West Coast Wood Burner

[zipdugan]

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.

 

[seboke]

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

 

[richoso1]

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

 

[kookie]

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

 

[capt dan]

welcome to the site zippy, that cookshack will make you some awesome jerky. I wish I had one just for fish and jerky.

 

[placebo]

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.

 

[cowgirl]

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.

 

[fatback joe]

Welcome to the forum.

 

[woodruff]

welcome to the family!

 

[meowey]

Welcome to SMF!

Take care, have fun, and do good!

Regards,

Meowey

 

[smoke_chef]

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

 

[zipdugan]

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.

 

[chadpole]

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.

 

[gooose53]

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