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Picked up some dragon breath lump from Costco last week. I've never used lump before so it's a bit of trial and error today. Doing up some St. Louis spares and the temps are all over the place. Had some 30 degree swings in just a minute or so...temp drops out of the blue. I think I've got it...
Patents are only if you're selling. And with patents, as long as the design is like 25% different it's okay. But again, there's nothing stopping you from making a copy for use in your own home.
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Just got a couple breasts from my neighbour and his son who got his first wild turkeys this morning. They're wanting me to make some jerky. I took a quick look in here but couldn't find any topics on turkey jerky. Any special I should do with the breast before I make it on my smoker? Any...
I got an amazing deal on some baby backs at a local grocery store earlier this week. 4 half slabs and I paid just over $6 for them! Anyway, I did them up with the 2-2-1 method, and they turned out amazing!
No Q-view, however, I did make a video and post it on YouTube.
This is just the first...
I had some wicked smoke leak in my Napoleon Apollo when I first got it. The doors weren't tight at all, and between the rings was pretty bad. Got some wood stove gasket, and sealed them up nice and tight. Had trouble keeping temps down at first, now I can control temp so much easier.
I hear things like that happen all the time. Nothing you can do but unpack it and provide her with some tasty food.
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Smoked a leg of lamb for the wife, kids and myself. It turned out great! Super tender and lots of flavour. Only problem was, it was way too much for the 4 of us!
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Picked up a leg of lamb on sale a few weeks back. Thought it would be great to smoke. Here's a pic of what it looks like after getting it prepped tonight. What I did was cut a few slits all over each side and stuffed them with garlic. Used an entire bulb. Then rubbed with olive oil and salt...
It tasted pretty good. The wife and kids loved it even thought it wasn't real jerky. It was still dried out pretty good. Need to keep the temps down next time. Here's a pic of the finished product.
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Update after about an hour and a half. Like you said all...More just cooking the meat rather than drying it out. Oh well... We'll see in about 30 minutes more!
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I just checked our your jerky thread Al, and that jerky gun looks so friggin cool! And the jerky looked pretty amazing too. If you're not an expert yet, you will be soon enough!
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