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Recent content by smokeymtn

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  1. smokeymtn

    Timing for a 25 pound whole pork shoulder

    I've never smoked a whole shoulder so I can't help on your timeline. But if you need to cut it in two, don't worry about how it looks.  Pick a center line, cut the flesh with a knife and the bone with a saw.  Like my dad says, "What ain't in one piece will be in the other."
  2. smokeymtn

    SQWIBS Jerky Recipes

    Well I had to make a decision... I wound up pouring out about 2/3 of the teryaki marinade so the quantity of liquid was more like the other two.  It was either that or bumping up the TQ.  Pouring off liquid seemed like the smarter play.  
  3. smokeymtn

    SQWIBS Jerky Recipes

    Also a quick follow up question.... I made the recipe for Honey BBQ, teryaki, and pepper jerky (each in 1-1.5 lbs quantity (adjusted down for honey bbq).  There is so much more liquid for the teryaki marinade vs the other two.   Why is that?  Won't the amount of liquid dilute the action of the...
  4. smokeymtn

    SQWIBS Jerky Recipes

    I'm getting ready to make some jerky with these recipes using the 1.5 teaspoons of tender quick per pound.   Assuming I dried the jerky sufficiently, would the jerky be shelf stable for a few months?  Or would it need the 1 tablespoon per pound ratio to be shelf stable? Thanks from a jerky noob.
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