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saltpeter question
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... -
1st attempt at Canadian Bacon - want to make sure I don't screw up...
that looks really good!- ac45acp
- Post #35
- Forum: Hot Smoked Bacon
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Vacuum Meat Tumbler - Special Price!!
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- ac45acp
- Post #14
- Forum: Slicers, Grinders, Tools, Equipment
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First attempt at sticks
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 -
First attempt at sticks
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... -
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tender quick
http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute -
chinese jerky
http://www.justasdelish.com/homemade-bak-kwa-dried-meat/- ac45acp
- Thread
- Replies: 5
- Forum: Making Jerky
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sous vide
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- ac45acp
- Thread
- Replies: 4
- Forum: Slicers, Grinders, Tools, Equipment
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Sausage Stuffer Questions...
- ac45acp
- Album
- Comments: 0
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stuffer.jpg
- ac45acp
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- Comments: 0
- Album: Sausage Stuffer Questions...
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Old Smoker, New Member in southern Arizona
welcome neighbor. ever get to bisbee? -
Please help with measuring Cure # 1 for Jerky
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- ac45acp
- Post #22
- Forum: Making Jerky
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Meat Grinder SALEs or Deals?
http://www.smokingmeatforums.com/t/127454/cabellas-3-4-horse-grinder-and-more- ac45acp
- Post #3
- Forum: For New Members
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Pig Headed
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 -
Sheep Casings ----HELP!
stainless tubing. http://www.speedymetals.com/ -
London Broil on sale today, what to do, what to do...
please explain bias-cut. thanks tony -
new recipe i tried
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...
