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  1. rygr

    Curing Question - Now with Q-view

    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...
  2. rygr

    Curing Question - Now with Q-view

    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...
  3. rygr

    Curing Question - Now with Q-view

    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. ...
  4. rygr

    Curing Question - Now with Q-view

    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...
  5. rygr

    Really like Tabasco Smoked Chipotle..

    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...
  6. rygr

    1st smoke. Cheddar, Cheddar W/Ground Pepper

    Great idea on the white cheddar rubbed in dill. I bet that will be yummy. I will be looking for that post. Yummy!
  7. rygr

    Dill Jerky batch 2 and other flavors w/qview

    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...
  8. rygr

    Dill Jerky batch 2 and other flavors w/qview

    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...
  9. rygr

    Introducing My Co-workers to ABTs w/QVIEW

    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.
  10. rygr

    Dilly Jerky W/QVIEw

    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.
  11. rygr

    Dilly Jerky W/QVIEw

    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...
  12. rygr

    My Birthday Smoke

    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...
  13. rygr

    Hello from Michigan

    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...
  14. rygr

    Hello from Michigan

    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...
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