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http://stilldrinkin.com/  

this came out of a book i bought at a yard sale. published 1965. 50 lbs beef, 10lbs fat, mace, salt, pepper, cloves and brown sugar. dissolve 2 1/2 ozs. saltpeter in warm water, stuff into new muslin bags seam side out and smoke. the only reason given for the use of saltpeter was to keep the...

that looks really good!  

i have used these in the past and i find that it the lid screws on they are ok. but if the lid is held on by vacuum only they have some problems. just my 2 cents. tony  

i might just use the dehydrator to obtain the max internal temp it will give me, the highest setting is 180. then finish in smoker. my el cheapo smoker is too unstable under 180-190. thanks

Next week I am planning my first snack sticks. I have done a lot of reading and I am going to to use this recipe. 10 lbs. meat 2tsp #1 cure 4 TBL paprika 6 TBL ground mustard 1 tsp black pepper 1 tsp white pepper 1 tsp ground celery 1 tsp ground mace or nutmeg 1 tsp granulated garlic...

R.I.P Gary.  

http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute

http://www.justasdelish.com/homemade-bak-kwa-dried-meat/

i ain't sure what to think of these gizmos except they are expensive.here is a link that some may be interested in. http://www.amazon.com/gp/product/R1Y4V2R3A8/?tag=smokingmeatforums-20

anybody ever use one of these?

welcome neighbor. ever get to bisbee?  

i don't understand the use of #1 since the whole idea behind making jerky was to cure/preserve meat long before the days of frigidaire, #1 and tender quick. tony

http://www.smokingmeatforums.com/t/127454/cabellas-3-4-horse-grinder-and-more

great thread. i have a head coming next week and the trotters too. what was your brine and how long did you brine it? thanks  

stainless tubing. http://www.speedymetals.com/

please explain bias-cut. thanks tony

i think the mayo helped with flavor and maybe a little extra juicy. the skin was more blackened than crispy and in my opinion could have used a few minutes under a broiler to crisp up. but overall i liked it and will try it again. the reason for the 185 temp was my afternoon siesta was about 30...