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  1. Barefootdog

    100% hickory or 100% mesquite pellets online?

    I've been using Home Depot to bring in my pellets. If you're a vet and register you get 10% off. You get delivery to your home or whichever Home Depot you choose. 100% Hickory Cookin' Pellets are 100% hickory. 105 for 3 40# bags 73 for 2 40# bags 36 for 1 40# bag Delivered.. :) 100% Black...
  2. Barefootdog

    Italian Sausage......

    The recipe is nothing special. Simple sausage recipe based upon the mild/hot recipe in Rytek Kutas book "Great Sausage Recipes and Meat Curing" The only changes I make are toasting the Fennel and Caraway seeds then cracking before adding to the mix, increasing the pepper flake quantity and...
  3. Barefootdog

    Italian Sausage......

    Been a lurking new member here for a while. I've been impressed with the knowledge and experience base of the members. Great resource. I've made sausage for a number of years now. Mostly loose breakfast sausage and some stuffed Italian sausage. Have always used the slow and painful Kitchenaid...
  4. Barefootdog

    Be Careful What You Ask For...

    I've felt you pain. I heated with wood for 40 years. Acquiring and processing 5+ cords of the wood every spring/summer took an amazing amount time and sweat. Your stash should last a long long time. So get it done an enjoy.
  5. Barefootdog

    Tenderizing center round prior to making jerky?

    No cure. I'll keep most of it in the frig. I do have the pink salt from other projects. Maybe next time. Turned out pretty good.
  6. Barefootdog

    Tenderizing center round prior to making jerky?

    I wound up using the jaccard unit on it. I'll worry about the baking soda next time. 5.5# EOR sliced to 3/16, marinate 2.5 hours. Added red pepper flakes to most of it. 50/50 100% plum and BM hickory @190*. 5 hours or less should do it.... Smoke and product smells real good.
  7. Barefootdog

    Tenderizing center round prior to making jerky?

    Oh no!...I'm new here and the first thing I do is get in trouble. Didn't mean to step on your thread. LOL. I do have a hand held jaccard type tenderizer...I'll split the batch. Half with the baking soda and half with the jaccard. This will be good. Korean BBQ marinade with red pepper...
  8. Barefootdog

    Tenderizing center round prior to making jerky?

    I agree about thickeners. Corn starch, potato starch, arrowroot and other thickeners are often used. The French use butter, eggs and flour. But this is what I was talking about. Thinking it might be easier on my old teeth. https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/
  9. Barefootdog

    Tenderizing center round prior to making jerky?

    Baking soda will be rinsed off and beef patted dry prior to putting into marinade. The Korean BBQ marinade is minimally salty. Much less salty than soy sauce. Broccoli Beef at Chinese restaurants is not salty and the meat is marinated with backing soda. But good to think about.
  10. Barefootdog

    Tenderizing center round prior to making jerky?

    Going to be making my first batch of jerky. As usual I am overthinking things. Planning to use Center Round (8-9#). Marinade will be Korean BBQ made in-house at local asian market. Very good stuff. Will add red pepper flakes.... Will smoke/dry in Pit Boss Brunswick vertical smoker at 180* or...
  11. Barefootdog

    Pit Boss Platinum Brunswick?

    I like my Brunswick a lot. Double doors are no issue re smoke loss. Appears well built. Double wall construction including front doors. It's big. Holds lots of meat....bigger than I need really. Holds too many pellets. I choose not to keep the pellet hopper anywhere near full (100#?) in...
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