Food Smokers and Smoking Tips/Tricks/Techniques

i assumed he was smoking and making jerky. if you're dry curing that's completely different. then there's salt to weight ratios, humidity, temps, etc..

 

Ok... Sounds like I will be find this time around... Thank you guys... Im not usually a very cautious person buy with meat I would rather not take the chance.

Thanks for the link, good read for sure.





I turned the heat up to 180 and have the vent all the way open and wood chip cup thing cracked to allow some air flow as I was reading the airflow will help prevent botulism as well. May crank heat up a little more depending on how the meat looks with this method.

Previously have been using a dehydrator and just haven't been super happy with the results so Im hoping this round will be better..

 

Yes I am just making jerky in the smoker.

 

I’ve never used pink salt or true cure on anything except “slimjim” type jerky shot through a gun using lean hamburger. I bought a slicer and started making “muscle jerky”. I’ve never used cure on it. Freeze till firm, slice to roughly 1/8 thick, place in gallon zip lock with Dales marinade over night, lay out on trays sprinkle a mix of red, white and black pepper and garlic salt in equal amounts and dry until it “feels” right. Been doing for 10-12 years. Just ate a piece while washing my racks.

 

Every body is different, and I have the same MES as you. But I like it better in the dehydrator. Again I’ve checked the temp of it with my remote probe, only 141. You’ll be fine.

 

Will have to try out dales, they have some solid reviews on Amazon

 

I think I probably need more practice with the dehydrator, I could just never get the texture I wanted... What temp / thickness of cut / and time do you usually use?

 

It’s good stuff, a tad salty, but DON’T be tempted to try the low sodium version. If beef I use Eye of Round roast, one huge muscle with a tiny fat cap that’s easy to remove. This was venison hind quarter. The rest is posted above. There is no correct time, I actually go through my racks starting around four hours in and remove the pieces that “feel” right. Sorta like the bend test on ribs.




Series of events... got three gallon bags off that quarter. Other two are vacuum sealed and frozen.

 

The Unicorn!! It's not a bad price. The only grill/smoker you'd ever need if your not into stick burners.

 

I'm kind of with @Cold Iron and @oscolivar1 on that 26". Sure, you can get better prices from Craigslist, but they are few and far between and will be, well, used. New condition (even if that one is a display) Webers don't really go on sale. If you're lucky, it'll still be at the store later on when they have to drop the price even further, but I wouldn't be surprised if someone else snagged it at $220 and I'd think they got a decent deal.

I wouldn't fault you for waiting, though.

 

Well it’s time for my bi-weekly obligatory walker pic...

 

As a former turkey fryer after following Alton Browns turkey brine and then roast, its safe to say I will never deep fry a turkey again.

 

Got me a mk4 today in the mail Halloween sale had them for 20bucks off! Thanks for the recommendations guys

 

2 things
1- traeger warranty says only use traeger pellets
2- traeger only heats to 450f, GMG to 500f
9- guess which one I bought?

 

I smoked my take on a bacon ball this pasted weekend to a Eagles tailgate.

It’s a cheese stuffed meatball wrapped in bacon and glazed with my own cooktop bbq sauce.

 

Hells yeah

Them look amazing!

 

I have done it his way also (huge fan of his, can't wait till he starts his new show), sometimes a deep fried turkey is still a thing of perfection. We have been going back and forth on ways to do it the past 10+ years.

 

What the warranty says and what they can enforce are quite different things lol.

I have a Traeger and have had 0 issues with it, would have 0 issues referring people to them. They had issues when they first moved production but those issues are gone and it's a good overall product.

 

You can them after? Vac pac?

How long do you let them go?