You can google anything regarding jerky and get information overload.
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You can google anything regarding jerky and get information overload.
Twinkles???? 's'at?Quote:
Originally Posted by WildGoth
Good catch Nell - What's a ..... oh never mind.
I'll say it crash...Quote:
Originally Posted by nell67
Canadian dictionary: Twinkle - gay dude.
:p
and there are directions for that? :eek::eek::eek::eek::confused:
My wife and I were in Vancouver and this guy was dressed in a dress standing on a wooden box in front of some store (I don't know, didn't ask, didn't want to know). But I'm pretty sure his name was Twinkles. He just sort of looked like a Twinkles. (apologies to anyone that resembles a Twinkles or is named Twinkles).
Quote:
Originally Posted by Rick
Or is a gay dude....
He did seem pretty happy.
Pulled the meat out of the smoker at about 10:30 last night. Cooled on the counter overnight and tasted this morning. WOW, it frikken hot! That cajun spice brang tears to my eyes. Excellent texture, good smoke and right amount of salt, just a little too hot. Ended up with 3.8 lbs of jerky from 10lbs of raw meat. Kids took some to school this morning, I cant wait to hear their reactions. :D:D:D
My costs:
Meat: free
Spices: $4.00
Curing Salts: $3.00
Propane: $2.00
Wood smoke: $2.50
3.8lbs X $30.00lbs = $114.00 Not bad for the amout of work.
Here is a pic of the finished product Tayho:
http://img.photobucket.com/albums/v2...r/DSC00697.jpg
This morning I pulled the batch of jerky out of the smokehouse and I am very pleased with the results. I ended up with 20.4lbs of honey garlic pepper, 14.2lbs of sweet and spicey, 17.4lbs of teriyaki and 7.6lbs of Southern Comfort and cracked pepper.
I loaded the rest of the meat in the smokehouse and this last batch is mainated in Cattle Boys BBQ (locally made) and sweet rum (homeade).
So far Ive filled 20 of these containers. Here is a pic of the Southen Comfort jerky:
http://img.photobucket.com/albums/v2...r/DSC00699.jpg
Just send whichever bunch you don't want. I'm not all that picky.
Very cool, Bragg. Did you do all 300 lbs already?
That's a nice looking batch of jerky Bragg. I may have to hit you for one of your basic dry cures one of these days.
I was going to try and do a couple pork butts this weekend but it's not going to work out for me.
Ya same here, weather is going to crap. Gonna hit up a dinner theater with friends instead and let someone else cook.
Well I just finished up with the pheasant jerky. Unbeleivable. Probably the best tasteing jerky Ive made to date. Other that cutting out a few steel shots on these 21 pheasants, 99% of the breast meat was used. Really looking forward to next falls shoot to do more.
Here is all you get from 21 birds: http://img.photobucket.com/albums/v2...r/DSC00729.jpg
Nice. I seem to remember another post someplace where somebody was shooting peasants. Are the two similar?
That is some mighty fine looking jerky Bragg!
you. are. the man. i humbly bow before your jerky ways.Quote:
Originally Posted by BraggSurvivor
Crash, this needs some belated QC work!
We've been working on Bragg for quite awhile. No joy so far.