Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. M

    Bag cure bacon - cure time?

    All of the recipes I have looked at for dry curing have you pat the cure mixture into the pork loin then put it into a bag with any extra cure mix. I might have done something wrong but it seemed like that made a fairly large mess (on the plate I was using) and I was not confident I actually...
  2. M

    First pork jerky attempt - Question about results

    Thank you for looking it over, definitely have a few process changes to make for next time. Always something to learn and it's always a good day when you can eat your learning experiences!
  3. M

    First pork jerky attempt - Question about results

  4. M

    First pork jerky attempt - Question about results

    I didn't check IT after pulling them :/ I should have but did not think about it. I put them in the smoker this morning at 8 and pulled them at 4pm. Chamber temp between 140-150 the entire time. That had a good probe monitoring it. Should I maybe put them on a rack and toss them in the oven...
  5. M

    First pork jerky attempt - Question about results

    I made my first attempt at smoked pork jerky following Bear's recipe with a tweak to Cure#1 and Kosher salt from TQ. Everything went well but I was in a rush this morning to get it going and packed the jerky too close on it's hanging rods. Several pieces were touching and/or folded up so they...
Top Bottom
Back
Clicky