50+ thread

i likes

 

I debated for years, a good start is Michael Ruhlman

$22 Charcuterie: The Craft of Salting, Smoking, and Curing

book Charcuterie. Although double check his amount of curing salt he uses sometimes it way too high IMO.

It does take special equipment if you want to cold smoke. Even with the dehydrator you have to be cautious of the danger zone of meat where bacterial actual multiplies which is 40°-140° for more than 4 hours. And that is total time including resting\cooling times. When it comes to ground meat I don't feel safe without using curing salt (#1) in the dehydrator even though mine will go to 160° which is "the other" safe temperature for meat smoking\curing.

After it was all said and done went with the Excalibur 9 tray dehydrator and LEM jerky cannon. Don't think I will end up using the round snack stick nozzle much. Last night I used the jerky nozzle because I wanted it as thin as possible to add a little tougher texture. My youngest said it tasted like gas station meat snack sticks which is what I was after. I used

$25 Nesco BJ-18, Jerky Spice Works, Original Flavor, 9 count, Beige|beige, 19.8 Ounce (Pack of 1)

NESCO Jerky Spice Works in large part because of the reviews. I found it somewhat salty though, they mix the salt in with the curing salt so next time will add my own prague powder with salt reducing the salt.

When it is gone I will start experimenting with my own mixes but will still use #1 curing salt. And of course still make my own bacon with #2 curing salt but could get by without it as long as I keep smoke times short. And have done that before. Would like to get into pork sausage but that is a whole different animal if you want to get into cold smoking, etc. which you already know I am sure. For now I don't feel it is worth it in my case, be basically just me eating it.

 

she'll get over it. shes the queen and knows it. wont be my first headsmack. im sure more to come

 

nice to meet you ms weesa. merry xmas

 

Morning all

Merry, Merry

Coffee

Atta girl, we are rubbing off on you

 

Merry Christmas
Got any ketchup?

 

Ketchup is the new coal

 

Not changing his name from coal to ketchup.

 

It only gets better.

 

I still do mine old school.
Meat slicer and semi frozen meat.
Start the smoking process in my ancient Luhr-Jensen smoker...then finish it in the dehydrator.

 

It stopped snowing. Only got 1/2 inch, can still see the grass. Already took a nap.The dogs opened their gifts and are happy. Now we are just waiting for Creg and Logan to get here.

 

Not grumpy
Just misunderstood.

We are here for you as you transition

 

Well with luck you have Family there or are at Family place so do what most of us do lol eat and nap :}

Cypher

 

There is a blast from the past! The Ex threw away my Luhr-Jensen when I was on recruiting duty in Lancaster Pa. back in the mid 80's. I bought it in Wa. State for smoking salmon. One of the neighbors called the fire department when I was using it and she kept throwing it out and I'd dig it out of the dumpster. At one point she managed to get it by me. Now Smokehouse owns them and they are nothing like they used to be.

Meat slicer is long gone too. I cut muscle meat by hand on a meat board but semi freeze it first. The dog gets the trimmings.



Used to do the whole thing on the WSM with pizza trays and oak dowels cut an inch long.





But is a PITA with a vertical smoker. Have looked at new horizontal tray electric smokers but here in the winter would have to be extremely well insulated. They make them but they are spendy, as in the +$600 range. Or more.

 

1,2,3,4 I declare a brick war

 

Nap complete.

 

Nap????
What the hell???
Your old