No your not.....I have even come home from the grocery store with the wrong item on occasion. It happens to the best of us. We're u able to cancel?
Not gonna bother.
A friend purchased it for me so I could use their Prime shipping. I have friends that camp, Ill pass it onto them and order some tEnderquick.
A friend purchased it for me so I could use their Prime shipping. I have friends that camp, Ill pass it onto them and order some tEnderquick.
You don't need to order TenderQuick, check at the local grocery stores or Walmart's. It will be in the spices section, come in a dark blue 2# bag. It will say Morton in big letters and you'll think it is salt, until you read the label. Check it out!
If you like the Hi mountain jerky mix, I buy mine at Cabella's, if you have one around you or check out their online store.
If you like the Hi mountain jerky mix, I buy mine at Cabella's, if you have one around you or check out their online store.
quote:Originally posted by CJF28:
So, this is what I picked up from Amazon
Instacure:
http://www.amazon.com/Instacur...id=1332275986&sr=8-1
Inferno blend
http://www.amazon.com/gp/produ..._o02_s00_i00_details
And I thought this was cool, it looks premeasured on the tenderquick I ordered
http://www.amazon.com/gp/produ..._o02_s00_i01_details
Im ready to go, right?
The Inferno Blend and other HiMtn jerky kits are $7.59 each. They often have specials and they have two sampler kits of 5 flavors each for $12.09. If you get into this, their bulk products are a big savings.
I am glad I decided to mention it to u. I know I would have been disappointed if that were me opening the box ready to make jerky and found the wrong item. Prime shipping is a great thing. we have been members for years, I often use it for my friends as well.
quote:Originally posted by Vicki B:
I am glad I decided to mention it to u. I know I would have been disappointed if that were me opening the box ready to make jerky and found the wrong item. Prime shipping is a great thing. we have been members for years, I often use it for my friends as well.
Theres a group of about 8 of us that use it at work. A husband/wife actually are subscribed, and let the rest of us use it. after last yr, we all said thanks by buying their Prime for them this year.
And I dont mind laughing at myself when I do dumb stuff. We were trying to order it quick, and I just sped thru the listings.
Someone is getting a lame Xmas gift this year. thats all I know.
Cory
Someone is getting a lame Xmas gift this year. thats all I know.
Cory
LOL....
Well guys, I tried the spicy marinade Posted by Pags, authored by Lionel - there was absolutely no spice (heat flavor) on the jerky after smoking. I am gonna try the spicy and sweet by hi-mtn next. I was really hoping for a spicy bite to the meat, but nothing. Pags, how did yours turn out.
quote:there was absolutely no spice (heat flavor) on the jerky after smoking
Vicki B, try dusting/sprinkling some of your jerky with just your heat of choice after marinating and just before putting in the smoker. I like to grind some fresh pepper on mine. Compare and see if there's an improvement.
Thanks GratefulB I will try that. Your post got me thinking, I was sent some Texas Rib Candy in my rub/sauce exchange and perhaps if I pat the marinated jerky with a paper towel then brush on the Rib Candy, then smoke, maybe some heat will stay on. Thanks for the idea.
Mine goes into the smoker this morning. Bad timing. I was going to golf but must tend to the jerky. Disapointing there was no heat Vicky, what with all the pepper. I let mine cure for 2 days, and it smells quite spicey. Most of the brine/cure has soaked into the meat, and while I'm inclined to follow your recommendation, I'll throw it in "as is"...based on this morning's observation. The garlic batch smells quite garlicky...hope it tastes as good as it smells. Will report later.
OK. The jerky turned out pretty good. The butcher didn't cut the slices even enough so there were thinner and thicker slices producing inconsistant results. Not my best results but decent.
The "hot and spicey" jerky had some heat. The fire eaters out there would have been disappointed, but for those of us that like some heat would find it acceptable. I did cure it twice as long as Vicki, but based on her feedback I lightly sprinkled the jerky with black pepper, coarse grind, before smoking it.
The garlic jerky turned out pretty good. Sweet with a distinct garlic flavor. I, also, sprinkled the jerky lightly with more garlic before smoking it.
The "hot and spicey" jerky had some heat. The fire eaters out there would have been disappointed, but for those of us that like some heat would find it acceptable. I did cure it twice as long as Vicki, but based on her feedback I lightly sprinkled the jerky with black pepper, coarse grind, before smoking it.
