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  1. shuter

    Jerkey slicing question...

    Should meat for jerky be sliced with or across the grain? I've done venison and beef across the grain in the past (haven't made jerky in a long time), so it wouldn't be so chewy, but was that right? Specifically, I'm looking to jerky a wild turkey breast today, and I'm wondering how to slice...
  2. shuter

    Smoking a SKINLESS wild turkey breast off the bone?

    I posted this in the poultry section too, but thought it might get more views in General? Sorry if I did a bad thing:) Anyway, here's my question: Would I be crazy to try it (a wild turkey breast, filleted off the bone, skinless)? Would it inevitably be too dry? Any tricks to keep moist...
  3. shuter

    Smoking a SKINLESS wild turkey breast off the bone?

    Would I be crazy to try it? Would it inevitably be too dry? Any tricks to keep moist without skin? I'm brining it now. Thoughts? Thanks!
  4. shuter

    First post here - wanted to say hello . . .

    before I have to make an emergency post for guidance when I'm in full panic mode!  Great info here.  I just completed my fourth smoke on new 24" Smoke Vault.  I love this thing!  Ribs, chicken thighs and pork tenderloins have been terrific so far. Did my first brisket Sunday, and it turned out...
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