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Discussion in 'Making Jerky' started by realbigswede, Nov 3, 2013.
Ok the first try to make beef jerky
Nice knife work! Off to a good start.
well I have an old slicer like this one: http://www.ebay.com/itm/Rival-model...aultDomain_0&hash=item1c385712a5#ht_897wt_908 my was made on the late 50s to early 60ish and it still going strong.
I have one exactly like that. How do you sharpen yours?
I using a knife sharpener like this : http://www.hardtofinditems.com/images/D/knife_sharpener.jpg with a knife sharpener I take of the plate that you adjusting the slices and then and very slowly put it against the blade BUT making sure one is flat against the blade and I get the blade sharp as my sharpest knife. BUT BE CAREFUL IT WILL JERK..
The jerky is soo good and the grandkids is eating it up before I can take pictures.... well I going to make more
very nice did you do a brine or a dry rub type what flavor did you use ??????
Just some Season salt, smoked paprika, Black pepper, Worchester sauce, little Tabasco and Brown sugar.
Vacuum seal them for 12 hours.
Smoked them for 15 hours at 150F
Hi RealBig Swede how often do you put in your wood chips at that temp or no chips at all?