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  #20  
Old 12-02-2011, 10:51 AM
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Quote:
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!
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  #21  
Old 12-02-2011, 11:00 AM
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Nice work Dana. Very thorough. Makes me want to try Rich's product. I also want to try his Whang rub! for you!
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  #22  
Old 12-02-2011, 11:21 AM
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Excellent Thread Dana
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  #23  
Old 12-02-2011, 11:25 AM
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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...
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  #24  
Old 12-02-2011, 12:59 PM
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Originally Posted by merrell View Post
Hmmmm.. Gonna rub yer whang, huh? Like chokin yer chicken...
More like whackin' your wings, actually ;{)
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  #25  
Old 12-02-2011, 01:28 PM
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Wow Dana, what a great post!!
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  #26  
Old 12-02-2011, 03:02 PM
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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!
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  #27  
Old 12-03-2011, 10:21 AM
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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  
Old 12-03-2011, 10:30 AM
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Quote:
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...

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  #29  
Old 12-03-2011, 10:33 AM
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Quote:
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  
Old 12-03-2011, 10:59 AM
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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.
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  #31  
Old 01-03-2014, 05:24 AM
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Exclamation A bump for jerky mix testers

Pretty good process here... maybe take a gander at the method.
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  #32  
Old 01-03-2014, 08:56 AM
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Thanks for bumping this thread up, Rich. BBQ Engineer really gave it a thorough testing and I will use his format too. Also a good way to schmooze with your coworkers. I'm curious, did you bump up the spice level much after reading his findings?

Hi Mountain is my favorite spice mix for jerky, so I may do a batch afterwords to compare again for myself. Looking forward to this test!
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  #33  
Old 01-03-2014, 09:32 AM
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Jerky looked excellent
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Old 05-02-2017, 11:18 PM
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I forgot just how entertaining this post was :D
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Old 05-03-2017, 06:42 AM
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I forgot just how entertaining this post was :D
A worthy bump!
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