Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Quick Links
Forums
- 191.4K All Forums
- 170.4K EggHead Forum
- 13.1K Forum List
- 384 EGGtoberfest
- 1.9K Forum Feedback
- 8.2K Off Topic
- 1.9K EGG Table Forum
- 1 Rules & Disclaimer
- 7.8K Cookbook
- 7 Valentines Day
- 72 Holiday Recipes
- 200 Appetizers
- 464 Baking
- 2K Beef
- 79 Desserts
- 133 Lamb
- 2.1K Pork
- 1.3K Poultry
- 25 Salads and Dressings
- 275 Sauces, Rubs, Marinades
- 476 Seafood
- 159 Sides
- 107 Soups, Stews, Chilis
- 32 Vegetarian
- 94 Vegetables
- 290 Health
- 277 Weight Loss Forum
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Salmon Jerky question
Borders
Posts: 665
Yesterday I did my first salmon jerky. Got the meat right where I thought it should be, cooled it and did small "foodsaver" bags. The bags have a small amount of liquid in them which is something I'm not used to with beef jerky. The jerky's consistency is great, but I'm concerned about the preservation of the meat with the liquid in it, ie-Does this need to be refrigerated. I havent refigerated it yet. Thanks for your help, Scott.
0