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An idea for making bisquettes for Bradley smokers
Honestly, I just converted my Bradley 4-Rack to Pellets. It was do damn easy its not even funny. And as we all know, trying to make Bradley Pucks is a pain in the ass. 1. Simply cut pop cans and enclose your Bradley Puck stack. This way you can load pellets with out them falling out. 2. Take...- blacktuskjerky
- Post #41
- Forum: Woods for Smoking
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Forced air smokehouses
Ok, this is what I am getting into.... large volume, high cfm vertical flow smoker. great for jerky, and everything else. The problem is there are so many many problems with home builds after you leave the atmosphere of the small smoke smokers... ( bradley - Pellet Pro- traeger)..... So many...- blacktuskjerky
- Post #35
- Forum: Making Jerky
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Looking for experienced HVAC guys who smoke....
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Looking for experienced HVAC guys who smoke....
Getting the smoker going in the new space has forced me to rebuild the whole burn box. Now that I am doing that, I am noticing how much doesnt make sence to me. Anyone here understand blowers, cfm, ducts, and that kind of boring crap?- blacktuskjerky
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- Replies: 1
- Forum: Smoker Builds
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Need to attach a needle valve on my Lowes dual door smoker
Short and sweet. What do these do exactly??- blacktuskjerky
- Post #3
- Forum: Propane Smokers
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Smoking thick pork chops
Depends if you are going to reheat, or enjoy cold. I usually do 2.5 hours on a nice heavy cold smoke. That's for standard 3/4 inch chops!- blacktuskjerky
- Post #4
- Forum: Pork
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Bacon Attempt #1 - Cold vs Hot smoke
That's great looking bacon!- blacktuskjerky
- Post #15
- Forum: Hot Smoked Bacon
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Salmons done
For an extra lemon taste, add two lemons zest to your wet cure mix, and let your fish soak in that a few days. That will give you the taste you are looking for..- blacktuskjerky
- Post #6
- Forum: Fish
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Old fashion jerky help
I just asked a South African guy that makes Biltong here in BC commercially. He says he uses 1-1.5 tsp per 5# of meat. He also mentioned that the cure works from the outside in, so it's ok to use a little. It can cure up to 7 days without issue. Hope that helps guys!- blacktuskjerky
- Post #38
- Forum: Making Jerky
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Old fashion jerky help
For example. Health Canada requires by law that our commercial jerky products have 200PPM of nitrite added, if we are to use these products. With PPMs over 500 you would need to add Erythorbate or lots of lemon juice to try and make sure that it converts over. I don't know, food for thought, but...- blacktuskjerky
- Post #25
- Forum: Making Jerky
