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Nice looking jerky right there. First time. Good job.

I am in need of a new batch of cure#1. Is there a difference between brands? What is your favorite to use and why? Thanks in advance.

Greetings, So I have made a few batches of fermented ghost,habenero and jalapeño hot sauces. Although I'm still figuring this whole process out, they turned out fairly well. I had some frozen roasted hatch chili's in the freezer and figured I'd try fermenting some for hot sauce. I used a 3.5%...

Hi all, I have an Masterbuilt Gravity 800 that is about 6 years old. I have some L.S.S. mods and last year I changed over to a Fireboard 2 control. Recently it has been taking upwards of 30-40 minutes to reach 180ish. This has been a paternity for the last several cooks. Any ideas on what could...

Hi all, I have an Masterbuilt Gravity 800 that is about 6 years old. I have some L.S.S. mods and last year I changed over to a Fireboard 2 control. Recently it has been taking upwards of 30-40 minutes to reach 180ish. This has been a paternity for the last several cooks. Any ideas on what could...

Awsome, thank you.

Thank you very much for explaining this. I appreciate it.

Thanks for the info. Can you explain the procedure for the coupon copy thing you're talking about? If there is even a slim chance it may work, I'm in.

Can you explain how the Kroeger thing works? Im pretty lame when it comes to tech stuff. Thanks

Thanks for that. I appreciate you.

Oh, heck yes!!

Thank you. I'll give it a try. Sounds pretty good. Just curious, why non iodine salt??

I have an Inkbird rechargeable spice grinders that's worked quite well for over a year now. And it was reasonably priced. I'll try to look it up and share when I get a minute.

Update, I ended up using the entire gallon and it was in the fridge for 7 days. I dusted it with some Blazing Star, Reaper rub then baked it to 160 IT. It turned out, in my opinion, pretty darn good. A sweet taste with a touch of the Reaper heat at the end. Small slices but still tasty. Thank...

My bad, would you be willing to share your, jerky recipe? That looks mighty darn good.

Would you be willing share the recipe?

Sorry, the pork was "on" for 4 hours.

I tried making some pork belly burnt ends and could use some advice/educating. I started with 1x1 size cubes. Generous sprinkle of Honey Hog. Into the smoker at 250 for, oops, I was away for 4 hours. I did spritz every 40ish minutes with apple juice. Next I put the chunks in a foil pan with...

Yes, the original plan was to do turkey lunch meat. Im trying to figure this out as I go. If anyone has insight/methods of doing this i would appreciate the help.

Good to know. Thank you so much.