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[yorkdude]

Found flat iron on sale for $4.99 #. Bought 15#’s.
Started it this morning.
Also did the butter injected baked potatoes, not fun. They were soft but fought the injections, finally got the kitchen clean, yikes.

[Kristin Meredith]

I thought the potatoes were to be cooked with a bare skin and then injected -- bare. On edit -- to explain why I think cooking bare would maybe help:  a russet, cooked without foil, will develop a hard, crispy skin and that might keep the injection in.

[Bentley]

Do you think rolling the potato to break up and soften the flesh inside would help with the injection?  Man, I love new data!

[Canadian John]

 I wonder, how "soft" the potatoes were. Were they thoroughly cooked as in probe tender/+ 200º   And the ultimate question, how did they taste?

[yorkdude]

I thought the potatoes were to be cooked with a bare skin and then injected -- bare. On edit -- to explain why I think cooking bare would maybe help:  a russet, cooked without foil, will develop a hard, crispy skin and that might keep the injection in.

They may help keep it in but the problem was getting it in.

[yorkdude]

I tried rolling the second one to no avail. They were cooked to soft, once cut open they were as they should be, not mush but soft enough, but don’t know the temp.
They tasted fine but we ended up dressing them conventionally.
We even tried the largest injection needle we have, didn’t help.
We ran the needle in and even tried injections as we were drawing the needle back. No luck.

[Kristin Meredith]

What type of potato did you use?

[yorkdude]

What type of potato did you use?

Medium baking russets, we did it purposefully to make sure they were going to be softer.
The jerky was great, so much so that we bought another 20#’s. So the day wasn’t a wash out. Brakes on a pickup and more jerky today.
Started cooking up some sausage so it’s ready when my wife gets up, we really use the heck out of this griddle.
Last pic is some of the jerky, I believe we have switched from filet to flat iron for jerky. The “beefy” flavor is incredible.

[Bentley]

Real life experience, that's what I want!  Thanks!

[yorkdude]

Real life experience, that's what I want!  Thanks!

You betcha, that’s why I am happy to be here.
Fun to contribute but WAY more fun to learn. Gwen woke up not feeling well, a touch of a cold but she said she will feel good enough to sneak out fora late lunch. Trying to decide between Nextgen, to grab the chicken fry or the  “Burger stand”, google them, they are in Lawrence and Topeka Ks. Can you say great burgers and please check out the fries, Wowzer.
Thanks Lew for the courage to share.
I like the classic burger or the black & blue burger. My wife, Gwen, likes those 2 also but also the Holy jalapeño.

[Canadian John]

What type of potato did you use?

Medium baking russets, we did it purposefully to make sure they were going to be softer.
The jerky was great, so much so that we bought another 20#’s. So the day wasn’t a wash out. Brakes on a pickup and more jerky today.
Started cooking up some sausage so it’s ready when my wife gets up, we really use the heck out of this griddle.
Last pic is some of the jerky, I believe we have switched from filet to flat iron for jerky. The “beefy” flavor is incredible.

That's some mighty fine looking jerky!

[yorkdude]

What type of potato did you use?

That's some mighty fine looking jerky!Thanks, it’s really good if I say so myself.

Medium baking russets, we did it purposefully to make sure they were going to be softer.
The jerky was great, so much so that we bought another 20#’s. So the day wasn’t a wash out. Brakes on a pickup and more jerky today.
Started cooking up some sausage so it’s ready when my wife gets up, we really use the heck out of this griddle.
Last pic is some of the jerky, I believe we have switched from filet to flat iron for jerky. The “beefy” flavor is incredible.

[BigDave83]

what did you put on the meat for the jerky? it looks pretty good. I need to make some more.

[Bar-B-Lew]

I have about 90# of beef and pork in my freezer to use for jerky.  I need to get some made before the end of the year.

[yorkdude]

I have about 90# of beef and pork in my freezer to use for jerky.  I need to get some made before the end of the year.

Holy cow, get after it. We eat the heck out of jerky. Never had any luck with pork though. Didn't try more than 3-4 times if memory serves but might have to try again.