Search results for query: Jerky

I sliced another bacon belly last night that I had smoked on Saturday and had some odds and ends left so I made them into bacon jerky…Jalapeño and Brown Sugar Bacon On the Traeger at 160* for 2 hours… Then cranked up to 225* for 1.5 hours… Finished product… Sadly, most of this did not make...

...100% meat grind i need and make the sausage or sandwich meat I want. This gives me full flexibility to take 100% ground venison and make jerky or take 4 pounds of 100% venison grind and mix with 1 pound pork fat grind or 1 pound beef fat grind. I like venison + pork fat for sandwich meats...

Before buying a smoker I would first check out Owen Meats jerky mixes. FANTASTIC stuff. If you go down this rabbit hole you will find only a few guys man enough to admit that the dehydrator is better. I consider Hickory Farms elite level and none of their stuff is smoked/use liquid smoke...

...for $20 last week and did my first fish smoking on it. It came out superb. I plan to it more and more often. However, I love to do beef Jerky as well, but have always done it in a dehydrator with Liquid Smoke. I would love to do real smoked jerky. The Outers is too small to really do...

That looks very nice for the first time! Congrats, may all of you jerky making find the same success. I am glad that I saw your post as it reminds me I need make some jerky in a hurry. I squirreled off some ground deer from last years hunt to make jerky for this year's hunt. And tomorrow...

Looks yummy! I make tons of jerky ... Tex-Mex, garlic pepper, chipotle and my latest and greatest that I named "silver" Wish we were neighbors because I love trading

You don't need it any hotter, in fact for the first hour or so, leave the bottom of the door open an inch to inch and a half. That way your salmon won't be covered with those white buggers. Which is caused by to high of temps in the beginning. On my old Chief smokers i drilled out the top vent...

Great looking jerky. You need to package it for all your friends here on SMF.

Welcome from central Florida. We migrate south for the winter from Minnesota. I used a Big Chief which appears similar to an Outers. OK for jerky, but warm for fish.

...I couldn't ever get it low enough to do fish. Here are some photos of the smoker. It is a couple feet tall and in the inside is 10.5" wide by 10.5" deep. Is apple or cherry a good wood for smoking salmon? I plan on Beef Jerky eventually too. Let me know how to get this done. thanks, Bruce

I have one of those as well! Works good for formed jerky…

Welcome from PA! Don’t have any advice, but I’m sure there are a lot of people who do!

I've done jerky both ways, and I am in the smoker camp. Hope you get use from it!

I just picked up a small Outers Hickory smoker. I hope to do jerky and smoked fish. I have always done my Jerky in a dehydrator, but will try it in this unit with added real smoke. It is kind of small for jerky, but should work great for 2-3lbs of Salmon.

I picked up an Outers electric smoker and hope to get some jerky and smoked fish done with it. I posted into an old thread about it. Any advice is welcome.

I just picked up what sounds like the exact same unit. I am hoping to do beef jerky and some Smoked Salmon. I will plug it in a test it for the available temp range. But any suggestions or advice will be welcome. I have never used an electric smoker but I do use my gas grills to do ribs...

Pure bacon money Rafter!!!! I can invision two full racks full of that stuff!

...low smoke… that smoker is awesome! I will now let the pics talk… Prep… Wife requested CPB and Himalayan Salt. Son requested a bit spicier… Here we go… And as some of my fav Pitmaster’s would say… Thru the miracle of time… We have bacon jerky! Thanks for...

...on. Lockeford Sausage Co, makes some amazing sausage out there. Thier Fennel Italian sausage is some of the best I've ever had. And their beef jerky is KILL'er as well . If you haven't been out there you should check it out, it's a nice drive by thee CA Delta, we drive up to Tahoe, and...

...food sellers at farmer's markets but sometimes I don't know if they are. So many people on FB talk about homemade cold smoked cheeses and jerky etc without a cottage or food handlers license or whatever applies to have their county health dept inspect the kitchen if not prepared in a public...