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This is good to hear. I've only done sliced jerky in the oven. I have a Waring-Pro deli-slicer and slice the meat when it's still half-frozen, then stick it in the fridge in the marinade.
Thanks
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I'm interested in what the experts have to say on this. I've made tons of batches of jerky over the last 20 years, but I've never used cure in it, ever. I trim all possible fat off of the meat (I don't use ground) The first six ingredients you use are in my marinade also, and I marinade for a...
I use brown sugar in my rub also, but I don't get any black on the ribs from it, except maybe just the tiniest bit on the ends (yummy). Sometimes I cook them longer than 6 hours without foil, and like many here, spray them with apple juice every hour. I usually use a mix of charcoal and a...
Started getting the firebox grate put together this afternoon. I made a lower/wider rack; this is a little over a foot wide, and about 4.5 inches high. My thinking was that I could have plenty of space underneath, and also accomodate burning lump or wood, or a combination of the two. I also...
Thanks! I'm optimistic. The door seals are yet another one of my unsolved mysteries. The doors are pulled shut pretty snug right now with the draw latches, so I'm thinking (hoping) it shouldn't take much to seal them up. I'm still trying to study what has worked best for others. I've been...
I hope you're right. I think that's why I'm still deliberating on how to make my air inlet for the firebox. I don't want to create an unnecessary hot spot if I can help it.
Thanks for the feedback!!
Got the latches welded on this evening. I'm glad because I had to lay the whole thing down to store until now. I didn't want the doors to twist or warp just hanging by the hinges. It might not have made a difference, but I figured I'd better play it safe.
After that, I drilled the holes...
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