And we’re done!


This is better tasting and tender’r (?) Than any jerky I’v made before. Vegetable glycerin is definitely the way to go. There is no residue or aftertaste that I can detect. I also did the 10 minute knead. All new to me, but will surely be used going forward.
Big thanks to Joe Hell, and the rest of you for teaching me so much.

Hello fellow carnivores! Doug checking in from Western Colorado. I have been smoking and bbq’ing for 20 years or so and still feel like a novice sometimes. I don’t do competitions, but don’t get many complaints at home:) I have a SmokeHollw Gas grill/charcoal smoker combo and a Smokey Mountain wood smoker. I mainly do brisket, butt’s & fish, but I’m getting more and more into sausages and Jerky. Read a few messages here and really like the feel and attitude of the board and it’s members.

Jonathon I play electric bass if you need someone!!!

PapaSop WOW! Incredible job. All of it looks amazing. Just got my stuffer from Waltons and I’m itching to get going with it. Maybe this weekend.

Little Baby Teddy
I bought the 7 pound model it works great and you’re right delivery was super fast. Quite happy with everything Walton’s

So 6 lbs marinated overnight in cure, habanero powder, La Pato hot duck sauce, and vegetable glycerin.

Was a little concerned about the glycerin, but it had mostly absorbed with everything else into the meat.


Into the 350* oven for 1.5 hours meat at 165*

Now in the dehydrator for ???

Crossing my fingers for tenderness !

Joe Hell Hail to the King !!!

Those look beautiful. Going to Sam’s tomorrow anyways, Sooooo…

OK, so I’m a week late !
Been one of those weeks.
So in my rendition of Johnathon’s BRILLIANT idea.
I love anything and everything HOT. So my concoction, I used my Habanero Garlic powder, Pico De gallo and white sugar.
I grow all my peppers from Anahiems to Scorpions…
Just pulled off the dehydrator, after 7 hours, (145*) frustrated because they still don’t “feel” done. Into the oven at 190* for an hour. We’ll see. They smell amazing though.! I’ll update once, I’m done.
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Joe Hell
Wow those look great. Good Job!

hotkarl Incredible!

BobbyMac If I can find a recipe for pork roll, my wife would pretty much let me buy anything I wanted equipment wise.
Currently I have it imported from Jersey. I buy 4 or 5 pound for her every year at Christmas. If I could make it at home, I’d literally be coined a super hero. I am now on a mission. I’ll share if I find anything…

Why Joe, WHY ???!!!
Now I have to do this…
Merry Christmas to you too Brother. !!!

cliff Nice. Yeah, OWM is still in business, took a cow there last week, still aging.
Great bunch of guys.
Weather is turning here already 100*+ last week, snow in the high country tonight… Sigh. Still beats the city !

Jonathon You don’t need to sell me/us bro. We’re all quirky scientists in our own right willing to share what we find. And that’s what makes us family If I may, by just joining…

Erik Welcome Erik