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Howdy from Boise ID!

post #1 of 5
Thread Starter 

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.

 

-Gary

post #2 of 5

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

 

Mike

post #3 of 5

Hi Gary!

 

:welcome1:  to SMF!

 

Glad to have you aboard!

 

Al

post #4 of 5
Thread Starter 

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.

post #5 of 5

texas.gif  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.

 

 

 

Gary

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