Jesser That is awesome, so glad to hear!

Has been awhile so made a batch to bring to a fireworks watching party yesterday.

twilliams Take a look at the 5-burner Member’s Mark one they have online at Sam’s Club. Is $400 and has integrated covered cart and a lift up hard lid. You will DEF want a hard top for whatever you get as the soft covers to allow water through and it will rust your surface.

ND Mike I don’t know why I never make nachos. Everyone loves them. I need to change that!

Denny O said in Pre order Preamble:

Jamieson22 Off subject here
What do you think of your AS/S feature in your vehicle?
We are going to be car shopping

Absolutely f*cking hate it. This photo is from my wife’s 2017 Volvo XC90 and the secondary battery that handles auto-start/stop has died. Keeps throwing this message as I wait for new one to arrive so I can install it.

Kind of a blessing/curse thing, the parameters to activate AS/S on the Volvo are pretty strict requiring a high level of charge on the battery amongst other things. Oddly enough after a year or so these secondary batteries don’t maintain that level of charge so it is usually “greyed-out” anyways. If not you need to deactivate it each time you drive but switching to dynamic mode bypasses it and that is how I always driver hers. I have a 2018 Volvo V90 T6 R-Design w/ Polestar and always drive in Polestar mode which also bypasses it.

gus4416 A good but of that was due to pavement but still, was crazy hot. I wasn’t kidding: Florida was much cooler.

Denny O this was in way to airport. In IL.

Was down in Florida escaping the summer heat of Illinois for a bit. Just back and ordered!

wdaly Love to hear that the cheez-its continue to bring joy! I am due for a batch very soon as well.

calldoctoday I was tempted to do some in my Excalibur dehydrator today as well but didn’t want one more thing to clean.

One more…

All pulled and chilling a bit before bagging. Came in just around 8 hours for final pieces to be done. I think the P&S does a better job with it than the PK100 - especially now that it can go down to 140F vs 180F previous. Certainly less pieces with the white salty sort of dry coating.

P&S Left, PK100 Right

P&S:

PK100:

The P&S batch is almost there. Giving it 30 min longer before I check and start pulling some pieces.

PK100 is a ways behind. A few pieces have been pulled already but majority are still quite floppy after rotating shelves/pieces twice.

processhead So for each 5lb of meat I mix the seasoning and cure in 1 cup of water in a big bowl. Then I add a few slices at a time and swirl around to coat evenly then drop into a gallon freezer bag. Once done I pour remaining liquid into ziploc and seal. Then I lay flat in fridge for 1-2 nights and turn/knead a few times.

I have a few co-workers that subtlety bring up the topic of my smoked beef jerky fairly often. One of them is not so subtle and will be in town (Chicago) from NY this week. So when I was last at Costco I grabbed a few packs of eye of round. This is one time I don’t mind the “mechanically tenderized” beef from Costco as I figure it helps slices absorb more seasoning.

Sliced it all up on Monday eve and and split into 4 x 4-1/3lb piles. I used PS Seasoning Sweet & Hot on 3 of them and PS Maple Jalapeno on 1 of them (each seasoning pack covers 5lbs so wanted to try a bit stronger flavor). More for my own recall I had my slicer dial set to 10 for 1/4" but seemed a tad thicker than normal.

This morning (Wednesday) I laid the Sweet & Hot out on my 6 PK100 racks and as you can see by last one it just barely fit. I patted it all dry with paper towel to help speed the drying along.

Currently running in my PK100 at 150F with vents 90% closed for 1 hour. Then will bump up to 160F and add some Cherry smoke and open vents up.

On my last jerky thread I mentioned that I rarely pick up the “sweet” in a recipe over the smoke. twilliams mentioned he often uses his PK (big brother to mine) for jerky without any smoke with great results. Based on that, I plan to tone way down on the sawdust compared to normal. Hoping for more a “hint” of smoke this time.

The Maple Jalapeno batch all fit on the top rack of my Pitts & Spitts Maverick 1250. They recently posted the controller commands to set the smoker low-point to 140F vs previous 160F. So currently running it at 140F and will for a couple couple hours. The convection of a pellet smoker seems to cook MUCH faster than my PK100 so will just bump it up a bit as need till I hit 170F or so.

Best advice I can give you is to make a panade (white bread mashed with milk to a paste) and add it to your ground beef. Will prevent them from getting hard/dry when cooked.

Congrats to you all!

For BBQ use (trimming/slicking briskets, trimming primals, etc) I mainly go for my mix of Victorinox/Dexter.

For cooking duties my wife loves the Masakage and MAC Mighty (Professional) though I still grab that Shun Santoku or really old German (can’t even remember which brand likely Henckels).

Craig Rice said in Scheduling Meatgistics Evening Livestream:

when anything I eat has been blackened or is char it is the only flavor that I taste ,burnt, and it takes away from all other seasoning !

I dunno, that crispy charred outer edge of a ribeye. Mmmmmmm!

2XL for me!