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I got tired of not having a work table when I was grilling.  I always had two grills side by side so I could use the other one for a table. I like the weber grill that has the work table but it is $349!  I built this for about 40 bucks.

I have twenty pounds of sausage from a hog we had butchered.  My family isn't much on eating sausage now that I have learned to make bacon.  I just mixed up a batch of bottom round and ground beef to marinade over night and I was thinking of trying to throw a pound of sausage in the dehydrator...

When I make jerky strips with ground beef I get mold growing three or four weeks later.  I use lem seasoning and cure(pink),93/7 ground sirloin,  dry in a lem dehydrator and store in food saver bags.  What the heck am I doing wrong?

  I have learned alot from this site, I have mastered  ribs, chicken, brisket(sort of), pork butt, bacon and jerky.  Now Im craving something new to try.  I want to try some polish sausage.  I have a kitchenaid mixer and Im getting the meat grinder and sausage stuffer attachments soon.  What...

Im wondering if you do them like bacon or not.

The bag says 1 tablespoon per pound of meat.  People say 1 1/2 tsp per 5lbs of meat. My last batch was pretty salty, is the 1 1/2 tsp per 5lbs correct?

Just got to thinking about if my jerky is going to turn out too salty from the Tender Quick in my wet marinade. When I do bacon, I soak it for an hour or so then remove it and put it in the fridge to dry before smoking. Do you do that with jerky too?

I recently had a wild hog butchered.  I told them to save the belly instead of grinding it up as sausage.  When I was prepping the bellies with cure and stuff, I thought Id sprinkle some sausage seasoning on one slab to see what it would taste like.  Anyone try it before?

Went to the grocery store to get some jerky meat.  I picked out a nice top round and gave it to the butcher to slice up.  He told me that all the jerky people use bottom rounds instead of top.  Bottom dont look as lean to me, but he is the meat man so I let him slice me up some about  an 1/8". ...

Bought two top rounds at Sams the other day.  I noticed yesterday that it had a small brown place on it so I went ahead and sliced it up to get it ready for marinating.  Does this look like the meat is spoiled? Checked it out this morning and it looks like there is another brown place forming. ...

Did my first canadian bacon today.  Turned out great.  Didn't get a picture during the curing process, but it was just a simple TQ and brown sugar for 9 days. Sprinkled with Coarse black pepper, onion powder and garlic powder Smoked for 5 hours at 150, took to 140 internal. Sliced up

First batch turned out OK but I didn't have a slicer. Got one now and it made a world of difference! Spending the night  in 3/4C Teriyaki, 1tsp coarse black pepper,1tsp of Head Country,1tsp liquid smoke, 1 tsp worshy, and one TBSP TQ Not enough room to lay flat, so I thought of folding over...

My mother-in-law gave me her Warning Pro FS150 so I could make some jerky.  I think it is missing a washer or spacer or something.  It kinda makes a clicking sound when its running.  It seems like the blade is too close to the housing on the back too. There isnt a washer or spacer on the nut...

Local grocery store has marinated pork loins on sale this week.  My wife is one of those crazy coupon ladies and has coupons for the loins.  The store doubles coupons, so the loins go from 8.99 to 2.99.  I figure they are cheap enough to give it a try.  What do y'all think? The marinade probably...

Never tried jerky before, just recently learned that I could make bacon in my smoker! Actually have a batch curing right now.  I would like to try jerky now after reading some of your posts.  I have a few questions...  What cuts of meat are ideal to use?  Will sugar cure work?  Whats the...

Just picked up 12lbs of "pre-bacon" from the butcher.  Hoping it will thaw completely before I go to bed so I can get the cure on.  My first attempt turned out OK, but I didn't alter the sugar cures recipe on the package at all.  It just called for the cure only. It was kinda salty for my taste...

I always rushed my butts cause lack of time and attention span.  Never had one that I could pull, always had to slice.  Now that I have my GMG Daniel Boone pellet pooper,  I figured Id give it a shot.  Rubbed down yesterday morning.  Dropped it in the smoker at 1AM and went to bed.  Just checked...

  I have read a ton of posts and im pretty much confused now.  Here's what I think is what I need to do for a dry cure.    for every pound of each chunk of belly I add one tablespoon of Tender Quick and one tablespoon of brown sugar. Put in individual ziplocks, put in fridge and flip/massage...

Read dozens of posts trying to get a finger food menu for our Christmas party.  I found something I have never heard of, moinks and armadillo eggs.I had some little smokies and peppers in the fridge so I threw them in too.   They were a huge hit with everyone! Pics aren't perfect, used my phone. 

Actually not back to basics, more like first time basic ribs.  I always cook my ribs comp style and its starting to be a pain for more than a few slabs.  Im going to do some BASIC ribs in the morning. Out of the out of the package, rinse, slight rub and in the smoker. Any tips from you non foilers?