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baconfish 002.JPG
- dreegle1
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Wish me luck...LOL
LOL...The piece of steak came straight outta the freezer. I used to smoke the old fashioned way, with wood and half a 44 gal drum, a few years ago, but the drum started to rust, (and I had a lot of visits from the fire brigade, police, council etc), so I had to stop. I was right...the jerky is...- dreegle1
- Post #11
- Forum: Making Jerky
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Lo-salt Cured and Smoked Turkey
Just need to ask...How long should a turkey cure/pickle for? If it is a long cure, does the brine need to be injected? I have a 10 1/2lb bird brining in Pops brine, for 2 days now, and am just wondering if I have ruined it... -
Wish me luck...LOL
Oh, something that I should mention is that during the smoking/drying process, the weight went from 1.2 pounds, to 8 oz...Lost about half the weight of meat, and that does not include the weight of the "marinade" (glaze/whatever) I coated them in...- dreegle1
- Post #6
- Forum: Making Jerky
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Wish me luck...LOL
Ok...The results...Sweet, spicy, crunchy and chewy. Next Time I will be sure to use a more "uniform" sized slice of beef... All in all, I am pleased with the results, although some pieces are thicker than others...but this is overall, a success. I think the thicker pieces could have done...- dreegle1
- Post #5
- Forum: Making Jerky
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Jerky 004.JPG
- dreegle1
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Jerky 003.JPG
- dreegle1
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Wish me luck...LOL
Nope, No cure...I don't expect it to last long enough for it needing to be cured, and once it is dried, microbes should not be an issue (I know it isn't genuine jerky...dried beef with gunky stuff on it, but so far it seems to be working :D)- dreegle1
- Post #4
- Forum: Making Jerky
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Wish me luck...LOL
A picture tells a thousand words....But the shortened version is "Mad bugger Aussie destroys perfectly good rump steak in the name of experimentation" :)- dreegle1
- Post #3
- Forum: Making Jerky
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Jerky 002.JPG
- dreegle1
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Jerky 001.JPG
- dreegle1
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Wish me luck...LOL
How do you know when your hobby becomes an obsession? When you open the fridge, and you see bacon curing, turkey brining, chicken brining, fish thawing, and you are having DT's from not smoking anything for two days...So, Jerky it is :D Here is the plan. I have a 1.2lb rump steak to cut into...- dreegle1
- Thread
- Replies: 13
- Forum: Making Jerky
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smoked fish
This one looks like the way to go (for now, at least)... LOL...Each recipe I find is better than the last.... Thank you (I now have to tip out the basic brine I made) -
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lets smoke a roast
As usual, most my questions are asked (and answered), before I ask them. Thanks Raptor, pulled beef it is going to be...I hope rump works well :D -
1st Time making bacon
5 hrs later, with a dash of Jeffs rib rub, and the results are almost baconish...Tastes great, except the rind, a cross between boot leather and dunlop tyres, texture wise... Almost looks like ham...Still, since I started, I may as well finish the dry cure, and see how that turns out...but...- dreegle1
- Post #22
- Forum: Hot Smoked Bacon
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making bacon 002.JPG
- dreegle1
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making bacon 001.JPG
- dreegle1
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1st Time making bacon
Yay! Christmas...got my smoker :D LOL...Some assembly required... ABRACADABRA!!! Problem...minimum temperature that I could get, while burning it in was 200 F...so no bacon for me :( Smoked roast cured pork it is :D (Will post pics...) Just one more question, before I go off and busy...- dreegle1
- Post #20
- Forum: Hot Smoked Bacon
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Christmas 2011 043.JPG
- dreegle1
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