Search results for query: Jerky

I actually had it even fuller the first 45 minutes until I seen some jerky juices dripping on the cheese, was about 63 Saturday so I was able to cold smoke

When making jerky in my Bradley electric smoker. I think I am smoking it too much. Maybe I should try one puck in the beginning, and then just let the heat of the smoker dry the jerky. I have been adding smoke for at least half the cook. One puck would mean adding smoke for just the first 20...

Also on Team Dehydrator. Check out Owens Mixes. INSANELY good and makes stuff better than store bought. Have smoke in them already. https://www.owensbbq.com/collections/jerky-mixes

I have a small Nesco dehydrator that I dot from the Walmart that seems to work well for the jerky experiments I've done, but I am sure others will have better ideas.

Smoked them for about 5 hours. The smoker accidentally got to about 170 for maybe 20 minutes. Dang it lol. I try to keep it under 150. Usually 145 for jerky. Came out pretty good. Did some pork and chicken sausage too, I made about 30 pounds a month ago

The Jerky Bible has some great recipes for jerky.

Looking for recommendations on a dehydrator or smoker for jerky. I like my jerky dry and crispy, and I have had a hard time getting the desired flavor and texture from a traditional smoker. Mine turns out rubbery or over cooked. I am not sure if it is my technique or equipment. Anyway, I am...

Brisket is the king of bbq in my opinion, and I suck at making them. Rib are easy run your smoker up to 250 to 260 degrees. Once your temps have maintained toss some St Louis rib on that have been dusted with your favorite rub. Smoke them for 3.5 to 4 hour total, no need to wrap for ribs that...

...ever turn a point into a pot roast? Of a whole packer for Christmas dinner? Me did - very very often. I even made the damn things into beef jerky. The learning curve, in my opinion, is the smoker more than the brisket itself. People jack up briskets by thinking that you should take them...

...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.