#1
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Making Jerky on the smoker
They say to trim all the fat off and use the leanest cuts so the fat doesn't turn rancid.
How long does it take for the fat to go rancid? A day? Ha, ha, ha, ha, haaa...
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Hi I'm Tom. Darned if I can remember anyone else's name. MDCGA The Road Goes On Forever... To Ride is Life... In search of the Doof 43. . . . ....... . . Colorado Motel Wreckers 2012 ... Midnight Riders of The Beartooth 2013... |
#2
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Don't be jerking us dude.
Yes cut the fat off, it will go bad quick
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Cloudrider 2010 Former Original Doof Creator of the 43 & 7 hand signs... Original Cat Herder KC. |
#3
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I thought this was going to be a thread on outdoor selfies.
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April 13, 2016 -- The day Richard was speechless. May your hands always be busy, May your feet always be swift. May you have a strong foundation When the winds of changes shift. May your heart always be joyful, and may your song always be sung, May you stay forever young! --Bob Dylan |
#4
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We make jerky all the time using our dehydrator.
One word of advice: tabasco and whatever that Chinese red pepper sauce is.
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2012 Ultra Limited Loud Radios Save Lives Curt |
#5
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Rooster sauce? (Siracha) there is a fine tipping point to how much to add to brine.
Sent from my SAMSUNG-SM-G891A using Tapatalk
__________________
Hi I'm Tom. Darned if I can remember anyone else's name. MDCGA The Road Goes On Forever... To Ride is Life... In search of the Doof 43. . . . ....... . . Colorado Motel Wreckers 2012 ... Midnight Riders of The Beartooth 2013... |
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