The H110C is pretty good.

Cinco De Mayo 2021, Carnitas, Resized.jpg Cinco De Mayo 2021, Soft Tacos & Tostadas, Resized.jpg A little something for Cinco De Mayo, using leftovers. Nice crispy Carnitas, AKA slow smoked shredded pork (Boston Butt) from the day before, but converted to Carnitas in the wok, Home made refried beans from yesterdays BBQ Beans (they only get better), Yesterday’s Slaw from the garden instead of lettuce (the flavor has now melded). Now you have the basis for some tasty tostadas & soft tacos. Just wash it down with a little Spanada. Now that’s Cinco De Mayo!

If it didn’t make a difference, then it didn’t make a difference. Way to go!

It’s cheap insurance, though.

YooperDog I’ve had mixed results with flaxseed oil. It did a fantastic job on my Lodge skillets, but the flaxseed seasoning quickly flaked off my Griswalds.

Besides Willies, which I really like, what are some of your favorite snack stick flavors that Waltons stocks?

Jonathon I enhanced your photo for better detail.

Its the constellation Sirius, the dog star.
Dog star.jpg

mrobisr said in New idea for humidity:

Jonesy from my experience tender jerky comes from low and slow temp along with pulling it out at the right time meaning it is still pliable yet when torn is dry.

I have to agree with these comments. For traditional style jerky it’s more about technique and timing than it is about adding special ingredients.

Here’s another link with basically the same info but in a slide presentation.
https://www.depts.ttu.edu/meatscience/docs/14._Curing___Smoking.pptx

Tex_77 Why is this still here?

-> shutbok a day ago

Razer synapse not working

Thank you for the links Paul!

Twilliams that looks perfect!

Yeah, I just stay logged in and it makes life simple.

They will not. The Toledo plates have a flat edge that won’t allow it to fit in the Walton’s grinder. You would need an Enterprise plate with one or three notches.

fallis10 So, you are wanting a sausage seasoning to add this maple syrup too? if it is breakfast I would say H 110-C or if you are wanting a bratwurst syle I would recommend something fairly basic like the Jerrys Brat so it doesn’t have a bunch of other flavors to contend with.

Ok, so I googled it because I’ve never heard of it but your photo looks like something I’d like to try. Can you provide the rest of the recipe? I have a lot of beef liver but don’t know if you added that to your ingredients although the photo looks like there is some in there. Thanks, Randy.

Jonathon Do you use the bacon taste booster in the imitation bacon? If so,how much per #?

I always roll the bag so the seal is clean and hang the bag over the edge of the counter if I’m sealing liquid base like marinating jerky.

So i have done a little searching not alot, only on my phone and not desktop. I have read, which is what i suspected is a little bit of personal preference and opinions. Some say no need to clean and just brush loose stuff off as they admit will get flakes of creosote on the food. However, majority of articles are saying yes a clean smoker is beneficial in the taste and final look of the product. When talking about seasoning, they say it does two things. #1 It rids of any contamination such as oils from the manufacturing process. And #2 it puts a layer of creosote on the walls to keep it from rusting. If you have a Stainless Steel unit then that is not an issue. Several articles go on to say about drippage from excess creosote material in cabin on food as well as giving too much creosote on food turning it black can actually make your tongue numb as well as have a very bitter taste. So the question is “bark”, when is enough to achieve what you want. I feel that you dont need to strive for a heavy black “bark” to get a smokey taste, infact i think its too much. I will keep on my search, i really want to find out the scientific evidence supporting clean and maintaining vs leaving the build up. I will also add, creosote is very flammable at a certain point.

When I try to stuff with the grinder attachment it pulverizers the meat and turns it into mush. I definitely prefer using a hand stuffer.

PapaSop thanks. I see a big difference between restaurant supply shops and on line like eBay - as much as 6 to 8 times,

would like a recommendation from a reliable source - like even both the orange and the blue team…