Howdy Hi to all the SMF Family… I am estatic to have found this forum. I am newbie to smoking (30 years now) and never would consider myself an expert on this or any subject. As a newbie we are always willing, and learning, trying to perfect our craft… As an expert, we THINK we know it all, and can get stuck in to the same ole routine that won’t let us try new things!!! (one of life’s hard learned lessons
).
I was first exposed to smoking and home made jerky as a kid when my dad, a survialist by nature experimented with homemade jerky done in the oven…. Tasted good, BUT lacked a few things, but the most important ingredient IMHO… SMOKE!!! Sorry dad (RIP), but I learned from you to say it as it is! :
My next exposure to real jerky… smoked, was while doing fire inspections in 1978 while stationed at Minot AFB. It was venison jerky, had a great smoked taste to it, but way to much like biting into smoked rock salt BUT I did see potential with the smoke flavor. Within two weeks I had bought my first smoker, and from there the addiction started and continues to this day, even though the lil chief died years ago and the correct element seemed impossible to obtain. I have learned there are other pieces of equipment out there that can give you the smoke you are after!
Since the lil chief died… I have been using a New Braunsfel Smoker… separate fire pit…. Love it for long attended smokes (and all nighters)!!! I bought at Sam’s club the end of last summer a Masterbuilt Electric Smokehouse at their clearance price of 199.99. Living here in the mountains of northern California… had to wait for the weather to change before setting up outside on the deck. Last week made some of my jerky I have been long craving, and last night smoked a Tri-Tip then the rest of the jerky from last weekend (froze the remainder till tis weekend) and as I type this… I am smoking 8 more pounds of jerky. This coming weekend will be the first of many camping trips this summer for fishing, so want to be prepared
Have to have the jerked meat to go with the liquid bread, just incase the fishing isn’t happening (never has let me down yet). With three of us going… I am sure out of this will come some smoked lakers (trout- rainbow or german browns).
I look forward to learning from you all, as I hope I am able to contribute, considering my NEWBIE status!
I do want to add more equipment to my inventory, a propane smoker for camping, if I can find a good one with temp controls, and ultimately a real smoke house with separate firepit ( I do have most the the materials to build).
I have a couple of other passions in life, other than food, I am a moderator in a forum similar to this, as far as structure goes, as this is the best smoking forum… I moderate on a the best sand carving forum, here as there, we are addicted, and of course love photos!!! So will end my rambling with a qview.....Tri-Tip below... temp when pulled 145 f, mixture of mesquite/hickory (although oak is my fav for tri's)>>> seasoned well with lil salt, special pepper combo, some granulated garlic, and a tad of cayenne.
As a little teaser, maybe tomorrow a qview of the MES filled with jerky?
My thanks go out to Jeff, and all the admin, mod's and members that make this place a great learning experience,
thanks for having me here,
Matt
aka Rocky
I was first exposed to smoking and home made jerky as a kid when my dad, a survialist by nature experimented with homemade jerky done in the oven…. Tasted good, BUT lacked a few things, but the most important ingredient IMHO… SMOKE!!! Sorry dad (RIP), but I learned from you to say it as it is! :
My next exposure to real jerky… smoked, was while doing fire inspections in 1978 while stationed at Minot AFB. It was venison jerky, had a great smoked taste to it, but way to much like biting into smoked rock salt BUT I did see potential with the smoke flavor. Within two weeks I had bought my first smoker, and from there the addiction started and continues to this day, even though the lil chief died years ago and the correct element seemed impossible to obtain. I have learned there are other pieces of equipment out there that can give you the smoke you are after!
Since the lil chief died… I have been using a New Braunsfel Smoker… separate fire pit…. Love it for long attended smokes (and all nighters)!!! I bought at Sam’s club the end of last summer a Masterbuilt Electric Smokehouse at their clearance price of 199.99. Living here in the mountains of northern California… had to wait for the weather to change before setting up outside on the deck. Last week made some of my jerky I have been long craving, and last night smoked a Tri-Tip then the rest of the jerky from last weekend (froze the remainder till tis weekend) and as I type this… I am smoking 8 more pounds of jerky. This coming weekend will be the first of many camping trips this summer for fishing, so want to be prepared
I look forward to learning from you all, as I hope I am able to contribute, considering my NEWBIE status!
I do want to add more equipment to my inventory, a propane smoker for camping, if I can find a good one with temp controls, and ultimately a real smoke house with separate firepit ( I do have most the the materials to build).
I have a couple of other passions in life, other than food, I am a moderator in a forum similar to this, as far as structure goes, as this is the best smoking forum… I moderate on a the best sand carving forum, here as there, we are addicted, and of course love photos!!! So will end my rambling with a qview.....Tri-Tip below... temp when pulled 145 f, mixture of mesquite/hickory (although oak is my fav for tri's)>>> seasoned well with lil salt, special pepper combo, some granulated garlic, and a tad of cayenne.
As a little teaser, maybe tomorrow a qview of the MES filled with jerky?
My thanks go out to Jeff, and all the admin, mod's and members that make this place a great learning experience,
thanks for having me here,
Matt
aka Rocky
