Frank_Cox wrote:Looks Great! whats in the cure?
that is proprietary information but it does have instacure #1 in itFrank_Cox wrote:Looks Great! whats in the cure?
That is too funny....vultures....ha ha ha....Edna's Kid wrote:Hard to read this stuff AND swat vultures at the same time...
Considering the outside temps - how do you make an 85* fire?SoloQue wrote:My brother called in another jerky order, this makes 15 lbs for the year. The lil bro likes him some jerky! I figured .... hmmm I got this rig ... I can dial it down to ~190 or so .... a few pics to follow but the whole top rack is jerky! Any thoughts on the time at 190 .. can't exactly stick a therm. I'm thinking 10 hours should be a serious dry cure.
OK, so ... out of respect for what was once beef I am not posting pics. I have, it would seem, discovered a cousin to the potato chip. 6 hours at 190 is .. to put it lightly WAY TOO LONG On a positive note, the beast held 190 much better than I had expected I will try this agani in a few days and give an update. Pics for sure on the next attempt win lose or draw.SoloQue wrote:This batch is a good cut width so I am gonna let things run at least 6 hours before checkling