Regular Contributors

Stanct58 Those are alllll gooood choices (Redbreast, Yellow Spot, Tullamore Dew). Also, the Jamison Cask bottles (IPA and Stout) and Black are really smooth. Always mix it up with many bourbons and scotches. Like to keep the taste buds rockin’.

Whole muscle pork jerky is what I make the most of, started doing it a few years ago when beef went way up in price!

Tubed hog casings are easier to use also, worth the extra money!

Jonathon I am in.

Jonathon that is a very useful book. Like yours mine has the character of being used. Sorry to hear that it is discontinued, a lot of knowledge is in there.

Bigbass68 i think you are set for the year

What did you make?

PapaSop I’m waiting Daddy. Poor dogs. They can smell the OMG going on.

calldoctoday You are correct. I read my chart wrong. Still, for the price, I use the canola oil, smoke point at 400, corn and peanut at 450. Didn’t have enough to drink when I stated that LOL. Do some taste test with friends and family. all three oils have a high enough smoke point to fry. To make a roux, that’s where I use corn if I want a really dark roux.

That is a good question and something I had not thought about. I have made Canadian bacon with a Hi Mountain buckboard bacon cure. I think I will give a try. I will space out the rub in 3 steps and rinse and soak for 1 hour and then cold smoke for 2 to 4 hours till I get a good lite smoke color. Then I will finish cooking up to 145 internal temp via sous vide . What the heck never tried it that way but what’s the worst that could happen? I will just have to eat it.