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  11. badsmkinhabbit

    Comment by 'badsmkinhabbit' in article 'Best Ever Prime Rib by Bearcarver'

    I think the answer is that you were not smoking it under 200
  12. badsmkinhabbit

    Comment by 'badsmkinhabbit' in article 'Best Ever Prime Rib by Bearcarver'

    That looks awsome, but I do have a ? being new to all this. There is all the talk about the 4 hour to 140 rule. Why is it ok for prime rib.
  13. badsmkinhabbit

    Simple Jerky recipe (AMAZING)

    Not at all, there really was not much left as far as liquid left. I also had it in the smoker for at least 20 min before my cast iron pan got hot enough to start smoking. I guess you could say by then the meat surface was more on the dry side. 
  14. badsmkinhabbit

    Simple Jerky recipe (AMAZING)

    I got lost in reading "diggingdogs" post about cure amounts. I was under the impression that when using liquids they to have to be counted as total weight. all together the total weight was 6 1/4 lbs so i added cure for that amount. I have read that you only need 1 tsp of #1 cure for 5 lbs, is...
  15. badsmkinhabbit

    Simple Jerky recipe (AMAZING)

    It will be a few days before I get another batch going and will do some pics. For clarification, is it necessary to post pics of the whole process or just the finished product. Hopefully until then someone else can give my recipe a try and post there pics to compare.
  16. badsmkinhabbit

    Simple Jerky recipe (AMAZING)

    Thanks, We will be doing another batch soon and will get the pics.
  17. badsmkinhabbit

    Deer meat

    Here in Michigan our bow season can be very warm at times. I have personally been only letting my deer hang for 1 to 2 days then into a cooler or the fridge. I skin and quarter it then put each quarter in a heavy duty garbage bag. Every 2 days I will change the bags then at the one week mark i...
  18. badsmkinhabbit

    Simple Jerky recipe (AMAZING)

    Tried this last week and turned out to be the best yet. 5 lb batch of venison cut across the grain into 1/4 inch strips and merinated for 24hrs. 1 cup of honey 1 cup of low sodium soy sauce 1/4 cup of worcestershire sauce 1 tablepoon of cayenne pepper 1 tablespoon of lawrys season salt 1...
  19. badsmkinhabbit

    First Pork Tenderloin

    Hello, I did a 2 1/2 lbs pork loin the other day that turned out awesome. Only used a dry rub that i put on the night before. While i was letting the smoker heat up, I had the loin out at room temp. Once smoker reached temp of 225, I hung the loin in the smoker using a rib rack as a cage and...
  20. badsmkinhabbit

    Need great cheesy, creamy mac and cheese recipe

    This sounds great, you mentioned finishing it in the smoker. Could you let me know the time and temp for doing thanks.
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