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  1. tucsonbill

    Jerky Marinade Question

    A friend gave me her recipe for a jerky marinade.  It is for 2 lb of sliced meat.  Here it is: 1 tsp. salt 1 tsp. pepper 3 Tblsp. brown sugar 1/4 C. Worcester sauce 1/4 C. light soy sauce 1 Tblsp. Liquid Smoke 8 to 10-ish drops of Tabasco Question is, can I replace the 1 tsp of salt with 1 tsp...
  2. tucsonbill

    Jerky Question

    I have been searching out jerky recipes on the net.  I notice that some use Prague Powder or Tender Quick as a curing agent, but most do not.  Most also seem to use a heavy dose of soy sauce.  Are they relying on the salt in the soy to cure the meat?  Is a marinade with just soy safe? TucsonBill
  3. tucsonbill

    Book Recommendations?

    I am looking for a couple of good books on jerky making.  Anyone have any favorites? Thanks, TucsonBill
  4. tucsonbill

    Chicken and Beans with a little QView!

    Yesterday I smoked up some Chicken Thighs and Smoked Bourbon Baked Beans (http://www.smokingmeatforums.com/t/139580/smoked-bourbon-baked-beans). Here are the thighs after luxuriating in an overnight bath in Zesty Italian Dressing Rubbed and ready for the Smoke Vault Beans are ready to...
  5. tucsonbill

    Brisket Plan

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  6. tucsonbill

    Brisket Aging Question

    When you purchase a Packer cut brisket in Cryovac, do you typically age it in the fridge?  If so, for how long?  I have heard everything from no aging to a week or more! Another question:  Do you separate the point and flat before smoking? TucsonBill
  7. tucsonbill

    New Group Member

    Hi all, I am Bill from that small town to the South.  For the uninitiated, that would be Tucson! Just received a Camp Chef 24" Smoke vault to replace my old offset smoker.  For charcoal smoking I use a WSM. TucsonBill
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