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Let's Talk BBQ
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Cured Meats & Food Preservation
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Cured meats & Food Preservation
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Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
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3 Batch Slim Jims
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Topic: 3 Batch Slim Jims (Read 922 times)
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nepas
Moderator
Hero Member
Posts: 2838
Ft Pierce Fl. Member #35
3 Batch Slim Jims
«
Reply #-1 on:
January 18, 2012, 09:45:56 AM »
Doing these in Three, 3 lb batches.
1st up is black forest (in bowl) Teriyaki on deck (left)
BF
Next is teriyaki.
BF & Teriyaki andging with hickory smoke going.
While those 2 batches are hanging i'm going to mix up some AC OP Nacho.
3 lbs of AC OP Nacho. Going to fridge these and smoke later this afternoon.
1.5 hours at 130, Getting smoke now at 140.
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Flint
New Elder Wand with infa red tip.
Pam Gould
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Posts: 6833
Lima, Ohio..Lost in middle America
Re: 3 Batch Slim Jims
«
on:
January 18, 2012, 10:40:10 AM »
nepas...very nice..I like your canisters too. Pam ★*˚°。°
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Anova
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teesquare
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Brevard NC - Home Of Hillbilly Caviar
Re: 3 Batch Slim Jims
«
Reply #1 on:
January 18, 2012, 10:52:43 AM »
I guess there is a good reason that you have been called Mr. Sausage...........
Those look awesome Rick!
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BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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TentHunteR
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Posts: 6687
N.E. Ohio
Re: 3 Batch Slim Jims
«
Reply #2 on:
January 18, 2012, 11:06:21 AM »
Hmmm, That cheddar cheese powder has me interested.
I'll be watching this.
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nepas
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Ft Pierce Fl. Member #35
Re: 3 Batch Slim Jims
«
Reply #3 on:
January 18, 2012, 06:11:34 PM »
The BF and OP are blooming now.
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Flint
New Elder Wand with infa red tip.
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Let's Talk BBQ
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Cured Meats & Food Preservation
»
Cured meats & Food Preservation
»
Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
) »
3 Batch Slim Jims