What did everyone cook today?
-
Tex_77 Well?! How did it go, did you add extr water and sugar and did the tumbler help pick up?
Jonathon I did not add extra sugar but i did add 8 oz of water. This was about a 4# batch. How much sugar and water need added per pound?
-
about 20% water and 18% sugar or vice versa, I think I am liking using a bit less sugar as I have found that it MIGHT make a difference in making the jerky less sticky.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
about 20% water and 18% sugar or vice versa, I think I am liking using a bit less sugar as I have found that it MIGHT make a difference in making the jerky less sticky.
Jonathon When using a dehydrator and or oven how would one know when the jerky is done?
-
put your meat probe in a doubled up or folded piece of meat
-
I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
Jonathon my grandmother always took the leftover meat and used it to make meatloaf most sundays after church we had roast beef and she would use the leftovers grind it in a hand grinder and mix it with other meats to make meatloaf !
-
Tex_77 Yup, I do exactly what craigrice is saying to do. Sometimes I can’t slice an end piece thin enough and I can use that but generally, I just fold a piece over the probe.
Sounds delicious craigrice now you’ve got me thinking of my grandmother who used to make homemade noodles and the best chicken soup ever with them. That woman could get a bulimic to eat, seriously, she was an amazing cook!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
grandma’s always were the best cooks
-
Tex_77 Yup, I do exactly what craigrice is saying to do. Sometimes I can’t slice an end piece thin enough and I can use that but generally, I just fold a piece over the probe.
Sounds delicious craigrice now you’ve got me thinking of my grandmother who used to make homemade noodles and the best chicken soup ever with them. That woman could get a bulimic to eat, seriously, she was an amazing cook!
Jonathon that is a thought save the meat ends and mix with southern seasoned sausage and smoke it ?
-
Did skirt steak tonight after vacuum tumbling with Argentinean Style BBQ Marinade It was awesome for fajitas!
-
Grilled chicken brest topped with crisp bacon, sharp cheddar, and kentucky bbq sauce. I was told its a dish longhorn use to sell, but anyone who goes to a steak house and orders chicken cannot be trusted.
-
Grilled chicken brest topped with crisp bacon, sharp cheddar, and kentucky bbq sauce. I was told its a dish longhorn use to sell, but anyone who goes to a steak house and orders chicken cannot be trusted.
pr0wlunwoof
Looks like some mighty fine vittles! -
Did skirt steak tonight after vacuum tumbling with Argentinean Style BBQ Marinade It was awesome for fajitas!
Tex_77 looks like you are getting some use out of your tumbler.
-
Made some kabobs last night using Firewire skewers.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Tex_77 That is a fantastic way to do that.
-
Tex_77 I am going to have to make me some of those!
-
These beef ribs are really tasty. Just like eating prime rib eye, but not enough & just falls off the bone. Got some on sale last week at Piggly Wiggly for just under $2.00 a pound. -
Smoked these up a few weeks ago when I caught Butts on sale at Piggly Wiggly for .86 a pound. Made for a whole lot of pulled pork & then some terrific BBQ sandwiches. Then froze up a few bags of pulled pork for quick night BBQ sandwiches & Tater Tots. Well, maybe that should be Margaret’s famous Tomato Soup & Grilled Cheese Sandwiches. The weather is starting to get about right. -
Now we are starting to get serious about this wonderful weather suddenly coming through (Indian Summer). Time for some truly slow smoked (Texas Style without the crutch) ribs & wings, then some dogs thrown in for the last haul to provide some good slaw dogs for lunch later in the week, there ain’t nothing like it, anywhere! -
BbQ cheddar Bacon Chicken.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
