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You know. I didn't even think about the fat thing. It never dawned on me that I was adding fat. Talk about feeling semi-stupid. Even thought there was little fat in the meat, I could have helped aid in the promotion of bacteria by offering more for those little criters to feed on. Maybe I...
Thank you all for the help. I am going to refrigerate the jerky, but to be honest there isn't much left. The final marinade consisted of
1/2 cup brown sugar
2 Tbl Honey
1/4 cup butter
1 whole head of roasted garlic
I smoked the jerky in my smoker for a couple hours and then used the...
Thanks for the responses. I used the same amount of TQ in my last batch and it was too salty for my taste. Others liked it, but this time I plan on doing most the eating. I think I will rinse for a bit and then marinade in a little butter, honey, fresh roasted garlic, and red pepper. ...
My plan is to do some jerky tomorrow. Last night I added a tbl of tenderquick per pound of meet. So, the cure has been working for about 24 hours. I am not a huge fan of really salty jerky. So my questions is, can I rinse off the cure tonight and then marinate overnight with a different...
This weekend before the red wings game, I ate at a church that was converted into a restaurant. It is called the Clarkston Union in Clarkston, MI. They are famous for their Macaroni n' Cheese. I added the smoked chipotle tabasco sauce to the macaroni and it was awesome. I have since bought a...
Well I had a temp spike in my smoker because I did some charcoal pan modifications recently and I didn't cut back enough charcoal. At least I know for next time. The jerky is a little tough, but still very edible.
Here are my thoughts and some pictures of the final product.
Dill jerky...
I started my second batch of dill jerky this morning. In my first batch, I used vinegar along with fresh dill. The vinegar overpowered the dill flavor, so this time I omitted the vinegar.
Here is my thread from the first batch.
http://www.smokingmeatforums.com/for...ght=dill+jerky
I split...
I have one question. How do I become one of your co-workers? I can start tomorrow as long as you whip up another batch. Those look terrific. Thanks for sharing.
Thanks for looking and for the kind words. I will let you all know how things taste without the vinegar.
I will have to say too, I have never used vinegar as a meat tenderizer before, but it sure did a nice job. This was pretty tender jerky. It wasn't hard on the jaws at all.
Hope I am not offending any hardcore jerky makers by making something a little different, but here is my latest smoke.
I marinated the jerky in
Vinegar
Whole Garlic cloves
Whole Black Peppercorns
Paprika
Cayenne Pepper
Fresh Dill
Dill Weed
TQ
Before putting the jerky in the smoker, I...
Well, I officially did my first meat smoking today. This is going to be the birthday to remember so far. Partly because I turned 27 on the 27th today, but mostly because I put some meat in my smoker for the first time today.
Anyway, I decided to go with jerky first, since it is one of my...
This has to be one of the most welcoming forums I have ever joined. You people are all just super nice aren't you? Thank you all for the warm welcomes.
It's nice to see there are some fellow Michiganders here. I live in Frankenmuth. For those of you who are not familiar with Frankenmuth...
Hello everyone! My name is Ryan and I am from a small town nestled in between the wonderful cities of Flint and Saginaw, Michigan . I am new to the art of smoking, but already it has grabbed me by the ankle and will not let go. The only cure seems to be more smoking. Anyway, a couple of...