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  • #16
    Originally posted by SMOKE FREAK View Post
    Seriously...I think it's done...

    And it smells like dirt...
    What did it smell like before it dried oot? Mud???
    .

    Not to mention the occasional campfire

    My --->
    Paul

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    • #17
      Too funny, Craig!
      Maybe you could hydrate it... make jerky stew or something.
      jeanie

      http://cowgirlscountry.blogspot.com/

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      • #18
        Originally posted by THE ICEMAN View Post
        What did it smell like before it dried oot? Mud???
        sigpic

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        • #19
          You have a storage problem that needs attending to. You also may want to replace the underwear in that drawer...


          Drinks well with others



          ~ P4 ~

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          • #20
            the dogs will love it.

            I did once find some biltong that was a couple years old. Hadn't been vacpacked, just in my bedroom. Tasted okay :-)
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #21
              Originally posted by cowgirl View Post
              Too funny, Craig!
              Maybe you could hydrate it... make jerky stew or something.
              nope...
              Craig
              sigpic

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              • #22
                Nice find

                Just place it in a new bag with a couple pats of butter, vac seal the new bag, then place in the SV @ 160° for 168 hours. SV suppose to make any cut of meat super tender. Sounds like a good test.
                Jim

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                • #23
                  :-)
                  Made In England - Fine Tuned By The USA
                  Just call me 'One Grind'



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                  • #24
                    Eat It, go for it.....

                    What could possibly go wrong
                    Island of Misfit Smokers Member #92

                    How to heal the world. Love people and feed them tasty food.

                    sigpic

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                    • #25
                      I think you may have even stumbled on to a new market by accident. Flavor infused kindling.
                      Bored Guy Blog

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                      • #26
                        Originally posted by BYBBQ View Post
                        Nice find

                        Just place it in a new bag with a couple pats of butter, vac seal the new bag, then place in the SV @ 160° for 168 hours. SV suppose to make any cut of meat super tender. Sounds like a good test.
                        Might work Jim...Might work...But I'll have to borrow your equipment
                        Craig
                        sigpic

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                        • #27
                          Originally posted by SMOKE FREAK View Post
                          Might work Jim...Might work...But I'll have to borrow your equipment
                          You check with Lena on that?
                          Mark
                          sigpic


                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

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                          • #28
                            Originally posted by SMOKE FREAK View Post
                            Might work Jim...Might work...But I'll have to borrow your equipment
                            You already have one...

                            .

                            Not to mention the occasional campfire

                            My --->
                            Paul

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