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  1. jarhead

    Jerky Newbie Question about Tenderizer I put in

    You will have to cook it hot. Get the meat out of the danger zone (40-140F) as soon as possible. No longer than 4 hours. It won't be as good as TQ or Cure #1 version, but it may still be edible.
  2. jarhead

    Beef Jerky

    Welcome aboard Di53. I taught I taw a PUDDY TAT. A BEEG PUDDY TAT. I DEED, I DEED, TAW A BEEG PUDDY TAT. Make sure you don't smell like jerky around that thing. Now, I forgot what I was gonna say. LOL Good Luck and take pics.
  3. jarhead

    First go at making home-made beef jerky.. Turned out horrible. What did I do wrong?

    I've used the oven method before. My electric stove oven will go down to 150F so that's where I set it at. Open the door every once in a while to dump the moisture. If your oven won't go that low, leave it cracked to control the heat and dump the moisture. I use the FEC-100 with the AMNTS for...
  4. jarhead

    Trying to clone Conecuh sausage

    I've never seen 32 mm sheep casings before. Max is about 26, I think. I get mine from Allied Kenco and buy the Home Pack. Good luck and post your finished recipe and pics. Plz?
  5. jarhead

    Where do you buy your pork fat??

    Yep, but around here we call it "Leaf Lard" and it is not ground. It has to be rendered down. It makes great lard and cracklins for cornbread.
  6. jarhead

    80/20 on sale at supermarket! what can i make?

    Sticks, summer sausage, meatloaf, meat balls, chili, search for ground chuck recipes.  
  7. jarhead

    Corned Beef Brisket Slim Jims

    Now, I see this. I just pulled a 4# flat out of the cure, rubbed it with pastrami rub and it's in the smoker. Oh well, next time I'll corn the whole flat. Half pastrami and half CBB sticks. Thanks for the post. Looks mighty tasty Nepas.
  8. jarhead

    Hot sticks with a capital H

    Sounds like the sausage that keeps on and on (burning) As in burn you twice.
  9. Hot sticks with a capital H

    Hot sticks with a capital H

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    fartouthouse.jpg

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  11. jarhead

    Using Cure #1 in Jerky

    I like using a marinade for jerky. I can squish it around the jerky in the ZipLock bag to get complete coverage. Works for me, YMMV. And, YES, I do use Cure #1
  12. jarhead

    sasage hanging question

    If you want Redneck, get yourself a pack of them Shower Curtain Rod Hangers. They work great.
  13. jarhead

    First Time Making Sausage!

    Yep, as mentioned, you're hooked now. Ole Jimmy can kiss your *** (links). I don't double grind unless stuffing in a small casing, like snack sticks. 19 mm I mix by hand, use the Kitchen Aid or a Meat Mixer for 20# batches. I like a courser grind for patties and bulk pack, so I just use the...
  14. jarhead

    Meat Grinder: Kitchener (Northern Tool) vs Cabelas or LEM

    x2 and still going strong. I bought some SS plates because I got tired of the rust on the carbon steel that comes with em. http://www.sausagemaker.com/10grinderaccessories.aspx
  15. jarhead

    Chicken Breast Sausage Recipee?

    And a little soy concentrate as a binder.
  16. jarhead

    enough fat?

    You can add the fattest and cheapest bacon you can find. I usually grab one of those 10# boxes of ends and pieces for about $12 a box. I won't buy WM for that reason, plus I get a better deal from my local grocery store and I can tell him what I want.  
  17. jarhead

    Snack Stick Casing Question

    Sausage Maker  is where I get most of my casings. Allied Kenco  is my backup. Just make sure they will fit on your stuffing tube. Never mind you have a gun.
  18. jarhead

    dry cure question

    I leave it in. You are losing cure when you drain it.
  19. jarhead

    First smoked cheese question !

    Homemade Crackers I've made these and they are great. Homemade Wheat Thins from King Arthur Flour 1 1/4 cups (5 oz) whole wheat flour (I used white whole wheat) 1 1/2 tablespoons sugar 1/2 teaspoon salt, plus extra for topping 1/4 teaspoon paprika 4 tablespoons (1/2 stick) unsalted butter 1/4...
  20. jarhead

    first time using hog cassings EPIC FAILURE!!

    I've never used the pre-tubed casings before. I just can't justify the expense. I buy pre flushed hanks packed in salt. The first thing I do is lay them out and make 15-18' lengths out of it. Then individually vac pack em back up in salt. You need to apply a slight amount of pressure to the...
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