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Blue smoke here this a.m.

post #1 of 16
Thread Starter 
Good day everyone ....finally my first smoke goin on this morning ...jerky seasoned with hi mountain cracked pepper n garlic ...first time using my centro ( masterbuilt electric ) so far so good I think ...will post pics later !
post #2 of 16
Good luck with your smoke ! I hope everything turns out the way you want.
post #3 of 16
Good luck sounds good ... Send samples here for taste test
post #4 of 16
You will like the Hi Mountain jerky. Good choice for a first smoke! PDT_Armataz_01_12.gif
post #5 of 16
That's all I've used so far, the hiMtn cures. If you like spicy, try the inferno...Can't wait for the pics!
post #6 of 16
Sounds good. Let us know how it turns out.
post #7 of 16
Hi Tim -

Let us know how it turns out. Looks like there's a line at the Canadian Tire store for that Centro/Masterbuilt you've got there!

I've heard some good stuff about those High Mountain kits you should bein good hands! Don't forget the pictures!

post #8 of 16
Thread Starter 


Yep Deejay went and got mine the day before the actual sale started...canadian tire never has anything they put in their ads !! good thing by the looks of new owners !icon_smile.gif
post #9 of 16
Lucky, I went later on, they were plum out. Although I do love the power of rainchecks as they order one in for me and I picked it up last night, great looking thing.

So, how did the jerky smoke go, thats what I plan on using it for.
post #10 of 16
Good luck on your smoke. Please recap your adventure when you finish.
post #11 of 16
Thread Starter 
OOPS forgot the pics busy chewing :) PDT_Armataz_01_11.gif here they are !
post #12 of 16
they look very very tasty..

i know if you vaccuum seal it and send it my way overnight post, it will still be good when i eat it
post #13 of 16
Congrats on some great looking jerky!
post #14 of 16
Nice looking Jerky Tim!
post #15 of 16
WHat cut of meat did you use for the jerky? I understand it has to be pretty lean or it may go rancid.
post #16 of 16
Thread Starter 
Hey Billy want to use a very lean cut ...most use hip cuts such as inside or outside rounds or eye of round ,or sirlion want zero fat on the outside ,and little marbling throught the meat....yes the fat can possibly go rancid....when I remove the jerky from the smoker I pat it with paper towel to remove any of the grease that might be on the surface ( usually very little ) before it cools and hardens up ....this jerky was made with eye of the sirloin tip...hope this helps
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