Doing 1 1/2lbs of London Broil jerky. Using my backwoods marinade. Going with 2 pucks of cold smoke hickory.
No need for fancy shmancy slicers ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5957.jpg)
Backwoods marinade.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5958.jpg)
Reveo Time.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5959.jpg)
One of them fancy slicer knives is on my have to get list. Maybe when the taxes get back.
Quote from: Tenpoint5 on January 26, 2010, 07:19:21 AM
One of them fancy slicer knives is on my have to get list. Maybe when the taxes get back.
If i can get to Reading China & Glass i will look for one dem long knifes for ya ;D
Ready for the paper bag trick ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5963.jpg)
Paper bag trick????? ???
Quote from: Bavind on January 26, 2010, 06:42:49 PM
Paper bag trick????? ???
An Amish farmer taught me a few years ago to put your finished jerky in a paper bag to soak any moisture or surface fat/grease. Been doing it ever since and he was right.
Makes sense good tip thx ;D
Looks good NePas
Looks great NEPAS, that reveo shure looks like a nice toy to have. ;D
Quote from: dbondy on January 27, 2010, 05:54:06 AM
Looks great NEPAS, that reveo shure looks like a nice toy to have. ;D
It is. Really takes the marinade time down like 23 hrs 40 mins ;D to 20 mins
Quote from: NePaSmoKer on January 26, 2010, 07:44:36 AM
Quote from: Tenpoint5 on January 26, 2010, 07:19:21 AM
One of them fancy slicer knives is on my have to get list. Maybe when the taxes get back.
If i can get to Reading China & Glass i will look for one dem long knifes for ya ;D
Is yours the 12 inch or the longer one I think it is 18 inch?
Excuse my ignorance, but what is London Boil? ???
Quote from: Smokey the Bear. on January 27, 2010, 12:32:21 PM
Excuse my ignorance, but what is London Boil? ???
Its like a fancy steak.
NePaSmoKer I have to ask a dumb question and that's what is the purpose of the mesh that you have in the tray. I have seen folks use this on other posts. Also is this something that you would recommend?
Thanks wally
Quote from: wally22 on January 27, 2010, 07:40:15 PM
NePaSmoKer I have to ask a dumb question and that's what is the purpose of the mesh that you have in the tray. I have seen folks use this on other posts. Also is this something that you would recommend?
Thanks wally
The mesh is food grade heat resistant to 500*. Stuff dont stick to it and makes for doing small stuff like nuts. Good for cheese and jerky. Yes i would recommend the screens for your Bradley or grill.
The Yard&Pool link on the bottom of my posts carries the screen. Talk with Bryan, Great guy.
Quote from: Smokey the Bear. on January 27, 2010, 12:32:21 PM
Excuse my ignorance, but what is London Boil? ???
A very lean, tough cut of meat if not cooked right. It makes jerky very well because they are usually abut 1-1.5" thick and lack very little fat.