The garlic jerky turned out pretty good. Sweet with a distinct garlic flavor. I, also, sprinkled the jerky lightly with more garlic before smoking it.
WOOHOO.
Got my Inferno blend today.
And my tinder-quick
Made one batch of the inferno. Went according to the instructions. Letting it sit now in the fridge for 48 hours. See if I can figure this out
Cory
Got my Inferno blend today.
And my tinder-quick
Made one batch of the inferno. Went according to the instructions. Letting it sit now in the fridge for 48 hours. See if I can figure this out
Cory
How thick did u cut your.meat? The cure does 1/4 inch in 24 hours. If the meat is just at 1/4 inch, I would go for 24 hours, a tad more wouldnt hurt either. I have gone much longer because I couldnt get to it (closer to 48) but the meat seemed to lose flavor. If u need to go long because u cant get to it that works, but I wiuld suggest doing the recommended time first so.u get a starting point/flavor to compare for later smokes with the same pdt. Sorry, I am on my phone and I cant always type great.I am dying to know how hot it actually comes out because.I was to chiclen to order it a while back. Have all the others though.
after 2 hours at 200 degrees like the packaging said, my inferno batch is done.
it has a little heat to it. But not much. But then again, im also the guy that eats Ghost pepper salsa, so i may have burned most of my taste buds off already.
I put the meat straight into a ziplock from the smoker. I read somewhere the condensation from the meat will help inrich the flavor. Will it help keep cooking alittle more also?
The meat did have the red coloring that was mentioned above. But the meat still seemed "soft" ? and easy to chew off? if that makes sense? It wasnt had to bite into like real tough jerky.
Ill have some more in the morning.
Also today, I got my pink salt "instacure #1". And Blairs Private reserve hot sauce. Supposedly over 1,000,000 on the scolville unit scale for hutness. My stomach has been upset all day, after just two drops on a tortilla chip.
Cory
it has a little heat to it. But not much. But then again, im also the guy that eats Ghost pepper salsa, so i may have burned most of my taste buds off already.
I put the meat straight into a ziplock from the smoker. I read somewhere the condensation from the meat will help inrich the flavor. Will it help keep cooking alittle more also?
The meat did have the red coloring that was mentioned above. But the meat still seemed "soft" ? and easy to chew off? if that makes sense? It wasnt had to bite into like real tough jerky.
Ill have some more in the morning.
Also today, I got my pink salt "instacure #1". And Blairs Private reserve hot sauce. Supposedly over 1,000,000 on the scolville unit scale for hutness. My stomach has been upset all day, after just two drops on a tortilla chip.
Cory
I smoke @160 until dry but bendable. The meat will soften and the flavor improve sealed in the fridge overnight. Mine takes 6 hours.
I've never gotten my jerky to be difficult to bite through like you find in some commercial product. Tough but chewable.
Wow. One million on the Scovall Scale. That's hotter than pepper spray. I knew a couple sauces were out there that achieved widow making lethal ingestion. I just never knew anyone who tried them...or had the desire.
Wow. One million on the Scovall Scale. That's hotter than pepper spray. I knew a couple sauces were out there that achieved widow making lethal ingestion. I just never knew anyone who tried them...or had the desire.
Ouch!!!!!! That's all I have to say.
I let my jerky cool hanging in the smoker as part of the process. Afterwards I put it into the baggies. I have never tried using the condensation. Even when room temp and going into the bag, the next day the flavor is enhanced and the appearance is moister looking and more shiny. If u used a cure in the jerky u don't need to refrigerate it. I keep mine in baggies on the counter and it easily lasts over a week with no problem. I do however keep a paper towel on the bottom of the bag just to absorb any extra grease. I need to buy some of that inferno blend!!!
I let my jerky cool hanging in the smoker as part of the process. Afterwards I put it into the baggies. I have never tried using the condensation. Even when room temp and going into the bag, the next day the flavor is enhanced and the appearance is moister looking and more shiny. If u used a cure in the jerky u don't need to refrigerate it. I keep mine in baggies on the counter and it easily lasts over a week with no problem. I do however keep a paper towel on the bottom of the bag just to absorb any extra grease. I need to buy some of that inferno blend!!!
If your jerky is going in a week, you probably don't need a cure. 
The fridge is "over caution". Thx for reminding me...think I'll grab a couple pieces.
The fridge is "over caution". Thx for reminding me...think I'll grab a couple pieces.