This is only on sale at Erin Mills and from what I understand it's sold out BUT some people have had luck price matching local places so definitely worth a try for this wicked price.

http://forums.redflagdeals.com/flaming-hot-weber-smokey-mountain-18-smoker-180-a-1826257/

So, have you perfected the jerky yet?

I know a pretty decent market for it.

LET'S GO BRYAN!!!!!

LOL, will need go pick up some steaks and figure out what the process is.

Not steak!

You want an eye of round. Then from frozen, while thawing out, use a deli slicer to get some thin cuts. Then, marinate that 24hrs, then smoke it!!!

And afterwards, cut into strips or sticks or whatever.

Actually, that process is really long. Most guys (including Laszlo), use curing salt. It speeds things up quite a bit. But the sodium levels are too high imo.

I am ok with that. Will need to find a good marinating recipe.

that's easy!!!

Do you have the slicer?

The wife's italian, do I need to answer that

OH sh!t!!!! Man you're a lucky guy..she must cook a mean meal too I bet.

So we need a cheap source of beef in massive quantities.

A method/materials for packaging.

Ziggy can take care of shipping.

And pow!!!!!

You got *Club DSM Beef Jerky TM*

Gah, the Rona website is down right now. I have been waiting for a sale on the WSM for months, hopefully I can still view this deal and get a local price match.

Thanks for the heads up!

Good luck Garret!

LOL Mike, not everything they say is true, I am the cook in the house.
I will see what meat I can find locally, I have a vacuum packer so can use that and then you would just transfer to ziplock once you open it or I can try using the vacuum sealer on the ziplock bag

If you do it, I'll gladly contribute $ to the cause

Ok cool, will keep this updated with what I can find.

If you can, try a spicy marinade (bhut ) and maybe the usual teriyaki one..not trying to copy anyone (haha) just like what I like

If I do bhut it's all on you cause I can't even test it to make sure it's good.

Finding those peppers is going to be tough. Growing them in this climate is even tougher. I think Rob S. was successful with his batch though...worst case, could always just improvise with a ghost pepper hot sauce from a novelty shop.

In fact, I know of one near my place if it should come to that.

I have a buddy in Georgetown that successfully grew the california reaper. I was planning to do a green house setup for the garden so could do it for that too.

I've heard it's the hottest of the hot.

I'm down to try it