- Mar 1, 2017
- 3
- 10
Found this forum while perusing jerky recipes on the net! Found it interesting so I subscribed.
My name is Kurt Snyder and I live in Rochester Wa. I've been smoking meat for the last forty years or so. Started with beef jerky in the oven, moved up to a Little Chief, Big Chief and then home made smokers. I've smoke just about all of the trout and salmon I've caught. I usually kill around 150 ducks and geese annually and I jerk up and smoke most of it. Got 10 lbs soaking in the refrigerator right now! I also smoke any wild turkey I get. I usually share all my recipes to any one that wants them after all, most of mine came from other hunters and fisherman! I've been experimenting with fresh and smoked sausages for the last 10 years.
Glad to be aboard!
Kurt
My name is Kurt Snyder and I live in Rochester Wa. I've been smoking meat for the last forty years or so. Started with beef jerky in the oven, moved up to a Little Chief, Big Chief and then home made smokers. I've smoke just about all of the trout and salmon I've caught. I usually kill around 150 ducks and geese annually and I jerk up and smoke most of it. Got 10 lbs soaking in the refrigerator right now! I also smoke any wild turkey I get. I usually share all my recipes to any one that wants them after all, most of mine came from other hunters and fisherman! I've been experimenting with fresh and smoked sausages for the last 10 years.
Glad to be aboard!
Kurt
