I generally don’t run my smoker over 150F while smoking processed meats. I smoke for color, then water bath to thermal process to 160F ish…
Pre Season Prep
Vac bags finally arrived. Getting this past Monday’s smoke session sealed up. Some backpack snacks for this seasons hunt. I’m pretty sure I made a lot more jerky than this. But as you know, once you start eating it it’s hard to quit. Same reason I put it in 3oz portions.
Here’s a little trick for those who haven’t done this. Just a little cut in edge of bag. Opens easily even with gloves on.
About a week away from opening bow season here. Time to replenish the freezer.
Have a safe and productive season everyone.
PapaSop That’s a great tip and I am going to steal it for a Monday meat hack! Everyone should see this, some bags have it already but not all of them and this makes everything MUCH simpler.
Although this is unrelated. Picked up T-bones for 5.98 a lb. Usually a ribeye for my go to but this was a no brainier. Averaged 1.4 lb each. There was a line at the butcher counter. Freeze seven and have one tonight.