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Jerky Shootout - Hi Mountain vs Mad Hunky.

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  • #16
    Originally posted by ThunderDome View Post
    Can you tell me more about your "with the grain" slicing preference?

    I won't answer for Dana, but that's the only way I do it also.



    Re-Loaded......
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    • #17
      Neat post and neat idea. The cut on that seems interesting too, just one more thing I gotta try!

      Thanks for the real world test and sharing it here.

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      • #18
        Nice write up! Some good info and feedback!
        ~ George Burns

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        • #19
          WOW Great looking stuff, what the ratio to wine to powder?

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          • #20
            Originally posted by smoken cheesehead View Post
            WOW Great looking stuff, what the ratio to wine to powder?
            I recommend about 1 cup liquid per 5 lbs meat... either half water/wine/ or all wine if you dig the flavor...it's unique!
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #21
              Nice work Dana. Very thorough. Makes me want to try Rich's product. I also want to try his Whang rub! for you!
              Don

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              • #22
                Originally posted by Fishawn View Post
                Excellent Thread Dana
                Becky
                *****

                https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

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                • #23
                  Originally posted by tadowdaddy View Post
                  Nice work Dana. Very thorough. Makes me want to try Rich's product. I also want to try his Whang rub! for you!
                  Hmmmm.. Gonna rub yer whang, huh? Like chokin yer chicken...
                  Don..

                  2 of me best buds ever! R.I.P guys
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                  • #24
                    Originally posted by merrell View Post
                    Hmmmm.. Gonna rub yer whang, huh? Like chokin yer chicken...
                    More like whackin' your wings, actually ;{)
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #25
                      Wow Dana, what a great post!!


                      Drinks well with others



                      ~ P4 ~

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                      • #26
                        Originally posted by ThunderDome View Post
                        Wow. Cool post! The jerky looks great. Can you tell me more about your "with the grain" slicing preference?
                        Not answering for Dana, but in my experience, if you cut with the grain it is more chewy, if you cut across the grain it is much less chewy. Across the grain will break apart if not thick enough.

                        Excellent post Dana!
                        Mark
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                        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                        • #27
                          HELLOFVA Review, Dana!!

                          As stated above, we expect nothing less from you! I'm giving you points for all of that.

                          Love your intern's parting comments...

                          Guess I need to give the MH jerky another run. Didn't have the best results on my first batch, but I know you've made this multiple times.

                          Questions: How long do you brine yours, Dana? And how much wine do you use per poundage of meat? Lastly, do you rinse before you smoke?

                          Thanks!
                          Tracey

                          Just asking cuz the Rich instructions are kinda... well... a little vague!

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                          • #28
                            Originally posted by WALLE View Post
                            Questions: How long do you brine yours, Dana? And how much wine do you use per poundage of meat? Lastly, do you rinse before you smoke?

                            Thanks!
                            Tracey

                            Just asking cuz the Rich instructions are kinda... well... a little vague!
                            Thanks Tracey...I been letting it sit in the fridge for what works out to be 36 hours...mix it up on friday night and smoke / dry on Sunday. As for directions, I use 1 cup of wine (use something with some big legs to it...I think this alone has upped my jerky game). Dissolve the Jerky cure / seasoning and then coat each piece separately to ensure even distribution of the slurry. Don't rinse...just hang that stuff and add a little bit of smoke and dry it.

                            The universal theme I got from the data is that everyone wanted more spice. Next batch I'm hitting with more CBP and at least a 1/2 tsp of Smitty's...

                            Oh, and Caitlin our Intern is just adorable...everyone around there thinks of her as our own kid. Now that I'm officially an old fart, I love listening to her college stories. Her dad works there, and to his chagrin we all tell her to stay in school forever. I tell her that a JD/MD/MBA/CPA/ME degree is what would be best...Her father just puts his head in his hands and acts like he wants to cry!
                            Last edited by BBQ Engineer; 12-03-2011, 10:55 AM.
                            BBQ Eng.

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                            • #29
                              Originally posted by BBQ Engineer View Post
                              Thanks Tracey...I been brining for what works out to be 36 hours...mix it up on friday night and smoke / dry on Sunday. As for directions, I use 1 cup of wine (use something with some big legs to it...I think this alone has upped my jerky game). Dissolve the Jerky cure / seasoning and then coat each piece separately to ensure even distribution of the slurry. Don't rinse...just hang that stuff and add a little bit of smoke and dry it.

                              The universal theme I got from the data is that everyone wanted more spice. Next batch I'm hitting with more CBP and at least a 1/2 tsp of Smitty's...
                              Thanks!

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                              • #30
                                Originally posted by WALLE View Post

                                Just asking cuz the Rich instructions are kinda... well... a little vague!
                                Hehe...well, I WANT you to experiment... all the basic data and saftey info is there...

                                And yes, use straight solid red wine if you like red wine..or go half water the first time if yer not sure...

                                It adds a depth to the flavor I love.
                                In God I trust- All others pay cash...
                                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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