Oregon and Washington BS thread

http://www.dvidshub.net/video/38522...-taking-water-near-kodiak-alaska#.VKc1HNm9Kc2

 

Been ages... How's everyone been? Ended up leaving Oregon and moved to Montana around 6 months ago. Really missing my Tacoma now that I'm down here. In search of a used double cab as of right now, been looking through ponethousands build thread lately... Damn that LT though.

 

You went to MT? Where the hell was I?

 

Haha yeah things weren't workin in Oregon, pretty much everything went up shit crick haha. So headed down here to be closer to my mom and to follow dream career.

 

Not to bring up old shit, but it wasn't you who's mom ran away was it?

 

bitches love bringing up old shit.

 

I'm on the phone. Can't go back far enough to research it.

 

Haha I wouldn't say "ran away" but she did move from Oregon when I was 18 to Montana to live with her boyfriend. Nothing against her though, made a good effort into visiting as much as she possibly could. But moving down here has opened a good career path with me so I'm happy.

 

Nope. You weren't the one I was thinking of. Glad you two worked things out though, and you found a decent job

 

i think you are thinking of rob aka snowgod

 

Yeah might of been the other Cody On a side note hope that worked out for him...

 

$100 later...just need to order new solenoids and a hitch mount now.

 

Nice ^

 

Not trying to start a riot or anything, looking for a place that people think makes the best jerky. There are a couple butchers/smoke houses around here that do it. The place I use to get pounds of it shipped to me in Afghanistan closed down. Ideas?

 

nice bird hunting weather today in wasco

 

Make it yourself. Building a smoker is super easy, and I'll give you the recipe my Great-Great Grandfather brought across the Oregon Trail.

2 cups brown sugar

1 cup white sugar

1/3 cup of salt

mix together with enough water to cover your meat (start with 2 pounds of beef round steak or similar, has to be lean, no fat, cut across the grain in 1/4" to 3/8" strips) and let it sit in the brine overnight. Smoke at 130F to 150F for 4-5 hours. Over 160F the sugar carmalizes and tastes burnt. Turn it off when the little pieces start to get done, and let the bigger pieces finish drying in the smoker. I use apple or cherry wood for venison/beef/elk, and alder for fish. The same recipe works great as a dry rub for pork shoulder, and I use mesquite for that. Once you get good at it, you can add some cayenne, paprika, garlic, etc to the base and fine tune it to your taste. It will be better than anything you can buy anywhere.

 

What he said. Once my dad started making his own deer jerky nothing store bought could ever compare. Now he adds all sorts of different flavors to it and makes all these variations. Best stuff ever!!

 

That is crazy, that's the same recipe my grandpa taught me when I first started smoking meat! Plus I enjoy the process of smoking it!

 

I spent some time researching ancient meat curing methods, and found one the Romans used that was similar as well. They slathered the meat with salt then covered it in honey and smoked it. I made some and it tasted very similar. Lately I've been using an old Hungarian recipe, with genuine imported from Hungary sweet paprika added to the above recipe with only one cup brown sugar instead of two, adding a couple tablespoons of Paprika to the brine and sprinkling some on the meat in the smoker. Not as sweet, but super tasty with red meats.