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  1. blacktuskjerky

    An idea for making bisquettes for Bradley smokers

    Honestly, I just converted my Bradley 4-Rack to Pellets. It was do damn easy its not even funny. And as we all know, trying to make Bradley Pucks is a pain in the ass. 1. Simply cut pop cans and enclose your Bradley Puck stack. This way you can load pellets with out them falling out. 2. Take...
  2. blacktuskjerky

    Forced air smokehouses

    Ok, this is what I am getting into.... large volume, high cfm vertical flow smoker. great for jerky, and everything else. The problem is there are so many many problems with home builds after you leave the atmosphere of the small smoke smokers... ( bradley - Pellet Pro- traeger)..... So many...
  3. blacktuskjerky

    Forced air smokehouses

    that may actually work well.!!!  
  4. Looking for experienced HVAC guys who smoke....

    Looking for experienced HVAC guys who smoke....

  5. blacktuskjerky

    Looking for experienced HVAC guys who smoke....

    Getting the smoker going in the new space has forced me to rebuild the whole burn box. Now that I am doing that, I am noticing how much doesnt make sence to me. Anyone here understand blowers, cfm, ducts, and that kind of boring crap?
  6. 21463190_10154675454431750_1515262806981622630_n.j

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  7. 21462424_10154675454321750_8238352686104587070_n.j

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  8. 21430425_10154675454471750_6644921066861631889_n.j

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  9. 21371248_10154675454311750_346958724734811485_n.jp

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  11. 21369432_10154675454326750_1986553635821254719_n.j

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  12. 21369320_10154675454426750_1404884337411447649_n.j

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  13. blacktuskjerky

    Need to attach a needle valve on my Lowes dual door smoker

    Short and sweet. What do these do exactly??
  14. blacktuskjerky

    Chicken wings and abt's

    Smoked Mac and cheese. Snap!
  15. blacktuskjerky

    Smoking thick pork chops

    Depends if you are going to reheat, or enjoy cold. I usually do 2.5 hours on a nice heavy cold smoke. That's for standard 3/4 inch chops!
  16. blacktuskjerky

    Bacon Attempt #1 - Cold vs Hot smoke

    That's great looking bacon!
  17. blacktuskjerky

    Salmons done

    For an extra lemon taste, add two lemons zest to your wet cure mix, and let your fish soak in that a few days. That will give you the taste you are looking for..
  18. blacktuskjerky

    Mornin! I smell hickory...

    Please send all of this to me!
  19. blacktuskjerky

    Old fashion jerky help

    I just asked a South African guy that makes Biltong here in BC commercially. He says he uses 1-1.5 tsp per 5# of meat. He also mentioned that the cure works from the outside in, so it's ok to use a little. It can cure up to 7 days without issue. Hope that helps guys!
  20. blacktuskjerky

    Old fashion jerky help

    For example. Health Canada requires by law that our commercial jerky products have 200PPM of nitrite added, if we are to use these products. With PPMs over 500 you would need to add Erythorbate or lots of lemon juice to try and make sure that it converts over. I don't know, food for thought, but...
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