lol, just knew it wasn’t me…
T
tarp
@tarp
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Posts made by tarp
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Who won the March giveaway ,don't see it posted?posted in General
Who won the March giveaway, I don’t see it posted as usually?
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How do you get good temp on jerkyposted in Smoking & Grilling
Even with remote temp probe I find it very difficult to accurately get real temp. of my 3/16" cut jerky . I always end up just tasting it and by texture, but was it really at 160? Next batch will be 1/4 in thick cut. Don’t want to totally dry it to crunch. Ideals?
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RE: Smoked Summer Sausageposted in Bragging Board
I appreciate that. Did your recipe with 7# deer 2 # pork fat but added 1/4 cup pepper corn and 2 Tbs cayenne. Not much smoke though, just a little. First time with smoked meat stabilizer. It worked fine. Guess I lucky my local grocery keeps pork fat and high temp cheeses is stock. Big Hunting area here.
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RE: Roll Call (Start Here First)posted in Roll Call
@Austin HI Garry (Tarp) here in Lake Livingston TX the catfish capitol of TX. Retired Airlines
Started learning how to process and make my on meats in the early 90’s while living in CO. when I found out how much they charge to process elk. Have 2 wood smokers and and electric vertical one you can add smoke to. Just made some summer sausage using Walton’s Excalibur but added high temp monterey pepper jack and whole pepper corn. Came out perfect. Thanks to Ya’ll
Tarp -
RE: How to Make Homemade Summer Sausage - Recipeposted in How To Make.... Meat Recipes
@Jonathon
HI: Thanks I’ve never used it but will give it a try as soon as my product arrives
I see its on the way
Thanks
Tarp -
RE: How to Make Homemade Summer Sausage - Recipeposted in How To Make.... Meat Recipes
Can I use smoke meat stabilizer instead of eca and skip the 30hrs in the frig.
I’m going to use some smoke on them (venison) in my electric smoker.
Thanks
Tarp.
