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  1. daveyhunter

    Jerky

    I have not tried sticks in it :( but I am sure it will do a good job. :P I saw one of these units on the internet for sale but can't remember the price I looked up american scientific products it is a forced air oven the temp ranges from 40 degrees celsius or 104 degrees fehrenheit to 200...
  2. daveyhunter

    Jerky

    There is a fan in the bottom of the unit it blows air what ever temp you want across heat coils like hot plate coils up against the door and circulates it takes about 2 hours for a load I like it not so chewy but more soft leave in longer to make it more chewy, there is air vents on top and on...
  3. daveyhunter

    Jerky

    :D Here are the pictures you asked for thanks for looking :P
  4. daveyhunter

    Pork Loin and Baby back Ribs

    Thank Gary sounds good thanks for the advice Daveyhunter
  5. daveyhunter

    Pork Loin and Baby back Ribs

    Thank you very much I will give it a try sounds good
  6. daveyhunter

    Pork Loin and Baby back Ribs

    :cry: My friend wants to smoke some baby back ribs and pork loins one day and frezze and serve 2 weeks later, that is the only way he can do it because of time, is there any suggestions out there should we cook all the way at first or part way when to add sauce ,what do you think any help would...
  7. daveyhunter

    Brisket and Sausage

    I should have used my 35mm , with my macro lens,but I did not I used my new fangled digital I took how many with that camera and I could not get it right , all the other pictures I took turned out great. :oops: Thanks for looking.
  8. daveyhunter

    Another Pork Back Rib attempt

    They looked Darn good to me what did you marinade them in or what rub did you use, They sure look tasty. Did you let them get to room temp. first before putting on.
  9. daveyhunter

    Jerky

    I love :P to make jerky out of deer and beef my favorite meat is bottom round from beef I can get it on sale here once in awhile for 1.29# usually it is 3.89. I was lucky enough one time to get an oven that my place of work threw away they used it for holding milk samples but the bearing froze...
  10. daveyhunter

    Brisket and Sausage

    I know when I took the picture the flash was over powering I could not get a good pic. :oops: It took me about 4 1/2 hours to get it tender enough 185 degrees internal temp. the whole thing weighed about 4#s. I keep the temp inside the oven at around 225 degrees. I started out at 150 degrees...
  11. daveyhunter

    Brisket and Sausage

    By the time I got back for a reply it was all done I did not even think about taking pictures of the progress, next time I try an experiment camera is going with. I sarted it out on preheated smoker with no smoke for one hour and started smoking until the internal temp reached 185 kept temp...
  12. daveyhunter

    Smokes Hams

    Thank you, thank you , thank you sounds like you know your stuff my neighbor raises hogs so no problem there :D I can get anytime.
  13. daveyhunter

    Brisket and Sausage

    Sounds good to me I am going there right now thanks a ton :D
  14. daveyhunter

    Smokes Hams

    I would like to smoke a fresh ham but was wondering if a dry cure or brine would be best plus don't have a clue how to do fresh hams with bone in do I inject it or soak in brine or just dry cure any help would be appreciated :P
  15. daveyhunter

    Brisket and Sausage

    I took a brisket and hammered it out flat 1/2" thick and I want to take Italian sausage mixed with winter onions, morel mushrooms, chopped up buckboard bacon and a little seasond pepper. Roll it up in the brisket. I am wondering when the internal temp of sausage reaches what it is supposed to...
  16. daveyhunter

    keep it hot

    Again earl thanks I can't thank you guys enough
  17. daveyhunter

    keep it hot

    I need evry tip I can seems like you are there when a person needs help thanks
  18. daveyhunter

    keep it hot

    Thank you very much I will give it a try, :) sounds pretty simple I think I can handle that
  19. daveyhunter

    keep it hot

    :oops: Can anyone tell me how I can keep the meat hot such as brisket, ribs,or loins until party time I heard something about wrapping in foil and towel but do not know how to go about it exactly, and how long can you keep it, I would realy appreciate it. Daveyhunter :D
  20. daveyhunter

    Hi Mountain Buckboard Bacon

    I used hickory and apple mostly hickory, I put it in the smoker for 1 hour at about 160 degrees then turned it up to 200 degrees for the remainder of the time until internal temp. was reached total time 3 1/2 hours, my newly built smoker held the temp perfect the whole time. And the bacon was...
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