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  1. jarhead

    Please help with measuring Cure # 1 for Jerky

    If you're going to make good and safe cured meat, that is a must have. I use a marinate on mine and stick with 1 level tsp or 2.5 g per 5# raw meat (2.26 kg).
  2. jarhead

    20 lbs of Cheddar

    Looks great Toad. I'm waiting on some of mine now too. I also got cheese from Sam's. How did you chunk yours up? I quartered mine. Cut horizontally and then vertically. About 1-1/4 pounds per chunk. That made em a tad over an inch thick.
  3. jarhead

    Need Suggestions for Smoking Cheese in MES40 with AMNPS

    This was my first go around with the AMNTS and the freezer. I think it got a touch hot.  
  4. jarhead

    Need Suggestions for Smoking Cheese in MES40 with AMNPS

    Alelover, Don't do em this way either. That was 6 pounds to start.
  5. Need Suggestions for Smoking Cheese in MES40 with AMNPS

    Need Suggestions for Smoking Cheese in MES40 with AMNPS

    • jarhead
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  6. DeadCheeseSmall.jpg

    DeadCheeseSmall.jpg

    • jarhead
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    • Album: Need Suggestions for Smoking Cheese in MES40 with AMNPS
  7. jarhead

    Anyone soak jerky meat in water like bacon before smoking???

    You can blot it with a paper towel. Air dry to form a pellicle and smoke it.  
  8. jarhead

    Sheep Casings ----HELP!

    http://www.butcher-packer.com/
  9. jarhead

    smoking sunflower seeds question

    Salt Brine first? Maybe add some Cajun Spices to it.
  10. jarhead

    removed skin (help)

    OUCH Chef!!! You got some lean bacon. I always 1) let the butcher trim it or 2) smoke with skin on and then trim the skin (sometimes). Cure it and smoke it. It won't give you much grease for eggs, etc, but it will make some killer BLT's or green beans.  
  11. jarhead

    Need a recipe for any use of a few beers.

    Roadhouse Green Beans Ingredients2 (14.5 ounce) cans whole green beans, drained1 can of beer1 Tbsp sugar1 Tbsp Big Ron's Hint of Houston1/2 teaspoon ground white pepper4 ounces bacon, diced (raw)1/2 medium diced onion (don't waste the other half, double the recipe)2 tsp Ham Base DirectionsUsing...
  12. jarhead

    Mix in Spice before or after the grind

    I may be too late on this, but I wouldn't put the cheese in until I was ready to stuff. Looking forward to your pics.  
  13. jarhead

    Having a Brain Fart!!!!!!

    Yes, I would get it into ice water and cool to 90 or less. Air dry and allow to bloom over night. Pack and refrigerate. Sorry, just now saw this.
  14. jarhead

    SS Load At KOA

    That looks great. What size are those casings? I gotta try that on my next go round with SS. Did it taste like Pastrami? Maybe cube up some Provolone in it? Instant Sammie.
  15. jarhead

    non fat milk question

    Get the store bought NFDM and run it through a spice mill or a blender.
  16. jarhead

    bacon resting

    I'm with Dave. Much easier to trim after curing and smoking. Sometimes I even serve it that way, especially if it has a nipple.
  17. jarhead

    First attempt at Sausage

    Jnagel, If you use NFDM, then run it through a spice mill or grinder so you have powder vs granules.
  18. jarhead

    First attempt at Sausage

    They both do the same thing. Retain moisture and reduce shrinkage. I always have a nicer looking sausage when it's done. B&P's Binder #86 does about the same thing.
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