Quote:
Originally Posted by DonAustin
I had to vote for teriyaki, but it has to be a very sweet teriyaki beef jerky with a slight spice. Do you make beef jerky yourself?
|
Jerky, cheese, belly bacon, back bacon, buckboard bacon, Lox, etc. If it can be smoked, I'm messin around with it!
I use a 24" Smoke Vault inside a small shed so I can hot and cold smoke as needed. Finally was able to replace the propane line, so I'm back at it again.
Here's 20 lbs of "Beer Jerky" hanging with room for another 15 or so.
I wait for really good meat sales.
