West Coast Wood Burner

Discussion in 'Roll Call' started by zipdugan, Jun 11, 2008.

  1. zipdugan

    zipdugan Newbie

    Hi All,
    I am Zipdugan from California and I am new to this fourm but not new to smoking. I have owned and burned out 3 Brinkman all in ones. I then moved up slightly to a Masterbuilt 7 in one Stainless Steel. The Masterbuilt just won't die...yet. My latest aquisition is a Cookshack 50. I have only had it for about 2 weeks and I have done 18 hour pork butt and 14 hour brisket that were really good. I slightly modified my Cookshack so that it has a stove pipe with damper so I can vent off some of the moisture. I now get really crispy chicken skin and nice bark on ribs, butts and brisket. This week I am going to make jerky on the Cookshack. Got the Tenderquick and I am looking at some receipes. Any help with meat curing for jerky would be greatly appreciated.
     
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Welcome to the form zip! Check out the jerkey forum for some help there.
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome the SMF, from another West Coaster ( left coast). Looking forward to some Q View, have a great week.
     
  4. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site....................Glad to have you here..............Can't wait to see some q-view from you....................
     
  5. capt dan

    capt dan Master of the Pit OTBS Member

    welcome to the site zippy, that cookshack will make you some awesome jerky. I wish I had one just for fish and jerky. [​IMG]
     
  6. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Welcome Zipdugan. I looked really hard at those cookshacks before I got my MES, might end up with one yet hehe. As far as jerky goes I just recently got some of the Hi Mountain jerky cure and that stuff makes the best jerky I've had yet. Guess I'll be using my tenderquick for brines only now.
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Zipdugan.
    I've done a lot of canadian bacon using tenderquick and sugar as a dry rub if you are interested.
     
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    Welcome to the forum.
     
  9. woodruff

    woodruff Fire Starter

    welcome to the family!
     
  10. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  11. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Hello Zip,

    Glad you are here. Lot's of great people here. Be sure to tell us about how your jerky turns out.

    Smoke_Chef
     
  12. zipdugan

    zipdugan Newbie

    The jerky is great. I cured for about 18 hours with tenderquick and spices then pat dried with paper towel. I then split into three piles and put more black pepper on 1/3, red pepper flakes on 1/3 and chipotle pepper on the last third. I think the chipotle came out the best but its all good.
    [​IMG]
     
  13. chadpole

    chadpole Smoking Fanatic OTBS Member

    Welcome to the SMF. Sounds like you have experience under your belt. You will fit in quite well around here. Look forward to some of your smokes in the future.
     
  14. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the SMF!! I did jerky a couple of times with Ron's thing....can't remember what it's called.
     

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