OT - What are you doing right now?

dmchicago

alaskanassasin said:

@nolaegghead How did you maintain the red hue on your jerky mine always looks black or dark

He's a commie. Haven't you heard?

DoubleEgger

NPHuskerFL said:

DoubleEgger said:

Glad to have you back on the forum @NPHuskerFL

Being back would indicate I left. The last time I had a "peace out moment" Brent and I were having multiple conversations on the side trying to decide when I would come back LOL. Now that I'm back and he isn't I find it appropriate that I never leave. Sure miss having convo with him.

Back to posting on a regular basis. I had forgotten about the whole Peace Out deal. I miss my buddy too. Hope you are doing well my friend. 

nolaegghead

alaskanassasin said:

@nolaegghead How did you maintain the red hue on your jerky mine always looks black or dark

Do you cure it?  The nitrite fixes the color in the myoblobin in the muscle tissue.

nolaegghead

From the wiki article on myoglobin:

Meat color

Myoglobin contains hemes, pigments responsible for the colour of red meat. The colour that meat takes is partly determined by the degree of oxidation of the myoglobin. In fresh meat the iron atom is in the ferrous (+2) oxidation state bound to an oxygen molecule (O2). Meat cooked well done is brown because the iron atom is now in the ferric (+3) oxidation state, having lost an electron. If meat has been exposed to nitrites, it will remain pink because the iron atom is bound to NO, nitric oxide (true of, e.g., corned beef or cured hams). Grilled meats can also take on a pink "smoke ring" that comes from the iron binding to a molecule of carbon monoxide.[13] Raw meat packed in a carbon monoxide atmosphere also shows this same pink "smoke ring" due to the same principles. Notably, the surface of this raw meat also displays the pink color, which is usually associated in consumers' minds with fresh meat. This artificially induced pink color can persist, reportedly up to one year.[14] Hormel and Cargill are both reported to use this meat-packing process, and meat treated this way has been in the consumer market since 2003.[15]

nolaegghead

@lkapigian I sprayed with a mist bottle a 10% potassium sorbate solution after it was dehydrated.  Mold tends to grow on jerky, especially if it is moist.  Potassium sorbate has no taste or odor, has no negative health effects and is extremely effective at keeping surface mold off foods.

I make big batches of snack sausage/jerky and I've had a ton of it ruined by mold, even when it's in the fridge.

The other trick I'm trying for the first time is some oxygen absorbent packs.  The ones I bought remove 100cc of O2.  They look like the little silicone dessicants but they are filled with iron powder which reacts with O2 creating iron oxide.  They're $0.10 each.  O2 makes fats taste rancid.  Why not?

alaskanassasin

@nolaegghead thanks, I never tried curing it.

nolaegghead

alaskanassasin said:

@nolaegghead thanks, I never tried curing it.

1 gram Prague powder #1 per pound of meat.  It's salt with 6.25% sodium nitrite.

alaskanassasin

no marinade?

nolaegghead

alaskanassasin said:

no marinade?

You put that in the marinade.  I used a seasoning pack this time that I had laying around.  It did 5 pounds, I had 6 so I added some additional worcestershire sauce, soy, garlic, fish sauce, liquid smoke, etc.  I usually make my own.  Don't put any vinegar or meat tenderizer (unless it's the msg kind) or you will have mush.

Salt and pepper (black and red) is all a lot of people use.  With cure.

alaskanassasin

Thanks, I will try prague on my next batch.

SamIAm2

Late lunch. Had some leftover porterhouse steak from a cook last week. The steak was so thick I couldn't finish it. It was a bit too rare in the middle for me so I saved it for later. Peppers and onions getting happy on the Large.
Steak and sliced up peppers added to onions.

Heating corn tortillas over the coals.

Sprinkled with Cholula original sauce and washed down with Shiner.

Very tasty. I really need to get some of that masa harina from Masienda and do this again.

lkapigian

nolaegghead said:

@lkapigian I sprayed with a mist bottle a 10% potassium sorbate solution after it was dehydrated.  Mold tends to grow on jerky, especially if it is moist.  Potassium sorbate has no taste or odor, has no negative health effects and is extremely effective at keeping surface mold off foods.

