cruzmisl

Hi All, I seasoned a bunch of meat to make jerky with Hi Mountain jerky cure. It says to let it cure for 24hrs but what if I leave it on for another 20 hrs? I ran out if time and can't dehydrate it today:( Is there an upper limit? Thanks, Joe

I don't really care about the upper temp limit. I like the fact it's waterproof and tiny

It looks like there is some blade steak in there.

What kind of steak is that?

I got mine today. Thanks a ton they work great!!!!!!!!

You sent email, I sent money Thanks a ton!!

I cook it all the time. It's a gem of a cut with tons of beefy flavor and good chew. My wife is the tenderloin type, soft without much flavor, so I usually eat it solo. Nothing like good 'ol American beef eh Dennis?

http://health.msn.com/dietfitness/articlepage.aspx?cp-documentid=100165410&GT1=10212 The char is what makes it taste good. I should be dead by now with all the bark I've eaten. Cherries in my burger....OK I'll take my chances. His other suggestion basically steams the meat..... blah!

sign me up for two

Is it real caramel? NO I don't think so but it tastes darned close and doesn't stick to your teeth as much as real caramel (actually not even close) It's great for a quick dessert or to make caramel ice cream. I make it in my pressure cooker, it only takes 30 minutes and I don't open the can.

I have had one for years and they are THE BEST! Big loot but you get what you pay for. Best money I've ever spent.

I'm sure it will it will just be longer

Sorry Paul, my PM notification went in my junk mail folder....... Anyway here is the pic you requested. I bought the long one but then had a friend shorten it for me. I Hope this helps.

That's what I used too but had my friend cut the snap ring groove closer to the end where the guru fan slides in. I then shoved the whole thing in the K. No need to secure it since it's a tight fit. I can snap a pic if you need one.

I bought the 35mm one but had my friend cut it down. It stuck out too far.

Wagyu is great, especially for $4/lb! I do find that my favorite cuts are tenderloin or strip steaks. Tried some rib steaks but found it to be too rich (too fatty) for my taste. Let us know how it works out for you.

Re: Been trying to help you with the state side source but.. Exactly! I would just use a single sheet of newspaper with some vegetable oil on it or spray some PAM on it. Crumple it up and pile lump around it. This will easily light your coal to get you cooking. After the Holiday Dennis will surely square you away. Joe

Just get a screwdriver and a hammer start pounding. While it is a "plug" it does not come out like one. You esentially have to break it apart. The guru cylinder is a tight fit so no need for sealant. Good luck. Joe PS you can't screw it up.

Here is a picture of mine using natural gas. I had to drill it out since I had the propane burner but it works well. I hope this helps for reference.

Well, if I had propane I'd do it anyway desite the risks. Probably never use it like that either but it is cool to look at. Fortunately, I have natural gas hookup which I don't believe has the pressure required to perform such theatrics......or maybe it does

HOLY SHE***T! Mine doesn't look like that at all! How do I obtain such a gorgeous flame? What is this regulator you speak of

4cfm will be plenty and bigger is not better in this case.

No, it's a sourdough with some whole wheat flour added. I like the sourdough crust to be dark for maximum flavor. It did not disappoint. Maybe that is my next project, a loaf on the KK.

ask away

I have, but prefer to do them in the oven for the simple fact I can add water to my oven, create steam and maximize oven spring. Pizzas on the other hand are all done on the Komodo