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Danny Bartonsays
Will,
Yours is a most awesome site. I have your book in my cart at Amazon. Waiting to put a few more items in and then purchase. I too live in Colorado. Born and raised in Texas. Worked all my life at the Henderson Mine. Anyway...I'm into my jerky and have printed a few of your recipes to try while I'm on the road in my new job...MSHA.
Nice Danny! I hope you enjoy the book, it's got some great recipes in it. Colorado and Texas hold a special place in my heart, both great places. Enjoy the jerky man.
Hi Will. Haven't been on your site for a couple years. Wifi got too expensive and had it cut off. Being stuck at home because of covid had it turned back on, plus going to the library to get on line was a pain. April 24 got on your site and low and behold you have a book. went to amazon and ordered it. it arived about 2 hours ago and is as good as expected. Now I can throw out all the papers I had receipes on. Here is a receipe that is the one I started with called "jesse's homemaid Jerky" from the 1985 Sports Afield. They used 2lbs of venison,2tbsp worcestershire, 2tbsp soy sauce,1tbsp salt, 1tsp ground red pepper, 2 cloves of garlic sliced,1cup corn whiskey and 1 cup of water. I made this again last week along with a batch with Zesty Italian Dressing and a lot of Tapatio in my Brinkmann Charcoal Smoker. I tried a dehydrater but I like playing with the smoker. Thanks for the great book and I look forward to trying some of the other receipes, probobly next week. Sorry if I ran on.
Hi Will. Bill again. Do you think percing the meat with a heavy tined fork before marinating will help to get more flaver into the meat? I tried it the last time I made jerky on my Brinkman but I over cooked it and couldn;t tell. Had to put it in the microwave with a little water to soften it. Also. any thought to another book? Some of the older receipes I have on paper were not in there and I think your site has more on it. May be use receipes other fans have . I liked the fish receipes added in there. Haven't smoked fish in years.
Hey Bill! Yeah, using a fork or meat tenderizer, spiked end, would work great in getting more marinade in the meat as well as tenderize it. Haven’t planned on starting another book. The current one has some recipes from the site and some not on the site. A book is a lot of work! I have thought about including a fans recipe section on the site. I Need to look into that more.
Will,
Yours is a most awesome site. I have your book in my cart at Amazon. Waiting to put a few more items in and then purchase. I too live in Colorado. Born and raised in Texas. Worked all my life at the Henderson Mine. Anyway...I'm into my jerky and have printed a few of your recipes to try while I'm on the road in my new job...MSHA.
Danny
Nice Danny! I hope you enjoy the book, it's got some great recipes in it. Colorado and Texas hold a special place in my heart, both great places. Enjoy the jerky man.
Hi Will. Haven't been on your site for a couple years. Wifi got too expensive and had it cut off. Being stuck at home because of covid had it turned back on, plus going to the library to get on line was a pain. April 24 got on your site and low and behold you have a book. went to amazon and ordered it. it arived about 2 hours ago and is as good as expected. Now I can throw out all the papers I had receipes on. Here is a receipe that is the one I started with called "jesse's homemaid Jerky" from the 1985 Sports Afield. They used 2lbs of venison,2tbsp worcestershire, 2tbsp soy sauce,1tbsp salt, 1tsp ground red pepper, 2 cloves of garlic sliced,1cup corn whiskey and 1 cup of water. I made this again last week along with a batch with Zesty Italian Dressing and a lot of Tapatio in my Brinkmann Charcoal Smoker. I tried a dehydrater but I like playing with the smoker. Thanks for the great book and I look forward to trying some of the other receipes, probobly next week. Sorry if I ran on.
I’m going to have to try that recipe from ‘85! Thanks for all the kind words and I’m glad you are enjoying the book. Thanks for buying it!
Hi Will. Bill again. Do you think percing the meat with a heavy tined fork before marinating will help to get more flaver into the meat? I tried it the last time I made jerky on my Brinkman but I over cooked it and couldn;t tell. Had to put it in the microwave with a little water to soften it. Also. any thought to another book? Some of the older receipes I have on paper were not in there and I think your site has more on it. May be use receipes other fans have . I liked the fish receipes added in there. Haven't smoked fish in years.
Hey Bill! Yeah, using a fork or meat tenderizer, spiked end, would work great in getting more marinade in the meat as well as tenderize it. Haven’t planned on starting another book. The current one has some recipes from the site and some not on the site. A book is a lot of work! I have thought about including a fans recipe section on the site. I Need to look into that more.