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  1. ritamcd

    Jerky ? What temp.

    I did enough # crunching last week when business taxes were due ..  Boy do they ever suck ya dry Thanks Eric I really do appreciate it .. If it matters I usually use the larger Kokimon bottle or however you spell it  
  2. ritamcd

    Jerky ? What temp.

    2 1/2 lbs Lean beef  all fat removed  1 1/2 TBSP Kosher salt / their spices and dry at 90F for 16-20 hours Now that sounds Scary to me
  3. ritamcd

    Jerky ? What temp.

    Well in basic I use 1 bottle of soy 2 bottles of worchestshire ... about a cup or so of ketchup and the same of a bbq jacked up .. as for other salts No .. I think thats a lot of soy to begin with .. for the salt content It seemed an aweful low temp. when I was reading through it course when I...
  4. ritamcd

    Getting my hands on a whole hog.

    Great work!! You must be exhausted !!
  5. ritamcd

    Jerky ? What temp.

    OK I was just reading in the Charcuterie and it doesn't say anything about a cure.. And that the salt was the preservative in this recipe .. I am getting confused..  
  6. ritamcd

    Long Smoke times questions

    I just downloaded that book also ... Thanks for the heads up ... I have seen the name posted quite a few times
  7. ritamcd

    Long Smoke times questions

    Thank you Weisswurst .. I will check into the book ..  I am by no means even going to touch any fermented or other wise until I have a full understanding on how it all works .. I was just shocked at the 5-7 days smoke time because well that would be hard to achieve .. 
  8. ritamcd

    Jerky ? What temp.

    Ohhh and thank you!! I am in no rush ...
  9. ritamcd

    Jerky ? What temp.

    I use a worst. / Soy base .. I have 6 bags of TQ sitting in my kitchen too but am nervous about the salt and the integrity of my finish product ... is say cure 1 less salty ?
  10. ritamcd

    Jerky ? What temp.

    Hickup ..
  11. ritamcd

    Jerky ? What temp.

    I soo don't like it when my posts get deleted lol I also use the light test .. if I hold it up to the light and there are no dark spots its good to go .. OK and now my cure question .. HOW .. Total weight of the meat or total weight of the meat and brine ? It would make more sense to add it to...
  12. ritamcd

    Jerky ? What temp.

    OK well I have the cure and all that but what do I add it to ? the meat ? or the brine .. and when I measure it out would it be to t he total weight of meat and brine combined ?
  13. ritamcd

    Jerky ? What temp.

    I have never done this in the 20 years I have been making jerky .. suppose salt is a cure to some point but I didn't use and never have used Cure .. I was trying to fallow some sort of guidelines when I would keep it at 160 but .. well it just dries the outside too fast ..
  14. ritamcd

    Jerky ? What temp.

    Good Luck!!  .. I have about 20lbs going right now .. I will try and jack it up during the last hour or so and knock it down for a while .. thanks I couldn't live without my dehydrator ..
  15. ritamcd

    Jerky ? What temp.

    I usually go with 160 in my dehydrator but its seeming to get TOO dried out ... Sooo My question .. what temp do you usually use to dehydrate your jerky ? I am gonna try 150 and see if that does it slow enough to where it will not be crumbly
  16. ritamcd

    Some Steel, a welder, and My Wife.( Finished pic's )

    Great work Lady , Friend and Iron !! You did a great job!!
  17. ritamcd

    Scarbelly Wings (Buffalo Style)

    I am actually going to try these this weekend .. Hubs has a game night and while I don't eat chicken on the bone him and his friends do I have a boneless breast I am going to eat .. Should be good .. Thanks for the idea .. I am sure its going to be super yum
  18. ritamcd

    Getting my hands on a whole hog.

    Awesome    I am kinda mental when it comes to making stuff myself .. Figure it got on the shelves somehow .. and I am going to be the one to figure out how Gotta stop someplace tho .. my basement is getting full of all my Have to have for this and that stuff .. from making beer and mead to...
  19. ritamcd

    Just joined and saying hi!

    That looks cool ... How did it work ?
  20. ritamcd

    Pork Loin Back Ribs w/ QView - Pic Heavy

      Looks Great!!
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