Recent content by nauidvr1

Yep, can't wait until later this afternoon! I am waiting for the last one to come up to temp before pulling it out & wrapping in foil. It was knida weird, all four of them reached temp at different times. The first one came off at the 9 hour mark, I still have one in the smoker at the 15 hour mark!

Glad I could impart my tidbit of info to you guys.

Nah, not an all nighter for me. My Smoker is a Smokin Tex Pro electric - you just feed the wood box, shut the door and set the temp. Of, course I have my remote temp gadget on my night stand in case there are any problems.   Nope it dosen't get "mushy" - but if needed, just open up the foil...

Hey All, I haven't been on the boards for quite some time, due to - well, just life.... Anywho, thought I post up some Que View for ya'll. Got the pit temp set for 225, gonna smoke till they're at 195-200. Gonna serve up one, sliced, tomorrow lunch. The others will be held in a cooler for 2 or...

Yes, freeze first to kill parasites. I will make jerky out of fresh venison for myself only. But when I make it for friends, they eat it, pass it on to other, the others pass it on, and so on. So the is quite a potential that I could get serveral people sick, and I would feel just aweful.

When ever I smoke a Brisket or Butts I catch the juices in a pan. Then, like Debi does, I put pan in fridge to cool and then use a paper towel to wipe of the fat. Once I get all the fat removed, I'll reheat a bit so I can pour it, then I pour in ice cube trays and freeze. Once good and frozen, I...

Sorry for not updating you guys for so long. I had to push this batch out quickly to give to a friend before he went to his hunting cabin, so I did not smoke any. But I still have about 85 lbs to process and will plan on smoking first. See, I am so busy that I don't have time to hunt, so all my...

Well I just got done cutting up 1/2 of the meat - My back is killing me! I had to do a lot of hand slicing and could not use my meat slicer for much. Mixed up my marinade and used 1 tsp of Progue powder per 5 lbs, as a cure, in the marinade. I think my costs are a bit higher on the...

Thanks guys! I kinda figured a few hours in the smoker then move to dehydrator. I am just dethawing the meat now and will silce in the morning while it is still half froze, then brine, and try the smoker for a few hours. What woods are the best for venison jerkey?

I have questions on smoking the Jerky - I have never smoked it before. I have an Excaliber Dehydrator an have always used that. I was thinking of smoking for a short time, then moving to the dehydrator to finish. One reason I want to move the meat to the dehydrater is because my type of smoker...

Progue powder is measured by the pound of meat it is going to be curing. So I would make what ever amount of brine you need (1/2 gallon or 5 gallons) with the recommended amount of prague powder for the 5 lbs of meat. Remember you have to expose the meat to the proper amount of curing powder...

Nice smoke! That roast looks great!

I also use the sifter when making my rub's to mix everything together better and break all the clumps. Then when I package the rub I toss in one of those ceramic "Brown Sugar Bears" to absorb moisture and keep the rub "fluid" and free flowing.

Ebay is where I got mine too.

I usually put my meat on the smoker late at night (read early morning) and then go to bed. That way when I get up there all done. I guess I just have never smoked butts during the daytime and "seen" the stall. Thanks everyone!