Search results for query: *

Yeah I guess you could say I was being a cheapa** about the meat and saw how much cheaper 80/20 was and figured "what could it hurt". And thanks for the recipes, i'll have to find some london broil on sale.

They came out a little greasy, I wiped them all off and cut them into thirds and into bags. They taste good but I can't really differ between the teriyaki and the pepper. I did wrap them in saran wrap over night I just put them in an enclosed bowl...that might be the issue? Everyone at work...

So I decided I was in the mood for some jerky this week. Picked up 5 pounds of 80/20 at Walmart and a hi mountain variety pack. Last night I mixed up 2 pounds of Mandarin teriyaki, and 2 pounds pepper. I noticed a lot of fat stuck to the bowl, perfect! I let them sit over night and shot them...

They came out wonderful! I'd like a more crisper skin. I threw em under the broiler for a couple minutes but didn't see to help too much.

So a couple weeks ago I ended up getting a good deal on a small propane smoker. Made a few things of jerky with it and some chicken breast. I was happy with the outcome but realized I'd never be able to cold smoke anything with it due to the temp. I've heard rave reviews about the mes 30 and 40...

New member here from South Central Minnesota. Girlfriends whole family smokes almost every weekend and had always intrigued me. This past week I picked up a used (only once) grill pro vertical propane smoker. Made some ground beef jerky with my nesco gun today, and even though I couldn't...