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Chorizo Fajita Fattie
The predominant flavor that came thru was the Chorizo. I didn't use any extra seasoning figuring that the chorizo was going to cover it. Next time I will season the peppers and onions with a taco or fajita seasoning. -
Chorizo Fajita Fattie
Found a recipe for Spanish Rice on the internet. Here it is simmering. 5 hours at 240 F in my MES to 170 F IT First slices And here it is! I didn't take any shots of the Plating. We just put a couple of slices next to a pile of rice and sat down to eat. Only thing I did wrong was to take... -
Chorizo Fajita Fattie
Sorry about the unfinished post. I don't know what happened it just got posted while I was working on it -
Chorizo Fajita Fattie
This is my first attempt at a Fattie. It turned out great and I learned a lot along the way. I started with 1# 93/7 hamburger and 1# Chorizo. Browned and well drained 1/2# of the Chorizo and blended the other 1/2# into the hamburger. Cut up some onion, yellow and orange bell peppers I had on... -
Moderators? ( Helpful stuff here)
Thank you for the great tutorial.- 30" Jim
- Post #19
- Forum: Report Issues
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Smoked Beef Jerky, Sliced With or Against the Grain?
Nice job on the jerky and the video- 30" Jim
- Post #6
- Forum: Making Jerky
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Trying Pictures
Let's see if I have it. Looking Good Taste even better -
Al, Help, I have searched and I have tried but I still cannot figure out how to insert pictures...
Al, Help, I have searched and I have tried but I still cannot figure out how to insert pictures from my PC into a post . Can you point me to a thread that will help?- 30" Jim
- Profile post
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Thermoworks Pro-Series Needle Probe Review
Do you know if they will work with the Maverick 733?- 30" Jim
- Post #7
- Forum: Meat Thermometers
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I'm Stumped On Why My Beef Jerky Doesn't Taste Like The Marinade
What is your marinate recipe?- 30" Jim
- Post #11
- Forum: Making Jerky
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I'm Stumped On Why My Beef Jerky Doesn't Taste Like The Marinade
This may sound overly simple but I learned it the hard way. After I pulled the meat from the marinate, I was squeezing it while in a paper towel to get as much liquid out of it as possible. I assumed that this would help it dry faster. It did, but it also pulled all of the flavor out of the...- 30" Jim
- Post #9
- Forum: Making Jerky
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Moderators? ( Helpful stuff here)
Specifically from files on my PC- 30" Jim
- Post #17
- Forum: Report Issues
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Moderators? ( Helpful stuff here)
This might not be the right place but I have been searching with no luck. I need help (well you all can't provide all the help I need) learning how to post pictures.- 30" Jim
- Post #16
- Forum: Report Issues
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Pastrami Jerkey??
Thanks Al, My 1st Pastrami was from an eye using your recipe for the brine. Turned out great. The one I made for Saturday started with a commercial corned beef. -
Pastrami Jerkey??
I am looking for comments on my idea! I have made very good Jerky from an eye of round and I have made very good Pastrami from a Corned Beef eye of round. Those successes, have me wondering what Pastrami Jerky would be like. The plan is to start with a corned beef eye, slice it, cut it into... -
Meat options for pastrami?
I just made a great pastrami out of an eye of round.- 30" Jim
- Post #2
- Forum: Meat Selection and Processing
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Eye of round Pastrami, mucho q-view!!
I tried to post a picture but I can't figure out the process -
Eye of round Pastrami, mucho q-view!!
Yes, I am using the same brine that you used. I do have a little air trapped in the bag. It is not like the bag is blowing up. There is just a slight puffiness to the bag. I think I have found the answer. A few days back, I reoriented the bag in the bowl to get more brine above the meat. I must...