I make big batches of snack sausage/jerky and I've had a ton of it ruined by mold, even when it's in the fridge.

The other trick I'm trying for the first time is some oxygen absorbent packs.  The ones I bought remove 100cc of O2.  They look like the little silicone dessicants but they are filled with iron powder which reacts with O2 creating iron oxide.  They're $0.10 each.  O2 makes fats taste rancid.  Why not?

I've been using the desiccant packs for a while, I use the zip lock vacuum bags...Maybe because of our climate being so dry,I have not had a mold issue

WeberWho

alaskanassasin said:

Thanks, I will try prague on my next batch.

I just picked some up off ebay next to nothing. Dang near lifetime supply being 2lbs. 

https://www.ebay.com/itm/Pink-Curing-Salt-1-2lb-Prague-Powder-by-Anthonys-Verified-Gluten-Free/153821052016?hash=item23d072fc70:g:KMUAAOSwPMpeOWq1

Dyal_SC

Got a whole chicken separated and prepped for the skillet later. @YukonRon , you know you’re welcome to come over. I know it’s a favorite of yours.  Spiked the eggwash with some spiciness.

nolaegghead

lkapigian said:

nolaegghead said:

@lkapigian I sprayed with a mist bottle a 10% potassium sorbate solution after it was dehydrated.  Mold tends to grow on jerky, especially if it is moist.  Potassium sorbate has no taste or odor, has no negative health effects and is extremely effective at keeping surface mold off foods.

I make big batches of snack sausage/jerky and I've had a ton of it ruined by mold, even when it's in the fridge.

The other trick I'm trying for the first time is some oxygen absorbent packs.  The ones I bought remove 100cc of O2.  They look like the little silicone dessicants but they are filled with iron powder which reacts with O2 creating iron oxide.  They're $0.10 each.  O2 makes fats taste rancid.  Why not?

I've been using the desiccant packs for a while, I use the zip lock vacuum bags...Maybe because of our climate being so dry,I have not had a mold issue

I would love some of those bags, will have to order.

If you are putting desiccant pouches in, are shooting for zero moisture jerky?  Because they will keep pulling water out of whatever is in the bag until there's no more water or they are saturated.  That would keep mold off, but I like some moisture in my jerky (at the expense of shelf life)

YukonRon

Dyal_SC said:

Got a whole chicken separated and prepped for the skillet later. @YukonRon , you know you’re welcome to come over. I know it’s a favorite of yours.  Spiked the eggwash with some spiciness.

Thank you sir, appreciate the invite. Kinda stuck in PA this week. Hotel food.
This is reason number 16,345,847,236 why I can't wait to retire.
It looks killer.

GATraveller

County Finals.....for all the marbles. 

alaskanassasin

WeberWho said:

alaskanassasin said:

Thanks, I will try prague on my next batch.

I just picked some up off ebay next to nothing. Dang near lifetime supply being 2lbs. 

https://www.ebay.com/itm/Pink-Curing-Salt-1-2lb-Prague-Powder-by-Anthonys-Verified-Gluten-Free/153821052016?hash=item23d072fc70:g:KMUAAOSwPMpeOWq1

 Thanks, good looking out.  I bought instacure #2 for beef sticks awhile back and Prague #1... not sure what I bought that for but i remember I had to have it, however it is unopened ;-)

TTC

These came in the mail, honestly forgot I bought them way back when. I’ve caught their Ryman residency the last 4 years running. It’s as good a night of music as you can hear. 

HeavyG

nolaegghead said:

@lkapigian I sprayed with a mist bottle a 10% potassium sorbate solution after it was dehydrated.  Mold tends to grow on jerky, especially if it is moist.  Potassium sorbate has no taste or odor, has no negative health effects and is extremely effective at keeping surface mold off foods.

I make big batches of snack sausage/jerky and I've had a ton of it ruined by mold, even when it's in the fridge.

