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Went to a buddy's house this past Saturday for some Gumbo and a bacon-wrapped deer tenderloin...I asked him where he get's his andouille sausage?
It's store bought...so, me being me, I offered to make him some homemade andouille. This is a just my experience, your mileage most likely will vary...
Mike,
I've made a ton of jerky (elk and beef). I add 1/4c of brown sugar per 5lbs of meat and to whatever flavor profile I'm looking for! So, even a basic recipe can look like this:
5 lbs of Meat-->Jerky
1 tsp cure #1 (or if using a kit use per manufacturer's rec.)
1 T Pepper (More or Less...
As I sit here and ponder the "whys" of the bark build-up on the butt, it strikes me...I forgot to rub with olive oil prior to putting the rub on...duh!?
Meanwhile the BBR's I remembered to rub with EVOO and they are looking sexy....
I know the bark is a big part of smokin', but the meat should...
Kathryn...pretty sure that thing is just getting broken in...
I only have two pieces of cast iron (16" skillet and 14" skillet) both of which were gifts from my mother...she has a plethora of cast iron that I'll inherit when the time comes she can no longer lift/cook!
I've had to re-season my...
Hey all...
Smoking some BBR's and a 6# pork shoulder...
I lit my 18" AMNTS as usually (loaded with mesquite)...it doesn't seem to be putting out as much smoke (first time smoking with Amazen mesquite pellets). I like mesquite's strong smoke flavor, but I don't think the meat is taking as much...
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