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Yes it did have the right cure in it I just couldn't fine the cure by itself, it was in the seasoning. Made a tad on the salty side but I'm a salt fan so it's good to me. I just like it still on the pink side, as I like my steaks a little past rare but wanted to make sure I wasn't gonna make...

And q3131a, tried the link but said it was no longer found. I haven't found that there isn't enough smoke flavor actually the night I put the bread on it the bread was super smoky. Almost too much for me but everyone else liked it.

And yet another question geeze thought I pretty much new what I was doing but keep thinkin of stuff lol So I prefer my jerky soft, chewy, pliable, sweet and a lil spicy. Beings that the cure is supposed to kill off the bad stuff is there and reason I can't pull it while it's still somewhat soft??

128077127996128077127996128077127996128077127996 I have only worked in pizza kitchens, Papa's Pizza for those of you who may or may not know Oregon, Eugene, Springfield, Corvallis, Bend area. And ya I don't remember ever having to do more than scrape the burnt stuff off the insides. As for...

We have the Jim Bowie. No wifi stuff. I do notice that at lower temps it doesn't puff too much but still has good smoke flavoring. It is easy to use and I like have the potion of direct or indirect heat. I have yet to do anything on there and not had it be awesome. The meat thermometer does...

So one more question, the package of seasoning cure I got said to soak for 6 hours?? Should I have left it for longer than that? It got about 8 cause I really wanted to get some done. The house is completely barren of jerky and I may be having some withdrawals lol

That is identical to what I did yesterday except I don't have the cure #1 yet had a package of seasonings and cure together. I am in love with the lawrys teriyaki marinade as a base. Didn't put any cayenne in the first batch cause kids don't like it even remotely warm. But once I add the...

I'd never really thought about it. I always just assumed, around here anyway, that they were cleaned at the end of the day like any normal restaurant. We don't have a ton of bbq pits around here, there have been a few more popping up here and there but probably no more than 5 maybe 10?? We do...

Ok thanks!!! The bi mart I went to I didn't see it there so I ended up with some other seasoned cures. First one I used today definitely changed the smell of the marinade so I only did half a batch in case it made it too salty or gross in general. Most of the jerky came out pretty good but there...

Ok thanks, that's what I was thinking but wasn't sure if I was missing something or not lol Like I said still kinda new to the smokin life but wanted to ask. I usually let mine heat up to 150 and let it run for a few then put it up to whatever temp I'm planning on cooking at and once there I...

I've seen several posts now that people prep, sterilize, clean, ect the smoker before putting meat on. Fairly new to the world of smoking and am madly in love. Have done sooooo many things on it already and just warmed her up to make up my jerky. So what is this prep of the smoker I keep...

So random question, where can I buy or order the pink cure #1??? I'm in Eugene Oregon, down in the valley. Cabela's maybe??

I am currently drooling, these all look and sound so good. Getting ready to prep, soak and cure my eye of round. Can not wait to get it done!! So glad I found this site and all the useful yummy ideas!!!

Thanks y'all. I actually was having a hard time finding the cure so I just grabbed a couple packets from bi mart, Scott's and Clem's Oregon trail seasoning cure, figure I'll follow the directions on the packets as for how much cure per pound of meat. Got a decent sized 9lb eye of round hunk of...

Well I guess I'll have to try it out and let y'all know how it goes 128522

Hubbs and I purchased a Green Mountain Grill, Jim Bowie version. Absolutely LOVE it!!! Had it for about a month now and have tried lots and lots of stuff, meats, corn, bread even pizza. Used to just bbq, we would burn through a bbq ever couple of years, finally decided to try the smoker. I will...

The hubbs and I just recently purchased a Green Mountain Grills pellet smoker. Absolutely in love!!!! I am getting ready to make my first batch of beef jerky, found the prepackaged curing salt as I could not find a homemade recipe, I understand you have to have the salt unless you are going to...