jerky describes itself as a "small upstate ny kitchen" that launched in by jonathan brown of rochester, ny. their unique angle is smoking jerky over real wood, and using thicker cuts of meat for a beefier chew. they don't use any smoke flavoring, and no preservatives. the company also has a line of smoked...
only for cattle. look what we can do with them: hoppin' john black-eyed pea butter tablespoon olive oil large garlic cloves, smashed ⁄ teaspoon coriander ⁄ teaspoon cumin ⁄ cups prepared black-eyed peas (or one can, drained) ⁄ teaspoon hot sauce juice of ⁄ lemon tablespoon tahini ⁄ teaspoon hickory-smoked...
goshen, indiana. now she also promotes r.u.b.s. and vanilla infusion kits called b.e.a.n. as well as c.a.n.e. organic cane sugars. can you smell this coming: it's g.o.o.d. as a hottie person, i am playing with dragon's breath rub on everything from eggs and veggies to the intended meat rub. applewood-smoked...