Search results for query: Jerky

...Pecan pellets. Another edit to add I use a water pan to protect the bottom of the brisket from the radiant heat of the heat deflector. It can turn the bottom into beef jerky. 2 hours at 180F 1 hour at 200F 1 hour at 225F 1 hour at 250F Remainder of cook at 275F Foil boated at 178F internal.

That is a beautiful plate of goodness… Do you do your own recipe? I’ve been using Crown National for both Biltong and Chilli Bites.

...things I cannot live without. Here is a picture of my latest batch. It's so easy to make. My favorite sosaties are curry lamb sosaties. In south africa we braai a lot of lamb. I will be sure to post my biltong recipe and method in the "Jerky section" as well as share my curry lamb sosatie...

T That looks awesome!

...I pulled it at 6pm on the 4th for a 23 hour rest. Despite the accidental overcook, It still came out great, with only a small bit of pork butt jerky whoops (that was also pretty tasty in it's own way). The bark was fantastic! I've only used the electric chip smoker until now so I haven't...

Dill pickles, cheese, jerky, raw almonds, pecans, Walnuts (from baking section). Eggs, hot peppers, cucumbers, salami, celery, olives, etc

Looks great! I really need to do some jerky

Looks awesome! I have a couple huge ones in the freezer for some Asian pork jerky at some point.

Posted the link to the build of the smoker.

I love elk and elk jerky as well. How long did you smoke it and what temp? Also, can you tell a bit more on your converted warmer/smoker?!

Made some elk jerky on the smoker the other day. Used some backwoods hickory seasoning on it and used a warming I converted to a smoker over the winter to smoke it in. I think it is some of the best jerky I have made so far.

Dehydrated jerky, taste best to me, I don't care for bone dry jerky much, yours looks great. I'm sure its long gone by now, I just saw this thread pop up. LOL!!!

Learned of it here. @uncle eddie Sent some of his jerky on a Xmas exchange and I was shocked to find out it was a mix I could buy! Sorry, no idea never ran it like that. It cooks up pretty fast on the pellet grill tho, not even an hour.

Thanks for the tip! I'll give them a rip. Ive been using Hi Mountain mixes. pretty good, but not insanely good. Do you know if do a casing less stick, how long to dry at 165? Ive been doing flat jerky 4 hours at 165. This is using a dehydrator.

I can like this one. Tks. Found a recipe for it using butt: https://twoguysandacooler.com/kabanosy/#google_vignette

Because I added cure to it and in the bowl uses a heck of a lot less space than the rack. Mixed by hand, I want full efffects when added. As far as adding water, I've already got 4T of liquid (1/4C total) of soy/wooster in the 1 pound mix. Nothing I've seen says to add more than 1/4C of liquid...

...check out kabanosy. Learned of it here. I was banging out skinless kabanosy on my Smokefire. Cheap(pork), easy, tasty. I have not made ground jerky with it only whole muscle but Owens jerky mixes are INSANELY good. Used to be sponsors here. Blew my mind how good it was. Not easy to do...

For ground jerky, why let it sit overnight in a ball? If you want or need to, extrude it out and then let it sit int he fridge if its for flavor extraction. Add water at initial mixing stage so its very supple, ( I use 1/4 cup cold cold water per lb of meat). It should be sticky but still hold...

Looks great! In the future. If the meat is hard to press out. Add some water. And mix. It'll take a bit longer to finish. But easier to use the jerky gun.

I was gifted a 2 1/2lb jerky gun (that only holds about 1 1/4lb) and have always wanted to make jerky in some form. This was easiest. I must say that using this gun was not the easiest. I used the two-tip nozzle and my hand got sore 1/2 lb into the process. I had what I thought packed the...