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  1. jarhead

    Fish Fry

    S/F JP. I make my own SR cornmeal. Don't use it that often. For one cup of self-rising cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup cornmeal, PLUS 3 tablespoons cornmeal Ya gotta add some chopped jalapenos in those puppies.
  2. jarhead

    Looking for a good reference book.

    Here's a freebee - Sausage Making For Beginners It is ran by a good friend of mine. His name is David. For a hard copy, I like  Charcuterie: The craft of salting, smoking and curing by Ruhlman and Keller Lots of great info right here too.
  3. jarhead

    HELP with Collagen Casings

    If you soak collagen casing you will have a handful of mush. Do not get them wet. They don't work well with twisting. Tie them off with butcher string Sounds like you either need to go with hog or sheep casings, if you want to twist into links.  
  4. jarhead

    Newbie jerky Question

    You may have to rotate your top and bottom rack. It just depends on if you have hot spots. I don't flip em.  
  5. jarhead

    Newbie jerky Question

    Get yourself 4 Q-Matz. Problem solved. Yes, to ensure even distribution of the cure and spices. Use water, beer or buttermilk for a tang. I would start at 140 with smoke for about 3-4 hours. Kick it up to 170 (no smoke) to finish to where you like it. Probably around 2 to 4 hours. Yes
  6. 80poundsCustom.jpg

    80poundsCustom.jpg

    • jarhead
    • Media item
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    • Album: FEC-100 and all accessories - Price Reduced
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    FEC2Small.jpg

    • jarhead
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    • Album: FEC-100 and all accessories - Price Reduced
  8. FEC1Small.jpg

    FEC1Small.jpg

    • jarhead
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    • Album: FEC-100 and all accessories - Price Reduced
  9. FEC100_FrontDoorOpen.jpg

    FEC100_FrontDoorOpen.jpg

    • jarhead
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    • Album: FEC-100 and all accessories - Price Reduced
  10. FEC-100 and all accessories - Price Reduced

    FEC-100 and all accessories - Price Reduced

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    • Album
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  11. jarhead

    FEC-100 and all accessories - Price Reduced

    Yes, you read it right. :cry: I can't follow my dream. Doctor's orders due to my surgeries. You can take a look at it on CraigsList If you're interested send me a PM with your contact info and I'll call you back. A stock photo   Smoker body IQ4 Controller Cooking 80# of leg quarters on...
  12. jarhead

    Plywood cold smoker

    Is it all glued and screwed together? I didn't see any framing. Looks great. I like the use of floor vents as dampers. Whoda thunk?
  13. jarhead

    Who makes the best vacuum sealer need to buy

    Next deer season, I gonna get the VacMaster VP112 Chamber Vac from Lisa. The bags are sooo much cheaper and IMO, it does a much better job of sealing.  
  14. jarhead

    Inventory

    I get mine from Sam's Club. Baker and Chef Brand in 5# blocks. Sharp Cheddar $13.17 and Mozzarella $10.98 Frigo String Cheese is 3# for $8.68 I usually smoke 20# of blocks and 6# of string each time.  
  15. jarhead

    summer sausage question

    Replace the liquid with buttermilk.  
  16. jarhead

    Help!

    I've never done it, but, how about tying it together in 2 pound portions? Then cure it like you would otherwise. If you do this, let us know how it goes.  
  17. jarhead

    Feb Throwdown Voting Thread......

    I want to vote for them all. Everything looks geat.  
  18. jarhead

    How Many Mes Owners Here?

    Good, you keep it. Mine is going back tomorrow for a CASH refund.
  19. jarhead

    Where's the beef (hot dogs)?

    22/24 or 24/26 Sheep Casings from B&P. Pricey, but good.  
  20. jarhead

    new equipment

    I don't know what you were talking about. Casings, spices, seasonings or money spent? There are several companies offering discounts on bulk purchases and quantity purchases. Go back to your history file on your browser. If you can remember about what time/date, it will be there.  
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