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1st beef Jerky HELP!!!!
Good morning SA, and thanks VERY much for the response. Im gonna take your advice to heart and give it another couple of tries. Understand, that the jerky I made wasnt BAD...I mean, its all gone!! I just think that utilizing the tips you gave me, It could be better. I really think I oversmoked...- matt r
- Post #4
- Forum: Making Jerky
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Brisket this weekend!
Gonna do my first "real" Brisket Smoke this weekend and want to be sure I have my facts straight. MES 30 at 225 degrees till it hits IT 180, then start toothpicking. When theres no resistance (like a hot knife through Butter) I pull, foil and let rest about 2 hours. Will be using a mix of... -
1st beef Jerky HELP!!!!
so the jerky is not so good. Too much mesquite smoke, its overpowering. I think I cooked it at too high a heat. It smoked at 160 for about 4 hours and I couldn't get the IT past 129 so I kept boosting the heat. Now the consistency is not soft and chewy but kinda brittle. I don't know if I'll...- matt r
- Post #2
- Forum: Making Jerky
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1st beef Jerky HELP!!!!
So I picked up a nice Angus Rump Roast yesterday. Removed the fat cap, froze if for a while, and then sliced it against the grain on an electric slicer ( the slices came our really nice, about 1/4 inch thick). I have it marinating in a mix of Soy Sauce, Brown Sugar, Sriracha, and garlic...- matt r
- Thread
- Replies: 10
- Forum: Making Jerky
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1st time making Jerky....nervous!
So I picked up a nice Angus Rump Roast yesterday. Removed the fat cap, froze if for a while, and then sliced it against the grain on an electric slicer ( the slices came our really nice, about 1/4 inch thick). I have it marinating in a mix of Soy Sauce, Brown Sugar, Sriracha, and garlic...- matt r
- Thread
- Replies: 0
- Forum: Making Jerky
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Todays Pork Shoulder plan
It was something that I created, basically equal parts salt and Brown sugar, about a cup each, and then ancillary spices to taste. I like the brown sugar, but maybe will cut back to a 1/2 cup salt. -
Todays Pork Shoulder plan
Well, it was really good! A bit on the salty side, so I may reduce the salt a bit next time. But...it didn't fall apart. I don't know what Im doing wrong, other than not cooking it long enough. I think I need to get used to the Maverick too...the temp seem to fluctuate quite a bit, and to make a... -
Todays Pork Shoulder plan
I hope so, Wade. Everyone around here seems to feel the same way you do so if I cant take you all's advice, whos advice can I take? "you alls"?? Im from Long Island, NY!! Why am I talking like this? -
Todays Pork Shoulder plan
OK, just pulled it. Now, the smoke seemed to stall a bit at 185, give or take. So I added a few more chips, and then about 15 minutes later the temp reading on the new Maverick read 215IT! So...Its out, and its resting and here is how it looks: Gotta admit, that looks awesome! Im hoping that... -
Todays Pork Shoulder plan
What a day! Spent about 3 hours going store to store to find a Maverick Remote Probe. Finally found one, after 6 stores and a half tank of gas. Got home and the pork is looking good. IT is about 185, so I have a little ways to go Looks awesome, though! Pics soon! -
Todays Pork Shoulder plan
Good advice all the way around, guys. Much thanks to you all. Theres so much to know! -
Todays Pork Shoulder plan
whats that rule? Never heard that! I thought bringing the meat to room temp was the way to go...lots of guys seem to recommend doing it. What am I missing? -
Todays Pork Shoulder plan
- matt r
- Album
- Comments: 0
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Todays Pork Shoulder plan
Todays pork shoulder. Has been marinating overnight, and has been sitting out on the counter top for about an hour to hit room temp as the MES30 warms up to 225. Rub on this baby is brown sugar, salt, paprika, pepper, chili powder and garlic powder. I'll be using hickory today, and plan to bring... -
Question: IT and smoking temps
thanks for the tips guys. Im glad I asked! So...1 1/2 hours per pound is a good gauge of roughly the time it should take to get to 195-200 IT- matt r
- Post #4
- Forum: General Discussion
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Question: IT and smoking temps
I have an MES 30 and have had some great success so far, but there is one thing that I cant seem to wrap my head around. Can you over-cook something in the smoker? For instance, a pork shoulder. Im going to do one tomorrow, 6.27 lbs and have it marinating right now. I plan on putting it on at...- matt r
- Thread
- Replies: 5
- Forum: General Discussion
