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  1. pinebarrensbbq

    Black Pepper Jerky

    If you get your temps and times down to perfection you'll have no problem with the end result. Mine is nice and moist. I'm not knocking you I was just curious.
  2. pinebarrensbbq

    Black Pepper Jerky

    Ryan, I set my smoker at 130-135, but I forgot to mention that the thermometers I have set inside the smoker read from 140-150. My smokers are insulated and the LCD screen reads the 130-135 but I assume the manufacturer thermostat is off. So, the range inside is about 140-150. Mine holds a solid...
  3. Black Pepper Jerky

    Black Pepper Jerky

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    • pinebarrensbbq
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  5. pinebarrensbbq

    Black Pepper Jerky

    Out of curiosity, why do people not smoke jerky the whole way through? That's the only way I do it and I crank out about 20 lbs a week.
  6. pinebarrensbbq

    Black Pepper Jerky

    For my jerky inset the temp at 135 and depending on the weather, can take anywhere from 4-6 hours. The beef is cut to 1/8 " and the consistency allows it to bend and allows the grain to separate and turn white and doesn't snap in half.
  7. pinebarrensbbq

    Well, I'm going pro

    Well, it doesn't hurt that theirs only about 4 BBQ places in 2 counties where I'm at. Plus, 2 of them don't smoke their Q on site. They get the pre made frozen stuff and then "smoke" it. The restaurant depot where I get my supplies and meat from sells damn near everything Q related in the frozen...
  8. pinebarrensbbq

    Well, I'm going pro

    My BBQ took off like wildfire. I'm in NJ and my jerky has orders coming in from Kodiak and North Pole Alaska. I've also had about 4 catering jobs for the Super Bowl so far. Aside from the jerky and pulled pork catering jobs, j also sell my dry rubs and BBQ sauce.
  9. pinebarrensbbq

    Black Pepper Jerky

    Ryan. Feel free to PM me and I'll gladly share my recipe for the Bee Sting. It is by far my most popular jerky. It's just what the name indicates. A nice sweet taste of honey with some heat on the back end that takes a moment to catch up. They two flavors are clearly distinct.
  10. pinebarrensbbq

    Black Pepper Jerky

    I use long skewers and hang all the jerky. It really does make a difference since it's hanging and all sides get the same amount of heat and smoke as well as allowing for more open space. I can fit about 10 lbs of jerky in my MS40 no problem. The honey bourbon came out good but it was tricky. I...
  11. pinebarrensbbq

    Black Pepper Jerky

    I'll shoot you a PM. And thank you for the support. We all wish we could have done more though. Currently no, I don't advertise here.
  12. pinebarrensbbq

    Black Pepper Jerky

    Good job man. I sell my jerky online and locally along with other BBQ and do some catering. A one man show but it's taken off like wildfire. I'm in NJ and have orders coming in from North Pole and Kodiak Alaska. I use eye of round personally and I sell anywhere from 25-35 dollars a lb depending...
  13. pinebarrensbbq

    Masterbuilt question

    Well, I'd really like to expand down the road. I dunno if I'd want a full scale restaurant. But, where I live it's kinda hard to have anything but that once you reach a certain point.
  14. pinebarrensbbq

    MES 40 meat probe

    For now, I know what temp range the readout needs to be in order to produce my product with no issues. That said, would be nice to have some real temps. I'll pick up some thermometers when I can.
  15. pinebarrensbbq

    MES 40 meat probe

    So, I've read that the meat drone cane be somewhat unreliable. But, it's damn near 0 here in NJ and I'm out smoking and filling jerky orders. I opened to door to shift my makeshift chip tray for all of 2 seconds, literally open and shut and the temp went from 139 to 112. It slowly started...
  16. pinebarrensbbq

    Masterbuilt question

    That's definately the case here in NJ. I have a bunch of hunters who will be dropping off game to be smoked because the closest place is in PA. They will have it processed and butchered, and I will smoke it the way they like. I've been getting requests for venison jerky. While it can't be sold...
  17. pinebarrensbbq

    Masterbuilt question

    I'm always learning new techniques from other pitmasters. The jerky I had to lean solo, while all my other BBQ came from my friend whom I worked for. I consider him a mentor as he would always take the time to answer questions and show me how to do stuff, and to this day I can call him and he'll...
  18. pinebarrensbbq

    Masterbuilt question

    It's not identical, but there is a gap undeneath that I was actually curious about but wasn't sure if it would be hot enough to produce smoke. I'll give that a try tonight for sure. Do you just place it a top of some foil?
  19. pinebarrensbbq

    Masterbuilt question

    Here's how I cut the beef up. It use nothing but eye of round. I start by using a filet knife to cut the fat cap off and remove as little meat as possible as I'm doing it. A lot of times there will be the thin film of intramuscular fat that is easier to remove after slicing, so I leave it for...
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