3lbs of 88/12 ground beef.
I went with 12 instead of 10.
Going to be a cure #2 mix.
I went with 12 instead of 10.
Going to be a cure #2 mix.
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PA Dutch Dark Shortshots
- Thread starter BGKYSmoker
- Start date
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Man.. Your gonna make an alcoholic outta me...
Got another drink and ready to go ....
Got another drink and ready to go ....
Watching ...
I gotta get this going.
Been busier than a one leg man at a butt kicking contest
Distilled water, 007 and a pinch of dextrose, set aside.
Close enough for gov work.
Not using this, just keep it around.
Been busier than a one leg man at a butt kicking contest
Distilled water, 007 and a pinch of dextrose, set aside.
Close enough for gov work.
Not using this, just keep it around.
Good start...
Geez waiting again
Warren
Warren
These are all mixed and stuffed.
Going to be interesting to see how the eco cure 2 does.
My wife operated the stuffer again.
Going to be interesting to see how the eco cure 2 does. They smell pretty good. Used 20mm smoked collagen.
Temp where these are hanging for 24 hours is between 72-74*
Going to hit em with some cold smoke after they ferment.
Why buy short shots when you can make em.
Going to be interesting to see how the eco cure 2 does.
My wife operated the stuffer again.
Going to be interesting to see how the eco cure 2 does. They smell pretty good. Used 20mm smoked collagen.
Temp where these are hanging for 24 hours is between 72-74*
Going to hit em with some cold smoke after they ferment.
Why buy short shots when you can make em.
Looking good Rick! I have some pepperoni and romano cheese stix on deck....soon as I finish the optimization modifications in Norcini Nirvana!
These were fast to ferment. I used my proofer set at 74* no water as the moisture in the shortshots were giving off humidity.
Glad I kept my biltong/droewors dryer bucket.
Glad I kept my biltong/droewors dryer bucket.
Not sure about this eco cure #2 yet compared to cure 2
These will tell in about 3-4 more days hang time.
They smell good, getting firm.
These will tell in about 3-4 more days hang time.
They smell good, getting firm.
Had to slice one up.
Looks good, smells good.
My pH was 5.2 during fermenting/hang time.
What do I think about EcoCure #2....EH, I'm going to stick with the regular cure #2
These are going to get a few more days of dry hang time.
Looks good, smells good.
My pH was 5.2 during fermenting/hang time.
What do I think about EcoCure #2....EH, I'm going to stick with the regular cure #2
These are going to get a few more days of dry hang time.
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