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[pmillen]

pmillen, is that a chuck roast still on the bones?

It probably is.  It may not be exactly what I think of as plate ribs (maybe different ribs are involved) but I posted it because it is more like what I've been looking for.

Do we have a butcher or meat cutter member?

[pmillen]

I've been reading the Institutional Meat Purchase Specifications.  https://www.cooksinfo.com/institutional-meat-purchase-specifications

Item 103 is the description of the Beef Rib Primal.  Reading beyond there, to item 109, provides more information.  None of it makes any sense to me.

So...now I don't know the name of the cut I'm looking for.  I just know what it looks like.

I need to talk with a custom butcher.

[BigDave83]

That’s great looking jerky meat. When you use the dehydrator do you miss the smoke flavor? That’s why I quit using ours for that.

For me not really, and those that have eaten any I have made also said it was good and ask fr more. I started smoking jerky in the old brinkman barrel, little S hooks to hang, then bought a Ronco dehydrator and extra trays jerky drying was a 2 to 3 day process, then the 80L cabelas and I used that for many years, now that I have a coperhead7 I have used it a few times. Now with the winter getting here in an hour or two in PA, the dehydrator will get more use. I need to do some mods to the copperhead. I smoke at the edge of the garage with the door open great in the summer, but hard to keep garage heated with the door open in the winter.

I may try the smoke then dry method once I get the CH modded, it would be great if the racks from the dehydrator would fit in the CH but I don't believe they will.

[Bar-B-Lew]

I cut frogmats to the size of the dehydrator trays and use them in the smoker.  After smoking, it has been easy to take the meat from the smoker to the dehydrator trays and finish the job.

[hughver]

Dug into the freezer and pulled out a Brisket Point that had been trimmed, seasoned, smoked, sous vide at 140° and vacuum packed. Placed it back in the sous vide machine set to 140° for 2 hours. Removed from bag, IT was 126°, dried and placed in a 500° oven for about 1 hour, IT was 165°. Served it with DIY beef gravy and steamed mixed vegetables. Texture, moisture and flavor were great

[ofelles]

Grilled some chicken breasts and thighs yesterday and made some chicken salad today.
 [ Invalid Attachment ]

[BigDave83]

The GF likes pork steaks, never had them (or a lot of other food things) until we go together. I have come to buy buts cut  off the bone part and debone for chunks for in the pressure cooker and the cut my steaks from the other part, she is not a fan of bones in the meat.

GMG DC 275 for 3 hours, with our seasoning, then some Heinze sweet and spicy sauce and bumped temp to 300 for 30 minutes. First pic is 3 hours before sauce. Had a nice smoke ring that could have been helped along by seasoning about 2 hours before putting in the cooker, sorry no pics of that.

[Bentley]

Good lookin food in here!

[Bar-B-Lew]

Good lookin food in here!

Was trying to drum up some activity in your absence

[urnmor]

I was looking to make pull pork last night however ran into technical issue with my grill.  So instead I decided to eat healthy and made cauliflower risotto with shrimp.  However tonight the Boston butt will go on and cook low and slow over night.

[Bar-B-Lew]

Where are the pics of the finished jerky product?