mrobisr said in St-Valentin’s Day: What special cooking did you do, I’ll go first!:
Dr_Pain Wow somehow I missed this, great job!
Thank you sir!!
What did everyone cook today?
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
JohnG5 Very nice
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Chef Thank you for the explanation of Salted vs Unsalted Butter! I will continue to use my unsalted butter then, I assume Austin is already using salted butter as he is a fiend for the stuff!
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
zbigjeff I haven’t had homemade Slivovitz (Plum Brandy) since the early 70’s. My Great Uncle from Waukesha, WI used to make it. Had quite the punch if I remember correctly. Glad to hear that you are doing well and that you can now drive. It’ll make the the World a little bigger for you!
Improvise, Adapt and Overcome! Semper Fi
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JohnG5 the dump cake was great, thank you for sharing!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Chicken On The Run Breading Chicken fried steak, mashed potatoes, gravy, and peas.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 looks delicious
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
Tex_77 Nice presentation.
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
Surg First time I’ve ever seen campfire donuts. Looks delicious!
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
Friday project. Beef jerky with Waltons Honey Jerky Seasoning. -
Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
Finished Product fresh out of the Weston 80L Dehydrator. -
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
Steven Winscot they look great. It been a while since I’ve done ground jerky. Going to have to make some. I know there’s been tons of talk about dehydrator vs oven then dehydrator vs dehydrator then oven vs smoker, etc. I tend to do my whole muscle jerky at 165 or as high as the dehydrator will go until 160 internal. Just curious what temp you set yours to and about how long?
“A smooth sea never made a skilled sailor.”
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Steven Winscot looks great! I like ground jerky. Not as hard on my teeth!
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Tex_77 One of my favorite ways to have pea’s is when they accidently touch the mash potatoes and get some gravy on them…
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Tex_77 that’s a good looking plate!
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
Surg I’ve tried all the above mentioned equipment for jerky making with results from excellent to “The Dog Has Snacks”. The best methods are dehydrator or commercial smoker because of air circulation inside the chamber and venting. I start mine at 160 until the meat reaches temp so that the cure can do it’s job. Then drop it to 150 and rotate racks while pulling finished pieces when necessary. this usually takes 4 to 6 hours depending on thickness. I use the same process for both dehydrator and commercial smoker.
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
ND Mike Thanks, I prefer ground too.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by GWG8541
I haven’t been posting much lately because we ran our camper up to Amish country here in Ohio. I am eating way to good, but haven’t cooked one thing in the past few day. I think I gained 5 lbs just crossing the county line. I did attend a auction today and picked up a 8 qt cast screw driven stuffer for 60 bucks. It needs a little TLC, but is fully functional. Life is good. I’ll post a pic later.
"You never really die until you end up on the wall at a Cracker Barrel"
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Carne asada flank steak salad.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Surg looks great
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Steven Winscot great looking
jerky.
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