Don't ya think..............................

MickeyT

<p />......................It's getting to be jerky season.[p]I think it is.[p]Go Bears!!!!!!![p]Mick

Mop

MickeyT, thats some fine lookin jerk....[p]Mop
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Nature Boy

Hey Mop,
Man. I agree. That could be the best lookin' jerky I have seen in my life.[p]Yowza. Beers to you....Canadian kinda cold ones.
Chris

Cornfed

Nature Boy,[p]That is some nice looking jerky. This evening has been a drool over pictures kinda evening for me. Sometimes, the really good ones are just kind of nice. Other times, like this evening, pictures like this make me drool...[p]Beers to you, too. However, I also have to take care of things here in NJ, so I have to say beers to me, too. In fact, it's time to go get another one now...[p]Later,
Cornfed

Joel Ferman

MickeyT,
I've only attempted Jerkey 1 time, and it came out nice and smokey, but there was no salty flavor, the meat was horribly bland. Could you possibly post the method/recepie/meat type so I can give it a shot this weekend?
Thanks Mick,
-Joel Ferman

StumpBaby

MickeyT,[p]I've never seen such nice batwings..how'd you cath the little buggers ?[p]...I got one in my barn..can't seem to get em outta there..
turds everywhere...all over my woodwroking machinery...[p]:)

Mop

Nature Boy, man you're not kidding, I wouldn`t mind knawning on a few strips 'o' that jerk...[p]beer good![p]Mop
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Freak

MickeyT,[p]It looks like you used skewers and hung the strips maybe between the grate? Maybe some other contraption?[p]I was going to stop by the butcher's tonight for some meat for jerky but got stuck at work until 9 tonight. I'll try again in the am.[p]Got the rings in the mail. Can't wait to try them. Thanks for getting them out so quickly.[p]I would say Go Falcons - But I know what you'd say :-) Man the Bears tried to give that game away but the Falcon's couldn't get their act together.[p]-Tom

MickeyT

<p />Hey Tom.[p]This is the way I do jerky. Takes a bit longer to get it ready but well worth it.[p]Ribs and flappers tomorrow from the lake crib. I'll post pics.[p]Mick

MickeyT

<p />Chris,[p]You mean better looking than this batch?[p]Mick

Stogie

Joel,[p]Not sure if you ever tried my recipe, but here is how to get the proper amount of salt into the meat....[p]When mixing up your marinade, add enough salt so that an egg floats. This will give you the perfect amount of saltiness.[p]Stogie[p]

QBabe

MickeyT,[p]Wow! What a setup...do you have a favorite recipe? Your jerkey looks great![p]QBabe
:~)

Nature Boy

Man, Mick. I duuno. That looks purty shaweet too.[p]What kind of beef are you using?? Mine has never looked as goos as what you are putting out on a regular basis. It IS about that time of year. Maybe next week![p]Cheers
Chris

Freak

MickeyT,[p]Thanks for the pix. I'll have to find a photo posting service so I can sahre a couple of ideas I have.[p]I used skewers and place them across the top rails of the v-rack. Each skewer holds about 8 pieces each and the meat hangs between the grates. Worked great, except I left the meat on too long last night and the jerky is a little dry, but tastes great.[p]The rings are working well. I like getting the BGE stabilized and then not worrying. The rings are better than fussin' with that wheel. I use the daisy top to hold the ring to keep it from falling off.[p]Making a boston butt for PP sandwich's tonight. Should be ready for pulling around lunch time, then it's off to another falcon's game.[p]Thganks again for the post.[p]-Tom