky?
Started with 13.2 pounds outside round, finished with 4 pounds, about 70 % weight loss. I like jerky on the dry tough side, good and chewy also last longer that way.- Maple
- Post #7
- Forum: Making Jerky
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How much does Beef Jerky cost per 75 grams in your Town/State/Country?
Checked around after seeing this post and 80 grams is $5 at the grocery store same product at the gas station $7.50. My homemade jerky works out to $4.25 per 80 grams when I payed $7 a pound for the meat. -
When it's too cold outside...
Good work gl. Like the custom height idea.- Maple
- Post #8
- Forum: Slicers, Grinders, Tools, Equipment
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wrinkle sausages
Can't help you with the wrinkles. As for the temperatures. How are you distributing the heat at the bottom? You might have to put a baffle of some sort to diffuse the rising heat so it doesn't channel. This is also true for the top where you vent. By the way like your smoke house can you post... -
Spice scale
This the scale I have, just got it and like it so far. It has a number of different units. Checked it with my mechanical balance reloading scale and it's bang on, no pun intended. Hope this helps. WAOAW 200 x 0.01g Reloading Digital Pocket Stainless Jewelry & Kitchen food Scale, 0.0001oz- Maple
- Post #9
- Forum: Slicers, Grinders, Tools, Equipment
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FAVORITE JERKY MARINADES?? Please share yours!
I have never but you got me thinking. Maybe I'll try some apple cider in a small batch to test the out come.- Maple
- Post #25
- Forum: Making Jerky
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FAVORITE JERKY MARINADES?? Please share yours!
Good idea on starting this thread mdbannister. This is the marinade I've been using for a number of years. Marinated Spicy Jerky 11-12 pounds of beef 6 ts salt (sea salt) 4 ts pepper 4 ts chili powder 4 ts garlic Powder 4 ts onion powder 2-3 ts cayenne pepper 2 ts Liquid Smoke (see...- Maple
- Post #22
- Forum: Making Jerky
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Refreezing Cured Meat Question.
Thank you for your replies. Will be starting a new cure this weekend. Joe -
Fan inside smoker ?
You might try a fan assembly out of a convection oven. Think it would fit your needs.- Maple
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Refreezing Cured Meat Question.
I have been given a frozen pork loin. I will be dry curing it. Do to the size of it once cured it will be cut into smaller peaces and frozen. Will this be a problem since it has already been frozen? -
Hello from Bowmanville Ontario
Discover this forum the other day when I was looking for information on pork loins wish it was sooner. Got into smoking meats, poultry, and fish about 15 years ago. Have a charcoal smoker(Bullet) a propane one and a homemade electric smoker/dehydrator which is great for making jerky. Have had a...
