Food Smokers and Smoking Tips/Tricks/Techniques

Nope macros,

Ty

 

This joke is flying too far under the radar.

 

Thought it might have been too far of a stretch, but it made sense to me

 

so im planning to make/smoke some beef jerky.
Ive never made them before.
Any advice/recipe? They have been marinating since last night with some soy sauce, worcsetershire, garlic powder, onion powder etc.

I've read 140-160 degrees for a few hours?

 

Made me scratch my head at first, until I thought of a synonym for chicken lol

 

Not too sure. start low at 140 and bump 10* every hour or so until up to 190*-200* and hold til desired doneness?

@PerazziMx14 might know as he seems to be a wealth of cured meat knowledge

 

Nope, just decided probably better to just let it go, then to keep getting lower and lower to bannable-land.

 

Doing pulled pork today with some Pitfaced and little hawiaan blend

 

My dehydrator runs at 140*, the last batch I did I put on my pooper at 180*. It turned out awesome. As a matter of fact I'm just about to put a batch on right now. Pics to follow.

 

Eye of Round roast sliced and marinated in Dales.


Two racks of sliced and dusted with red, white and black pepper and garlic salt.



Now the hard part, the waiting...

 

What was your recipe for your whisky egg cocktail you posted last weekend?

 

nice, that's what i purchased. it was between the eye of round roast or the top roast. what is the difference between the two?

time and temp?

 

180 for how long?

I thought about buying a dehydrator but i figured i'd try the smoker first

 

Not sure about the difference between the two cuts, I just like how the eye of round is one huge muscle, very little fat that's easy to remove and easy to see the direction the grain runs so you can slice across it. I honestly don't remember how long I left it on for, I do know it finished up way sooner than a batch on the dehydrator. I'm just over an hour in on this one, I'll keep you posted.

 

thanks! ill post pics of mine later also. Planning to do it when i get home in a few hours

 

While i still love my WSM, i'm not sure how much use it's going to get now that i have a ceramic grill/smoker.

 

About two and a half hours, but that’s going to depend on how thick your slices are, mine’s fairly thin. Start checking at 1 1/2 hours and every so often afterwards. Don’t forget to spray your racks with non stick spray, ask me how I know.

 

1.5 oz Monkey Shoulder scotch
1 oz fresh squeezed lemon juice (important to use fresh squeezed lemons instead of bottled lemon juice!)
0.75 oz simple syrup (you can make your own of this, too!)
1 egg white

Put all ingredients in a shaker without ice and shake until well mixed/blended. Then put ice in the shaker and shake again until chilled. Strain in to a glass and enjoy!

The measurements are kind of estimates. I started with equal parts of scotch, lemon juice, and simple syrup, then found the better balance by going a little more on the scotch and a little less on the simple syrup.

For what it is worth, Monkey Shoulder is a little softer and sweeter than other scotches, so if you use something different, your mileage may vary .

 

Thanks kindly! I have all this at home (will be going whisky instead) so I'll be partaking in about 2 hours

 

Let me know what whisky you use and what you think. I'm open to other interpretations!