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  1. GentlemanJerk

    Using a proofing cabinet as a dry aging cabinet

    Has anyone used a proofing cabinet as a make shift dry aging/curing cabinet? They control humidity and temperature automatically and the only issue I can see is that they tend to only go down to about 80F, which I think is too high for dry aging. I'm looking at something like this...
  2. GentlemanJerk

    New 3D wifi

    Finally able to get a 3D wifi version and got several smokes in over the last couple weeks. I did two batches of jerky, one beef (that got way too smoked, didn't have the vent fan on all the time) and a batch of pork jerky that turned out amazing and took about 2 hours less than my old...
  3. GentlemanJerk

    First venison neck roast

    Helped butcher out a couple of deer that were taken for causing crop damage last weekend. I was given about 20 lbs of meat including a neck roast. Having never made one I dug online for a recipe and tested it out. The only thing I did special about the meat was to brine it overnight since it...
  4. GentlemanJerk

    First day of Trout season haul!

    With the first day of trout season opening last weekend I was able to get out with my dad and we came back with a small haul of 5 rainbow trout. We cleaned them up and I took them home to brine and then smoke with alder and hickory. As a side experiment I took the heads, cleaned out the gills...
  5. GentlemanJerk

    Masterbuilt MES 145 S Smoker

    I'm looking at getting a temperature controlled electric smoker and while I was at Sam's Club picking up some ground beef to make some sticks I noticed they had a couple Masterbuilt MES 145S smokers for a reasonable price. I did some digging online and only found a handful of reviews that were...
  6. GentlemanJerk

    First batch of cold smoked jumbo scallops.

    A local seafood market was having a Lent sale on scallops with 15% off large and jumbo scallop so I figured it would be a great time to try smoking some. I used my a-maze-n smoker in my charcoal grill with hickory for about 30-45 minutes. Unfortunately it was a really windy day so the scallops...
  7. GentlemanJerk

    First batch of cold smoked cheese.

    Recieved my A-MAZE-N and 80 lbs of pellets (hickory and black cherry) last week so it was time to try out some cold smoking! We had a particularly cold (and windy) weekend so I chunked up some provolone, sharp white cheddar, mozzarella sticks, Stilton and a small hunk of danish blue cheese to...
  8. GentlemanJerk

    Hi from Central PA!

    Hello all! My name is Cody and I hail from central PA. I've been smoking meats, seafood and veggies since about 2005 and finally am coming out of the shadows of this forum to introduce myself. I routinely make large batches of jerky as gifts for my friends/family (and myself) so that is...
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