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So i have always done wet brine jerky with great results. I have heard good things about Hi Mountain blends and being a dry cure, wanted to see what all the fuss was about. I just followed the Hunters blend to a T and i was really happy with the easy prep work and the fact that my smoker was not...

I have been going crazy with smoking/drying sausage since i bought my commercial grinder and sausage stuffer. I finally fine tuned my recipe for landjaeger. So far i have tried hog and sheep casing, but i am realling liking the 17mm mahogany collagen casings. I am using obviously salt, cure#1...

I have a smoke daddy i built and dont get me wrong, it works. It actually works too well to generate smoke. I dont even use the air pump. Last week i was making a batch of jerky and got to thinking about the differences between blue smoke, subtle white smoke, and too much white smoke. So i...