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  1. idahobangbang

    Tender Jerky - is it even possible?

    Hey ... Good idea on the Jaccard. Inexpensive too ... thanks!
  2. idahobangbang

    Tender Jerky - is it even possible?

    The staggering probably results in a left/right air flow that flows across the top and bottom of each 'sheet of meat' fairly evenly... probably why the stuff dries evenly. Interesting....
  3. idahobangbang

    Tender Jerky - is it even possible?

    I wouldn't think that a sheet of jerky would dry evenly, but I guess dry is dry ... the edge areas won't be drier or more brittle than center areas? Let us know how it turns out. I wonder if they make drying screens that fit the wire racks in my Big Chief Smoker? Brian
  4. idahobangbang

    Tender Jerky - is it even possible?

    Seems like this would be the ultimate solution ... I'm keeping it on the back of my mind and may spring for the hardware that'll enable doing this at some point. I've got a grinder ... just need drying screens and the meat syringe thing, whatever it's called (Cabela's has them). I too prefer...
  5. idahobangbang

    Tender Jerky - is it even possible?

    Thanks. I have now saved off the threads for the Pork Loin Jerky and now your Thick Cut Beef Jerky. Before this thread came in, I also found a recipe online where a guy uses a very slightly modified version of the original Luhr-Jensen recipe ... but adds about a teaspoon of Meat Tenderizer per...
  6. idahobangbang

    Tender Jerky - is it even possible?

    I'm tempted to go the ground meat route, and may look into that before too awfully long. I may try some tenderizer or pineapple juice (it's got protein enzymes in it) in the mean time... but the pork loin jerky looks great too. I guess I have several things to go try! I'll post follow-ups...
  7. idahobangbang

    Tender Jerky - is it even possible?

    Forgive me if there is a Search or Search This Forum link somewhere ... I'm not seeing it, but would've used it since I expect this question has been asked already... I've been using the original Beef/Game Jerky recipe from my Big Chief Smoker recipe book (the one that uses salt/sugar/soy...
  8. idahobangbang

    Luhr Jensen Little Chief Smoker Instructions

    FYI - Here's an updated (21-Sept-2018) link to the recipe book for big/little chief smokers: https://cdn.shopify.com/s/files/1/0926/8658/files/LCRB.pdf?11678593083827599175 Brian
  9. idahobangbang

    To oil or not to oil... that is the great question - what say you?

    Wow!  Great info, thanks! I did forget to state that I don't rinse or soak the chicken after brining either.  I do dry it off if I'm oiling it though (but now will try mayo).... Brian
  10. idahobangbang

    To oil or not to oil... that is the great question - what say you?

    Good stuff, Maynard!  Once you start brining birds, you won't quit.  The only time we skip it is if we're in a hurry ...forgot to take the chicken (turkey etc) out of the freezer until the last minute etc.  The only exception that I can think of is if you are going to stuff your bird.  Brining...
  11. ribs.jpg

    ribs.jpg

  12. idahobangbang

    To oil or not to oil... that is the great question - what say you?

    Those down south know all about buttermilk brines.  I once tried plain buttermilk and it didn't work nearly as well as the basic brine mixture above (1/2 gal buttermilk, 1 cup warm water, 2/3 cup kosher salt, 1/2 cup brown sugar).  Even though the plain buttermilk is acidic enough, it doesn't...
  13. idahobangbang

    To oil or not to oil... that is the great question - what say you?

    I do always use mustard when putting rub on ribs... it seems to disappear during the cook.  I like mayo ... I should avoid fats (notice my profile pic is of food ...not a pic of me!) ...but hey, I'm betting that most of it is gone by the time the chicken is done.  If the mayo turns out, then...
  14. idahobangbang

    Dry ribs please help

    When you let them sit for a few hours, do the have salt on them? I would avoid salt until just before Q'ing them.... see how that works. Brian Sent from my SM-G930V using Tapatalk
  15. idahobangbang

    To oil or not to oil... that is the great question - what say you?

    Yes... We're super careful with birds, hands and sinks etc.... I'm going to try the mayo.... thin layer plus Cajun spice and the same cooking method... just vary the one factor and see how it goes. I appreciate the suggestion.... hadn't heard about that before:) Brian
  16. idahobangbang

    To oil or not to oil... that is the great question - what say you?

    I wonder if rinsing is a bad idea?  It takes off whatever natural juices were on the bird and replaces it with water?  I do like how oiling makes the seasonings stick tho'.... but I wonder how to do that without having to oil ...I'd prefer to not oil if I can get similar results either way. bd
  17. idahobangbang

    To oil or not to oil... that is the great question - what say you?

    Hi, Back in the day, I discovered that I could bake chicken breasts and thighs without drying them out if I a) rinsed and dried the chicken, b) coated with oil (spray Canola or Olive oil), then c) seasoned and baked. In my Weber Kettle, I tried a similar technique there too and had good...
  18. idahobangbang

    Adjusting 3-2-1 for lean back ribs...

    Shorten the 3 to 2.5, lengthen the 2 up to 2.5. I've done that with success. I would not Shorten the last hour.... you want a nice bark. Brian Sent from my SM-G930V using Tapatalk
  19. idahobangbang

    Ribs Figured Out - Maybe

    Let us know! And post pix! Sent from my SM-G930V using Tapatalk
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