Great - Thanks for the feed back. I will be using that for the next batch of Jerky!!

Has anyone tried using pork loin to make jerkey? It would seem like a good cut of meat, little to no fat and easy to cut 1/4" - 3/8" slices.

I am also of German decent. My mother fixed a dish that sounds a lot like the dish you refer to. I do not remember what the name of it was. I do know that she fried sausage which she then crumbled up and drained the grease. She cooked up a batch of oatmeal using milk . Mixed the oatmeal and sausage, put in a well buttered loaf pan, then put in the refrigerator overnight. In the morning she turned the loaf pan over and removed loaf pan. It formed a nice loaf which she then sliced into approximately 1/2 inch slices. Put butter and cooking oil in a fry pan covering the bottom with a thin layer. Used a thin flat metal spatula to transfer the sliced oatmeal/ sausage slices to the frying pan. Browned the bottom and then carefully turned the slices over and browned the other side… To serve place on plates and added maple syrup, or corn syrup, sometimes just sprinkled sugar on.
I make it every once in a while using our home made German sausage, Jimmy Dean Maple sausage or plain ole breakfast sausage. I use the old fashion oatmeal. The 5 minute quick stuff won’t hold the mixture together as well as the old fashion stuff does. Our great grand kids love it!!

Hey guys - Thanks for response. Jerky is in the smoker!

After marinating beef and before smoking beef strips for beef jerky, does one leave whatever marinade is on the meat, drain the meat for some period of time, rinse the meat or pat the meat dry?
Thanks for any help you can give.

Did a big batch of brazed pork short ribs with carrots , lots of mushrooms and plenty of Yukon gold potatoes in a tomato paste port wine sauce. I used a large Fry Daddy for the whole cook. Turned out great (my wife’s words, of which I agreed ). I lucked out because it was a self creation.

Totally agree.

Chef yea for you!

Polish Sausage - I stumbled across a interesting video/recipe for polish sausage on the internet.
see link below

https://youtu.be/Zd8plf5hWWM

I recently purchases a Pit Boss Sportsman vertical. Just completed first cook, 8 slabs of pork ribs. I monitored the ambient temperature and meat temperature with the Thermoworks 4 probe device . I was QUITE AMAZED that the two temperatures were perfectly matched most of the time. There were variances when the door was opened to spritz but quickly went back to matching or 1-2 degrees difference. Also some some differences when I increased the controller temp from 225 deg to 275 deg. then settled in to a match again or just a few degrees different. AT THIS POINT (1 COOK) , I am really pleased. Tender beef jerky is next cook.

Jonathon, Thanks for the reply. Will give it a try. Members Mark Strip Steak can be found at Sam’s club

I LOVE Members Mark Steak Strips. The strips are thick and tender. Does any one have a recipe for making any thing close to it.

Jonathon I had an issue with a mushy grind. Upon taking the grinder head apart I discovered lots of fat stuck to the grinding tube, plate and cutting blade. It was actually frozen to the metal surfaces. I cleaned up everything and let the grinding head and all parts warm up for a bit more than 1 hour. Before starting the original grind, I had put the grinding head and all parts in the freezer for more than three hours.
I had set the meat back in the fridge while I was cleaning up everything and letting the grinding equipment warm up a bit. Commenced grind again and everything was as it should be. The theory I developed for my self was the grinding metal was so cold that it was freezing on to the metal surfaces and it clogged up and was turning to mush. Kind of like putting your tongue on a piece of frozen metal. I would not claim that this was 100% the problem, but it worked for me.

Does any know the yield for a pork butt used in making sausage. I see many yield estimates for pork butt used for pulled pork but not when used for sausage.
Thanks