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  1. IMG_0689.JPG

    IMG_0689.JPG

    • smokincraig
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    • Album: First batch of Thai Jerky
  2. smokincraig

    Thai Jerky

    In the smoker they go!
  3. IMG_0698.JPG

    IMG_0698.JPG

    • smokincraig
    • Media item
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    • Album: Thai Jerky
  4. smokincraig

    Thai Jerky

    Smoker is on and the meat is hung. Let it air dry for another 15 and in she goes! Wish me luck!
  5. IMG_0697.JPG

    IMG_0697.JPG

    • smokincraig
    • Media item
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    • Album: Thai Jerky
  6. IMG_0696.JPG

    IMG_0696.JPG

    • smokincraig
    • Media item
    • Comments: 0
    • Album: Thai Jerky
  7. smokincraig

    Thai Jerky

    Whew at least I understand a little more than I give myself credit for. Just cut up a yield of 5.5 pounds of pork loin and did the same brine/cure. Now the waiting begins. I'll get some more pictures once it is on the racks with toothpicks and I start the smoking portion. Again thank you for the...
  8. smokincraig

    Thai Jerky

    Thanks a ton for answering all my newb questions! I will get it down eventually. It's cut mainly right around 1/4 thick. I will also keep rotating the bag tonight and tomorrow and use Sunday as smoke day. I am very new to smoking so it is a lot of information to take in. I can do the pork with...
  9. smokincraig

    Thai Jerky

    I used Mortons tenderquick at 1 tablespoon per pound so hopefully that doesn't mess it all up. That's all that was available near me that I could find. Should I be good to smoke this on Sunday all day to get it done or should I wait till Monday?
  10. smokincraig

    Thai Jerky

    5# of beef and than I am doing 5# of pork loins as well. Than it will be on to bigger batches once I know it works.
  11. smokincraig

    Thai Jerky

    Well it looks like I will have to wait and see if the cure goes well. Into the fridge for a couple days.
  12. Thai Jerky

    Thai Jerky

  13. IMG_0690.JPG

    IMG_0690.JPG

    • smokincraig
    • Media item
    • Comments: 0
    • Album: Thai Jerky
  14. IMG_0689.JPG

    IMG_0689.JPG

    • smokincraig
    • Media item
    • Comments: 0
    • Album: Thai Jerky
  15. smokincraig

    Thai Jerky

    Perfect thank you for the response! Gonna start cutting today and doing the brine and cure till Sunday.
  16. smokincraig

    Thai Jerky

    Are you guys mainly cutting with the grain or against? Also is it the same for pork and beef the cutting direction that is? Thanks I am about to get some pork tenderloins and some beef to give this recipe a shot over the weekend. Thanks for the help
  17. smokincraig

    New MES Bluetooth Electric Smoker

    Hey nekkoddd. Welcome to the forum I too am from Chaska. If the wind blows right we may be able to smell the smoke! I just bought a MES 40". So far so good got a few smokes out of the way and I love it so far! Good luck.
  18. smokincraig

    New to smoking and the forum.

    Thanks Al.
  19. smokincraig

    New to smoking and the forum.

    Thanks. It's already becoming an addiction so it will go one of two ways! Haha
  20. smokincraig

    New to smoking and the forum.

    I have been using this site to get a lot of info and decided to sign up. Tons of good info on here. I am new to smoking and have some chicken in the smoker right now. Can't wait to try some different things. I am from Minnesota. My name is Craig and I do just about anything outdoors. Edit...
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