Thanks @Joe-Hell ! Good to be back. I hope to be making alot more stuff this year and keep connected with y’all!
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Catching up with some meats!
Hey y’all! It has been a little bit since I have been on, crazy busy as everyone is. I have been doing some things and thought i would drop the pics so you could see.
Venison sticks with Willie’s
Venison summer with Willie’s
Polish kielbasa with kielbasa seasoning
Bagged up my sauerkraut after 2.5 months
1st shot at Jerky in the smoker
Started a batch of Capicola
RE: 1st smoking concerns
@North 2 qt water for 25lbs of meat block
1 qt water for 12.5lbs of meat block, so for 10 lbs i would do 3/4 qt.
Not sure what you have for a smoker but on your smoke schedule i dont see any mention of dampers or smoke if you are adding it. Your first hour of 125° you want both top and bottom dampers wide open. This is called the drying stage and this will help smoke adhere to the casing.
After that hour dampers need to be adjusted, bottom 50% closed and top 1/8" open. Continue with your schedule as you specified.
What i can suggest is, do not compare your batches to other processors. They may not and most likely will not come out the same as theirs. Assuming the processors have been doing it for years and have much better equipment and process than what we home guys can put out.