The other trick I'm trying for the first time is some oxygen absorbent packs.  The ones I bought remove 100cc of O2.  They look like the little silicone dessicants but they are filled with iron powder which reacts with O2 creating iron oxide.  They're $0.10 each.  O2 makes fats taste rancid.  Why not?

Potassium sorbate, oxygen absorbers...it's like you're going full prepper with this batch. Looking for at least a ten year shelf life?

lkapigian

alaskanassasin said:

WeberWho said:

alaskanassasin said:

Thanks, I will try prague on my next batch.

I just picked some up off ebay next to nothing. Dang near lifetime supply being 2lbs. 

https://www.ebay.com/itm/Pink-Curing-Salt-1-2lb-Prague-Powder-by-Anthonys-Verified-Gluten-Free/153821052016?hash=item23d072fc70:g:KMUAAOSwPMpeOWq1

 Thanks, good looking out.  I bought instacure #2 for beef sticks awhile back and Prague #1... not sure what I bought that for but i remember I had to have it, however it is unopened ;-)

Beef Sticks would still be Cure 1 ( unless I misread your post ) cure 2 is for long curing like fermented/dried sausage ( my apologies if I misread) 

Dyal_SC

“Fried up and ready to go”... 😜

nolaegghead

lkapigian said:

alaskanassasin said:

WeberWho said:

alaskanassasin said:

Thanks, I will try prague on my next batch.

I just picked some up off ebay next to nothing. Dang near lifetime supply being 2lbs. 

https://www.ebay.com/itm/Pink-Curing-Salt-1-2lb-Prague-Powder-by-Anthonys-Verified-Gluten-Free/153821052016?hash=item23d072fc70:g:KMUAAOSwPMpeOWq1

 Thanks, good looking out.  I bought instacure #2 for beef sticks awhile back and Prague #1... not sure what I bought that for but i remember I had to have it, however it is unopened ;-)

Beef Sticks would still be Cure 1 ( unless I misread your post ) cure 2 is for long curing like fermented/dried sausage ( my apologies if I misread) 

Yep, the sodium nitrate in #2 is "time-release" nitrite.

alaskanassasin

lkapigian said:

alaskanassasin said:

WeberWho said:

alaskanassasin said:

Thanks, I will try prague on my next batch.

I just picked some up off ebay next to nothing. Dang near lifetime supply being 2lbs. 

https://www.ebay.com/itm/Pink-Curing-Salt-1-2lb-Prague-Powder-by-Anthonys-Verified-Gluten-Free/153821052016?hash=item23d072fc70:g:KMUAAOSwPMpeOWq1

 Thanks, good looking out.  I bought instacure #2 for beef sticks awhile back and Prague #1... not sure what I bought that for but i remember I had to have it, however it is unopened ;-)

Beef Sticks would still be Cure 1 ( unless I misread your post ) cure 2 is for long curing like fermented/dried sausage ( my apologies if I misread) 

  You read correct, and it is coming back to me, I used #2 making corned beef.

 

  For the beef sticks I used premixed seasoning packets. I bought #1 to make my own beef stick recipe but never got around to it.

 Now I want to make beef sticks again.

 

lkapigian

alaskanassasin said:

lkapigian said:

alaskanassasin said:

WeberWho said:

alaskanassasin said:

Thanks, I will try prague on my next batch.

I just picked some up off ebay next to nothing. Dang near lifetime supply being 2lbs. 

https://www.ebay.com/itm/Pink-Curing-Salt-1-2lb-Prague-Powder-by-Anthonys-Verified-Gluten-Free/153821052016?hash=item23d072fc70:g:KMUAAOSwPMpeOWq1

 Thanks, good looking out.  I bought instacure #2 for beef sticks awhile back and Prague #1... not sure what I bought that for but i remember I had to have it, however it is unopened ;-)

Beef Sticks would still be Cure 1 ( unless I misread your post ) cure 2 is for long curing like fermented/dried sausage ( my apologies if I misread) 

  You read correct, and it is coming back to me, I used #2 making corned beef.

 

  For the beef sticks I used premixed seasoning packets. I bought #1 to make my own beef stick recipe but never got around to it.

