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  1. tamarockstar88

    Selling jerky

    I called the MA state department of agriculture and got a response today. So far she said I would need a home kitchen inspection but if I'm using a smoker I would need a commercial kitchen and inspection. They're sending me an email with some information and the number for the town department of...
  2. tamarockstar88

    Jerky slicing machines/equipment, retained water,

    Most of the pro shops are a ways from where I am. probly 30 -45 mins not bad. I checked supermarkets and the local butcher shop but just ended up getting it on amazon. was about $10 for 4 oz worth which should make 100lbs of meat
  3. tamarockstar88

    Jerky slicing machines/equipment, retained water,

    I'm doing research because I want to start selling my jerky and this is a helpful article I came across. The USDA suggests cooking to an internal temp of 160* or 165* for poultry before dehydrating to ensure that microorganisms are destroyed by wet heat. Everything else I've read hasn't...
  4. tamarockstar88

    Selling jerky

    Thanks for all the info, I wasn't sure how extensive it would be. I'll def look into talking to someone. Mass can have some pretty strict ridiculous rules and laws so I'm keeping my fingers crossed. If I can't then I'm just going to market it to my friends. I wouldn't be able to make enough off...
  5. tamarockstar88

    Selling jerky

    So I've done a few batches of beef jerky and they've come out great. Been using my friends, family and coworkers as testers and everyone loves just about every type I do. Been trying to perfect the marinades and I got it pretty close. I plan on selling a few batches to some close friends and I...
  6. tamarockstar88

    Jerky slicing machines/equipment, retained water,

    Ive been freezing the meat partially before cutting it helps to firm it up so it isn't quite as wobbly. Also make sure you have a nice sharp knife. I use a thin boning knife and it works better opposed to a all purpose or chefs knife. Just give it a quick sharpening or honing before slicing...
  7. tamarockstar88

    Honey whiskey cider glaze

    I used this glaze on smoked ham the other day and people loved it. The apricot preserves give an amazing shine to the meat. I don't have exact measurements because I was adding as I went along if it needed more spice or sweetness but here's the base so just add more spice or sugar if desired...
  8. tamarockstar88

    Spicy Jerky Snack Sticks (with Q-View)

    Awesome. Looks great, slim jims aint got shit on that! Nice pics and great info thank you!
  9. tamarockstar88

    help with cure please!

    I've been meaning to get myself a nice digi scale for the kitchen, I guess this is one more reason. works great for "herbs" too For calibration I've used nickles before. Not sure if they're super accurate for smaller weights but they typically weigh 5 grams
  10. tamarockstar88

    First smoked turkey

    It's been a long ass day of cooking for me. Got up early and prepared the turkey and got it going. I injected it with the slaughterhouse injection, and gave it a garlic olive oil rub down with some thyme and seasonings. Popped it in the smoker at 9:30 at 275* along with a pan of onion and bacon...
  11. tamarockstar88

    First smoked turkey

    awesome, so ill be able to keep it whole and get it done in time. I'll make sure I get some pictures.
  12. tamarockstar88

    First smoked turkey

    For easter I'm going to be doing my first smoked turkey. I plan on brining for 24 hours, injecting, and then spritzing throughout the cooking process. I had a few questions because I have seen a lot of different things as far as temperatures for smoking and times. The turkey I have is just over...
  13. tamarockstar88

    First go at smoking jerky

    Awesome, thank you so much, the temps really help, I'll try that next time. The book I got some recipes out of didn't mention cure 1. Whenever it mentioned a cure it was just a salt based rub. I will start using it though because I have some friends I want to start selling it to so keeping it...
  14. jerky 1.jpg

    jerky 1.jpg

  15. jerky 1.jpg

    jerky 1.jpg

  16. tamarockstar88

    Pink slime

    MSG in small doses isn't bad, but in fast food and chain restaurants the levels that it is at is really not good for your body. The other problem like I said is that the FDA allows it to be called different things and sometimes it's hard to find out if it is an ingredient in your food, I have a...
  17. tamarockstar88

    First go at smoking jerky

    So if I'm smoking below 180 I should add a cure? and is that only for the meat that I used the rub on or should it be added in the marinade. I haven't done much with curing yet
  18. tamarockstar88

    First go at smoking jerky

    So far so good, a few of the smaller pieces are done and they came out great, the bigger pieces that were marinated will take at least the full 6 hours. Was tricky at first getting the temp down below 200* luckily the door on my smoker has a moveable latch so I was able to keep the door slightly...
  19. tamarockstar88

    First go at smoking jerky

    No I didn't use any cures. I'm still new to making jerky so I'm not sure how everyone does things. I've seen people marinade, cure, season and a mixture. this is basically a trial run for me so i did a small amount of each type to see the results. The book I have on smoking is the only one that...
  20. tamarockstar88

    Pink slime

    Please read!!! I posted links below that everyone should look into. The reason I'm on this site is to start making and preserving my own food to cut out terrible additives in foods. I Think that it's scary. I know the FDA says that its "safe" but I mean really... do we trust what an...
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