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  1. graystratcat

    Figuring Out The Camera

    Hey Rick, as for the camera, keep it on 'SR Auto', as for the salami, it looks great!  As for the MM,  great choice!  As for the Salt Peter..... I'll pass! 
  2. graystratcat

    Beginner - Master Forge Question

    Thanks for bringing up the needle valve mod, Bill.  I did that to mine as well and forgot to mention it.  That is a great mod as well.  Really allows a much finer temperature control. -Salt
  3. graystratcat

    Beginner - Master Forge Question

    Dan, I typically don't have a problem with grease running down the sides of my MF...if you place your meat in more or less the center of the grates, most of it will drip straight down in to the water pan.  When I used to run water in my water pan, I did have a problem with steam/moisture...
  4. graystratcat

    Beginner - Master Forge Question

    Hey Dan, I own the older model and have had it for some time now and really like the thing.  I haven't seen the new model in person but a member here bought one of the new ones and I asked him to post some pictures of the inside, which he did.  From what I can tell - based on his pictures -...
  5. graystratcat

    Rytek's recipe and Cure #1

    I'd like to thank you all for the feedback and info. The discussion here has been a very informative and again shows how the SMF community is a great source of reference and supports intellectual exchange.  So to summarize, if I may,  enough data has been presented to support that staying with...
  6. graystratcat

    LQQK what arrived while I was gone to sons 21'st B-day weekend ! PICS included

    Hey sprky, congrats on the new AMNPS.... It is truly a very cool tool to have in your bag of smoking gear.  As you probably know, I have a Master Forge as well.  The AMNPS works great for cold smoking in the MF, no matter where you put it... just keep the bottom vents on the MF fairly open. ...
  7. graystratcat

    Rytek's recipe and Cure #1

    Dave, thanks for the research.  Just for clarity as to what I'm actually using, I stick with the 1 level tsp of cure #1 per 5 pounds of meat guideline.   And you're correct, I am making whole muscle jerky.  As for your Rytek book not having a jerky recipe, am I correct in assuming you have...
  8. graystratcat

    Sausage depleted.....Time to re-up ,Updated with pic

    Looks like a nice (read: large) batch of sausage in the making there Joe! Question for ya, I see the price on the box is $1.36 a pound.  I'm assuming they discounted the price because you bought a case?  Around here, Sam's butts in a 2-fer cryo pack go for about $1.79 a pound.  If they're...
  9. graystratcat

    Rytek's recipe and Cure #1

    I've been making smoked jerky now for more years than I care to admit and through the years have tweaked my favorite recipe to exactly how I like it, but it was originally based on Rytek's recipe from his 'Revised Edition' which I believe came out after revision 1.  Well, today, I went back to...
  10. graystratcat

    Brined bacon turned slimy

    I edited the post above to correct the title of the book.  It should have been "Secrets of Meat Curing and Sausage Making" Al, all, if you want a copy it can be found here: http://www.archive.org/details/secretsofmeatcur00bhelrich -Salt
  11. graystratcat

    Brined bacon turned slimy

    The following is from Secrets of Meat Curing and Sausage Making dated 1922.  The book is now in the public domain, so I don't believe I'm infringing on copyright protection by posting this. Perhaps this is what happened to your brine?
  12. Pages from Secrets Of Meat Curing by Heller_Page_1

    Pages from Secrets Of Meat Curing by Heller_Page_1

    • graystratcat
    • Media item
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  13. graystratcat

    Looking for a recipe recommendation

    Great looking sausage for sure! Now repeat after me... garlic is good, garlic is good.....   -Salt
  14. graystratcat

    Dry Cured Belly Bacon (A Semi-Tutorial, B-View Heavy)

    Thanks jrod62 and Alesia! Alesia, as for the taste, as I mentioned up above, it was just a bit too much on the sweet side for my taste, not bad sweet, but I like my bacon with more of a seasoned/earthy flavor but a lot of folks prefer a sweeter bacon.  It all comes down to personal preference...
  15. graystratcat

    Operation Chucky

    Awesome video PaPaGriz and the meat looks fantastic as well!  Great job. Oh and loved the intro to the vid as well as your choice of tunes... nothing like a little Albert King and BBQ.... oh yeah! -Salt
  16. graystratcat

    Dry Cured Belly Bacon (A Semi-Tutorial, B-View Heavy)

    Thanks Rick!
  17. graystratcat

    Dry Cured Belly Bacon (A Semi-Tutorial, B-View Heavy)

    Hey kodiak450, I assume you mean the bags that held the side meat during the cure?  I kept them sealed and tried to force out as much air as I could when I sealed them. -Salt
  18. graystratcat

    Going whole hog, what did I get myself into????

    Hairy?  They didn't scald and scrape the pig?  Bummer... crispy pig skin is killer at a pig pickin'....
  19. graystratcat

    Looking for a recipe recommendation

    I use Rytek's recipe as well but add quite a bit more garlic.  I also like a rough grind and use a 3/8" plate and only grind once.  Just my preference.  As for smoking the same day, I've never done that.... I always hang my sausage over night in the garage beer fridge...I feel this lets the...
  20. graystratcat

    anyone used jerky juice?( cabelas)

    I believe he means this Scott http://www.cabelas.com/seasonings-cures-brine-cabelas-smokehouse-jerky-juice-150-16-oz.shtml I've been making jerky for quite a while and haven't used a pre-mixed/pre-made marinade... so I can't comment on Cabela's Jerky Juice... maybe someone else has used it...
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