Originally posted by SMOKE FREAK
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Hey look what I found...
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Too funny, Craig!
Maybe you could hydrate it... make jerky stew or something.
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I think you may have even stumbled on to a new market by accident. Flavor infused kindling.
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Originally posted by BYBBQ View PostNice 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.Craig
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Originally posted by SMOKE FREAK View PostMight work Jim...Might work...But I'll have to borrow your equipmentMark
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"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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