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Beef Jerky: Ten Pounds, Two Types (with Pics)
Not a bad idea, but you'll need to take extra steps and certain precautions with poultry. Poultry benefits from brining & important to use Cure#1 if smoking with the jerky. They'll also need to cook to 160°F (152-154°F for the beef jerky) a higher internal temp than beef. Here's some good info...- couger78
- Post #26
- Forum: Making Jerky
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masterbuilt xl needle valve
- couger78
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masterbuilt xl needle valve
Simple fix for temp regulation: I inserted a lever ball valve in the 'chain' between the tank & the smoker. Allows for slight adjustments and at the smoker's lowest settings and with the valve cranked down low, I can maintain low temps (130-150°F) for extended times. Perfect for sausages &...- couger78
- Post #4
- Forum: Propane Smokers
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smkr_ballvalve_zpsba8a3c4a.jpg
- couger78
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- Album: masterbuilt xl needle valve
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Masterbuilt XL Temp issues
- couger78
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Masterbuilt XL Temp issues
The best way I've discovered to keep the temps in my Masterbuilt Propane smoker (Ex-Wide) is to install an inline LP needle valve for the supply hose. My goal is to keep temps in the 130-160°F—primarily for smoking sausages and jerky. I can set the dial on the smoker to its lowest setting and...- couger78
- Post #3
- Forum: Propane Smokers
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jerky_2hrs_sml_zps1eb17a1b.jpg
- couger78
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- Comments: 0
- Album: Masterbuilt XL Temp issues
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HotLnk_4hourSmk_sml_zps65964879.jpg
- couger78
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- Album: Masterbuilt XL Temp issues
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Which pellet addition should I get, tube or tray?
- couger78
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Which pellet addition should I get, tube or tray?
I've used all three amazens(dust maze, pellet maze and the new pellet tube) in my Masterbuilt ExWide. So far my favorite has been the tube (18" model) which gives me plenty of even smoke for this box for a good 4-6-plus hours. Amazen Pellet tube smoker: burns consistent & stay lit... Amazen...- couger78
- Post #5
- Forum: Propane Smokers
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90min_smoke_sml.jpg
- couger78
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- Album: Which pellet addition should I get, tube or tray?
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bacon_smoke1_sml.jpg
- couger78
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- Album: Which pellet addition should I get, tube or tray?
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tube_smoker_sml_zps8969bb45.jpg
- couger78
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- Album: Which pellet addition should I get, tube or tray?
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just a heads up
1/4 pound of Ghost pepper will go a loooooong way. 1 pound is several lifetime's worth. 850,000-1,000,000 on the scoville scale (3x the heat of habanero; 10x the heat of cayenne). Kevin -
Okay I am completely confused about the amount of cure....
Looks to me like a recipe for disaster! There's no way on God's green earth I'm putting 3 tablespoons (plus 1 tsp!) of Cure in ten pounds of pork— no matter HOW salty I want it. That's suicidal. We must not be talking about the same thing here. As mentioned earlier in this thread, American... -
Beef Jerky: Ten Pounds, Two Types (with Pics)
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55 http://www.basspro.com/LEM-Products-Meat-Cure/product/82821/- couger78
- Post #23
- Forum: Making Jerky
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pic_dq_salt_LRG.jpg
- couger78
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- Album: Beef Jerky: Ten Pounds, Two Types (with Pics)
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"Mexi-Cali" Hot Links & More Kielbasa (Many Pix)
Hot Links for breakfast! Why do these always taste better the next day? Probably because I spent nearly 12 hours making 'em yesterday and can now relax & simply enjoy. Kevin -
HotLnk_plate_lg_zpsabd4e34b.jpg
- couger78
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- Album: "Mexi-Cali" Hot Links & More Kielbasa (Many Pix)
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"Mexi-Cali" Hot Links & More Kielbasa (Many Pix)
I filled the tube about 1/2 full of pellets, and with the smoker set holding at about 150-160°F for most of the smoke, I got about 4.5 hours of steady smoke. The last 3-3/5 hours no smoke & I upped the temp to 170-175°F (It was getting late and I didn't want to do another 2 in the morning...
