Recent content by nauidvr1
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Four 7 pound Briskets just went in the Smoker...! w/ Que View
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! -
Four 7 pound Briskets just went in the Smoker...! w/ Que View
Glad I could impart my tidbit of info to you guys. -
Four 7 pound Briskets just went in the Smoker...! w/ Que View
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... -
Four 7 pound Briskets just went in the Smoker...! w/ Que View
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... -
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11_brisket_02.jpg
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170 lbs of Venison Jerky - starting today!
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.- nauidvr1
- Post #17
- Forum: Making Jerky
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Unsmoked Smoked Stew
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... -
170 lbs of Venison Jerky - starting today!
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...- nauidvr1
- Post #14
- Forum: Making Jerky
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170 lbs of Venison Jerky - starting today!
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...- nauidvr1
- Post #13
- Forum: Making Jerky
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170 lbs of Venison Jerky - starting today!
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?- nauidvr1
- Post #5
- Forum: Making Jerky
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170 lbs of Venison Jerky - starting today!
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...- nauidvr1
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- Replies: 20
- Forum: Making Jerky
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I'm a bit confused about brining
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... -