 Now I want to make beef sticks again.

 

They can be very confusing for sure...cure 1 for your corned beef as well, but now since you have cure 2 go down the fermented sausage rabbit hole

nolaegghead

The rule is: if part of the process is fermentation or anything with molds, bacteria, etc. over time, use number 2.  The biological activity breaks the nitrate down to nitrite.  Otherwise use number 1.

alaskanassasin

lkapigian said:

alaskanassasin said:

lkapigian said:

alaskanassasin said:

WeberWho said:

alaskanassasin said:

Thanks, I will try prague on my next batch.

I just picked some up off ebay next to nothing. Dang near lifetime supply being 2lbs. 

https://www.ebay.com/itm/Pink-Curing-Salt-1-2lb-Prague-Powder-by-Anthonys-Verified-Gluten-Free/153821052016?hash=item23d072fc70:g:KMUAAOSwPMpeOWq1

 Thanks, good looking out.  I bought instacure #2 for beef sticks awhile back and Prague #1... not sure what I bought that for but i remember I had to have it, however it is unopened ;-)

Beef Sticks would still be Cure 1 ( unless I misread your post ) cure 2 is for long curing like fermented/dried sausage ( my apologies if I misread) 

  You read correct, and it is coming back to me, I used #2 making corned beef.

 

  For the beef sticks I used premixed seasoning packets. I bought #1 to make my own beef stick recipe but never got around to it.

 Now I want to make beef sticks again.

 

They can be very confusing for sure...cure 1 for your corned beef as well, but now since you have cure 2 go down the fermented sausage rabbit hole

 Straight out of “joy of cooking” however I made this recipe twice, first time I rinsed and simmered, it was too salty, the second time I rinsed, boiled, changed the water and it was still to salty.  

 I have another brisket in the freezer that is from a neighbors cow, it looks good but kinda thin, I was thinking about breaking it down and trying a different corned beef recipe which probably calls for Prague 1

alaskanassasin

I can almost guarantee that no one cares but... The photo I took is from a Joy of cooking I received in 2007.  We just got the new edition of Joy of cooking for Christmas and I just looked up corned beef... guess what the new edition calls for Instacure or Prague #1

DoubleEgger

Prague is a wild place. Watch out for Prague Powder 3 

nolaegghead

alaskanassasin said:

lkapigian said:

alaskanassasin said:

lkapigian said:

alaskanassasin said:

WeberWho said:

alaskanassasin said:

Thanks, I will try prague on my next batch.

I just picked some up off ebay next to nothing. Dang near lifetime supply being 2lbs. 

https://www.ebay.com/itm/Pink-Curing-Salt-1-2lb-Prague-Powder-by-Anthonys-Verified-Gluten-Free/153821052016?hash=item23d072fc70:g:KMUAAOSwPMpeOWq1

 Thanks, good looking out.  I bought instacure #2 for beef sticks awhile back and Prague #1... not sure what I bought that for but i remember I had to have it, however it is unopened ;-)

Beef Sticks would still be Cure 1 ( unless I misread your post ) cure 2 is for long curing like fermented/dried sausage ( my apologies if I misread) 

  You read correct, and it is coming back to me, I used #2 making corned beef.

 

  For the beef sticks I used premixed seasoning packets. I bought #1 to make my own beef stick recipe but never got around to it.

 Now I want to make beef sticks again.

 

They can be very confusing for sure...cure 1 for your corned beef as well, but now since you have cure 2 go down the fermented sausage rabbit hole

 Straight out of “joy of cooking” however I made this recipe twice, first time I rinsed and simmered, it was too salty, the second time I rinsed, boiled, changed the water and it was still to salty.  

 I have another brisket in the freezer that is from a neighbors cow, it looks good but kinda thin, I was thinking about breaking it down and trying a different corned beef recipe which probably calls for Prague 1

Maybe it's to do with the 3 weeks in the fridge, but I think it's just wrong.

Ruhlman is the master of curing...

https://ruhlman.com/2010/03/15/corned-beef-how-to-cure-your-own/