Has anyone used straight ground pork for pepperoni or snacks? Did it work or are there any tricks to using it?
@mdseaside I’ve never made it from 100% pork but there is no reason you can’t. In fact 100% pork is what most people who slow cure it would use so it would be far more common to make 100% pork than 100% beef. A few things you might notice with 100% pork is that the color might be different and your particle definition might seem a little different as it wont have as much lean meat to make the chunks of fat stand out as much.
Thanks Jonathon, Will let you know it comes out. Was just an idea so it may take a while till I get to it.
Well you got my brain spinning too much and I couldn’t stop thinking of pepperoni so now I have been making pepperoni all day and shooting a video about it! I’ll have the video up hopefully in just a couple of days!
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!