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MAPLE SYRUP time again....
Good ol' southeast New Mexico, right on the border of New Mexico and Texas. There isn't anything around here but dirt, mesquite, and cypress haha.- noxwaste
- Post #18
- Forum: Drying/Dehydrating
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Right amount of cure #2
Well, I knew letting it marinate in just marinade would be fine. I've marinaded for 4 days before and the meat was perfectly fine.. I was worried about marinading for two days with cure #2. Even though you say to use cure #1, I do not have any on-hand, so will cure #2 work in it's absence? Or is...- noxwaste
- Post #7
- Forum: Drying/Dehydrating
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Right amount of cure #2
SHIIIIIIITTTTTTTTTTTTT I remembered just now that the cure #2 IS 1 tsp per 5 pounds. Mother fuggerrrrrrr.... Okay, so, I mixed the cure #2 in with the marinade and meat about 2 hours ago. Do you think I'd be okay just rinsing all of that off? Or have I done damage already??- noxwaste
- Post #3
- Forum: Drying/Dehydrating
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Dehydrating bananas
So, dehydrated bananas are some of my favorite snacks of all time. Getting them from the grocery store, they always have that perfect crisp texture that's slightly sweet with a very deep banana flavor. However, my wife and I have tried our own homemade dehydrated bananas quite a few times, and...- noxwaste
- Thread
- Replies: 5
- Forum: Drying/Dehydrating
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Right amount of cure #2
So I've read that 1 tsp of cure #2 per pound of meat when curing jerkey, etc. One teaspoon of the stuff equals 6 grams. So, I had 8 pounds, 11 ounces of roast earlier I cut up (rounded up to 9 pounds since it was so close) and I put 54 grams of cure #2. Two questions... When they say 6g of cure...- noxwaste
- Thread
- Replies: 13
- Forum: Drying/Dehydrating
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MAPLE SYRUP time again....
I wish I was in an area to collect sap... I've always loved the idea of everything "homemade" -- syrup, meat, cheese, etc. Syrup is just one of those things I've always wanted to make, but don't have the trees to do it with.- noxwaste
- Post #16
- Forum: Drying/Dehydrating
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Smoker or Dehydrator??
Holy crap.. Talk about thread necrophilia, gawt dammnnn...- noxwaste
- Post #33
- Forum: Drying/Dehydrating
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Barbecuing Chicken Wings made Skins tough
I've had very minimal experience adding olive oil to the skins before trying to crisp them, but by the time you get to the crisping phase, you've already drenched them in sauces and rubs. Best thing to do is to smoke for just a little bit, and then try to sear them on something that can give... -
Have you ever noticed.......
What in the holy hell did I just read...- noxwaste
- Post #12
- Forum: Electric Smokers
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2lb brisket flat, Story
Good job! Beautiful smoke ring, and it looks as tender as can be. -
Building a curing chamber out of a stand-up freezer
Mine isn't going to be too happy either... Haha. I found a brand new one at Lowe's that's only 5 cubic feet, but it's $148 and you can't beat that price. I got an Amazon shopping list put together, so I might be able to build one of these dudes for a total of about $350 including the freezer. I... -
Building a curing chamber out of a stand-up freezer
Nice! Thank you! I'll be sure to open up my search a little more. Can you point me into the right direction of hardware that I might use to control humidity and temperature that work best with freezers? Or would anything I've already found work just as well? Do you have a list of what you've... -
Building a curing chamber out of a stand-up freezer
I see a lot of builds from refrigerators, but in my area, I'm seeing a lot more freezers available on Craigslist, etc. Is building a curing chamber out of a freezer a very good idea? I'd watched a YouTube video of a dude who got a glass-door refrigerator and had a couple of devices installed... -
Yankee's Oklahoma Joe Build
I need to find a good welding machine to learn how to do welds. Only issue with that, though, is that I'd then need to purchase a metal cutter, blah blah blah.. I'd love to be able to mod my generic grill to be something amazing, but I just don't have the supplies. Looking good though!- noxwaste
- Post #6
- Forum: Smoker Builds
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Sausage texture
Nice! Thank you all very much for the tips. I'll be sure to keep the plate in the medium range and to only mix long enough to incorporate my seasonings. -
Folks in New Mexico are serious about their chilie!
I'm right there with both of you bros. I used to vape, and one of the places I bought my juice from had a Maple Bacon vape juice that tasted the same exact way that street tar smells. It was absolutely awful... But yea, like chiles in New Mexico, I got really tired, really quick, of bacon being...- noxwaste
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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UMAi Pancetta Today
Thanks Dave. I'm learning from reading your posts that you're quite a fountain of knowledge around these parts! :P Nice to have people like you in the community to help the new dudes like me. -
The UMAI system
After doing a bit more research on my own, it seems as if the UMAI system you're "buying into" is only the bags/"mouse" pieces that go into the ends of the bags. Those bags seem a bit expensive if you were to get into this commercially, though... -
UMAi Pancetta Today
I've subscribed.. I'm watching this one as I'm incredibly interested in getting into curing meats. Do any of you know if you can cure in a freezer? I'm getting a stand-up freezer to put in my garage this weekend, and plan to put all of my meats in it (sausage, pre-ground meat, etc). -
The UMAI system
Hello all.. I just now (today) saw this UMAI stuff and have a question... Do you have to buy their vacuum sealer? Or can you just buy their bags? Like, what should I spring for when buying into their system? I already have a vacuum sealer at home. I imagine I can get the cure spices/seasonings...
