Got my spices,cure,and binder weighed out.[ATTACH]
Prepping to make 10lbs jalapeño/chedder sausage.....[ATTACH]
ok then
Those dolmars look like Easter eggs
This one's got the weird transfer covers on it[ATTACH]
the last eggs we did peeled perfectly
[ATTACH]
Gettin some hickory on the jerky[ATTACH]
[ATTACH] these temped about 155°
Chicken tenderloins with a dusting of white lightning couple strips of pepper,wrapped in bacon and topped with bbq rub[ATTACH]
[ATTACH] gonna leave it under vacuum for the night...wanted to make it today but I had to put a pintle hitch on a hook lift truck.....
7lb eye round and that's all there was for scraps...paper thin piece...the fat I trimmed off got vacuum sealed and frozen for sausage...not bad...
[ATTACH]...jerky in da tumbler
Monsta smoke ring.....[ATTACH]
Got some smoke on the taters gonna wrap them with a couple slices onion a pad of unsalted butter and some Montreal steak seasoning[ATTACH]
Prime boomerang, going for a monsta smoke ring [ATTACH]
Well to tell you the truth it's not so much about longevity its about pathogens on the meat and putting the meat in a smoker or dehydrator for a...
2.5lb jerky,this is my first batch without nitrites,also gonna be my control...next batch will be in vacuum tumbler[ATTACH]
