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Good morning all.....so pleased with my first attempt at SMOKED teriyaki pork jerky (have done quite a bit of beef jerky in the oven). The soy sauce, brown sugar, fresh ginger, sesame oil and chili oil provided great flavor. Low and slow smoky heat over six hours worked well, providing a tender...

So happy to have found this forum. Been smoking on my MasterBuilt for about five years and haven't found a really good resource until now. I've got a batch of jerky in the smoker right now (teriyaki pork-own recipe) and am anxious to see how it turns out. Did my best pork butt a couple days...

I'll have to try your "lean" method next time I make sausage. I most often make hot Italian and Andouille, but grind up the fat with the rest of the butt and my liquid to meat ratio has been lower. So, even though I didn't remove any fat, the sausage isn't as juicy as I would like. Anxious to...

For me, I wrapped 1/2" - 3/4" slices of sweet onions (two rings) with a bacon slice, secured with toothpick and smoked. Pretty darn tasty on a burger, later that day. Have teriyaki pork in smoker right now for jerky.