don’t follow jerks.
Gm, The Miami Beefsteak is on May 18th.
Tickets will start rolling out on Monday starting with Beefsteak veterans.
heart y’all!
Be well!
Gm, The Miami Beefsteak is on May 18th.
Tickets will start rolling out on Monday starting with Beefsteak veterans.
heart y’all!
Be well!
White papers > back doors
I don’t think a commercial has ever had an effect what I drink …. or ever will.
yeah - just don’t over dry it.
200 F for 3 hrs is plenty.
Turn the smoker off and let it cool in there.
end weight was ~ 1.5 lbs. so almost exactly 50% +/- for snacks along the way.
The tartare part is just dicing up some of the beef and tossing it in the marinade.
Super yummy.
in the works but basically this
3lbs beef sliced(top sirloin here)
1 cup light soy sauce
1/4 cup fish sauce
1/4 cup cane sugar
heaping tbsp garlic powder
tons of chili flakes, cayenne, scotch bonnet powder, etc.
let it soak
pellet smoke on low until mostly dry - but not completely.
~2.5 hrs.
I leave the fat on - and store with silica bags - but because of the fat it’s not totally shelf stable.
Keeps a while in the fridge tho.
i’m still ironing out the kinks.
My new jerky recipe makes insanely delicious tartare.
would trump get a security detail in prison?
the next Nostr Unconference will be in Tokyo & Hong Kong🇯🇵
1-3 November ⚡️Unconference in Tokyo 💜 Meetup in Hong Kong
Simultaneous streams of both for virtual attendees.
More to come~
We need your help naming them: https://docs.google.com/document/d/1fx4vTUykVHEbM_dpAnoMHzBAU-VQ9hQsJB8NA2SqH70/edit#
Nostr + Edo = Nostredo
the next Nostr Unconference will be in Tokyo & Hong Kong🇯🇵
1-3 November ⚡️Unconference in Tokyo 💜 Meetup in Hong Kong
Simultaneous streams of both for virtual attendees.
More to come~
We need your help naming them: https://docs.google.com/document/d/1fx4vTUykVHEbM_dpAnoMHzBAU-VQ9hQsJB8NA2SqH70/edit#
u know the hood by any chance?
what happened to Ben Kaufman?
