Quote:
Originally Posted by Nickhead
went to the parklea markets http://parkleamarkets.com.au/ on sunday. bought three YUGE pork rib slabs to smoke later this spring, but tomorrow:
beef jerky on the smoker. all told it will have been marinating for 48 hours in the fridge. again, cherry wood and hickory. 
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Spareribs? How YUGE is YUGE?
What cut of meat for jerky do you use?