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Below is a link to a recipe that I have used a few times now and everybody that has tried my jerky has said it was the best they ever had.. I too feel it is the best jerky I have had. I included cure #1 in this recipe. It is similar to Wingman's recipe. For 6 pounds of meat, I use about 1.25...

Thanks for the feedback! I'm surprised to see this thread has taken a life of its own. Glad it was helpful to you as well as others. I've Actually been thinking about lining the sides of my fridge with slab salt. After seeing input & the video from Golbsalt, I will be giving some more...

Looks great! That's a great idea! Thanks for sharing! I was thinking the same thing! Crab, shrimp or lobster stuffed steaks! :drool I'm going to have to give that a try real soon!

Those look great! Thanks for sharing this! I'll definately have to whip some of these up soon! Topped off with chili too! Yummy! :sausage:

Thanks for the feedback guys.. It seems I really outdid myself on this one. I gave my brother a few pieces and he about flipped out. Like my mom, he is not normally a big fan of jerky.. His comments were this was the best stuff he's ever had. That said, today he bought 10 pounds of flank steak...

I have been refining my rib recipe for a while now and have it to the point where everybody that has tried them has called them the best ribs they ever had... I use a 2-2-1 for BB and 3-2-1 for spares. I tend to like my ribs to fall off the bone and that is usually what I end up with. I rub my...

I have been waiting to try some home made beef Jerky for a while now and have read a ton of different recipes all over the place and decided to give it a go this weekend. I picked up 6 or seven pounds of flank steak from Costco. I went with recipe that I found on line and modified it a bit to...

Thanks for the suggestions! I ended up cutting way back on the liquid smoke and included some cure #1 into the recipe. The meat marinated overnigh and just went into the dehydrator.. Those is smelling good! I will start a new thread later today if not tomorrow with the results. Thanks again!

I picked up 6 pounds of flank steak and I am preparing to make some teriyaki jerky. Having never done jerky before, I had a couple questions before I start. First question I have is about the cut.. I have read a bunch and there seems to be a number of opinion's on cutting with or against the...

I use a maple syrup and brown sugar combo. I prefer unsliced ham. I poke the hams with my finger at the grocery store and find the softest one. I usually get my ham from Von's as nobody around her has the Smith Field unsliced hams. I cut most of the fat off and set it aside.I heat maple syrup...

Goodballa, Glad you appreciated the thread! The Prime Rib came out great and was a huge hit with everybody. My mom who is a pickey eater absolutely loved it too. Here is a link to the thread on it...

That's looking mighty fine! Wish I could join you! :drool

We're still alive! Everybody loved the prime rib. I thought it could have been more tender. My first take is that I am not very fond of the meats from my local butcher. I think they are too lean. I had that same impression with their ribs. The roast was very juicy but just not as tender as I was...

Normally I would wait to start the thread until I am done with the cook but I figured I would start this now. This all started exactly 3 weeks ago when I built a dedicated dry aging fridge and broke it in with a 7 pound prime rib. Having never done this before, I did my research on the dry...

Here is the prime rib after 20 days.. Since I have never done this before, I'll reserve judgment (hoping I don't poison the family) until after I cook this thing up tomorrow  at which point I will start another thread for the results.. Kind of scary looking and not for the faint of heart! No...

Everything is going fine. Ice build up has not been a problem to speak of though I haven't opened the fridge in a little over a week. The temp and humidity has be very stable as well. I am planning on cooking the prime rib this Sunday so I will update things Saturday when I pull the meat out to...

Looks like great roast beef to me! They are hard to screw up as long as you monitor the meats temp. Glad to have inspired you as others here have inspired me! Thanks for posting this!

I have only read positive things about the drybag.. Whether or not it's as good as the non drybag aged steaks is subjective. The bag allows moisture out but not in so in theory it should work just as well while protecting the meat from bacteria or contamination.. Of course that is the...

For the drybag steak method you would be just as well off by putting them in your regular refrigerator and not hassle with the route that I went. The drybag method does not require high humidity or lots of air circulation. It also keeps the meat safe from cross contamination. That said, for the...

I had some ham left over from the last couple smokes and decided I wanted to make some pizza with it. I have never made a pizza on the smoker before so this was first. I made the dough from scratch using a basic recipe. Its a slightly modified version of one I found on-line. Ingredients1 (.25...