Smokers fired up this afternoon. Ribs and a batch of the ground stuff. I'll keeep you all posted if I get any since the kids are all home. There usually isn't much left on trial batches.....
I like the hot stuff, but my dad who I gave some to is a complete wuss with heat on food. More so than normal. That is why I put less hot sauce in. I did put some red pepper in because I have a hard time making stuff without a little heat. I did just make some hot and spicy from nesco that is extremely hot. Too hot for my taste. My lips were burning for hours. I will be eating some of it and passing off to people with love for the extremely hot stuff.
I had one piece. 5 lbs of ground, seasoned, smoked jerky, and I got one 3" chunk! Thanks PT. My kids say thanks also!!!
What do you guys do if you want to make a bunch of batches and preserve it to eat down the road? How many pounds would be considered a lot of Jerky. I got a dehydrator recently and am looking to use it soon.
10lbs of meat, 1 bottle liquid smoke, soy sauce and some of several different steak sauces, brand doesn't matter. This came from an old timer that always had great jerky.
I have a 3 pound batch of ground venison in the dehydrator with the preacher man's recipe. There wasnt enough room in the deydrator for 3 pounds so it will have to be a double batch (4 trays in a batch). Looks like following his recipe to a T you can make about 8-9 pounds of ground. Havent tried it yet, but smells good and kids cant keep their hands out of it.
I'e got a batch marinating in PT's recipe right now to start in the dehydrator tomorrow morning. I'm excited to sink my teeth into it. Anyone have recommendations for what to use to make a lemon pepper or teriyaki blend? Really looking to experiment with all the meat and find a few blends that I really like! Tomorrow it sounds like I'll get to find my first!
