Food Smokers and Smoking Tips/Tricks/Techniques

Whole meat jerky will be tough. The Jack Links stuff you buy in the store that isn't tough is stuffed full of tenderizer chemicals. I prefer whole meat jerky to ground stuff by far, and I find a chaw of tough deer jerky to be very satisfying.

Now, if it's brittle, you just cooked it too long, lol.

 

I want to smoke this weekend, but I'm not sure if I'll have the time for it.

 

go to cali and smoke whatever weed you want!

 

Brisket > the devil's grass

 

Sunday, I'm looking at a bike ride and brunch. So may not be back to the house until 2ish.

 

Meat gum!

It makes you murder people too, so I've heard.

 

1 marijuanas. Not even once.

 

I like a good flavor...I dont want to sit and chew on a piece of jerky for 5minutes...I could sit and eat a whole bag of ground jerky but I try to refrain and just eat a few pieces as a snack rather than gorge on it.

 

Opening weekend of rifle season. My time is booked!

 

Oh no doubt I want my jerky to have some chew to it. I don't want it so dried out that it feels like I just took a bite out of an oak log though lol.

 

My turkey breast is thawed and goes into it's bring tonight so tomorrow it will go on the smoker to be cooked up. Crossing my fingers this thing turns out good and isn't straight up disgusting lol.

 

All this jerkey talk is making me hungry

 

You guys are killing me. If I get time this weekend I'm making jerky.

 

A little jerkey update.... first time I used nitrates making Jerkey. Basically old sKool curing with salt and chemicals. Ran the cooker @ 180 for two hrs. check them and it was still a little sketchy in the center at the two hr mark. decided to let it go for another 45min. came out to check it and the cooker was at 275. Turn the jerkey into s.o.s. pads. Burnt the hell out of them. Dam near use as charcoal. Can't win them all.

 

I now have a Guinea Pig in my freezer. I only bought one. Gotta decide what to do with it. I googled "smoking Guinea pig", but it's all about hotboxing them. I've got a Boston chef friend getting me in touch with a Peruvian chef who will give me some suggestions. May have it thanksgiving weekend.

 

Wonder if they eat like squirrel

 

Isn't guinea pig where prosciutto comes from?

 

http://gosouthamerica.about.com/od/cuisine/a/cuy.htm

 

Well, I have 2 moose roast. Unsure of what portion of the moose they are from . I put them in a brine yesterday and will be smoking a small ~3lb one and then the gf is going to make peppered steak in a crock pot with the other for our "beast feast". Currently I have some potatoes smoking for a potatoe salad we will bring as a side dish.

Getting excited. The plan for the smoked roast is to inject it with olive oil, garlic, beef broth and some spices. This was an old moose and it will need some help. I'll smoke it until it reaches an internal temp around ~130 - 135. Then reverse sear on cast iron, wrap in foil and put it in a cooler thats pre-heated with boiling water to rest until dinner. Hoping for final temp to be between 140-150 range.