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  1. rippper

    Ground meat jerky

    Something that doesn’t seem like a dried out smash burger😵‍💫
  2. rippper

    Ground meat jerky

    When making ground meat jerky do you do a double grind? Made ground meat jerky several times and always pleased with the flavor, just not happy with the texture.
    • rippper
    • Thread
    • ground beef jerky ground meat jerky making jerky
    • Replies: 12
    • Forum: Making Jerky
  3. rippper

    German bologna

    Didn’t get any pics of mixing the meat up or stuffing, but I added a little extra garlic and a little extra mustard seed. Flavor is really good. The only issue is that the casings which are not edible kind of stuck to the product hopefully a night in the reefer Will make them easier to take off.
  4. rippper

    Pulled ham

    both......lol
  5. rippper

    Must bee "soul seasoning"

    just used up my last "soul seasoning", cant find it any where. In case i cant find it going to try a duplicate it. salt, smoked paprika,turmeric, sugar, onion powder, and garlic powder. any thoughts on how to proportion the spices?
  6. rippper

    Pulled ham

    Made a pulled ham for the first time. Fire went out when it hit 200 IT. Maybe should have took it a little higher, but it pulled ok. The glaze was a bit over powering but still pretty good. Foiled at 160 and glazed 4 times till it hit 200.
  7. rippper

    Safety question

    Thx for all the replies, shared them with my brother in law who is now shopping for a pressure canner, He was shocked when he started researching food safty and canning. Very scary since he gave away dozens of soups and chili the past few years.
  8. rippper

    Safety question

    I think I will stick to freezing mine...... thx for the replies.
  9. rippper

    Safety question

    Nope, right on the shelf..... sounds like a trip to the hospital to me.
  10. rippper

    Safety question

    First off I know nothing about canning. My brother in law gave me some chili he canned, I ask him what the process was because I also would like to can MY chili. He said he puts the jars in the dishwasher on sanitize, heats the lids in hot water, then puts the hot chili into the hot jars then...
  11. rippper

    Who Need 50% Code for Inkbird New 5G Wifi Dual Wireless Meat Thermometer

    please send code if still available, thx
  12. rippper

    Rotisserie pork burnt ends

    Had about 3 lbs of pork butt left over from a sausage making day. Cubed it in 2in cubes and put it in the rotisserie basket. Pulled it at 170 and threw it in the smoker, set at 270 degrees. Brown sugar,bbq sauce, butter and rub. Put it on a tortilla with some pepper jack cheese. Not too shabby.
  13. rippper

    Ribs in a basket

    Yep, moist with a nice tug. All the ribs I do in my camp chef taste “hammy” these were on point. Wife, not a rib fan, liked them.
  14. rippper

    Ribs in a basket

    Rigged up a rotisserie for my back yard pit, not too shabby.
  15. rippper

    In Search of Venison Sausage Ideas

    just made a 10 lb batch of ps seasoning german ring balogna turned out real good
  16. rippper

    Texas Hot Links second attempt...

    those look great, luv making vennie hot links
  17. rippper

    German bologna

    40%. Venison, 60 % pork butt
  18. rippper

    German bologna

    Flavor is crazy good, next time will use natural casings, or fibrous casings for summer sausage
  19. rippper

    German bologna

    Tried some German ring Bologna , not too shabby. PS seasoning, casing were tough soaked them in salt water for 40 min.
  20. rippper

    resting a standing prime rib roast

    If ya want med rare, pull it at 120 and seat it until your lobster is done, right on the counter for up to 1 hr. 15 min before the lobster is ready blast it into a preheated oven at 500 for 12 min
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