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J
Beef Jerky, How much sea salt to be safe in a food dehydrator?
Thanks for the recommendations guys. I wont be smoking this and wont be using curing salts. Just regular pure sea salt. I think I might try one of these two methods: Drop the salt from 3% to 2% and do 300° for 10min then dehydrate Or Drop salt from 3% to 2%, then smoke at 180°(lowest it...- JohnDS
- Post #10
- Forum: Food Safety
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J
Beef Jerky, How much sea salt to be safe in a food dehydrator?
Hey guys. I have a RecTec 700RT pellet smoker and I just bought a food dehydrator. This is the first time I started getting into making beef Jerky and because I'm on a weird diet, I can only season with sea salt and also staying away from the smoke for a little while. Also, I can't do the...- JohnDS
- Thread
- Replies: 13
- Forum: Food Safety
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J
Smoke Daddy Magnum P.I.G. producing thick white smoke.
Hello, I'm wondering if someone can help. I posted another thread about this but didn't get much help. I bought the smoke daddy magnum p.i.g. It seems a lot of people like it, but to me it looks like bad thick white smoke. I looks like it chokes itself and just smolders. I followed the...- JohnDS
- Thread
- Replies: 7
- Forum: Pellet Smokers
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J
I'm having trouble getting quality smoke from Smoke Daddy Magnum P.I.G.
I have read that a lot of people are happy with it so I'm trying to stay positive, but it seems as though whatever you put in, it just smolders and creates that thick white smoke that you dont want. I followed the directions of starting with hardwood briquets, then adding wood chips, then a...- JohnDS
- Thread
- Replies: 1
- Forum: A-Maze-N Smokers
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J
Keeping brisket warm for 4 hours, should I worry about temperature rise? 2nd brisket failure?
When you guys start probing, are you looking for "point" tenderness? I assume the flat will not be as tender or atleast be tender at different temperatures? Should you favor the point? -
J
Keeping brisket warm for 4 hours, should I worry about temperature rise? 2nd brisket failure?
Thank you guys again for taking time out and explaining. I can't wait to do another one. Petehalsted, I always heard people say 1/8" - 1/4" cap. I guess it's just preference, idk. -
J
Keeping brisket warm for 4 hours, should I worry about temperature rise? 2nd brisket failure?
What do you mean you smoke them "open". Do you mean unwrapped the whole cook? Thank you. -
J
Keeping brisket warm for 4 hours, should I worry about temperature rise? 2nd brisket failure?
Thank you everyone for your replies. I never would have thought that the second brisket wouldn't be cooked enough. it was real dry and tough, I couldn't imagine cooking it longer. You guys know better than me though. I will take all your advice, thank you so much. What is the deal with... -
J
Keeping brisket warm for 4 hours, should I worry about temperature rise? 2nd brisket failure?
Hey guys. I am new to smoking but I've read a lot about it and smoked a few things on my barbecue. I finally purchased a RecTec 700RT pellet smoker. I do respect what most of you do with the stick burners, but for me, I needed something I didn't need to tend to. So far I am happy with the...
