These recipes come to us from Barry Salem as seen and discussed in Chop & Brew Episode 122 in which we sampled the two variations of jerky that Barry had made from venison cut into 1/4-inch strips. These recipes are written to be smoke-dried. See the video for his tips on dehydrating the meat instead
* * * Episode 99 | Paul Fowler is back with a new smoked meat project for the Krewe of Chop & Brew. This time we’re talking about (and enjoy our share of) home smoked beef jerky! Links: Instructions for Making Jerky from Whole Muscle and Ground Meat ** Note: This links to an instructional
Brined & Smoked Salmon (aka Bad Ass Smoked Salmon) Recipe & Notes by Bryon Adams This simple dish was made for an addition to our Thanksgiving get-together but could be made any time of year. The brine can be made a day ahead of time or started early the day-of to allow the brine
