Search results for query: *

+1 on aging the meat. After quartering and initial processing we usually keep the meat in a cooler or fridge for at least several days—sometimes a week depending on the weather and our schedule—to let the natural enzymes break things down a bit. Helps with both flavor and tenderness. Many folks...

Between family members we typically harvest 6-10 deer per year, and from pulling the trigger to putting supper on the table we do the entire process ourselves. It's our primary meat source. I say that to say we've got some experience with this. Over the years we have used both vacuum sealing...

I had to look up the Minion method to see what that was all about. Makes sense and definitely what I'll try. The fact that y'all are getting even 6-8 hours out of a load at consistent temps without much fuss answered my biggest concerns. Anything beyond that is spectacular. So... my WSM is on...

I have to admit at first I dismissed the WSM as a much more expensive cousin of the ECB, but I'm coming around to it. Hard to ignore the solid reviews on Amazon and—even better—all the recommendations here. OK, y'all almost have me convinced. A few follow-up questions: I assume it's designed to...

Greetings, ladies and gents. I'm ready to get a new smoker but am having a beast of a time deciding which one. I'm over-researching and over-thinking this, I know. (It's a problem.) Hoping y'all can help. First, a few introductory tidbits so you know my experience and objectives. I'm not new...