Jamieson22 A lot of work, for sure but definitely worth it. Everything looks great. You’ll be enjoying that for a while.
Jerky
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
calldoctoday Mighty fine looking chaw there!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
calldoctoday looks very good!
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
calldoctoday looks good
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calldoctoday Nicely done, Walton's Bold Jerky Seasoning has become my go to for Jerky, I’ve made some other batches recently but I always go back to that one. For some reason the Pepper and Garlic Jerky Seasoning has become #2 on my list now.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
calldoctoday Glad it turned out good, now you can make the large batch to hide for doomsday.
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bocephus Thank you, that is the Dilemma as it is so good, eat it all up, or save for Doomsday, what a Dilemma to be in.
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Jonathon Thank you. I cannot wait to do another. This stuff is really good. The meat looked perfect after a 3 hour smoke at 160°/170° with Pecan & Hickory & then five hours in the dehydrator at 165°, but we figured we had better give it a little more, as some of the larger pieces were too perfect at that point. We wondered if we could use one of our instruments to check for moisture content, maybe the wood meter. But then I decided that probably was not a good idea. What would you recommend along those lines?
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cdavis Thank you
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Dave in AZ Thank you, very much.
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Denny O & a great chaw it is, but a chaw that needs swallering at some point.
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
calldoctoday said in Jerky:
Denny O & a great chaw it is, but a chaw that needs swallering at some point.
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