Howdy from Boise ID!

Discussion in 'Roll Call' started by jerky smith, Aug 4, 2016.

  1. jerky smith

    jerky smith Newbie

    Uhhh Hi Everyone! Longtime meat eater here, I've been smoking trout and salmon in my Big Chief for 30+ years and just upgraded to a Cabelas (Camp Chef) Magnum Pellet stove. I've smoked some salmon on it then I tried a batch of beef jerky. Holee Molee I'm a jerky fanatic now. I've done about 2 dozen batches now. Looking forward to learning as much as I can from youz guyz.

  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to SMF Gary!  2 dozen batches of jerky!  You should be teaching us.  Glad you joined us.

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hi Gary!

    [​IMG]   to SMF!

    Glad to have you aboard!

  4. jerky smith

    jerky smith Newbie

    I've made 2 dozen batches of jerky, but not all of them were exquisite by any means. I've had both successes and outright failures for sure. The nice thing about jerky is even the failures get eaten and enjoyed! My main focus is on not overdoing it on salt/cure and trying with all my might to avoid connective tissue/tough jerky. So far I've come to the conclusion that being vigilant about inspecting the top round I buy and using a hammer style meat tenderizer is conducive to consistently tender results.
  5. [​IMG]   Good morning and welcome to the forum, from another hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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