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Looking to gain experience

post #1 of 4
Thread Starter 

Hey all, Can call me Nerdtron or Alex, either works.

 

I'm from Australia, Perth as a standard cheap uni student :D Always loved jerky but its soo expensive. One too many markets selling at 90-100$ made me acquire my parents EziFlow Snackmaker in order to produce my own. Done a fair bit of research into jerky specifically but alot of it is america focused. In Australia we don't really have easy access to liquid smoke or jerky cure. Tried a couple of wet marinade attempts with... less then desirable flavors. Been doing a dry rub by brushing a vinegar and soy sauce mix then dusting with a pre-made Biltong seasoning. This worked out really well and tasty but limits me to a chili flavor and a standard pepper flavor.

 

Mainly looking to start a conversation about how to make my own dry rubs. As-well as possibly cooking tips. Current skill level is decent, i can produce jerky of an above average quality but looking to increase recipes and potentially create my own.

 

Also after browsing the forums totally okay with anything involving the production of quality BBQ ribs.

 

That about sums everything up.

post #2 of 4

Alex, Welcome and hit the search bar above to find all kinds of tips/recipes for just about every smoked item out there !

post #3 of 4
Welcome from SC (USA), Alex. This is a great site with lots of really good folks who are always eager to share their ideas and tips. All you have to do is ask and keep reading. A very good recipe to start with for rub and sauce is Jeff's that is available here for a very fair price. The proceeds from the sale of the recipes goes to the maintenance of this great site. The recipes are very user friendly and can easily be modified to add or take out a little heat and/or sweet to suit your particular preference. Give them a try.

Good luck and keep on smokin', Joe
post #4 of 4

texas.gif  Good morning and welcome to the forum, from a beautiful day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

 

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