Recent content by lcsmokeaddict

I actually tried with the sugar halved, it was even better (in my opinion) than this wack. But this is the way my wife is ga ga over. I personally like to keep things simple. But I'm sure some of these fine chaps have tangled with things like splenda.

No problemo man. Hickory pecan blend is my go to for making killer pork jerky, so i knew it would be spot on for pork ribs. I got chip blend ratios for days. Smoke is a fun tool to play with.

Dude, blend the hickory and the pecan. Heavier on pecan. Dont soak em. Pecan is the bees knees on pork IMO.:grilling_smilie:

Thanks man!

So, here we go. It is very important to note, this is for 2 pounds starting weight of meat only. Please, if you alter the weight, alter the amount of ingredients. 2 pounds meat 1/2 cup of brown sugar 1/2 T granulated onion powder 1T granulated garlic powder 1T MTQ, or if you only have teaspoons...

My god, ive looked at those ones too! This guy, personally, has never really ventured out with flavors. I mean yeah, ive got 2, that aren't the basic, 'original' salty jerky. That's bout it. One on the way, that I've been tinkering with for months. (And when i say months, that means in...

Well, Bear. Now i know, where I am going when I get home tonight. Back to that link to put notes in my jerky book. Kudos!

I'm use to cure #1, that was bread and butter for my folks growing up with em. Cure#1 I've got, i also have MTQ. As for the question of 1.5 t or 1.5T spoon per pound, i forewent that route, and followed the bags instructions per gallon of water to make a brine solution. I believe a cup (if i...

Well, lets say, yep. Im definitely, 100% new to this group. New to smoking? Nope, been around it, and doing it damn near all my life. New to MTQ? Oh yeah. Learned the hard way, stuffs pretty dang salty. Now mind you, my process of making jerky was, and for the most part is not usda food safe...

Super excited to be here! Already seen a hand full of recipes I'm itching to try! Not sure bout Mtq, but, heck, I'll try anything once! Let the experimentations continue!

Well let me show ya what i got here. Its a lil chief, inside my smoker box. I only do this in the fall/winter/spring. Otherwise, i use the box as a secondary smoker. The vent on the back is a typical heater vent, adjustable. Doing it this was, is one of my favorites. I leave in the top...

First off, i live in our country's well over priced, over populated, pacific north west. I love it here. My family has been pretty well involved with raising cattle and butchering them most my life, and, like every pnw person, fishing is an addiction. So naturally i grew up around smoke houses...