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!!
JohnG5 Very nice
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!
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!
JohnG5 the dump cake was great, thank you for sharing!
Chicken On The Run Breading Chicken fried steak, mashed potatoes, gravy, and peas.
Tex_77 looks delicious
Tex_77 Nice presentation.
Surg First time I’ve ever seen campfire donuts. Looks delicious!
Friday project. Beef jerky with Waltons Honey Jerky Seasoning.
Finished Product fresh out of the Weston 80L Dehydrator.
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?
Steven Winscot looks great! I like ground jerky. Not as hard on my teeth!
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…
Tex_77 that’s a good looking plate!
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.
ND Mike Thanks, I prefer ground too.
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.
Carne asada flank steak salad.
Surg looks great
Steven Winscot great looking jerky.
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!