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  1. farwest

    Smoked salmon for backcountry trip

    Im looking to see if its posssible to smoked salmon for a multi day backcountry trip, no ice chest or way to keep cool. Is it possible to smoke salmon and vac seal for this type of use?
  2. farwest

    cure#1 in jerky

    Hey guys question about cure #1. I usally use Hi mountain mixes for my jerky and now I have been making my own recipes. Question is how much cure #1 per lbs of muscle meat in grams to add to my dry recipe? I do a 3-4 hour cold smoke of my jerky than finish in the dehydrator so I want to get this...
  3. farwest

    Jerky storage short and long term

    I am new to making jerky and have a few questions about proper storage. I use the amount of tender quick per/lbs as stated by manufacturer. I smoke my muscle meat at low temps than finish around 150-160, 5-6 hours. What is the proper or safe way to store it for short term (up to a week) and long...
  4. farwest

    Jerky temp and time for smoker

    New to the forum. I got my first smoker last week and now I'm going to try my first smoke. I went with a Green Mountain Daniel Boone electric pellet smoker. I got me some HI_mountain cure/seasoning for the first time. My plan is to slice the beef 1/4 thick and marinate for 24-28 hours, than...
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