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what to believe?
ok so i am testing my basement and little dorm fridge for humidity , i have a digital indoor /outdoor temp gauge with humidity and a spring dial gauge they are about 10% diffrent from each other is there a way to know which is the correct one? -
slim jim recipe???
It doesn't taste like slim jims but ac leggs #116 stickmix and encapsulated citric acid for tang is a great tasting stick -
Question about pork
Going low and slow in the oven will have the same end result ,try adding a little liquid smoke to make up for not smoking it. -
1st snack stick
No need to soak the collagen caseings unless they are old and a little brittle. Then just a quick dip in warm water does the trick. I make a snack stick that has ghost,habinero,cayenne pepper in it. They r delicious. -
how to charge
Lately I have been asked several times to smoke fooe for people. Ribs,butts,bacon etc. How do you charge for something like this? O have taken one job so far and it was a slab of ribs for a slab of ribs- ldrus
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- Forum: General Discussion
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Tip for dehydrators
My dehydrator just died after 20yrs of service during a pepper drying session. -
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juniper berrys
not sure if this is the place to post or not but since i see it called for in sausage recipes ill ask. what does juniper berry taste like? what does it bring to the dish its added to? i am palnning on doing some bacon soon and wonder if this would be a good additive for flavor -
just hangin out!
Love the flavor. A cured chicken taste a little diffrent Then one that wasn't, and to me. This is it! As a kid my dad would get a few smoked chickens from a freind. When he had us over for Sunday dinners and its a flavor that put into long-term memory. And I think I'm pretty close to that... -
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- ldrus
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- ldrus
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Smoked Chicken Ongoing View!
Make sure you get threw the danger zone if enough time.(40deg to 140 deg in 4hrs or less). When I do poultry that I haven't cured I run my temps high like 275-300 . 200/225 might be to low to keep safe. -
Smoked Chicken Ongoing View!
im watchin!! pulled mine from the brine this am, rinsed off real good and put back in a bucket of ice water for 15 minutes to equalize a little then in the smokehouse they went . 130deg for 1hr then to 150 and smoke will run thaqt for a few hrs then climb up to 200 until birds finish. -
just hangin out!
- ldrus
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just hangin out!
Been in cure for 36hrs. Going in smokehouse now. Stay tuned! -
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- ldrus
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- Album: just hangin out!
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Smoked Chicken Ongoing View!
Have 4 birds in the tub myself, going in the smokehouse in the am. I cured mine so going low and slow to take a deep smoke. -
bactoferm question
Reading and trying to learn the art of charcuterie, but this bactoferm stuff has me scratching my head. Is there a " all purpose" one to use or are the meats really that specific on what to use
