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  1. rippper

    Ground meat jerky

    When making ground meat jerky do you do a double grind? Made ground meat jerky several times and always pleased with the flavor, just not happy with the texture.
    • rippper
    • Thread
    • ground beef jerky ground meat jerky making jerky
    • Replies: 12
    • Forum: Making Jerky
  2. rippper

    German bologna

    Didn’t get any pics of mixing the meat up or stuffing, but I added a little extra garlic and a little extra mustard seed. Flavor is really good. The only issue is that the casings which are not edible kind of stuck to the product hopefully a night in the reefer Will make them easier to take off.
  3. rippper

    Must bee "soul seasoning"

    just used up my last "soul seasoning", cant find it any where. In case i cant find it going to try a duplicate it. salt, smoked paprika,turmeric, sugar, onion powder, and garlic powder. any thoughts on how to proportion the spices?
  4. rippper

    Pulled ham

    Made a pulled ham for the first time. Fire went out when it hit 200 IT. Maybe should have took it a little higher, but it pulled ok. The glaze was a bit over powering but still pretty good. Foiled at 160 and glazed 4 times till it hit 200.
  5. rippper

    Safety question

    First off I know nothing about canning. My brother in law gave me some chili he canned, I ask him what the process was because I also would like to can MY chili. He said he puts the jars in the dishwasher on sanitize, heats the lids in hot water, then puts the hot chili into the hot jars then...
  6. rippper

    Rotisserie pork burnt ends

    Had about 3 lbs of pork butt left over from a sausage making day. Cubed it in 2in cubes and put it in the rotisserie basket. Pulled it at 170 and threw it in the smoker, set at 270 degrees. Brown sugar,bbq sauce, butter and rub. Put it on a tortilla with some pepper jack cheese. Not too shabby.
  7. rippper

    Ribs in a basket

    Rigged up a rotisserie for my back yard pit, not too shabby.
  8. rippper

    German bologna

    Tried some German ring Bologna , not too shabby. PS seasoning, casing were tough soaked them in salt water for 40 min.
  9. rippper

    Day before Easter prime rib

    Kids couldn’t be here on Easter so did a prime rib today. Salted and put uncovered in fridge yesterday. Took it out today at 11:00 am and let it sit out till 1:00. Covered it with rosemary, thyme, garlic and blk pepper mixed in olive oil. Campchef xxl was holding steady @ 250, and in she went...
  10. rippper

    Saturday brisket

    Little bbq with the family. Another hot n fast brisket that was awesome. Maybe a bit too much salt but very moist/tender. Probed tender at 210.
  11. rippper

    Crown roast

    Made a pork crown roast last night. pretty much followed Jeff’s recipe except instead of using his rub I used salt, pepper, garlic powder, onion powder, and accent. VERY moist and full of flavor. Will definitely be doing this again.
  12. rippper

    Kabanosy and kielbasa

    Got 10 lbs of Kabanosy blooming and 10 lbs of kielbasa in the reefer for a smoke tomorrow. Sticks were smoked at 160 till an I.t. Of 130, then in a warm bath of 165 till I.t. Was 155. Ice ice water bath to cool, now blooming.
  13. rippper

    Left over prime rib fajitas

    Sliced it real thin, put in storage bag with a package of fajita seasoning and 1/2 cup of water. Cut up an onion and green pepper put in separate bag with a little slap yo mama and accent. After 3 hrs fired up the black stone and grilled the onions and peppers. Added the beef and mixed until it...
  14. rippper

    prime rib question

    Picked up a 7 bone prime rib. waaayyyy to much for us. Would it be better to cook the whole thing, slice, then freeze the most rare pieces to be heated on the grill later, or, divide it and freeze before cooking. thx
  15. rippper

    cherry cayenne snacksticks

    went to get a deer processed at a local butcher and he had some sample snack sticks pieces. The best one was a cherry/cayenne. sweet with just a little bite. He was not willing to give up his recipe. Any body got one? thx in advance.
  16. rippper

    Texas hot links

    Making 10 lbs of Texas hot links, 6 lbs venison and 4 lbs pork butt. Made a slurry with lots of cayanne, paprika,pepper flakes, and garlic. Test fry was awesome. Gonna smoke tomorrow till a temp of 130 then into a hot water bath to 155.
  17. rippper

    Wild turkey jerky

    7 lbs of sliced turkey breast soaking in mr yoshidas sauce, waiting to be jerky tomorrow. Stay tuned.
  18. rippper

    Sausage time

    Had the urge to make some sausage. Grabbed 8lbs of venison and 4.5 lbs of pork butt. Used Walton’s Excalibur seasoning. Smoked at 165 for about 8 hrs till it hit 130, then into a 170 degree water bath. Pulled at 158 and into the ice water. Blooming on the rack for a couple hrs then into the...
  19. rippper

    "hammy" ribs

    love my camp chef xxl vertical pellet smoker for sausage, brisket and pork butts, but no matter what i do the ribs come out "hammy" tasting. family still eats them, actually like them, but that ain't how good ribs are supposed to taste. I've tried cooking the slow, fast tried salt free rubs, no...
  20. rippper

    Salmon time

    Got a few kings, coho, and steelhead this week, so I fired up the camp chef. Simple brine. Be sugar, salt, and dales. Smoked a while at 160 then finished at 195. Mopped every half hr with apple juice, honey, molasses and be sugar. Not too shabby.
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