Recent content by mr cue
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Who makes the best stick burner out there?
Interesting thread, I'd never heard of the PCC smokers until I read the comments about them here. I am looking for a large stick burner to get my BBQ business up and running and am torn between a custom built by a no name shop or a professionally fabbed and tested one. I live in Tennessee and am...- mr cue
- Post #48
- Forum: Wood Smokers
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First time jerky making prep
No worries fellas, I am a firm believer in constructive criticism and good advice!- mr cue
- Post #61
- Forum: Making Jerky
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Sweet & Spicy BBQ/Teriyaki Venison Jerky
No cure in that mix, Bmudd, I just used regular kosher salt and spices along with the liquid ingredients. That batch has already disappeared and the second batch I made on Tuesday is nearly gone as well!- mr cue
- Post #3
- Forum: Making Jerky
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First time jerky making prep
Good info and thanks again for catchinn/correcting my mistake. I still have a lot to learn.- mr cue
- Post #50
- Forum: Making Jerky
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First time jerky making prep
Sorry, I wasn't clear on what I was saying. I was talking about the tender quick and meant tbs, not ounce. Seems like you guys got the science down with those precise weights and measures. I tend to avoid cures unless they come in a premixed pack like the Backwoods seasoning for these reasons, I...- mr cue
- Post #46
- Forum: Making Jerky
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Growing Garlic
So they don't grow like a typical garden plant, meaning I won't see anything useable for a while? Also, there is a good bit of snow on the ground so I may have to wait a few days ;) -
Growing Garlic
I have a few cloves of garlic that sprouted in the fridge and instead of tossing them, I thought maybe I could grow them. The problem is that the soil is pretty poor where I live and I really don't have space for a garden so I thought about planting them in a pot. Any thoughts on that? -
First time jerky making prep
The general amount of curing salt to use is 1gram (appx. 1/4 tsp) to 1 pound of meat. As for that sausage, it contained BHT/BHA and citric acid which all act as preservatives, not cures. These are added in place of cures like sodium nitrate to prevent the spoilage of fat. I have used store...- mr cue
- Post #37
- Forum: Making Jerky
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Sweet & Spicy BBQ/Teriyaki Venison Jerky
- mr cue
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Sweet & Spicy BBQ/Teriyaki Venison Jerky
I have been hanging around the forums for a bit and this is my first "cook" related post. I have been infatuated with smoking meats and making BBQ for a long time. I've smoked salmon in an old gas stove converted to a smoker, pork on a Brinkmann Vertical charcoal unit, various BBQ cuts on a...- mr cue
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- Replies: 3
- Forum: Making Jerky
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- Album: Sweet & Spicy BBQ/Teriyaki Venison Jerky
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- mr cue
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- Album: Sweet & Spicy BBQ/Teriyaki Venison Jerky
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Kamado Smoker from Tennessee
Thanks for the replies. Can't wait to find some new recipes and techniques! -
Kamado Smoker from Tennessee
Hello SMF folks! I found this site through some members of another site I belong to. In the past, I've found some great info and pointers in these forums and I thought it was time to join up. My current setup is a Char-Griller Akorn Kamado that my wife got me for our anniversary. Prior to that I...
