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Post by GS1 on Jan 7, 2016 15:13:13 GMT -5
5 lbs of my son's last doe and 2 lbs of beef getting turned into jerky tomorrow.
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Post by GS1 on Jan 24, 2016 0:25:13 GMT -5
Just finished these up. Yes, at 11:00pm. Long story short, I started them at 11 am and they were not done at midnight. Had to start them again today to finish them up. Served with my dad's bbq sauce on King's Hawaiian rolls with my homemade coleslaw.
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Post by nfalls116 on Jan 24, 2016 2:37:49 GMT -5
Just finished these up. Yes, at 11:00pm. Long story short, I started them at 11 am and they were not done at midnight. Had to start them again today to finish them up. Served with my dad's bbq sauce on King's Hawaiian rolls with my homemade coleslaw. looking good!
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Post by duff on Jan 24, 2016 10:38:45 GMT -5
Where'd you get the Yengling?
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Post by kevin1 on Jan 24, 2016 11:06:36 GMT -5
Where'd you get the Yengling? I'd like to know too. I love Yuengling, especially Black & Tan, but you can't find it anywhere near Louisville.
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Post by esshup on Jan 24, 2016 11:55:22 GMT -5
Where'd you get the Yengling? I'd like to know too. I love Yuengling, especially Black & Tan, but you can't find it anywhere near Louisville. Go North East my friend. Ohio is the closest place to Indiana that I know of.
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Post by GS1 on Jan 24, 2016 23:03:13 GMT -5
Where'd you get the Yengling? Paris, Tennessee when I go down to the lake and Nashville is I'm there.
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Post by nfalls116 on Jan 24, 2016 23:05:07 GMT -5
Where'd you get the Yengling? Paris, Tennessee when I go down to the lake and Nashville is I'm there. have a friend who has a boat down in Paris haven't been there yet though
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Post by duff on Jan 25, 2016 5:01:26 GMT -5
Where'd you get the Yengling? Paris, Tennessee when I go down to the lake and Nashville is I'm there. I tried some 2 yrs ago while in Florida. It is good. I don't know why we can't get it here...
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Post by GS1 on Jan 25, 2016 11:48:56 GMT -5
Paris, Tennessee when I go down to the lake and Nashville is I'm there. I tried some 2 yrs ago while in Florida. It is good. I don't know why we can't get it here... They're pretty small even though they are the oldest brewery in the US. I had heard someone bought them and they were expanding their facility to offer it other places. That was a couple of years ago though and haven't heard anything else.
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Post by GS1 on Jan 25, 2016 11:49:36 GMT -5
Paris, Tennessee when I go down to the lake and Nashville is I'm there. have a friend who has a boat down in Paris haven't been there yet though Take a fishing pole.
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Post by salt on Feb 7, 2016 16:43:32 GMT -5
Anyone else cooking on Super Bowl Sunday???
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Post by salt on Feb 7, 2016 16:47:35 GMT -5
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Post by nfalls116 on Feb 7, 2016 16:49:01 GMT -5
Anyone else cooking on Super Bowl Sunday??? no I'm working but if you freeze that and send it first class mail I think we will be good
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Post by salt on Feb 7, 2016 17:07:30 GMT -5
Ok if there's left overs
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Post by GS1 on Feb 7, 2016 21:17:22 GMT -5
I get to work tonight. Looks good though. Bacon wrapped shrimp?
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Post by salt on Feb 7, 2016 21:39:30 GMT -5
Pigs on a beach... It's smoked sausage and shrimp marinated with a dry rub.
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Post by nfalls116 on Feb 7, 2016 23:48:52 GMT -5
Pigs on a beach... It's smoked sausage and shrimp marinated with a dry rub. that sounds twice as good as bacon wrapped shrimp which is what it looked like to me probably because I can't zoom the image in my phone
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Post by parrothead on Feb 8, 2016 6:49:48 GMT -5
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Post by salt on Mar 5, 2016 9:24:51 GMT -5
I'm gonna be working on getting my surf fishing equipment together today. So I decided to make a batch of JalapeƱo Snack Sticks. 10lbs to be exact. I mixed them up last night and let the meat set for 6 hours. I borrowed a friend's Cabellas sausage stuffer. I'll never use my jerky gun again!!! Let them rest over night in the fridge and into the smoker at 8:30am. 1 hour at 115 degrees to dry the casings and then add smoke and hourly temperature increases until meat hits 165. We have a birthday party in Busco at 6:00 tonight so I am on the clock. Enjoy my pics cause you're going to love the taste of my meat! Sent from my iPhone using Tapatalk
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