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  1. rons

    New Toy

    cool, I think it will be a fun little work horse. Pork Butt will probably be something soon for me too, love those!
  2. rons

    New Toy

    cool mailbox? Yeah gonna find out soon here, it's all burned in and cooled, so time to warm it back up and get the jerky on!
  3. rons

    New Toy

    We get some really nasty weather here in N. Idaho, it's already getting really cold, rainy, wind blowing... I rarely get to smoke anything from Nov. - March because of that. So thought I'd get a little electric smoker that I can use in the garage by the door with the big door open, at least be...
  4. rons

    Cure amount in wet 'brine'

    Good thoughts So Cure #1 , since it's so 'potent' is more a risky thing to use or maybe, it's more important to be precise with it? I ditched my Morton TQ and have some Cure #1 on the way, so I'll make sure to be exact with it. thanks for the caution on that
  5. rons

    Cure amount in wet 'brine'

    ok cool very interesting, thanks for taking the time, I'm one of those 'have to know why' kinda people. I annoy myself with that too lol thanks!
  6. rons

    Cure amount in wet 'brine'

    oh ok yeah I see now, that makes sense, i didn't think of the meat putting out into the water, was just thinking of the meat 'taking in'. Now that cleared it up, thanks!
  7. rons

    Cure amount in wet 'brine'

    ok cool
  8. rons

    Cure amount in wet 'brine'

    OH ok, that makes sense (on the bacon). Yeah , good jerky usually doesn't last long enough 'to need' cured lol. I usually do that too, smoke for a few hours, then dehydrator. Our local super market makes jerky in the butcher dept. I was talking to the guy there, asking him about it. He said...
  9. rons

    Cure amount in wet 'brine'

    no. your taking me wrong, just talking about how weird it seems. I am listening and will do it the right way as I did state earlier. I'm just stating my mind on how that seems 'weird' and am curious, scientifically, 'why' it's like that.
  10. rons

    Cure amount in wet 'brine'

    Thanks great information :) Not sure though where the bacon came in? I know I didn't mention bacon? But good info. to know. To me it seems weird about the meat weight in a liquid cure. Like, lets say you made a gallon of juice in a big bucket. If you dropped one small piece of meat in there...
  11. rons

    Cure amount in wet 'brine'

    oh sure thing, I've kinda been doing that, but using the powdered flavor after and using that tender quick stuff, but now will do it with that #1 cure stuff and the flavor mixed in. Might take me a few test runs to get the flavor stuff right, but once I do, then it'll just be a routine after.
  12. rons

    Cure amount in wet 'brine'

    that makes sense, it is a lot easier. I do like that high mountain jerky rub flavor stuff. maybe I can put that in the water/cure, figure out the right amount so it comes out with the right flavor. then always do that and be consistent.
  13. rons

    Second time making moose jerky

    That looks good man, when I first read your post title I thought it said making 'mouse' jerky, I was like, eewww then my eyes focused better and read moose lol
  14. rons

    Jerky and slicer questions.

    I'm getting back into this smoking/jerky thing, saw this post, are you using a meat slicer then? I have one and it was such a chore, I saw a youtube video on jerky making and the guy had one of these, so I ordered one, man does it work good. You can't select the thickness but it does them at...
  15. rons

    Cure amount in wet 'brine'

    ok yes, I 'have been' using a dry rub after curing instead of flavored marination. I was doing the sprinkle the cure on thing but that is so tedious trying to sprinkle the right amount evenly on each piece both sides, so thought just tossing it all in a big zip lock with a curing liquid would...
  16. rons

    Cure amount in wet 'brine'

    ok good point!
  17. rons

    Cure amount in wet 'brine'

    ok cool thanks!
  18. rons

    Cure amount in wet 'brine'

    ok cool, just ordered that cure #1 :)
  19. rons

    Cure amount in wet 'brine'

    OK very cool, wow it takes hardly any of that cure, a 1/2 tsp! So then I'd just mix some salt in also for the saltiness of the meat right?
  20. rons

    Cure amount in wet 'brine'

    Can I just leave the sugar out completely? I don't care for the flavor when it has any sugars in it.
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