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  1. rgsolution

    Thickest jerky ever?

    I am planning to make a lot of jerky all at once. I usually cut the meat 3/16 to 1/4" thick but it takes up a lot of space and I have to cook it all in stages. I'm thinking of cooking 2" thick slabs with slits cut at 1/4" intervals or I can cut them 1/4" and layer them and just keep turning all...
  2. rgsolution

    Simple canning with just water and herbs

    I was thinking of storing meats and vegetables and I wondered if I didn't add salts or sugars what the bad effects would be. I assume the color wouldn't stay as good and the taste might not be as good but as far as just for function. If you put meats, fish or vegies in just water and pressure...
  3. rgsolution

    Long term jerky storage

    Ive made fish and beef jerky a bunch of times with salt brines and just salt and pepper and other spices too but when I try to store it I usually run into question. Ive attempted just storing it in aluminum foil in the basement it only kept for a month, Ive stored it in jars and that seems to...
  4. rgsolution

    One big question

    Im building a smoker from an old fuel tank, I built a firebox for on its side and im in the process of welding it all to a frame. I haven't finished the main part yet and was thinking of keeping the smoke stack down about halfway inside of the body and cutting a small square out of all of the...
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