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  1. rons

    Cool find

    Here's what they look like
  2. Cool find

    Cool find

    • rons
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  3. 2015-10-03 11.21.45.jpg

    2015-10-03 11.21.45.jpg

    • rons
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  4. rons

    Cool find

    Super deluxe, don't even have ask the meat counter to slice and stand around waiting :)
  5. rons

    Cool find

    Was at Walmart yesterday, in their meat section they have packages of what they call 'stir fry meat'. I looked at it, it's actually top round presliced into perfectly sized jerky strips. I bought a pack, making it today, man now that is convenient!
  6. rons

    Help, advice

    Wish I knew the answer, I'm just learning myself, maybe someone else can chime in?
  7. Next challenge, cloning

    Next challenge, cloning

    • rons
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  8. rons

    Next challenge, cloning

    Hey, looking for ideas on this. If you've had, or if you see this in your store, get some, taste it, give me your ideas on meat type, method and flavor on how to duplicate this. it's my favorite jerky, easy bite through, awesome taste. :) Oberto Thin Style Jerky
  9. 51VgIwaCr2L._SY300_.jpg

    51VgIwaCr2L._SY300_.jpg

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  10. rons

    Help, advice

    Well, 2.75 lbs :) Man, 12 lb? That'd be like $75.00! Eek Does longer cure make it more tender?
  11. rons

    Help, advice

    Heck yeah :) just bought 2 lbs of London to do Sunday, yeah! :) :) :)
  12. rons

    Help, advice

    You are right, this jerky came out awesome! Using Johnnys ah jus was freaking killer good. You guys got to try that for a marinade. Cure, season, 24 hours, then 12 hours in ah jus, I cannot say enough how killer good the flavor is. It's like smoked prime rib!
  13. rons

    Help, advice

    1:02pm
  14. 2015-09-11 13.03.48.jpg

    2015-09-11 13.03.48.jpg

    • rons
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  15. rons

    Help, advice

    11:21am All visible 'wet' is off meat now, so just added about 4 or 5 briquettes and small handful of hickory pellets for a little bit of smoke, hoping it moves up to 130 11:48am, was at 120F, so added 4 more briquettes (this has a way of getting too hot, so being over careful trying to sneak...
  16. rons

    Help, advice

  17. IMG_8569e.jpg

    IMG_8569e.jpg

    • rons
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  18. rons

    Help, advice

    OK, got it hung, wow that's tedious! This was just over a pound, can't imagine hanging 5 lbs like some do :) Propped up a grate in the kitchen , got it hung and separated, then here it is in the smoker, temp about 110-120 right now.
  19. Help, advice

    Help, advice

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  20. IMG_8571.JPG

    IMG_8571.JPG

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