Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Bar-B-Lew]

Just put 2.5# of pork loin in each of the marinades for some jerky to be cooked tomorrow or Thursday.  I'm looking forward to trying out these two marinades.  I added cure and hickory smoke powder to both, chipotle pepper flakes to the chipotle one, and MAK sweet rub to the honey one.  Frank's named that sauce right...it just stings a little after the honey and garlic hit you up front.

[cookingjnj]

Can't wait to hear and see the results of those pork baths BBL!

[Free Mr. Tony]

Hadn't seen that franks. Sounds really good. They've really expanded their lineup in the last few years.

Really good idea using those little cambros or whatever brand to marinate your meat. We had stacks and stacks of those things at Subway when I worked there in highschool. May have to get a few.

[BigDave83]

How will you cook these? the Franks sauce looks interesting. I will have to look for it.

[Bar-B-Lew]

How will you cook these? the Franks sauce looks interesting. I will have to look for it.

Probably smoke for 2-3 hours at 160°-180° depending on the grill used and then into the dehydrator for 2-3 hours at 160°.

Local grocery store had the Frank's for $2.99 then had it $0.50 off sale and the bottle had $1.50 coupon on it so it netted to $1.

[Bar-B-Lew]

Hadn't seen that franks. Sounds really good. They've really expanded their lineup in the last few years.

Really good idea using those little cambros or whatever brand to marinate your meat. We had stacks and stacks of those things at Subway when I worked there in highschool. May have to get a few.

got the containers at restaurant depot

[Canadian John]

 Waiting on the outcome.  looks good so far.

[Bar-B-Lew]

 Waiting on the outcome.  looks good so far.

Making it tomorrow along with the Island Beef styles too

[Ralphie]

Looks like you have a nice little culinary war room with those restaurant style containers, stainless steel prep table, and FRP wall covering.  I’m sure there are other fun gadgets in there.   I’m jealous.

[Bar-B-Lew]

Looks like you have a nice little culinary war room with those restaurant style containers, stainless steel prep table, and FRP wall covering.  I’m sure there are other fun gadgets in there.   I’m jealous.

Large tub sink to clean containers, pallet for pellets, store grills inside in Winter (sometimes) etc.

Basically my 3rd car garage.

[Bar-B-Lew]

I put the pork jerky on the Elite at 180° around 10am this morning.  I pulled it off after 3 hours and put in the dehydrator.  I also plan to dry in paper bags.  Since I am going to be doing that, I wrote on the bags to help keep me organized with different flavors on different grills and racks and put on at different times.  Will see how well this works out especially after a few of these on Saturday 

I did have a sneak taste of a small piece of stingin honey garlic and I think that is going to turn out great.  I put some MAK sweet rub on top before putting on the smoker.  I put some MAK chipotle rub on the chipotle molasses slices before they went on the smoker.

[Bar-B-Lew]

First tray pulled from dehydrator after about an hour...now to let it dry before before putting in fridge and then vac seal tomorrow.

[Bar-B-Lew]

Frank's Stingin' Honey Garlic pork

[Free Mr. Tony]

How'd the honey garlic come out? Very interested in that flavor.

[Bar-B-Lew]

my small samples were great....i let them sit in the garage for a few hours and then put them in a small brown bag in the fridge.  will try tomorrow to see if they got any better.

i was surprised that all flavors were really good based on my small samples.  as you noted, i have not always had good results with marinades.  i think the extra spices i through in, setting in fridge for 30+ hours, and putting some extra rub on before going in the smoker all may have helped.  i am quite pleased based on my very small samples.