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  5. Jerky weekend

Jerky weekend

Scheduled Pinned Locked Moved Meat Processing
18 Posts 12 Posters 707 Views 10 Watching
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon
    Team Blue Admin Walton's Employee Power User
    wrote on last edited by
    #8

    Joemy96 Nicely done, still canโ€™t figure out why images are stretching again for some of the images. Thought we had that fixed, argh, sorry!

    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

    J 1 Reply Last reply
    1
    • JonathonJ Jonathon

      Joemy96 Nicely done, still canโ€™t figure out why images are stretching again for some of the images. Thought we had that fixed, argh, sorry!

      J Offline
      J Offline
      Joemy96
      wrote on last edited by
      #9

      Jonathon portrait versus landscape would be my guess

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      • J Joemy96

        New slicer for Christmas so decided to make some jerky. 3 pound roast cut 1/4 inch, 24 hour soak in Colorado jerky seasoning. 5 hour smoke at 150, finished in oven at 175 for another 2 hours. Added a little habanero dust to one tray.20211226_185447.jpg 20211226_133917.jpg20211227_151303.jpg 20211226_194955.jpg20211227_210440.jpg20211227_223425.jpg20211226_192238.jpg

        cdavisC Offline
        cdavisC Offline
        cdavis
        Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
        wrote on last edited by
        #10

        Joemy96 looks good ๐Ÿ‘

        1 Reply Last reply
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        • J Joemy96

          New slicer for Christmas so decided to make some jerky. 3 pound roast cut 1/4 inch, 24 hour soak in Colorado jerky seasoning. 5 hour smoke at 150, finished in oven at 175 for another 2 hours. Added a little habanero dust to one tray.20211226_185447.jpg 20211226_133917.jpg20211227_151303.jpg 20211226_194955.jpg20211227_210440.jpg20211227_223425.jpg20211226_192238.jpg

          C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #11

          Joemy96 Looks very nice. I have had that one on my list for some time. How was the spice level & flavor?

          J 1 Reply Last reply
          1
          • C calldoctoday

            Joemy96 Looks very nice. I have had that one on my list for some time. How was the spice level & flavor?

            J Offline
            J Offline
            Joemy96
            wrote on last edited by
            #12

            calldoctoday great flavor, spice could be a little hotter for my taste but overall, I think it is a great go to that could please everyone

            C 1 Reply Last reply
            1
            • J Joemy96

              calldoctoday great flavor, spice could be a little hotter for my taste but overall, I think it is a great go to that could please everyone

              C Offline
              C Offline
              calldoctoday
              Team Blue Power User Regular Contributors
              wrote on last edited by
              #13

              Joemy96 Thank you.

              1 Reply Last reply
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              • J Joemy96

                New slicer for Christmas so decided to make some jerky. 3 pound roast cut 1/4 inch, 24 hour soak in Colorado jerky seasoning. 5 hour smoke at 150, finished in oven at 175 for another 2 hours. Added a little habanero dust to one tray.20211226_185447.jpg 20211226_133917.jpg20211227_151303.jpg 20211226_194955.jpg20211227_210440.jpg20211227_223425.jpg20211226_192238.jpg

                SurgS Offline
                SurgS Offline
                Surg
                Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                wrote on last edited by
                #14

                Joemy96 nice.

                โ€œA smooth sea never made a skilled sailor.โ€

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                • JonathonJ Offline
                  JonathonJ Offline
                  Jonathon
                  Team Blue Admin Walton's Employee Power User
                  wrote on last edited by
                  #15

                  Yeah it has something to do with it and I am pretty sure I found the CSS section that is responsible for it, I am going to assign this to Rachel as a future fix.

                  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

                  1 Reply Last reply
                  1
                  • C Offline
                    C Offline
                    calldoctoday
                    Team Blue Power User Regular Contributors
                    wrote on last edited by
                    #16

                    Joemy96 Thank you.

                    1 Reply Last reply
                    0
                    • JonathonJ Offline
                      JonathonJ Offline
                      Jonathon
                      Team Blue Admin Walton's Employee Power User
                      wrote on last edited by
                      #17

                      Okay, we might play around with this a little more in the future to see if we can get it to make them smaller but still maintain proportion size but for now, it is posting them at the correct aspect ratio.

                      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

                      1 Reply Last reply
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                      • Dr_PainD Offline
                        Dr_PainD Offline
                        Dr_Pain
                        Sous Vide Dry Cured Sausage Traeger Team Blue
                        wrote on last edited by
                        #18

                        That looks absolutely horrible!! I would need to try it to confirm though

                        Joking of course ๐Ÿ˜‰ The more I see you guys using dedicated smokers the more I feel that at some point I will have to buy one

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