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Recent content by wtf
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The scene where the big guy, Pauls partner, immediately began eating the DQ'd chicken made me laugh my ass off.
Lee Ann Whippen and Tuffys wife could cook me dinner any day.
Great show, I'll keep watching. The typeA-Jackass is pretty funny to watch. Kissed his wife after every win, hate to see what he did to her after winning the WORLD CHAMPIONSHIP.
Asians with computer technology? No way , I never would have seen that coming.
Yeah I think you won that one.
That bike is cool, It looks like a bolt on / side car deal. So I'm thinking at least you could take it off and ride it. Would be a shame not to.
So the results for the BBQ Jerky I made were not that great. I cheesed out and used my convection oven, its just so much easier.Like before, they came out tough like leather.
But I made a smaller batch today. I used premixed Cowboy Jerky from Halford Hide as well as Worcester and cut the pieces...
So, I've taken the advice given and sliced my jerky thicker 7/16". And have 6 lbs marinating in BBQ Jerky spice and 75gr /2.7oz of brown sugar. So here are some pics of the process so far along with my traditional pan fry of a few "extra pieces" for me and the dog.
Hey, thought I'd stop in and piss on the tree as well .
I live in Edmonton, Alberta Canada.
After watching shows on TV about you American's and your BBQ Cook-Offs and smoke house restaurants (which I have never experienced) it piss's me off, cause all we've got up here isTony Roma's which if...
Hey guys, I will drop in Roll Call with some pics this weekend.
About the nitrate, the jerky spices I buy have a separate pouch that contains the nit. and I do the math for the size of batch and add the correct ratio, but how much nit. are you guys adding. The 5 pound batches I do are gone in a...
It is good. That is how I do my deer back straps only I rub in Roasted Pepper and Garlic spice then coat with a light olive oil and let sit for a 1/2 hour then sear all around on the BBQ. Then move to the side and top it with a pat of butter till its medium rare.
Thanks guys for the input guys.
I think I will dial the slicer in a little thicker. They ended up finishing up at 1/8" thick from 1/4 to 5/16". So I think I will go 3/8 - 7/16" .
For the past 15 yrs I've been a machinist, although the last 10 of that, is made up of welding for 50% of the time.
And its all to pay for hunting, quadding and camping. Not to mention meat processing equip.
No REPLIES? Fine then I will just talk to myself.
So I made another batch Sun. night , Honey Garlic. Turned out descent But I thought I'd try something different and I took a zip lock with about a dozen pc's and put in a cut up apple and placed in the fridge overnight. It did soften a bit as...
First time here, so I would just like to say hello!
I've made deer jerky about 30 times usually in 5 lb (fresh) batches.I use a slicer, cut with the grain at about 1/4 to 5/16 " thick. I buy the premade jerky spices not from Walmart or any thing but the professional ones for 25 lb batches...