I used Bearcarvers recent recipe for them, I ground up a chuck and went 90% chuck/10% bacon, only thing I did different is I used my jerky gun, they're wife and children friendly, meaning they not too hot or spicy, in short they're excellent.
When the gun is full it's easy to shoot a straight line, as it empties I tend to shake a little, I went from right to left, about 3/4 of the way through it got a little hairy, I shot them on to fiberglass window screen that I use in my solar dehydrator, sure made it easy to take them out of the smoker.
I smoked them in my GOSM using a low BTU propane hot plate that I set on the wood box rack, I started at 130° and progressively raised the temps to 185°, smoke took 8 hours and I took them out when they passed 160°, truthfully they smelled so good and the fact that I snitched a couple when they were at 155° I couldn't wait any longer, I downed a handful right out of the smoker, just wiped the excess oil off.
I started with 5 pounds of meat and the finished weight was 3 1/4 pounds.
Thanks Bear, this recipe is definitely a keeper.
And thanks all for looking at my Q-view,
Gene
When the gun is full it's easy to shoot a straight line, as it empties I tend to shake a little, I went from right to left, about 3/4 of the way through it got a little hairy, I shot them on to fiberglass window screen that I use in my solar dehydrator, sure made it easy to take them out of the smoker.
I smoked them in my GOSM using a low BTU propane hot plate that I set on the wood box rack, I started at 130° and progressively raised the temps to 185°, smoke took 8 hours and I took them out when they passed 160°, truthfully they smelled so good and the fact that I snitched a couple when they were at 155° I couldn't wait any longer, I downed a handful right out of the smoker, just wiped the excess oil off.
I started with 5 pounds of meat and the finished weight was 3 1/4 pounds.
Thanks Bear, this recipe is definitely a keeper.
And thanks all for looking at my Q-view,
Gene