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BBQ Pork Sticks

EGG_Daddy
EGG_Daddy Posts: 163
in EggHead Forum
  • I used LEM BBQ jerky seasoning on this batch.
  • Smoked with hickory @ 160° for 5.5-6 hours
  • I squirted them out with the LEM Jerky Cannon (both flat and round)
  • Ate a bunch and sealed a bunch for work travel (clients love jerky)

imageimage

MN. LBGE. Vikings. Beer. YETI 75.

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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    They look great.  Excuse my ignorance on this..are they "cured" like other jerky so they don't need refrigeration?  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • EGG_Daddy
    EGG_Daddy Posts: 163
    SmokeyPitt said:

    They look great.  Excuse my ignorance on this..are they "cured" like other jerky so they don't need refrigeration?  

    They are cured.  The seasoning packet comes with a proportional packet of curing salt.  I mixed the pork at let it sat for a couple days.  

    MN. LBGE. Vikings. Beer. YETI 75.

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  • bud812
    bud812 Posts: 1,869
    I'll send you my address, just mail mine. :x

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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