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  1. gunner69

    A little Shoulder Clod for supper....

    The Clod best as I can decribe it is the Cap of the shoulder... Not many of the primal charts show the Clod... basically its from the Chuck Primal and has half a dozen names... Its considered one of the cheapest cuts of meat and is usually used for groud chuck which in my mind is a complete...
  2. gunner69

    A little Shoulder Clod for supper....

    I had been seeing alot of post on some of the other forums about them so I figured when I went in to pick up the supplies for the latest batch of jerky, I would give it a shot... All trimmed up and ready to rub.... Into the smoker with yea... Getting there 4 hours in and I had to flip it...
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  8. gunner69

    Pellet Poopers Unite

    Currently building a PLC controlled  dual smoker, quad pellet pooper on a trailer see my build thread...
  9. gunner69

    Pellet Smokers / Wood Fired Grills

    Was at a Oregon State BBQ qualifier yesterday and there is a guy just south of me making some phenominal looking pellet poopers.... DWSmokers.com
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  12. gunner69

    Latest batch of Jerky

    Well I said I'd post it up so here we go.... 30+lbs of flank steak trimmed sliced and cut into strips Few racks of Black Pepper Couple racks of the Spicy... This stuff will light your hair on fire but damn its good.
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  17. gunner69

    I have a couple different ways of making jerky

    Which cure are you using??? I've got a Qview of the last batch I made last weekend.. I'll get it posted up.. What Ive started doing is just using Mortons Insta-Cure and my beef rub.. then depending on whether my customers want it spicy or not I give it a quick mop with a glaze of ghost peppers...
  18. gunner69

    I have a couple different ways of making jerky

    I would caution you about experimenting with the store bought cure ratios. They are already on the light side for dry curing anyway.. This goes double for using hamburger jerky. I've used the High Mountain cures a few times and aways get good enough reults that I can't make enough of it at...
  19. gunner69

    need some help resturant smoking

    I would be willing to bet that 75% of the smokers in use today in the US are not NFS certified. The exception being commercially available pits ie Southern Pride, etc.
  20. gunner69

    So it's been awhile.....

    Shoney, All the advice is more than welcome... And one of the reasons we all hang around these things.. We are such a diverese group of people from all walks of life that we can share our experiences and thoughts. I only want to build this thing once.. at this point from a cost stand point I'm...
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