Iowa

Deepwoodsbutcher I loves me some real chili dogs! We had a place here called “George the Chili King” his chili was iconic!!

johnsbrewhouse Does everyone use the premade pastry crusts?

GWG8541 Um, Yes Sir! That’s a meal in itself right there!

chippewa What would you say, 10%, 15% add on the jerky seasoning mix to make summer sausage?

Surg Well, that looks to be a dilly of a jar.

processhead That is a nice pile of jumbo’s! What lake where you on Bitter? I love the glacial lake area for fishing and all the options of different water to fish.

Tex_77 OOOHHH am I gonna have fun with https://www.drovers.com/news/ag-policy/usda-withholds-names-farm-subsidy-payment-recipients next podcast, I didn’t catch that one. We actually only had a few of the same stories this time!

Okay, there does not appear to be a way to set that up that I can find. i sent a message to the company to see if this is possible and if it is I will get it switched so it resets overnight instead of 24 hours.

I probably should have checked if it was possible first, sorry!

I am with Idaho Smokey I think the reason for the differences is the difference between cure #1 and cure #2. Cure #2 has nitrates and nitrites. The nitrates break down into nitrites, which break down into nitric oxide which provides the curing power. So, because we are holding for a shorter period of time than normal for using cure #2 they might have been calculating it by the amount of Nitrites in the cure, knowing that all the nitrate wont break down into nitrites in that time. However, the nitrates in cure #1 are a very small amount…it seems like a lot of cure for a 4 lb roast.

Mcjagger I will try to take some photos of what I have been doing the next time I do it but it is fairly easy. I think I have been adding the vinegar a tad early in the process so I am going to try adding it later the next time I do it.