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Recent content by housed
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Great observation on being ground and not whole muscle! I guess I eat them too fast to have noticed :emoji_laughing:
It appears as it's comprised of coarse grind and also a fine grind to bind them as I do see some 1/4"- 3/8" chunks when I tear them apart.
I appreciate the help!
Anyone have a jerky recipe that is close to the taste of Jack Links Tender Bites Original? I would like to try and replicate these. It’s a semi-sweet black pepper flavor.
Thanks
I use plain white vinegar on mine with a few paper towels. Takes a tiny bit of elbow grease but it really comes off quite easily, and I know nothing is going in my food that I wouldn't be willing to take a swig of :-)
Just wanted to say hi from South Bend! Been lurking on here for years and decided to make it official. Very excited to be here! UPS says my new LEM #22 big bite will be here on Tuesday...good luck to any solid piece of meat in my freezer! :yahoo:
Hi everyone! As the title says, I live in SW Washington state but I grew up in Pennsylvania and sure do miss easy access to great smoking wood! I've been lurking here for a couple years and decided to make it official. I have already learned so much from everyone here and look forward to so much...