Recent content by mark532011

I'm still trying to understand jerky methods, Don't you worry about the 160 degree boundary for killing bacteria?

that's interesting. They recommend only 145 degrees and at least 6 hours, using the last oven step to do the germ-killing part I guess. Sauce1 - I can't think of a reason why you cannot re-dehydrate. The only issue you might have is if they were insufficiently cooked, bacteria might be growing...

Hey everyone. I just discovered there was a "Washington" group - I had just assumed, at least on the west side of Washington since we have 364 days a year of rain, that nobody would bother. I guess you could call me a pre-newbie. I am not even to the newbie stage yet, I don't have anything...

How did you decide on the "Smokin Brothers pellet grill"?

Hey Smokey-Mike! You are further along than I am, I don't even have a smoker yet..but I have a burning (or is that smoking) desire and this seems like a great place. I hope you share your successes and failures...I suspect I have a lot of work in my future before I create something decent and I...

that is awesome looking!

No Worries. Just saying hi to everyone. Thanks for the welcome!

Hi everybody! I am Mark and I am in the rural Pacific Northwest, way up north of Seattle. Right now I am just a wannabe - nothing but a BBQ grill, but I am looking at retiring next year and am starting to plan what my post-working life is going to be like. I have been spending some time trying...