Recent content by aceg

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I'm in the same boat..Lookin for a tender whole muscle I really didnt want to do the whole ground meat thing

Same thing I thought..I just wanted to make sure it would not make the meat go bad ..Thanks man

Why would ones jerky do this..Looks like oil???

id say so..bbq is goin on now

And I just put somee jalapeno;)

Here is some done Cajun

I just picked up some seasoning and cure.. Trying to figure out the mix as I type..I'm kinda lost

well....i wonder if indiana is a pain aswell

I'd like to compete but my old smoker is about dead so I will come feed my face lol

Congrats on your placement....I will have to drive up from ft Wayne this year

Here is my best friend

I did a 30lb batch right before Christmas and that was fun lol..I have a ten tray dehydrator so I can do 5 lbs at once and I have only used high mountain so far but I am going to start exploring other options soon

Thanks man...Smoke on

I caught a deal on eye of round so I got 25 pounds ...I made sure it had the extra fat trimmed and cut against the grain and then put into 5 lb batches ..Then I went and got some hi mountain seasoning kits one is black pepper and the other is Cajun..Then the batches will be vacuum sealed in 2oz...