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Novice, info hound

post #1 of 10
Thread Starter 

Hello Everyone, Have read your info for awhile, and always my goto site for great info.  I've  been smoking for a year or so started on a small propane masterbuilt, until I blew it up, now using a 44" smoke hollow double burner.  Heirloom dry bean and mixed vegetable farmer form central Maine raise my own pigs as well.  As I write this it is 14 degrees with a 20 mph wind, and am smoking my first ever batch of jerky.  Hope you are all staying warm and have a great day. :yahoo:

post #2 of 10
Welcome from SC. It's good to have you on this grea site.
post #3 of 10
Thread Starter 

Thanks and good to be here.  2 hours into my first batch of jerky, tbs and 138 degrees holding steady.

post #4 of 10
Welcome aboard from southern Me.

post #5 of 10

Welcome to SMF!


Got some photo's of the jerky?



post #6 of 10
Thread Starter 

Not yet too cold to open the door.  temps dropped 45 degrees the last time  and only opened for about 30 seconds will get some later

post #7 of 10
Thread Starter 
7 hours into jerky color good still kind of moist temp up to 167 for last hour
post #8 of 10
Thread Starter 

Well calling it done.

Five ours of apple smoke 

1/2 hour Hickory

Temps between 140 and 148

finished 2 hours 165 deg

My buddy did the marinade and cutting I did the smoke 

Hopefully he will like

post #9 of 10

Welcome, nice looking meat.

Where abouts in central ME are you?

post #10 of 10
Thread Starter 

Charleston, Thanks for the comp

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