Search results for query: Jerky

...120sq ft of cooking surface, or 17,280 sq inches. The hot box has another 11,520 sq.in of racks, just in case I want to make a year supply of Jerky while I smoke 20 briskets 😂 This build is entirely overkill for my needs, but in my defense, it was a lot smaller in the computer than it ended...

looks awesome! nice work. for some reason you can never make enough good jerky. lol

Looks fantastic! I love jerky

Looks great! Love jerky! Ryan

Nice looking jerky right there. First time. Good job.

Spotted a sale on some eye of round and had been wanting to give jerky a try. Used a simple marinade/cure with: Teriyaki Soy sauce Worcestershire sauce Granulated garlic Granulated onion Red pepper flakes Brown sugar Cure #1 Marinated for 2 days, then layed out on wire racks in the fridge...

Dove right in on all of it. Be warned that it is a deeper rabbit hole than just sausage. To do the meats correctly you need to put together a curing chamber from a dedicated fridge or upright freezer (frost free) you will need some electronics like controllers for temp and humidity, a small...

Been making sausage for about 2 years, bacon about a year, and jerky for over a decade. Thinking about going to the next level and trying fermented sausages and dry curing meats. Maybe even some kimchi and sour kraut. Also thinking about cheese. Not gonna lie, I feel intimidated about using...

24 pound top round. Used 8.5 pounds for jerky and the rest with 2 pork butts for pepperoni. First time reverse sear. Definitely good

Those sound kill'er!!!

Smoked pepperoni and beef jerky yesterday. I may start a thread tomorrow. But today I ground up some chicken breast and made chicken meat balls. Unfortunately didn’t have any fresh peeled garlic. Just the minced stuff in a jar. Forgot to get the good stuff. Just doing a single fine grind so not...

Damn, that looks absolutely KILL'ER Charles, I need to do this one for sure. As for the trim, I'd use it in beans, soups, or fry it up like bacon and use it with green beans, or crumbled over my morning eggs. Although I would most likely just eat it like jerkey. LOL

Looks fantastic Charles . Yeah , the smell is insane . You did a great job , and I appreciate you reaching out . Anytime . I need to get some going . I have bags and casings that I haven't even opened yet . I like it all closer to 40 % , but at some point the outside will decide when you open...

...the Len Poli site that Rich posted. Other than the wait, this is simple enough for anyone with the fridge space, to do. Question is what to do with the trim? I feel sure there is something I can do with it other than prosciutto jerky that it currently is. Thanks to Rich for all of his help...

...squirting it and once on the weight will hold it down. I have a wet BBQ recipe and it sinks into the slots and becomes a B-i-itch to remove the jerky from the racks. I need to find some more ground meat recipes. My favorite black pepper jerky did not translate well to ground me and way too...

Looks good Mike. Definitely.

Looks good, I would munch on more than a few pieces I bet

Yep, I'd eat that....looks awesome! I think ground jerky is underrated....

Thanks to all the enablers here for the impetus to get some more ground beef jerky made. I've done dehydrater and smoker versions, and I have to say I think the smoked ones are by far my favorite. No recipe, I just started with a basic gameplan; 3 lbs of 93/7 ground beef, 2 oz each of soy sauce...

...be. I said fair enough. They were later than expected bringing it to the house… which was perfect. Cause I wanted to do more than the $20… but she would not take any more for it. So, being an old redneck… I paid in a different way… give them some elk steaks, burger, jerky and snack sticks.