I haven’t been doing much with curing things. I have made bacon a number of times using the EQ method of curing. I did some reading before I started making bacon. One of the things I noticed is that one of the recipes is calling for Cure #2, and one is calling for cure #1. They are different and used for different purposes. I would think that you would want to use the cure #1 for jerky. The cure calculator that I use starts with the weight of the meat and then calculates out the amount of water, sugar, salt and cure #1. You can change the percentages of the water, salt and sugar, but the cure #1 is locked at .25% of the total weight of the water and meat. For 4 pounds of meat the calculator calls for 4.54 grams of cure #1 that is around 1.3 teaspoons. What am I missing about this?

Mcjagger as of yesterday it looked like the Nano was on sale for 50% off. I know in the past multiple times the Pro has been on sale for 50% off, if I didn’t already have 1, I’d be buying a Pro at 50% off.

Jonathon did you like it? Was it tender? What temp. In smokehouse? One more thing, what breed is your dog? Our kids are thinking about getting a dog that looks a lot like yours.

John Reeves, from The Boneyard Alaska So this come courtesy of RafterW, at about the 1:33:00 mark they start to talk to him about eating Woolly Mammoth Austin Jonathon maybe give him a call and get some for a “Will it BBQ”

USDA WITHHOLDS THE NAMES OF FARM SUBSIDY PAYMENT RECIPIENTS This is pretty big news in the Ag World Jonathon talk about conspiracy theories

U.S. CATTLE HERD SMALLEST IN EIGHT YEARS

CONAGRA RECALLS 2.5 MILLION POUNDS OF CANNED MEAT AND POULTRY PRODUCT Austin you better check your sausages

Impossible Foods to lay off 20% of staff

Disappearing Barbecues Show Global Beef Demand Is Under Pressure

As Prices Ease, Americans Projected to Eat 1.45 Billion Chicken Wings for Super Bowl LVII

100,000 egg-laying hens die in massive farm fire in Connecticut, officials say

Border officials crack down on attempts to bring eggs into the U.S.

52,000 Pounds of Sausage Products Recalled Due to Listeria Danger

Welcome glad to have you in the community

Once you are on a school of perch the action is fast and furious.

I have a batch of spaghetti sauce and pizza sauce simmering on the stove. I can about 7 qts of spaghetti sauce and 6 pints of pizza sauce. should get me through the next 4 or 5 months.

Along the lines of the sample or smaller size seasoning packets, I wonder how much demand you’d have for a variety pack of premade jerky samples with each of the top seasonings. I have a mental image of something going through a roll stock machine with like 6 or so pockets that have jerky nibs or similar small chunks to test flavor before buying enough seasoning for the large batch sizes.

Denny O I hear you. Our’s are in Denver and Phoenix.

Denny O I hand wash mine also, quick and easy to do.

processhead thx Paul! Now just keep on me until I fire my brewing rig up again!

Jonathon I like the idea. 👍🏼

gus4416 said in 25lb batch of Colorado Beef Jerky:

Jamieson22 not much left

Yeah about 7lbs out of probably about 12lb from 25lb raw. Makes you understand why store jerky can be so expensive. Well, actually why it SHOULD be.

deweymeats When I lived in MN I would smoke turkeys in Dec. My parents had a corner in the back of their house and the dryer vent was there, the snow would not pile in the corner and I would put my charcoal smoker there and was protected from wind. It worked pretty good.

lgnick Welcome to the community.

Jamieson22 I started 130* no smoke for 30 minutes added 1/2 tube of smoke and raised temp to 140* and rotated tray’s every 1 1/2 hours and raised temp to 180* after 2 hours. The just kept rotating and checking pieces for being done. Took around 5-6 hours.

bocephus that’s a great idea. I also like to measure things out ahead of time.

I did notice the gel, but I am very focused on anything added that I taste, its subtle, but I know its there, just like the non-fat dry milk I have used forever
In my deer links etc, it has that “ dairy” taste…. Not a deal breaker, I followed the directions, I only use 1/2 the suggested of the other milk powder, or, I taste it,
With BP- special binder there is absolutely -0- taste, but its binding power is very strong,
Now, how do I fix that smoker,😂

My order from Tuesday live.

Tueslive15 worked but bha50 did not.

Can both be used together?

OK, saw videos about cold smoking with wood “dust” and was smitten. Gotta do some salmon at true cold temps and what better time, than in the winter.

The grand daddy of wood dust burning setups is the ProQ, but they are spendy and lots of Amazon knock offs. Mine is a spiral and for the first 4 hours, was doing great. Then it jumped, or rather penetrated the barrier (which just as in the ProQ, is mesh and a little amazing that it works).

Subsequently lots of smoke and burned up the 18 hour spiral in about 4 more hours.

My wood dust is just pellets that I watered down to cause them to disintegrate, and then dryed back out. They seem very “dusty”. Sawdust is plenty fine I think. Maybe too fine or too dusty?

Anyone have experience? The specialty sawdust is kind of expensive.