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Another newbie to the forum

post #1 of 7
Thread Starter 

So happy to have found this forum. Been smoking on my MasterBuilt for about five years and haven't found a really good resource until now.

I've got a batch of jerky in the smoker right now (teriyaki pork-own recipe) and am anxious to see how it turns out.

Did my best pork butt a couple days ago. Injected it with apple cider (and a few spices) and gave it a heavy rub. Let it sit in refer for a day and smoked at 225 for 11 hours. Husband was crazy for it....as were all the dinner guests. Our guests know they'll always be guinea pigs when they come to our house for dinner! Sometime they're happy about that, sometimes not so much!

post #2 of 7

Welcome to SMF


Glad to have you on board!

post #3 of 7

Welcome to the group, glad you found us!  Share some pics of that jerky when its done.



post #4 of 7
Smokin-girl welcome to the SMF!
Looking at all these great cooks is going to give you an appetite.
post #5 of 7
Thread Starter 

Good morning all.....so pleased with my first attempt at SMOKED teriyaki pork jerky (have done quite a bit of beef jerky in the oven). The soy sauce, brown sugar, fresh ginger, sesame oil and chili oil provided great flavor. Low and slow smoky heat over six hours worked well, providing a tender outcome. I did finally get a thermometer to stick in my MB smoker as the digital read-out didn't seem correct to me. I should have taken a couple photos during the process rather than bagging up the tasty little morsels and delivering to neighbors. I saved a couple bags for us.

Today, it's beef jerky and baby backs (good thing my diet is high protein/low carb). Cheers!

post #6 of 7
Tasty looking jerky!

You need to check your digital therm to see how accurate it is. Also make sure that the tip of the probe is not touching the metal of the smoker. I like my put therm on the same rack I'm cooking on. You also need to place the therm away from large cuts of meat.

Most of the built in stock therms on the smokers at far from accurate. Many being 10-30 degrees off from actual pit temps.

Here's a quick read on testing therms for accuracy.

post #7 of 7

That jerky looks great!



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