NEW TO THE THREAD!! Any (and all) suggestions are welcome!!

Discussion in 'Roll Call' started by meat bags, Aug 9, 2016.

  1. meat bags

    meat bags Newbie

    Hey everyone, my name is Kevin. I'm new to the forum, so I just wanted to say "hi" and introduce myself.

    I was born and raised in NY, NY, and have been making my own jerky for about six months now. My mother's side of the family is from upstate NY, and they have been making their own beef jerky for as long as I can remember. I always boasted that my aunt makes the best beef jerky in the world, and I still stand by that statement. Around new years I purchased a Nesco Snackmaster Pro Food Hydrator FD-75A, and I have been cooking my own ever since.

    I use Hi Mountain jerky cure, and usually their seasonings for flavor. Sweet and & spicy was ok, cajun was better, but their hickory is awesome. It BURSTS with flavor, and I really want to learn how to make my own rub that is similar to that. A couple of weeks ago I made a soy-teriyaki batch (which got some good reviews from coworkers, much to my surprise), and I just took out a fresh batch of buffalo-blue. Another flavor first for me.

    If anyone has any tips, rules of thumb, etc. for a rookie, please feel free share. Especially if any of you have started your own jerky company. I would love to do that some day.

  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Welcome to the SMF!

    You might want to jump right down to the jerky folks..

    You'll find a lot of info there and please post up some stuff of your own. We like and darn near require lots of pics (Qview) here.


  3. billbo

    billbo Master of the Pit OTBS Member

    Welcome Kevin!
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hi Kevin!

    [​IMG]   to SMF!

    Glad to have you aboard!


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