Timjoebillybob
Grandmaster
- Feb 27, 2009
- 9,418
- 149
Say what?so you guys dont make rivlets/ dumbling for your potato soup?
Say what?so you guys dont make rivlets/ dumbling for your potato soup?
here is linkSay what?
We have Bought commercial smoked turkey and used the leftovers for bean soup.Just catching up on this thread. Something we are looking for and haven't been able to find is Turkey Ham for the wife's bean soup. Jennie O has stopped making it and have not been able to find any of the other brands in the Indy area. FYI, for religious reasons we do not eat pork.
This turkey was done a few days before 2024 and came out great.
View attachment 327012
If you're trying to make jerky with something a bit leaner, here's something I did with too many extra pork chops. With a half beef I use the skirt steaks for jerky since I don't like the leaner beef as a meal.Today's experiment was Chicken Jerky. Came out OK, but I think we will go back to beef.
View attachment 328916
View attachment 328917
He said earlier in the thread that he doesnt eat pork. I think beef would be his best option for jerky, aside from venison and elk.If you're trying to make jerky with something a bit leaner, here's something I did with too many extra pork chops. With a half beef I use the skirt steaks for jerky since I don't like the leaner beef as a meal.
Pork chop jerky recipe
Ever buy a whole hog and have too many pork chops? My solution was Jerky which turned out pretty good with a simple recipe I used for 8 chops cut into strips. Marinade for half gal ziplock: Found 48 hrs better than 24 on marinading. Simmer marinade on stove awhile to dissolve sugar and let...www.indianagunowners.com
I think my temps floated between 235-250 that day. I want to say about 10-11hrs for that one
Thanks I appreciate the info brisket is my weakness. It seems to dry out.I think my temps floated between 235-250 that day. I want to say about 10-11hrs for that one
Whole packers are definitely tricky cause the flat is thinner and leaner while the point is thicker and has a lot more fat. I never fix the whole packer at once. At least as one piece. I cut the flat off. If I need to to a whole packer I smoke them as 2 separate pieces so I can take out the flat when it's ready. By that time the point still has some ways to go. I try to keep my temps under 250 for a brisketThanks I appreciate the info brisket is my weakness. It seems to dry out.
I do this as well.Whole packers are definitely tricky cause the flat is thinner and leaner while the point is thicker and has a lot more fat. I never fix the whole packer at once. At least as one piece. I cut the flat off. If I need to to a whole packer I smoke them as 2 separate pieces so I can take out the flat when it's ready. By that time the point still has some ways to go. I try to keep my temps under 250 for a brisket