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  1. My jerky with pics. Opinions?

    My jerky with pics. Opinions?

  2. canadianbacon

    My jerky with pics. Opinions?

    Beef round eye with stir fry strips mixed in. Smoked in a big chief. hickory and apple. Taste great, slightly unsure if there abit undercooked because the stir fry stips are harder to dry out. I have never been able to hit the right time to take them out lol.
  3. IMG_0918.JPG

    IMG_0918.JPG

    • canadianbacon
    • Media item
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    • Album: My jerky with pics. Opinions?
  4. IMG_0917.JPG

    IMG_0917.JPG

    • canadianbacon
    • Media item
    • Comments: 0
    • Album: My jerky with pics. Opinions?
  5. canadianbacon

    I think I did some stuff wrong

    I just smoked afew slices of soft mozzarella today for the first time in my big chief. I used one pan of hickory and apple mix for about 1 hr and it has a nice mild smoke taste. I let everyone try it here at my place and they all liked it. My one mistake was I let it get to hot and melt just a...
  6. canadianbacon

    First attempt at Jerky on my smoker

    Did you let the jerky sit after you took it out of the brine for a hour or so on racks or paper towel? That usually gets rid of all my moister problems and helps the smoke taste out. I wait till it feels sticky to the touch rather then wet. I do it with salmon too. I leave mine by a open window...
  7. canadianbacon

    Any Ideas how to make me Big Chief smoker more efficient?

    Thanks for all the ideas, the foam idea sounds great. I got lots of boxs in the basment so ill throw one over my smoker tonight when it gets dark and the temp drops. Making some smoked nuts, jerky and steak today.
  8. canadianbacon

    First time jerky making prep

    That is what i usually do, use soy. I am making another batch this sunday and this caught my eye because I never use cure (besides soy and salt). I was just always under the impression that salt was a good enough cure.
  9. canadianbacon

    Any Ideas how to make me Big Chief smoker more efficient?

  10. canadianbacon

    First time jerky making prep

    Are you guys saying you HAVE to use cure if smoking ground beef as jerky?
  11. canadianbacon

    Dry rub VS brine for jerky? With no cure.

    I am making some jerky and I was considering trying a dry rub for once, Usually I brine it (soy, Worcestershire sauce, peper, chilli, mayple syrup, brown sugar ) or mix the spices in with ground beef. What would the dry rub end up doing that the brine will not and what will the outcome be? I...
  12. canadianbacon

    Any Ideas how to make me Big Chief smoker more efficient?

    Any Ideas how to make me Big Chief smoker more efficient? Being a student and living in a terrible area, I can't afford to buy a new smoker that is over 300$ for a hobby.  But I am interested in making my big chief abit better. Any modifications are greatly appreciated :) I smoke mainly jerky...
  13. canadianbacon

    Ground beef jerky - Lean meat on parchment paper.

    I just use one teaspoon of salt for every pound + spices and 3-6 teapoons warshier for each pound. dry chips only. wet chips seem counter productive to me since they add moisture. I used 3 pans, after that i get a strong bitter taste without paper.
  14. IMG_0747.JPG

    IMG_0747.JPG

    • canadianbacon
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    • Album: Ground beef jerky - Lean meat on parchment paper.
  15. Ground beef jerky - Lean meat on parchment paper.

    Ground beef jerky - Lean meat on parchment paper.

  16. IMG_0742.JPG

    IMG_0742.JPG

    • canadianbacon
    • Media item
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    • Album: Ground beef jerky - Lean meat on parchment paper.
  17. canadianbacon

    Cold weather smoking issue!!

    I'm sure  a whisky would warm ya up outside lol. I actually like smoking in the cold better, Its more relaxing then sitting under the hot sun with hot smoke blowing in my face. But at 0 degree it would be ideal. do you move the ribs on to the bbq or oven right after there smoked or just Finnish...
  18. canadianbacon

    Cold weather smoking issue!!

    I smoked jerky yesterday at -15 and today at -20. I have a thick old blanket i have modified to allow air flow and holes in the top air vents to escape, Just cut holes with a knife. It worked great. doing a batch of jerky right now with some ribs. It comes out fine for me...Takes longer tho to...
  19. canadianbacon

    Ground beef jerky - Lean meat on parchment paper.

    I been smoking for afew years now. I have one of the electric element little chief smokers. I find that when i smoke food I always have creasol build up on my food and get the bitter taste so i started to use parchment paper under everything I smoke. I have noticed the taste of creasol is always...
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