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150°. That is low as my GMG will go.

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...

Nice ribs, and awesome grill! I have the GMG also.  Love it, but watch your temps, mine runs about 12-15 degrees hotter than the controller shows.  

Im wondering if you do them like bacon or not.

What kind of cure is this? would this be better to use than TQ? Im just going to wet marinade in teriyaki. 

Would sliced jerky meat fall under whole cuts or ground meat?

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?

I was thinking of trying brown sugar, maybe equal parts TQ and brown sugar?  

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?

 Hmmm... the jerky with my homemade marinade with tender quick turned out completely different than the backwoods seasoning. It was thicker, and didn't stick to the grate. Meat came out of the same package, smoked at the same temp for the exact amount of time.  I wont be using the backwoods for...

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". ...

Here it is just out of the icebox. Smells fine and isn't slimy.  Still kinda leery about using it though.

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. ...

thats what I had originally planned, but my jerky strips were too long.  Now that Im looking back, I could have just set the legs of the rack up on bricks to raise it up!

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...