Recent content by rygr

You know.  I didn't even think about the fat thing.  It never dawned on me that I was adding fat.  Talk about feeling semi-stupid.  Even thought there was little fat in the meat, I could have helped aid in the promotion of bacteria by offering more for those little criters to feed on.  Maybe I...

Thank you all for the help.  I am going to refrigerate the jerky, but to be honest there isn't much left.  The final marinade consisted of 1/2 cup brown sugar 2 Tbl Honey 1/4 cup butter 1 whole head of roasted garlic   I smoked the jerky in my smoker for a couple hours and then used the...

Thanks for the responses.  I used the same amount of TQ in my last batch and it was too salty for my taste.  Others liked it, but this time I plan on doing most the eating.  I think I will rinse for a bit and then marinade in a little butter, honey, fresh roasted garlic, and red pepper. ...

My plan is to do some jerky tomorrow.  Last night I added a tbl of tenderquick per pound of meet.  So, the cure has been working for about 24 hours.  I am not a huge fan of really salty jerky.  So my questions is, can I rinse off the cure tonight and then marinate overnight with a different...

This weekend before the red wings game, I ate at a church that was converted into a restaurant. It is called the Clarkston Union in Clarkston, MI. They are famous for their Macaroni n' Cheese. I added the smoked chipotle tabasco sauce to the macaroni and it was awesome. I have since bought a...

Great idea on the white cheddar rubbed in dill. I bet that will be yummy. I will be looking for that post. Yummy!

Well I had a temp spike in my smoker because I did some charcoal pan modifications recently and I didn't cut back enough charcoal. At least I know for next time. The jerky is a little tough, but still very edible. Here are my thoughts and some pictures of the final product. Dill jerky...

I started my second batch of dill jerky this morning. In my first batch, I used vinegar along with fresh dill. The vinegar overpowered the dill flavor, so this time I omitted the vinegar. Here is my thread from the first batch. http://www.smokingmeatforums.com/for...ght=dill+jerky I split...

I have one question. How do I become one of your co-workers? I can start tomorrow as long as you whip up another batch. Those look terrific. Thanks for sharing.

Thanks for looking and for the kind words. I will let you all know how things taste without the vinegar. I will have to say too, I have never used vinegar as a meat tenderizer before, but it sure did a nice job. This was pretty tender jerky. It wasn't hard on the jaws at all.

Hope I am not offending any hardcore jerky makers by making something a little different, but here is my latest smoke. I marinated the jerky in Vinegar Whole Garlic cloves Whole Black Peppercorns Paprika Cayenne Pepper Fresh Dill Dill Weed TQ Before putting the jerky in the smoker, I...

Well, I officially did my first meat smoking today. This is going to be the birthday to remember so far. Partly because I turned 27 on the 27th today, but mostly because I put some meat in my smoker for the first time today. Anyway, I decided to go with jerky first, since it is one of my...

This has to be one of the most welcoming forums I have ever joined. You people are all just super nice aren't you? Thank you all for the warm welcomes. It's nice to see there are some fellow Michiganders here. I live in Frankenmuth. For those of you who are not familiar with Frankenmuth...

Hello everyone! My name is Ryan and I am from a small town nestled in between the wonderful cities of Flint and Saginaw, Michigan . I am new to the art of smoking, but already it has grabbed me by the ankle and will not let go. The only cure seems to be more smoking. Anyway, a couple of...