Food Smokers and Smoking Tips/Tricks/Techniques

Just don't waste time and money with the lid seal gasket. A constant fan forced fire creates constant smoke. You want the smoke to exit soon after it is made. The fan is swirling the smoke, just open the lid. The barrel is full of smoke. It doesn't matter if some comes out the lid, and not the stack.
Keep reading that forum before you get froggy.

 

That's not what curing salt is for though. Look up curing salt #1 vs. #2, aka instacure. You are way low on salt. 1/2 tsp for 2lbs is barely going to season it let alone cure it. If you or your wife don't like it salty, to each their own, but there will still be a ton of water content in the beef and that is what leads to rot.

 

one source but all that stuff is salty (kosher salt, soy sauce, teryaki, Worcestershire)...this says 1 level tsp per 5lbs of meat...but really temps is from FDA...I think its way too salty. but do whatever...people have been making jerky for a millennia without curing salt...just saying...especially when we didnt have refrigeration...

https://www.sausagemaker.com/insta-cure-no-1-1lb-p/11-1012.htm
Curing meat prevents botulism poisoning (common food poisoning). This process also helps to safely and effectively preserve the meat while imparting more robust flavors and colors. The Sausage Maker recommends using one level teaspoon per five pounds of ground meat. One pound Insta Cure 1 will process approximately 480 pounds of meat.

 

Wild cherry.... used to have a grove along the road 5 miles from me, about a quarter mile long. The rancher said I could cut all it wanted, as long as I didn't tear up the fence. The county gov decided to rebuild the ditch along the road. Bulldozed it all into a pile and burned it!!.
Friggin morons. There are a lot of people beside me that would have gladly salvaged all of the wood.

 

With the Emerald Ash borer beetle everyone around here selling firewood feels the need to have it kiln dried and DNR inspected and certified. ~$400 a cord now, #fuckthatnoise!

I do like the Miyabi in the middle for trimming meat

$170 Miyabi Prep Knife, Stainless Steel, 5.5"

https://www.amazon.com/Miyabi-34180-143-Kaizen-5-25-Knife/dp/B01MPY2OTB?th=1



Nothing wrong with Shun either, have a few of those



And a full set of Henckels Pro S. What do I grab most of the time when I am trimming meat?

Chicago Cutlery 5" Boning Knife with Ultra-Sharp Stainless Steel Blades, Utility Knife for Meal Prep and General Cooking, Walnut Tradition Handle Kitchen Knife

5" Chicago Cutlery Boning knife Need sharpening more often, but they just plain work. And been using them my whole life. Think @CurtB has been too.

I really like cherry and apple for pretty much everything. Except Alder for salmon. Peach and pecan is kind of sparse up here LOL but would like to try some for a milder wood, guess they are much like Alder.

 

Wait...is this really happening?!?!?!

 

Yes sir will happen as soon as I get done with yours.

 

That is going to be AWESOME.

Got one e-mail from Lesa. Soon as the actual quote comes in, I'll get the steel purchased .

 

Seen that. Noticed she change positions to Manager of Training and Development. I hate this she was so good to work with. Not sure who the new estimator will be.

 

I really like this Mercer knife I picked up earlier this year:

$33 Mercer Culinary M20206 Genesis 6" Flexible Boning Knife,Black

https://smile.amazon.com/gp/product/B003WWJIEW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

 

Hope the new person gives you that good Maner Rewards Program pricing.

 

They will, I spend a lot of money there on steel.

 

nice knives, and whats that first cutting board made of do you know?

 

Did you ever get the Mercer 14-Inch Granton Edge Slicer

 

Have a nice nap sweetheart. See you in a few hours.

 

As he starts gnawin’ On his fingers.

 

Not yet, but it's on my list. I need to find a new spot for my knives.

 

I carry all mine in a rifle case.

 

Under great restraint I didn't even sneak a bite.







It's killing me too.