Search found 4 matches

by Jemlok
Sun Sep 20, 2015 11:00 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: JERKY JERKY JERKY
Replies: 27
Views: 6388

Re: JERKY JERKY JERKY

Nice Jerky Bentley. 180F is a little high though, Its beginning to cook. 65C / 149F is the magic number, Semi freeze and slice 1/4 inch. I know the pics above were not at 180F of course. Saying that, There is a wide open line between keeping jerky and eat within the next week jerky so going over the...
by Jemlok
Sun Sep 20, 2015 12:29 am
Forum: ABBATOIRS
Topic: Q Ham (Pickled Pork)
Replies: 49
Views: 27862

Re: Q Ham (Pickled Pork)

Yer, Its cool to use pre pickl pork to smoke up . My dad knows how and now I do to :o :) :) 8) but i dont have any bbqs :x :x
by Jemlok
Sat Sep 12, 2015 3:02 pm
Forum: SMALL GOODS
Topic: Bradley Sugar Cure - pimping it up
Replies: 5
Views: 1174

Re: Bradley Sugar Cure - pimping it up

Yeh, The salt is pre set. Unless you thought your last batch was not salty enough, Id leave it. The sugar % is unknown so you could try a little pure maple syrup or even throw in some dried red currents, wolf berries (goji), Taz pepper berries, Sumac ,,,,, Any spice you care. The more sugar you add,...
by Jemlok
Fri Sep 11, 2015 11:56 pm
Forum: SMALL GOODS
Topic: Bradley Sugar Cure - pimping it up
Replies: 5
Views: 1174

Re: Bradley Sugar Cure - pimping it up

No more salt.
There is not much more you can add other than spices.
If you add more sugars you will run into burning problems while cooking.
Id suggest you get a grounding with the premix and then attempt your own mixes from scratch.
With Bacon, Less is more. Let some of the pork flavor shine