Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
What are your favor tools of the trade? For example…Favorite grill gloves, trays/tubs, cutting boards, knives, etc.? Not necessarily thermometers, grills, but all the other “tools” that you couldn’t do without for your grilling, smoking.
So do you dehydrate fresh jalepenos yourself and then re-hydrate them prior to mixing or buy dehydrated jalepeno flakes and hydrate them with water prior to mixing?
I'd like to know this as well. Made a batch recently and didn't dehydrate the jalepenos and got very little heat. Not sure if that's the reason or just didn't use enough.
Thanks. My method isn't working which is why I ask. My collagen casings are tough/chewy and don't bind well to the meat so I'm searching for suggestions on how to improve. Seems sheep or possibly improved quality collagen's are my next step. I also prefer the wrinkled look and haven't been able...
Can you explain more on why smoking is the problem? I've been doing the typical couple hours drying at 100-120 then bumping up temp 15 degrees or so every hour until 170. I pull when IT has been at or above 135 for an hour and a half then ice bath and bloom. How does this affect the "chewyness"...
Thanks! Had to buy store bought ground beef on this batch, but just got a grinder for Christmas so that’ll be the last one. Looking forward to that next step In the process.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.