Trim Tabb's Pig Powder. It's my favorite. I spent years and lots of money trying to replicate it. He's LeeAnn Whippen's dad. I had it at her restaurant in Chesapeake before she "retired".
CraigAnne Conway can't find your jerky thread (didn't look hard though). Quick question for you - would a convection oven work as a dehydrator? Doing some goose hunting soon and goose sucks so I am planning on just making jerky. I am missing a part to my dehydrator and really don't want to replace it for one batch of jerky. I assume with a low temp + convection mode the oven could do the job?
Here's what I would do. With chicken jerky you have to cook the meat first to a temp of 165 in order to eliminate salmonella. I can only assume the same safety should be practiced with duck. Since you have to cook it beforehand anyway, I wouldn't worry too much about drying it in the oven. Do the cooked strips on a grate or furnace filter(not used obviously) and take a box fan, turn it on its side blowing up, mounted on top of bricks or something to keep it off the ground, and just stack the grates or filters on top of the fan and let it run on low until you get desired texture.
cutig here's a good guide for chicken jerky for reference https://www.google.com/amp/www.instructables.com/id/Chicken-Jerky/?amp_page=true
Is the thread still around? I have been meaning to get a dehydrator and make some jerkey. I also want to start drying fruit. I buy a ton for my daughter and about a third of it goes bad, and I never think to make smoothies.
Damn. I had mine get absolutely soaked last summer when we got a sudden unexpected downpour. It stopped working and I could see water on the inside of the display. I put it in a bowl of rice for one week and that seemed to do the trick.
Did some reverse sear Duroc rib chops. Asked the butcher man to cut some two bones thick Spoiler Injected with apple juice and rubbed in sugary creole style seasoning Spoiler Set the Kamado Joe to offset, smoked them indirect at 270 with Pecan wood to internal temp of 110 Spoiler Then got her up to 500 and finished them off Spoiler Turned out real nice Clarke. Topped with Carolina style mustard Spoiler Served with rice and kale salad. Tasty af
Pretty sure Alton Brown uses the box fan and filter trick, good suggestion. I'd love to do some jerky soon, my dad has a Bradley that will smoke but stay at like 80 degrees. Really need to try to do that.
My traeger grill was delivered yesterday. First meal was a boneless ribeye with grilled brocollini and quinoa salad. Spoiler
I got a cider. I might as well have gotten liquor because they charged $6.50 for a pint of 2 Towns Rhubarbarian cider, which is like maybe 9 bucks for a six pack.
So one of my friends at work had some yardbird and didnt like it. Not sure if yall mix anything else with it. If so what else should i use with it?
Has not even been used once. I told the house manager to let me know if the owner would like some lessons. Serious e-cred for whoever figures out who the owner is.
Guessing DL3 gave these to most of the team members. Isnt ZJ from Iowa? And isnt a.tramp located in Texas?
I only know because Zach and I have crushed many a Zima while sitting around that 'ol beast BBQing various hot dogs, burgers, and meats.