Food Smokers and Smoking Tips/Tricks/Techniques

There is nothing like a cook finishing at 3am when you have to get up in 3 hours to go to work.

 

Have a red beer and enjoy it

 

Nothing like finishing a cook and getting a call from your step sister at 1am. My step mom passed away tonite.

 

I'm sorry to hear that buddy. I was only having fun with you. BTW your purse left a scratch on the side of my face.

 

Sorry to hear that Curt.

 

All good. And thank you. Gonna be a long night.

 

I do that all the time. Smoke it into the stall and then after that the smoke doesn’t do as much as just maintaining the temperature. So I’ll just smoke it for about 4 hours then pop it in the oven, go to bed wake up at a normal time to a great smelling house and a done pork butt.

sorry to hear that.

 

My condolences

 

Thanks fellas.

 

sorry to hear that, condolences

 

sorry to hear that. Prayers up for your family and everyone involved.

 

So I made two batches of venison jerky on the GMG.... first one I let go a little too long and got real hard. Second batch I thought I pulled it off on time but as I let it cool to bag up it also got a little hard (not as bad as the first batch)

how can I get it to cool and not harden up...
only use the dry rub not a Brine

 

How long did you have it in the smoker and temp?

 

First batch I screwed up for sure.

second batch
165 for about 4 then 180 for about an hour or hour and a half.

 

Is it ground or muscle? Only suggestion i can say is watch it till the texture you want but so long as the meat temp gets over 160.

 

Doesn’t putting it in like a Plastic container sealed soften it?

 

It’s muscle... I pulled it off at the texture I wanted it just Got a little harder while it was cooling for bagging

 

sorry to hear that, hang in there

 

It might be on too long, i try to match color of commercial jerky.