My name is John House and I live in Sioux Falls, SD. I’ve been doing BBQ smoking for about 15 years and just recently took an interest in jerky making. Just recently I made my first purchases at Walton’s and intend to make my first batch this week!
I am excited to find this forum and learn from the extensive knowledge base you have all contributed towards.
Thanks Tex_77 and PapaSop. The jerky is moist in my opinion based on the tenderness. I will keep it in the fridge and just take some pieces out before eating to warm a bit. I am doing intermittent fasting so I had to wait to taste the jerky about 12 hours before tasting it earlier this afternoon. I was thrilled that it was edible and flavorful for a first go at it with a custom marinade/rub. Can’t wait to post more questions as I continue down this road!
badfire2625 You can’t go wrong with any of those pits. I didn’t get any approval from my wife for a big Jambo but was able to swing the small backyard model, which is still quite a beast. She doesn’t like to cook so that helps me justify all kinds of food gadgetry and gear!
Hello! I’ve got a 3-4lbs of frozen ribeye from a whole ribeye roast that I didn’t use at Christmas that was vacuum sealed and frozen. I am wanting to slice some of it for Philly’s today but have two main questions:
Can I put the completely frozen ribeye on my Walton’s 10” slicer and proceed from there or will I have to thaw it for a bit to soften? I’ve only ever taken fresh ribeye and froze for 20+ mins to get real cold for slicer, but never started from frozen.
If I do need to thaw it, I will likely not use all of that meat this week. Would it be okay to refreeze the ribeye in a chamber vac bag again to save for another time?
Thanks!
Austin Thanks for the detailed reply. I will join team orange!