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  1. mikes30911

    "Jeffs Rub"

    I just purchased this rub is it recommended for poultry?
  2. mikes30911

    Jerky to salty? Using High Mountain seasoning/Cure.

    I gave em a call and they said I could cut down on the cure and that i might have "over cured it" it should not marinate for more than 12 hours she claims. with 5LB of striploin. I put less cure and a little less seasoning and added some of my own stuff to it, we'll see when I make it tomorrow...
  3. mikes30911

    Jerky to salty? Using High Mountain seasoning/Cure.

    I made 2 batch's of beef jerky , let it marinate int eh fridge for 24=48 hours using the High Mountain Cure and rub. I found it a tad to salty.. Can I put less cure , is that what has the salt in it? Or is it the actual seasoning /rub that has the salt content?
  4. mikes30911

    Is Turkey Jerky Safe?

    Hey guys, I've been thinking of making some turkey jerky this week but I'm a little concerned letting poultry dry out and never cook to reach that 165 degree internal temperature.. Any ideas how how to make it safely? Thanks in advance!
  5. mikes30911

    Just got a batch of High Mountian cures/rubs.. what do I do?

    yeah,  i'm trying to make this  last but its just to darn good!  So  1 month is its life span , non frozen. Good to know , and yes i used the cure when I made it. 
  6. mikes30911

    Just got a batch of High Mountian cures/rubs.. what do I do?

    Omg.. this is the best beef jerky I have ever eaten. I'm seriously  gonna eat the whole dam 2 bags I made. The Kids love it. My Friends love it. It was so darn good. I made both the Jalapino and Origonal form High Mountan and let it marinate in the fridge for 2 days. I would say its a tad bit to...
  7. mikes30911

    Looking for a new Smoker/ Gas or Electric..

    I have a Bradley smoker but I have to say this thing just sucks.. the wood feeder keeps jaming, the heat will never go over 200-210, its quit flimsy anyhow, 'm looking for a good relaible smoker. Preferably digital , with gas or electric. Please let me know your reccomendations.  Thanks
  8. mikes30911

    my first batch of smoked beef jerky. Taste burnt ? Help?

    how many hours dose it take at that temp?
  9. mikes30911

    Just got a batch of High Mountian cures/rubs.. what do I do?

    Yeah 'm talking abut both, the seasoning and the cure. Example i'm going to use the Origonal one for my first batch. Do I just apply it to the meat dry , or  do i need to make a marinade for the meat then apply both to the marinadide in a zip lock bag and let it stay in the fridge for 24-48...
  10. mikes30911

    trying agin this weekend.. smoked turkey or chicken(s)

    Alright guys. Thanks. Any ideas for a Maple based brine? I usualy use a cranberry/orange based brine , Just felt like trying something different and I got a Ton of real Canadian maple syrup here since it was in season just a month ago. 
  11. mikes30911

    Just got a batch of High Mountian cures/rubs.. what do I do?

    The instructions say that I have to rub it into the meat , put in a zip lock and let it set overnight for 24 hours. It dose not say anything about using or not using any wet ingreediants in the marinade/mixture so I guess it just needs to be rubbed and set in the fridge untill ready to be...
  12. mikes30911

    Just got a batch of High Mountian cures/rubs.. what do I do?

    I just purchased a few different packs of the High Mountain  jerky cures. I was woundering do i just need to sprinkle the cure onto the meat and keep in fridge for 24 hours , or can I also use a wet marinade and put the cure in there? Also for best quality which cut of meat should I select? i...
  13. mikes30911

    my first batch of smoked beef jerky. Taste burnt ? Help?

    Anybody have any turkey jerky recipes? I got some high mountan cure/rub that I would like to try on a poultry jerky rather than always beef, i plan to smoke it less this time to avoid that to smoky taste. 
  14. mikes30911

    trying agin this weekend.. smoked turkey or chicken(s)

    The max cooking temp of the Badley is 280F perhaps the outside elements were a problem i'm going to give it another try? So roughly how many hours per pound will it take to perfectly smoke/cook a turkey aprox 14lbs.? Also how long should I actually apply smoke for to not oversmoke.. 
  15. mikes30911

    trying agin this weekend.. smoked turkey or chicken(s)

    I made a turkey for easter it was roughly 14 pounds, and sadly in my Bradley digital smoker, I was unable to get it hot enough. It didnt wanna budge from 135degrees after 6ish hours..  perhaps the smoker just dose not get hot enough I had to finish it off in the BBQ .. Anyhow I'm going to try...
  16. mikes30911

    Saturday's Smoke, my first attept at Burnt ends and a new rub recipe to share...

    wowwww! thank god for Lipator lol ! love this stuff!!
  17. mikes30911

    Making a turkey for Easter.. need some tips.

    Hey guys i just realized my bradley smoker only goes up to about 250 degrees.. is this going to be a problem for my small 12 pound bird?  I could start it in my regular gas BBQ with no smoke to get from 40 to 140 in 4 hours then finish it off in the smoker for a few hours.. i'm all confused...
  18. mikes30911

    baby back ribs first time

    i was gonna hit it with some apple juice, water, and apple cider vinigear.. any idea how much of each I should put , i dont have any burbon and dont really feel like going to buy some right now.. they been in the smoker for almost an hour.. I"m having troubble getting the temp over 200 tho. The...
  19. mikes30911

    baby back ribs first time

    Great read. I dont see any mention of basting or moping the ribs when if ever should a rib sauce be applied to the ribs? Do you have a link to a kickass rib sauce? Im making baby bavks today for tje first time. My girl loves em so i dont wanna let her down.
  20. mikes30911

    Making a turkey for Easter.. need some tips.

    Thanks AL,  I"ll be posting the pics! One other question how many hours per pound should it take to finish a 12pound bird off? 
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