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I am a fan of Szeged brand Hungarian paprika. Great stuff for all types of uses and meats. Sweet and rich, not hot. My local grocery store also carries it.
Great job and great video. You've inspired me to try to make my own jerky.
Did your finished jerky come out thinner than the original 1/4" thickness you cut? I am used to commercial jerky so 1/4" seems a bit thick if that is the end result. Thanks.
I know experience is the best teacher, so as a newbie I am hoping to draw on the vast experience of SMF. Is there a list available as a guide to how long to smoke different meats? You know, like 1 hour per pound at 225F? I am sure different cuts of beef, pork, and chicken would have different...
As my name suggests, I dabble in beer from time to time. :)
Don't waste your time trying to get Yuengling. It's not bad, not worth importing to CA. We have so many fantastic beer brewed here in CA that you can never try them all.
Cheers.
Newbie here and I have a Brinkmann Smoke N Pit that I would like to add dial thermometers to so I can monitor grill temp. I was thinking of adding a couple of these Taylor thermometers, but I am not sure if I am on the right track.
Any help or suggestions would be much appreciated as I try to...
I'm a newbie who just got a Brinkmann Smoke N Pit. I would like to install dial thermometers on each end of the grill to monitor temps. I've been searching the internet all evening and SMF for specific recommendations for a reasonable price, but I give up trying to do it myself.
I was...
Greetings everyone. I have been lurking around here for a few says since I got my Brinkmann Smoke N Pit for my birthday. I've been wanting a smoker for a while since I have been a passionate griller and all around cook for years. I am already looking to modify the Brinkmann.
I am lucky to...
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