all of my ground and formed jerky formulas have the seasoning usage the same as whole muscle
What's your next Meat Project?
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Dave in AZ sounds good! Glad the drawing helped
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bocephus Hehaw!!! Treats are ready during the “fun”.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ said in What's your next Meat Project?:
Maybe dry rub one?
Sure. it works well and if it is thicker then all you have to do is extend the cure time and it will never get too salty, ever.
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cdavis Bravo!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
zbigjeff I have to put them in garage fridge, so they are out of sight and they make it to the hunt.
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bocephus Did you also mislabel them in case inquisitive beings are scavenging? Have a great time when you do go.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
zbigjeff Just my wife and I so I don’t have to worry about scavengers, but putting them in garage fridge keeps them out of my sight.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
zbigjeff Thanks, I look forward to it every year, get together with my brothers, we are spread across the country, so it is always good tradition.
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bocephus Yay for you guys.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
I cured and smoked another ham and some ham hocks. This ham was rubbed with maple syrup then coated with maple sugar before it hit the smoker. Smoked to 148 IT. The sweetness and moisture of this ham was great. I have my last ham in the brine now. I think I’ll do it the exact same way.
You can see I kept a piece out for snacking. -
cdavis Looks perfectly done!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Ted Frodyma thank you sir.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
Looks fantastic, Charley!
Paul
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
cdavis looks great, you’re cranking that stuff out!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
processhead thanks
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Dave in AZ thanks
. I’ve got 1 to go. I’m pleased with the way they turned out. -
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
cdavis Good looking ham Charley, glad you found your taste point and enjoy the maple sugar in addition to the syrup.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
cdavis That looks really good.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
cdavis Wow that is awesome! Oh, my mouth is watering with the thought of those hocks in a pot of beans.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
cdavis Looks beautiful. I love my maple syrup and maple sugar. We just got back from Northern Wisconsin and brought back 8 qts. and a half gal. jug of maple syrup, plus 2 lbs. of maple sugar. I’m going to be doing a Canadian Bacon next month and plan on doing a piece of it with the maple syrup & maple sugar combo. Hope it comes out looking as good as your!
Improvise, Adapt and Overcome! Semper Fi
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