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What Are Common Mistakes When Brining?

I’ve brined enough meat to tell you this straight: most brining mistakes come from treating salt water like magic instead […]

I've ruined enough chicken in my garage cook setup to answer this one without dancing around it: yes, a 30 […]

I have had batches come out dry, shiny, and good-looking while still making me uneasy, so let me answer this […]

I’ll answer this the same way I’d answer a neighbor standing in my garage while I’m rotating trays of venison: […]

I’ve run enough jerky batches to tell you this up front: if your goal is better homemade meat snacks, a […]

I get why people ask this. You pick up a bag of jerky, see six or eight bucks for what […]

I store jerky based on how fast I’m going to eat it. If it’s this week’s snack batch, I keep […]

I have had batches come out with white specks, white haze, and a couple full-on fuzzy science projects, so I’ll […]

I have ruined enough batches to answer this one fast: the best meat to make jerky is usually eye of […]

Yeah, you can use table salt instead of kosher salt for jerky. I’ve done it plenty of times when I […]