General

@Joe-Hell and then when it gets there the fun begins with dry ice, everthing with water gets a chunk

@craigrice I agree with Joe on doing the cook cycle first. I would say run the fans with the convection function but since you are going to presumably have the meat sliced very thin and the oven set around 325-350 they shouldn’t need a drying stage. @Joe-Hell is a marketers dream, he has never seen the new “toy” he hasn’t wanted to play with right away! Also, joe I ended up liking the garlic & pepper with the sugar/glycerine a lot more than I would have thought. I did a batch with light bornw sugar and a batch with the glycerine and of the two I think I liked the glycerine more. I also did this on Venison so I knocked out a few tests at once!

@craigrice We have increased the file size that we allow so I can’t imagine that file size is the issue. Can yougive us anymore information on what the error is?

@fatsnacks And when you do it please let us know how it comes out! I’ve rubbed a few bellies with 5 Pepper blend or jalapenos to add some flavor but Ive never tried a jerky seasoning so i am interested!

@applejack This is the recipe I use for making homemade mayonnaise. 2 whole pasteurized eggs 1-1/2 cups canola oil. Almost any oil will make mayo. Do not use 100% extra virgin olive oil. You will not like the aftertaste. 2 tbsp 5% vinegar. I use a fruit vinegar. Red wine vinegar or apple cider vinegar or lemon juice works very well. 1/2 tsp salt An immersion (stick) blender is a great tool. Makes one pint Put all the ingredients into a container that fits the blender. Blend on high speed. Almost like magic. The use of an acid such as vinegar or citrus is the key to improving shelf life. Must be refrigerated. Cold ingredients form an emulsion easier.

@Joe-Hell That and “Cash for Clunkers”. My sister had a 1969 Malibu SS 396. Black as sin and just as hot! Her son took it to the HS Prom build night and it was stolen from the parking lot. It was found 10 days later just outside a junk yard on cinder blocks and completely stripped. smh Why not just keep it intact and take it to another state?

@Jonathon Wow. Thanks.

Well thank you for the look at my problem next time try to cook in the smoker with your cooking schedule for smoker i don’t think i can run my smoker below 150 and keep it making smoke! time will tell time to run some test’s on min temps on it thanks again Dave

@PapaSop Here is a link that has the seasoning, cure and additives breakdowns all at the bottom of the page https://meatgistics.waltonsinc.com/category/23/seasonings

@Jonathon I glossed right over the Willie’s but would agree!

@RandyNight Thanks for the link.

@Jonathon thanks or all your help Jonathon, I will send photos when I get them stuffed.

@Jonathon That’s kinda what I had in mind too! I was taking a closer look at things last night and all I could see was $$$'s. I need to do this on the cheap!

@Jonathon i didnt really want to post it publicly, i will call the number. Thanks

@Jonathon thank you so so much. I’ll be getting on this on Friday. Thanks again

@Denis Some of the seasonings contain protein, it is usually a small amount of soy protein but in the case of the hotlink that does not seem to be the case. It is a very small amount at 2.4 per 100 grams so I would guess that it is from the ground mustard which contains 4.4 grams of protein per 100 grams. Let me know if you had other questions or concerns with this and I can contact Excalibur for more information on it.