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  1. ritamcd

    Roll Call from Frederick MD

  2. ritamcd

    jalapeno peppers

    Ohhh for the chopping I use a mini food processor if I want a small dice .. if I just want to slice them i use a knife because the peppers are a little to small for the food processor and will not be that uniform in slice because they get turned in the chute .. GLOVES I wear 2 pair of latex...
  3. ritamcd

    jalapeno peppers

    The best way to dehydrate peppers is up to how whole you want to leave them ..  If you like them diced then go ahead and dice them . some people like to leave them whole but it takes a lot longer to dehydrate them .. What I would do is either nacho slice them or slice them in half .. after they...
  4. ritamcd

    A-Maze-n-smoker which one?

    I posted a link on my website and 3 have bought them .. I didn't have a coupon code and didn't really care about it because its hard work and he deserves every penny he makes
  5. ritamcd

    Jerky ? What temp.

    I totally agree and next time I dry some up I am going to get a little more technical with the whole thing .. I may even impress my husband lol and just try and figure out whats exactly in it
  6. ritamcd

    Preparing for my first jerky... question

    1 Level TBSP per 5lbs of Ground meat 20 level TBSP = 4oz. To make brine / marinade add 3oz. of cure#1 to one gallon water
  7. ritamcd

    Preparing for my first jerky... question

    I think the cure rate is much smaller than that .. .for some reason I believe for cure #1 its a 1/2 tsp per 5bls of meat .. Let me go check my stuff real fast
  8. ritamcd

    Preparing for my first jerky... question

    OK I may need a link to this upgrade ... Please
  9. ritamcd

    Nepas Meets Scarbelly

    Very Cool!!
  10. ritamcd

    Jerky ? What temp.

    Makes perfect sense Dave ...  when I had the what was it .. harvest master or something dehydrator small and round it wouldn't get over 130 -140 my jerky was always consistent drying tho . I will keep the temps down a bit
  11. ritamcd

    Jerky ? What temp.

    Thanks Dave !! I actually do add honey and Brown sugar to my recipe .. I really think it was the heat .. AND something I never checked .. If the heat in my dehydrator is correct .. Just thought about that .. better get on it ... It was perfect drying at 150 but 160 was tooo dry and the inside...
  12. ritamcd

    Long Smoke times questions

    Thank you :)
  13. ritamcd

    Jerky ? What temp.

    I have a recipe for 30 minute Mozzarella ..  its a fun process for the kids to watch .. and you can use a gallon of milk from the grocery .. http://www.cheesemaking.com/howtomakemozzarellacheese.html and here are a bunch of others as well ...
  14. ritamcd

    Jerky ? What temp.

    That funny! Well, to joke about it anyway, but I have a pretty good idea what you mean. I've found myself doing some pretty weird things lately that I could not explain to myself...just simple stuff that required little to no real focus, but I still couldn't stay on track. Is that bad? Maybe...
  15. ritamcd

    Jerky ? What temp.

    That's a great thought Martin but I will stay with what I know .. with short term memory disorder I have to KNOW what I am doing or it leaks out quite fast really I have measurement charts every where ... and still have to look at them everyday Its SOOOO annoying ..
  16. ritamcd

    Jerky ? What temp.

    OK so next time I make a batch .. which is usually around the 20 lb zone because that's what my dehydrator will hold approx .. Think I will get a digital scale for the larger amounts so I can get the actual weight because the one I have is one with the needle thing ... I will measure everything...
  17. ritamcd

    Jerky ? What temp.

    OK so it wasn't too far off ..  SOOO what do I need to do .. My brain hurts I am sure this isn't what my husband expects on a weekend he is gone   and if I add cure ... How much longer would it preserve the meat ?
  18. ritamcd

    Jerky ? What temp.

    Yes I have a food scale up to 11lbs and a small lab scale also .. I do a LOT of canning so I need the scale often in the summer time .. NOPE I just add the same amount of my basic marinade and eye the amount of meat ... let it set in the fridge for 2 days and put it in the dehydrator for about...
  19. ritamcd

    Fatties and some ABTs with q-view

    I think I just gained 5lbs from your pictures
  20. ritamcd

    Jerky ? What temp.

    OK ... Let me try and figure this .. 240 mg 11570 mg 18400 mg 3040 mg 16320 mg a total of 49570 mg of sodium per about 15-20 average of jerky that I generally make .. which would be 49.57 G of salt... which would then be 3.3 TBSP salt added it total ? UMMMMM I think you totally lost me
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