60 minutes at 120* with no smoke to set casings to meat 120 minutes at 130* with hickory smoke from a pellet tray 120 minutes at 140* with smoke until the pellets run out (I run a single section in the pellet tray so figure on about 3 hours smoke total) 60 minutes at 150* Heat at 165* to finish sti...

60 minutes at 120* with no smoke to set casings to meat 120 minutes at 130* with hickory smoke from a pellet tray 120 minutes at 140* with smoke until the pellets run out (I run a single section in the pellet tray so figure on about 3 hours smoke total) 60 minutes at 150* Heat at 165* to finish stic...

When ever I do snack sticks it takes an average of 12 hours. Depends on how moist your mix was.

Just use what makes you happy, its all good. Made that recipe several times. Reading this I just had to slice some up. This I had in the back of my fridge for over a year all vac packed. Yummy good stuff :grin: http://i1337.photobucket.com/albums/o674/smokendevo/20160213_163722.jpg http://i1337.phot...

You see thats the part I don't agree with and the debate thats going on at the other forum "well my grandparents and Joe down the street have been using it for ever. Just look at them they are fine." That does not make it right. The guild lines can't be wishy washy like that. Either its OK with the ...

Thanks Bob, I also found this and it is a interesting read. Gets into the bacon around page 50

http://lib.dr.iastate.edu/cgi/viewconte ... ontext=rtd

Thanks Bob
Would you have a link for that? I would like to review it.
Thanks

OK guys & girls I was going through some posts on another forum and came across this fellows question. I read through the answers but somehow they still left me wondering. So here is his question. Please give me your thoughts on this. I was reading the bacon section of "Home Production of Quality Me...

Who do you think is going to win? Green or white mold Green is natural mold and the white is left overs from salumi making.

Well that was expensive, not the product but shipping. Bought a couple of things just to make shipping worth while.
If I survive the taste test when they arrive I will let you know and Redzed I hope you still have my address for that order LOL

OK now you have perked my curiosity. Where would a fellow get that on line? I know where Red gets his shit from and BC bud is the best
but I need your dealers name LOL

Sounds interesting for sure. A buddy of mine came back from Mexico with a bunch of different hot sauces a few years back. They where really good and I ran out a while back so I picked up a bottle of this stuff from the super store here in town. It has a really nice flavour also. Actually the recipe ...

Those look great! Speaking of hot sauces, if you like spicy stuff and haven't tried the sauce made from the Carolina Reaper pepper you should give it a try. Its very potent and just takes a tiny bit to season a lot but the background flavor of this pepper sauce is outstanding. LOL well I like hot b...

those look great Devo.. i also live in ontario. i went the local butcher and asked for cure ,, they sold me me cbs perfekt pickle cure...i would like to make beef sticks will this work for the praque #1.? the label says o use 1 oz per 10lbs of meat. it contains 6.4%nitrate 92.5% salt.. thx this wil...

Ingredients: 10 Pound Recipe 10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.) 2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.) 1 Tbsp Black pepper 1 Tbsp Red chili pepper (I used chipotle) 1 Tbsp Garlic salt 1 Tbsp Accent (optional)...