@Jonathon PERFECT! thanks I’ll give that a try
Posts made by Tomg
RE: How To Make Homemade Snack Sticks
@Jonathon Hey Jonathon, Ihave a Traeger smoker, have you used one? The lowest setting is “smoke” and pretty sure it’s at least 150 degrees. What would you recommend for me to successfully do snack sticks with it for the cycle? thanks.
RE: Preserving Jerky
Hey Hip Granny, with a call sign like that…you gotta be a pretty hip granny!
I’ve had great success with slightly over drying my jerky and then letting it sit for a day or so and then I vacuum seal it it small quantities (maybe 10 or so pieces). I’ve had it stored that way out in the garage for over a year and it still tastes great and didn’t give anyone the craps so i think it’s good. I’m sure some will argue with me that I can’t do it like this but they can argue all they want, I have proof it works. I’ve never tried the snack stix this way, they’re usually have much more moisture content and I just don’t think it’ll work, but the jerky works great. My advice is try a small batch, let it sit as long a you dare…then open it, give it a good sniff test and then maybe a small bite or two and see what you think. Good luck.
RE: Cold Smoking Bacon
I’ve cold smoked a bunch of cheese and store bought salami or summer sausages with the amaz-n-smoke tubes, works great. The cheeses really take on the smoke flavor great. If you have multiple grates to use just keep the area right above the tube free of cheese, the tube does produce some heat directly above it. I buy the bricks of whatever cheese you like and then split them lengthwise into 4 sections about an inch or so square, same with the sausage, pretty tasty.
RE: Burger shrinkage problem
I did have the grill on high to get the grill marks set on the burgers and may have caused them to cook too quick. There is a bit of fat and moisture in these, so that may effect them too. I’ll forego the grill marks on the next batch and plan to allow extra time so they cook slower and see haw that does, thanks.
RE: Pretty good ribs
Here’s my recipe, hope you like it as much as we do, thanks.
Bone in or boneless Country Style Pork Ribs
¼ Cup Salt
½ Cup White Sugar
2 Tablespoon Lemon Pepper
3 Tablespoon Accent Seasoning
2 Tablespoon Ground Black Pepper
2 Tablespoon Paprika
2 Tablespoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Onion Powder
The original recipe for this called for ½ Cup salt and I felt it was a bit too salty for my liking, also it didn’t call for garlic and I kinda likes garlic so I added that into the recipe too, actually I usually put in twice what I listed in the recipe but like I said, I’m kinda a garlic lover. Use as many ribs as you want to grill, the dry rub will probably season more that you want to cook in one batch and it stores well on the shelf. I save emptied Parmesan cheese shaker jars and use them to hold the rub mixture, they work pretty well.
I usually mix all the rub ingredients together in a large measuring cup or use whatever you have, just make sure everything is blended together well. Then I pour it into the cleaned and dry parmesan cheese shaker jar and viola, you got some awesome rib rub! I typically lay a rib on a cutting board, season it generously on all sides, then rub into the meat by hand, and repeat until all ribs are covered. The process gets your hands a bit messy and I don’t want to wash my hands after each rib gets rubbed so I use a sandwich bag around the shaker jar secured with a rubber band. That way when I’m done seasoning I just wash up, remove the sandwich bag and my jar stays clean. I’ve also gotten in the habit of printing the recipe and cutting it to fit the shaker jar, tape it in place, that way I know what’s in the jar too!
Once the ribs are all rubbed, head to the grill. I sear them on a very hot grill then turn the heat down to low and keep an eye on them and monitor internal temp. I pull them off at an internal temp of 145 to 150 degrees Fahrenheit, let them rest about 10 minutes and enjoy.