hello from n. dakota

Discussion in 'Roll Call' started by pitbullcrazy30, Dec 14, 2007.

  1. hello, im new here, i just wanted to say hi[​IMG] my hubby and i just bought a new masterbuilt smoker and we just put our very first batch of jerky in it..i cant wait to learn more from you pro,s on here. nice to meet all of ya!!
     
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Welcome to the forum, we are glad to have you join us.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the SMF pitbullcrazy![​IMG]
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF Pit. Sign up for the 5 day ecourse[ lots of good info in there. Be sure not to dry the jerky too much. What kind of cure did you use on it?
     
  5. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF.
     
  6. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome Pit glad to have you. Hope you enjoy as much as I have!!!!!!!
     
  7. thank all of you for the nice welcome[​IMG] i used cabelas pepper blend on my jerkey, ive used it before and really liked it, and id like to learn how to make my own too, ill have to search on here for good recipies!!
     
  8. pescadero

    pescadero Smoking Fanatic OTBS Member

    Welcome to the Forum. I know you will enjoy yourself.

    Take some pictures of your next smoke. We love to see the Q-View.

    Skip
     
  9. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Welcome to the forum my dear. I'm sure that you and your husband will be able to find out most anything you want to know. If you don't see something, just ask. I garontee that someone here has smoked it![​IMG]
     
  10. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    pitbullcrazy30
    Welcome to SMF from a fellow North Dakotan and Masterbuilt owner, you will like it here !!!
     
  11. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome to SMF! I use a Masterbuilt, too, and have no complaints. Make yourself at home and browse around. There is a lot of info here and it will take a while to make it through the part you are interested in.
     
  12. desertlites

    desertlites Master of the Pit OTBS Member

    welcome pit-tis a great site will good people
     
  13. smoke-n-jr

    smoke-n-jr Smoke Blower

    Hey Pit! Welcome from another NoDaker! I hope it as cold in your part as it is here![​IMG]
     
  14. hope you seasoned you new smoker first. anyway welcome to the place to be
     
  15. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Welcome to the site!! this is a great place to learn it all.... i second richtee... the 5 day ecourse is really packed with great info.... and its free!
     
  16. Just Joined today too! Looking forward to getting the 5-day, and chatting with you all. Steve
     
  17. richtee

    richtee Smoking Guru OTBS Member

    I'll toss ya a simple cure recipe:

    Morton's Tenderquick curing agent: 1 level tablespoon per Lb. of lean meat- T.Q. is a cure AND salt...no need to add salt!

    For 5 lbs meat:
    5 Tbsp T.Q.
    1 Tbsp Cumin
    2 Tbsp Onion powder
    1 Tbsp garlic powder
    2 Tbsp brown sugar
    2 Tbsp CBP
    1 or so cups of water

    Boil water, reduce to simmer, toss all ingredients in and simmer for 5 min or so to meld flavors. Pour over jerked meat, let rest for 24 hours outside/fridged before smoking/drying.

    BASIC recipe..feel free to experiment! If ya like a bit of zinnnng..1 Tbsp red pepper flakes...HOT 2 Tbsp. Try rosemary, savory, paprika celery powder...etc.

    I also add bourbon to the mix, AFTER heating, and cooled. The alchohol helps dissolve some of the essential oils in the peppers/seasonings.
     
  18. I've been in the Air Force for over 21 years now, and love to cook. Growing up on me grandfather's fish farm in Arkansas, I learned to love hunting, fishing, and cooking early in life: gosh what else does a fellow need![​IMG]

    I'm not a "pit-master" but I have successfully hosted my church's annual pig roast for the last 7 years. The most I've ever served was around 300+.
    This year I made my own smoker out of a 1948, 9.5 ft x 30" diameter propane tank. I made/welded up a 30" firebox, custom frame and placed it on a 3500lb axle. Nothing too fancy but it was my first hack at such a project, and am pretty happy with how it smokes so far. I cook with hardwoods, but I'm thinking about putting in a secondary heat source in the cooking chamber such as propane/natural gas so I can use it in the colder weather out here in Colorado. It is really hard to get the tank up to heat on cold/windy and/or rainy days.
     
  19. Glad to be here. Lived in Nashville since 98'. Love to fish and enjoy most sports along with the outdoors. I have a masterbulit electric smoker for about a year. Still learning alot with it. A Vikings and Titan fan. Married with 3 girls. Looking forward to the site.

    Dakota
     
  20. oleolson

    oleolson Meat Mopper

    Welcome to SMF from another fellow North Dakotan! I've got a MES too. You'll love this site!
     

Share This Page