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  1. mark532011

    About to start making sliced beef jerky for the first time in my MES 30" can someone help me with so

    I'm still trying to understand jerky methods, Don't you worry about the 160 degree boundary for killing bacteria?
  2. mark532011

    Reheated jerky????

    that's interesting. They recommend only 145 degrees and at least 6 hours, using the last oven step to do the germ-killing part I guess. Sauce1 - I can't think of a reason why you cannot re-dehydrate. The only issue you might have is if they were insufficiently cooked, bacteria might be growing...
  3. mark532011

    Washington Group New Members Introduction Spot

    Hey everyone. I just discovered there was a "Washington" group - I had just assumed, at least on the west side of Washington since we have 364 days a year of rain, that nobody would bother. I guess you could call me a pre-newbie. I am not even to the newbie stage yet, I don't have anything...
  4. mark532011

    Virgin smoker here

    How did you decide on the "Smokin Brothers pellet grill"?
  5. mark532011

    Damn, I'm glad I started this new hobby!

    Hey Smokey-Mike! You are further along than I am, I don't even have a smoker yet..but I have a burning (or is that smoking) desire and this seems like a great place. I hope you share your successes and failures...I suspect I have a lot of work in my future before I create something decent and I...
  6. mark532011

    Breakfast Fatty has me on Cloud 9

    that is awesome looking!
  7. mark532011

    Hey from the Pacific Northwest!

    No Worries. Just saying hi to everyone. Thanks for the welcome!
  8. mark532011

    Hey from the Pacific Northwest!

    Hi everybody! I am Mark and I am in the rural Pacific Northwest, way up north of Seattle. Right now I am just a wannabe - nothing but a BBQ grill, but I am looking at retiring next year and am starting to plan what my post-working life is going to be like. I have been spending some time trying...
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