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Made ground venison jerky last weekend. Thoughts?
160 is sufficient so long as you get from 4-140 faster than 4 hours... botulism will be dead but it's toxins will not... it's toxins don't break down until well over 200. as long as you get from 40-140 faster than 4 hours, there was not sufficient time for botulism to grow and produce toxic...- uzikaduzi
- Post #9
- Forum: Making Jerky
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Made ground venison jerky last weekend. Thoughts?
that USDA article sounds to be talking about literally cooking the meat to an IT of 160 (165 for chicken) then drying in a cooler dehydrator at 130-140... that would avoid the need for curing, but i think you are assuming all the temps relate to the smoker/dehydrator temp. i think i get the...- uzikaduzi
- Post #5
- Forum: Making Jerky
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First rack of ribs in my life!!! Honey Mustard Ribs!!!
i was just throwing out there that it seems like almost everyone wraps and is very happy... this could honestly be all subjective. i think you don't need to temp them to get a good product but i think temping is something that gets you to consistency. i struggled with making good and consistent... -
summer sausage
if you love the heat of jalapenos add what you like... my wife and kids hate things even at a mild spicy level. if you cut the seeds out and soak them in cold water for a couple of minutes they will be the spice level of bell peppers but the flavor of jalapenos... i have no idea how or why that... -
First rack of ribs in my life!!! Honey Mustard Ribs!!!
people swear by whatever variation of 3-2-1 method they use... so many people swear by how great it is, but there must be some trick because i always get dry and tougher ribs than I like. because of that i don't wrap ribs at all and the only time i've had dry or tough ribs since is from UNDER... -
kingsford charcoal smoker
thats exactly what i was assuming... if you already have it, you can certainly figure out what you need to do with 1 15 bag of charcoal (i use kingsford anyways... people say there are better options which might be true but something kingsford has that no one else seems to is an extremely...- uzikaduzi
- Post #4
- Forum: Charcoal Smokers
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Smokehouse Galore!
I think it is absolutely preference for venting, but I like the idea of gable vents... I have had offset smokers that have exhausts that vent over the grates and have had condensation problems. You likely have much more experience than me from just building this... it looks great. It's also...- uzikaduzi
- Post #11
- Forum: Smoker Builds
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Smokehouse Galore!
I want to add... I'm no builder either... but I have looked into building one quite a bit and remember my grandfather using his- uzikaduzi
- Post #9
- Forum: Smoker Builds
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Smokehouse Galore!
I like venting in the gables because you could get condensation dripping from one in the center. As for draft, I have seen designs thathat have exhaust pipes into a smoke house going down first and I'm sure you could get it working but you maybe playing with it everything trying to pre-warm the...- uzikaduzi
- Post #7
- Forum: Smoker Builds
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Take it easy on the newby please.
Appreciate the advice sir... I'll have to do some testing, but basically, you like a humid beginning and a dry second 1/2 if I'm taking this right- uzikaduzi
- Post #17
- Forum: General Discussion
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Pork Butt cooking time
I honestly think 9 hours is possible to be done but on the short side... did you wrap it or no? I like to wrap, but to me butt doesn't need it to still be moist, tender, and nicely pull able. I used to hot smoke nearly everything at 225... I've been doing 240-260 for a few years now and I like... -
kingsford charcoal smoker
i don't see a pic... but i'm guessing you have the vertical type based on your comment of it not having any intake controls. you 'can' control temps with the exhaust but it would be really easy to throw nasty smoke from chocking it too much easily. my dad has one of these and the only way to...- uzikaduzi
- Post #2
- Forum: Charcoal Smokers
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breakfast, hot italian, and chicken sundried tomato
man dirtsailor, that looks really good... i think post #10 sold me looking at that chili, garlic, and ginger ground up -
breakfast, hot italian, and chicken sundried tomato
man a thai one sounds good... mind sharing the recipe? -
Smoking My First Brisket - with updates as they occur
12 hours is nice and quick for a brisket that size smoked at that temperature. just to let you know, you can hold brisket for quite a while... i wrap mine and put it in a cooler and throw a pillow in there to take up the rest of the room. i've left one like that for 4-5 hours and it was still... -
sausage stuffer
i have a kitchener i got from northern tool for $60... people here seem to advise to look for the metal gear driven vertical stuffer. mine has nylon ones. they must certainly be less strong than metal ones, but i've had mine for 3-4 years... not a ton of sausages but maybe 70 pds a year? and i... -
breakfast, hot italian, and chicken sundried tomato
I think I must have only had chicken sausages with health in mind and they always seemed bland to me... this, even though I think i have a bit of strong flavored ingredients, you can actually taste chicken in a good way to me. Thanks for looking -
Take it easy on the newby please.
I certainly keep my water pan filled through out the whole smoke... i tend to use it as a crutch though to maintain temps in my offset... this could be very much in my head but i think (without having a roaring fire) that it acts as more than just thermal mass and really prevents it from going...- uzikaduzi
- Post #15
- Forum: General Discussion
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Take it easy on the newby please.
I am pretty similar to LancerR... I cross hatch the fat before the rub, wrap at 150-160 or 12 hours which ever is first and continue to 203... 203 seems exact, but for my tastes it seems perfect... this is past perfect slicing brisket, but you can unwrap the brisket 1 hour before it's done to...- uzikaduzi
- Post #13
- Forum: General Discussion
