What did everyone cook today?
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Friday project. Beef jerky with Waltons Honey Jerky Seasoning. -
Finished Product fresh out of the Weston 80L Dehydrator. -
Finished Product fresh out of the Weston 80L Dehydrator.
Steven Winscot they look great. It been a while since I’ve done ground jerky. Going to have to make some. I know there’s been tons of talk about dehydrator vs oven then dehydrator vs dehydrator then oven vs smoker, etc. I tend to do my whole muscle jerky at 165 or as high as the dehydrator will go until 160 internal. Just curious what temp you set yours to and about how long?
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Finished Product fresh out of the Weston 80L Dehydrator.
Steven Winscot looks great! I like ground jerky. Not as hard on my teeth!
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Tex_77 One of my favorite ways to have pea’s is when they accidently touch the mash potatoes and get some gravy on them…
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Tex_77 that’s a good looking plate!
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Steven Winscot they look great. It been a while since I’ve done ground jerky. Going to have to make some. I know there’s been tons of talk about dehydrator vs oven then dehydrator vs dehydrator then oven vs smoker, etc. I tend to do my whole muscle jerky at 165 or as high as the dehydrator will go until 160 internal. Just curious what temp you set yours to and about how long?
Surg I’ve tried all the above mentioned equipment for jerky making with results from excellent to “The Dog Has Snacks”. The best methods are dehydrator or commercial smoker because of air circulation inside the chamber and venting. I start mine at 160 until the meat reaches temp so that the cure can do it’s job. Then drop it to 150 and rotate racks while pulling finished pieces when necessary. this usually takes 4 to 6 hours depending on thickness. I use the same process for both dehydrator and commercial smoker.
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Steven Winscot looks great! I like ground jerky. Not as hard on my teeth!
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I haven’t been posting much lately because we ran our camper up to Amish country here in Ohio. I am eating way to good, but haven’t cooked one thing in the past few day. I think I gained 5 lbs just crossing the county line. I did attend a auction today and picked up a 8 qt cast screw driven stuffer for 60 bucks. It needs a little TLC, but is fully functional. Life is good. I’ll post a pic later.
“You never really die until you end up on the wall at a Cracker Barrel”
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Carne asada flank steak salad.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Finished Product fresh out of the Weston 80L Dehydrator.
Steven Winscot great looking
jerky. -
Tex_77 man that looks good.
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I grounded up 40lbs of axis with 15% beef fat. Now I am cooking sideways cut beef ribs, onions, limes, poblano pepper and jalapenos. I put them over the coals to get some char on them, not that are making love in the slow cooker to be made into enchiladas for tonight.
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Tex_77 How was the taste of the chicken fried steak? Odd confession, I have never had chicken fried steak. I avoided it in Dallas and it isnt a thing in NY
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
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Also, though this is about what DID you cook today, I am going to talk about what I AM going to cook today. I am taking a pheasant and Kale cream dish I learned and making a chicken version of it for my wife. Once I get her to like it I will eventually switch out and use a pheasant mwaaahahahaha! No, she’d beat me if I did that!
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Tex_77 How was the taste of the chicken fried steak? Odd confession, I have never had chicken fried steak. I avoided it in Dallas and it isnt a thing in NY
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Tex_77 I know that is a weird one, right? I have probably talked to more people down here who dont like mashed potatoes like me than people who havent tried the Chicken Fried Steak. I also had never watched Micheal Douglas movie “The Game” until Friday night, I had been told it was awesome many times and had started it once but got distracted, that was a fun movie and I just like that dude, good actor.
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The good ‘ol standbys.
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