Recent content by Rugerbear

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  1. R

    Happy Birthday Rugerbear

    Thank you
  2. R

    Beef Ribs

    Did you wrap these at all or just leave them on the fire the whole time?
  3. R

    Rub for a chuck roast?

    I used something I found at Academy called Grub Rub. I put it all over the roast and let it sit in the fridge overnight uncovered. When it came up to temperature I wrapped it in paper. It was delicious and tender. The rub has a tenderizer in it I think.
  4. R

    ground beef? /gasp

    I have used hamburger meat for my jerky for years. I have the LEM Jerky Cannon and use various seasonings they have. Smoke them on the Treager.
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    Modified Cooling Rack

    This is what I came up with. Was able to do 9lbs of hamburger jerky. The bolts are attached at the bottom to the racks so the rack above can be removed and rotated down or up.
  6. R

    Best Purchase I've Made - Vacuum Sealer

    I was going to leave them until today to seal but had time yesterday. So I should next time just leave them uncovered in the freezer a few days then bag and seal? And the moisture that is sealed in now won’t hurt anything? Thanks for your help.
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    Best Purchase I've Made - Vacuum Sealer

    It was just about 24 hours.
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    Best Purchase I've Made - Vacuum Sealer

    I was wondering if I messed up on sealing some meat. I made some Hamburger and Sausage patties. I put them in the freezer to set up as soon as I had made them. I went in today to put them in bags and vac/seal them. They had a few ice crystals is the best way to describe it. Was I ok to go ahead...
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    Big Bite Jerky Maker

    Thanks. I used the Lem big bite jerky maker. Worked pretty good. But there was a lot of ground meat in the chamber and auger area when done. Put that in jerky cannon to finish making the strips. I may have to rethink my process. May get about 4 of the stackable Lem racks and mix up a bunch of...
  10. R

    Big Bite Jerky Maker

    Quick question on cure. I was doing the hamburger jerky then freeze and some later. Do I need to let them sit in fridge overnight before freezing so cure can work? Didn’t know if freezer immediately would stop the cure process. Thanks, Harry
  11. R

    Big Bite Jerky Maker

    That would make the most sense. I can only do about 3 pounds at a time. I smoke for about 4 hours. I guess I could make up 6 or 9 pounds, then set on a cookie sheet and put in fridge until the batch on the smoker is done. Just trying to come up with a new method.
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    Big Bite Jerky Maker

    I got the Big Bite Ground Meat Patty, Jerky, Snack Stick Maker from LEM. I was wondering if I could make up a bunch of the jerky strips with the seasoning in it, then freeze them in a vac seal package and later thaw them out and put on the smoker as I need? I usually do a couple of pounds of...
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