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  1. falco78

    Making My First Batch of Chicken Jerky

    Using Spicy Mike's seasoning and cure with 5 pounds of chicken and I added a little BBQ sauce and Texas Pete to give it my type of flavoring. It says to let it cure for 24 hours but I am going to give this about 48 hours to let the seasoning really soak in. It gave me a chance to break in my new...
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    20160426_115201.jpg

    • falco78
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    • Album: Making My First Batch of Chicken Jerky
  3. 20160426_115200.jpg

    20160426_115200.jpg

    • falco78
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    • Album: Making My First Batch of Chicken Jerky
  4. falco78

    Done with brisket!

    I always add about 4oz of Dr. Pepper inside the foil with my briskets and never had a bad one. I just recently started doing that with my ribs and wouldn't turn back Sent from my SPH-L600 using Tapatalk
  5. falco78

    Smoked spare ribs

    No she devoured them before I had a chance lol. I am going to do next batch without foiling them Sent from my SPH-L600 using Tapatalk
  6. falco78

    Smoked spare ribs

    Here is tonights dinner done using 321 method not too bad Sent from my SPH-L600 using Tapatalk
  7. falco78

    Sausage in smoker now

    Got another batch of these going now, pics to come once they're done!
  8. falco78

    First time jerky making prep

    The cajun sausage turkey jerky turned out tasting horrible. Far too salty tasting and just not a good overall flavor. The sticks also took much longer to dehydrate than the strips. I ordered some cajun seasoning online and we will see how that turns out with just ground turkey jerky and cure in...
  9. falco78

    First time jerky making prep

    It is in the dehydrator now, will put some pics up tomorrow and let you know how it turned out. I went with a cajun seasoning and cure for the turkey sausage batch. One thing I have noticed is a bit more oil coming off of the ground turkey sausage over the regular ground turkey. Thanks for all...
  10. falco78

    Jerky shrinkge

    I like the ground turkey as it is super lean and really takes on the taste of whatever you add to it
  11. falco78

    First time jerky making prep

    I have some turkey sausage in the fridge now that I will be doing tomorrow
  12. falco78

    First time jerky making prep

    That's what I haven't devoured yet sent from my Galaxy S3
  13. falco78

    First time jerky making prep

    sent from my Galaxy S3
  14. falco78

    First time jerky making prep

    Well I just finished my ground turkey jerky that I did use a cure in along with my homemade rub, a bunch of coarse black pepper, ground red pepper flakes and a little Texas Pete mixed in. It came out amazing but I will spice it up a bit more on my next attempt this week!
  15. falco78

    First time jerky making prep

    I don't see any wisdom in not using it, better safe than sorry
  16. falco78

    First time jerky making prep

    It's pressed out through something similar to a caulking gun and forms either meat strips or meat sticks (depending on end used on it) that can either be dehydrated. smoked or both
  17. falco78

    First time jerky making prep

    I've got 2 pounds of ground turkey with cure and marinate waiting now and will make 2 pounds of ground turkey sausage this upcoming week, thanks for all of the info!
  18. falco78

    First time jerky making prep

    Would you recommend I use the sausage jerky and if so should I add cure to it as well?
  19. falco78

    First time jerky making prep

    Hmmmm well the meat is already curing now, thanks for the info as I want to keep everyone safe with the jerky. Will put some pics up once it's all done.
  20. falco78

    First time jerky making prep

    I sent him a PM so hopefully I will hear back in the mean time I added cure and seasoning (dry rub I make that I use on about everything, a little extra cayenne pepper and coarse black pepper) to 2 pounds of ground turkey that I am going to let sit for 48 hours and will then dehydrate Sunday...
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