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They sell tumbling type equipment for seasoning jerky prior to drying it but they are fairly expensive for the size. Has anyone found another device to accomplish this task? We make about 30 lbs of jerky at a time and if you don't mix it up periodically for 24 hours the seasoning doesn't evenly...

Has anyone tried making jerky with a conveyor oven?

My brother and I make summer sausage, meat sticks, brats, etc. We process 100-150 lbs each time and share it with the entire extended family and friends. Currently, we have a MTN Gearsmith grinder size 22, a 30 lb Cabelas manual meat stuffer and a 20 lb Cabelas manual meat mixer. The grinder...

I want to build a smoke house. Can anyone recommend ideas? size? what materials? i was thinking 5x5’...

I had a 20lb meat stuffer from Cabela’s...broke it...then a 30lb...and just broke that one. Obviously, the ones fron Cabela’s aren’t made to actually be used. Can anyone recommend a solid meat stuffer? Mechanical is fine. We generally do about 100lbs every three months into meat sticks. summer...

After wearing out a vacuum sealer from Costco and a “commercial” one fron Cabela’s...I finally bought an oiled, chamber, Vacmaster VP230. So far, I have only vacuumed and sealed about 300 bags...but it works awesome!

In the last year I killed a Foodsaver vacuum sealer and one from Cabella’s. I just bought a chamber sealer. I see bags online in different thicknesses. I bought a bunch of 3 mil bags but wondered what you peeps recommend?...

I just got a proofing oven to use to cook meat sticks and summer sausage. I want to also say thank you to all of the advice on building a meat curing chamber for salami, bacon, prosciutto, etc. I am a newbie to using a proofing oven...any advice is welcomed!!

For smoking/cooking cured meats such as meat sticks, summer sausage, etc...I typically start them at 100° for an hour, then gradually increase the temp until the internal temp on the meat is 150-152. My question is, what would be the ideal humidity in the smoker? I like the summer sausage to be...

A year ago my dad dropped off several deer and an elk to my deep freeze. I had multiple deer legs(hams) so I looked up “venison prosciutto” recipes. I cured three legs with spices and #2 cure until it lost about 10-12% weight. Then I washed them off, dried them with a fan for about 5 hours...

I make a lot of meat sticks, summer sausage, salami, etc. I was wondering if anyone has used a proofing oven to cook meat. There’s a lot of discussion of using wine fridges with computer fans to create meat chambers for aging...but has anyone tested a commercial proofing oven for “cooking”...

Started a few legs of deer hams for prosciutto. Cured, dried and now aging in a wine fridge. Humidity was my issue. Added a computer fan to a hydrometer to control the curing chamber.