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  1. M

    Finished a batch of Pepperoni yesterday

    OP- interested to understand if the drying and then hot smoking to 150*F is a personal preference of if there is something else behind drying before final temperature
  2. M

    Can I freeze smoked Ribs and how long can they last?

    Another vote for vacuum packing. When I have a free weekend, I smoke several different cuts of meat and vacuum pack them for later. This allows me to have several different cuts/varieties available to eat during the week/month.
  3. M

    Can I Freeze Them?

    Another vote for the food-save brand of vacuum sealers, provided this is for home, recreational use. I pick up replacement rolls of bag material on Amazon for about 1/2 price as food saver branded bags/rolls.
  4. M

    Rib of choice and why ?

    Try asking your butcher to cut the ribs on a 1/4" cross cut, or flanken style. That's how Korean ribs are made, the ones I have cooked/eaten have plenty of meat.
  5. M

    First time jerky and need some help

    I use london broil for my jerky, almost no fat to speak of. It goes on sale about once a month here for $2.99-$3.50/lb.
  6. M

    London Broil...

    I use LB mainly for beef jerky because of how lean it is.
  7. M

    Sous Vide Bone-In Ribeye

    Since the meat is sealed in a bag, how does one know how long to keep it in the water bath?
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