Those were pretty good looking.

Haven't cooked yet - have to wait for the ribs to thaw out... but check out the deals at Fred Meyers....

viewtopic.php?f=34&t=92568#p912556

Cooked up some of the drummys from Freddy's last night.....
Tried out some new spices --- picked up some Memphis rub and wanted to try it out - dusted the drummys and let marinate in the fridge for ~4 hours before cooking, then slathered with Sweet Baby Rays sweet&spicy thinned with beer.... Only made a small batch since I wasn't sure how they would turn out.... and its been a while since I've grilled chicken with skin and bone... need to recalibrate my timing and temps...


They turned out AWESOME!!!! That rub really made a HUGE difference --- lots of paprika and a nice dose of cayenne and chili add a nice zing. I've forgotten how good skinned chicken can taste - liking the drummys for ease of grilling and uniformity of thickness. Definite winner there --- gonna head back and get another pak of drummys and stock up the freezer.

And by the way.... I didn't taste any GMOs.... nor really gave a shit....

I'm still experimenting with jerky made from ground beef, and I'm pretty happy with the results.

I started out flattening the meat with a rolling pin (plus plastic wrap, plus nonstick spray), then I moved to flattening it between two large cutting boards (plus plastic wrap, plus nonstick spray). Well, on Prime Day I was able to get a few bucks off so I decided to try out the LEM Jerky Cannon (that's right, it's bigger than a jerky gun!):

https://smile.amazon.com/gp/product/B000SQFGRS/



Today I mixed up three pounds of beef plus seasonings, and sure enough I was able to get it all into two tubes, so it does indeed hold 1.5 pounds. It was really, really easy to squeeze out into strips. I used the flat tip for half of it, and the round tip for the other half:



And here's the finished product after about 4.5 hours in the Rec Tec:





Good stuff . . . easy to make, easy to eat and quite tasty. The Jerky Cannon worked like a champ, too!

As Kris Ford would say: "It's A CANNON!!!!"

what is the shelflife for your homemade jerky?

If he vacuum packs it, and puts it in the freezer it would be at least a year.
If he packs it up, and mails it to me....a few minutes.

One day.....



steve try microwaving one...





it depends on salt and fat used..2 weeks to 2-3 months up to a yr in freezer

Damn, Chris! I don't know why you don't weigh 600 pounds, man . . . you sure eat a lot of good shit.

Do you use a jerky gun of some kind for those, or do you shape them another way?

As for shelf life, my assumption has been that it's good for a few weeks, just sitting on my kitchen counter. I didn't think about the vacuum-pack/freeze method, though . . . hmmm. That might be good for cooking in bulk and doing some storage. Have any of you done it? How did it work

Venison backstraps

Rare



Seared

Nice!

And a touch of char for texture & flavor... Sweet!

Getting prepped to smoke and sear some burgers and Kielbasa's. Reverse seared Burgers....that's a new one for me.

Interesting, I've done the Serious Eats thing, https://www.seriouseats.com/recipes/201 ... e.html.....

But not with a smoker....

We're on a leaner, simpler burger kick these days...multiple smaller, rather than one big hurkin' burger...

It's 90% Burger and probably 1/3rd pound each. That's for the Misses and the Basement dweller....I am having the Kielbasa.

Multiple small equals big.... Right?

Yep, multiple smalls equals big

It's more to do with burger, bread, condiment-ratio kinda thing....

Always knew you were a sausage eater....