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Meatgistics - Walton's - Community
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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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  • Garry TarpleyG Offline
    Garry TarpleyG Offline
    Garry Tarpley
    wrote on last edited by
    #6

    Thatโ€™s the way to do it. Yeah

    1 Reply Last reply
    1
    • G Offline
      G Offline
      gus4416
      Team Blue
      wrote on last edited by
      #7

      That is some good looking jerky

      1 Reply Last reply
      1
      • 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

          1 Reply Last reply
          0
          • 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
            1
            • 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
                  1
                  • 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€

                    1 Reply Last reply
                    1
                    • 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
                          0
                          • 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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                            0

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