Solid cook.

Hi. Do you have a design plan for your shack? I’m wanting to build one just like this. It’s awesome !

at first when you were squeezin em out, i was like dam those are straight! derp realized you have a built in guide..but imma overlook that and say you did some nice straight lines!

As a diabetic with a low Na diet, I love this. Thank you so much for this recipe. It is totally workable for my modifications and delicious.

Do you have a video on meat bars?

porky the pig... no thanks... I'm out of here

Those look amazing. Do you think this recipe would work fine in a dehydrator?

EXCELLENT VIDEO... Thank YOU so much for sharing this.

You have a video of your outdoor kitchen setup?

What is the ratio of meat 80/20 beef

I might’ve missed any details you gave about storage of these. You mentioned that you keep yours in the freezer I think, but that doesn’t seem like the best way to make them easily accessible. Is there a way to make these shelfstable? I’m looking for a recipe that I can ship to my son a few states away.

Does you jerky gun do flat as well as round? I was wondering if you had tried this process flat? I assume the cook time would be less. Been making my own jerky for years, and I've wanted to try some ground meat jerky too. I usually go to a Mexican meat market and buy fajita meat. It works out great here in South Texas since there seems to be a couple in every town.

FYI you don’t need to cook them to 165 f for them to be considered safe if you don’t want to. You can safely cook not just beef but other meats like chicken at 140 and even below in some cases if the meat has been held at that given temperature for long enough theirs plenty of videos and articles to read about it 165 is the temp to get an instant 7D reduction in salmonella for example but you can achieve the same 7D reduction by holding the meat at a lower temp for longer don’t know all the numbers off the top of my head but it’s worth checking out for long smoked products like this I feel like this info could be very useful. And useful for cooking juicer meat in general

If I sub in game meat for the beef should a get a fattier pork?

Hi, Shane. I may have missed it, but what was your purpose in using the curing salt? That’s normally used to preserve the red color, but I don’t think that applies to jerky that’s going to be so dark when it’s done that you wouldn’t be able to see the color anyway. Please enlighten me! Thanks… David

Is it me or is his counter super bowed in the middle. My ocd be acting up😢

My smoker won’t go that low. Do you think I could still make these at 225?

does the lump charcoal burn as hot as wood?

Very clearly presented, well explained, good visual detailing.

Thanks for recipe. I made some Canadian Bacon few weeks ago from pork loin and turned out great. Next step is bacon.

Thanks for showing the shack layout. I am currently getting ideas for my outdoor kitchen and I really like yours. I have an Oklahoma Joes offset smoker and Kenmore charcoal/gas grill. Looking at getting the pizza oven and flattop griddle.

Wonderful idea. I’m trying this next if my 1st attempt today at making beef jerky is successful.

HOW LONG CAN YOU KEEP IF FRSH IN NORMAL CONDITION

Thank you for the video. Do you have a picture of your smoking shed area? looks nice on the inside!

what racks are you using there? They seem pretty heavy duty.

Great recipe. I have the same Traeger and do it a little differently. I do the butter, washyersister sauce, and a little hot sauce over a heat until its all melted, then cool. My dry rubs consist of pretty much the same with a little cayenne pepper (Love the Meat Church Holy Voodoo for sure). I then get a unscented large trash bag and mix all the dry together and then add the butter mix. Once its all covered and shiny, then I start adding the dry mixture in small batches and gently mixing in the trash bag. Once all done then I add to smaller foil trays so they cook faster and take more smoke. Since I like to do it at 250 degrees and the Traeger doesn't put out as much smoke at that temp, I add a smoke tube. I smoke each one for about 1.5 hours mixing every 15 minutes. After its done then I dust with a little of the dry rub I left out over it all. I make about 7 gallon bags each time. A little spicy and smoky treat that all my friends love.

Oh man am I excited to try this! Quick question do you think pre-made ground Italian sausage would work well?

How much did the belly weight before curing ? Thanks. Looks good

Thanks for the review. I'm between this and the Blackstone Adventure Ready 22" griddle that comes with the travel table on wheels. Same price but the Weber looks pretty sweet.

How’s charcole taste vs wood? Any way to save the coal?

Nice work 👍…super easy..I’m in🇺🇸

Hey great review. Can't find that masterbuilt fryer. Can you drop a link? Or is it discontinued?

Thats awesome

I recommend you get 2-3 new dried logs thrown on before the steaks go in. The dome will flame sear the top of steaks faster than that cast iron will

It looked like you were pressing on the griddle top when leveling to check if it was level. Was there something in the instructions that mentioned that? I'd love to see a brand integrate some kind of level indicator into to these portable griddles.

How much cure salt to add?

Great video. I don't know if there was a record issue or an edit issue but the audio is louder on the left side compared to the right side.

Can't wait to see the new shack!

Good luck with the shack rebuild

The arc is dope man…🍕👍

Hello. Does the front panel of the Dome that is used for baking bread also fit on the Arc? Best regards.

Great review!! Cheers from a fellow canuck 🇨🇦!

This may be a dumb question, but how do you keep your griddle and smokers from getting wet during rain. Wonderful set up !!

about to build mine - this gives me some great ideas - cheers from England

Excellent cook, I meal prep tacos all the time, I’ll definitely be using your recipe for the next batch. Here’s a question for everyone corn or flour tortillas?

Very nice setup. I'm going to "borrow" some ideas from you. 👍

That steaks looks fantastic! Cheers!

Happy Birthday 🎉 Excellent cook as always.

good vid dood!!!

Just got my first traeger, pro 575 and going to give your recipe a try. They look really good! Enjoying your vids. Thanks!