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Blue smoke here this a.m.

t-bone tim

Master of the Pit
OTBS Member
1,558
11
Joined Feb 24, 2007
Good day everyone ....finally my first smoke goin on this morning ...jerky seasoned with hi mountain cracked pepper n garlic ...first time using my centro ( masterbuilt electric ) so far so good I think ...will post pics later !
 

buddy

StickBurners
240
10
Joined Jun 12, 2006
Good luck with your smoke ! I hope everything turns out the way you want.
 

peculiarmike

Master of the Pit
OTBS Member
1,564
13
Joined Jun 29, 2006
You will like the Hi Mountain jerky. Good choice for a first smoke!
 

shellbellc

Master of the Pit
OTBS Member
1,757
18
Joined Jun 7, 2006
That's all I've used so far, the hiMtn cures. If you like spicy, try the inferno...Can't wait for the pics!
 

goat

Smoking Fanatic
OTBS Member
958
11
Joined Oct 27, 2005
Sounds good. Let us know how it turns out.
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Hi Tim -

Let us know how it turns out. Looks like there's a line at the Canadian Tire store for that Centro/Masterbuilt you've got there!

I've heard some good stuff about those High Mountain kits you should bein good hands! Don't forget the pictures!

 

t-bone tim

Master of the Pit
OTBS Member
1,558
11
Joined Feb 24, 2007
Yep Deejay ....lol...wife went and got mine the day before the actual sale started...canadian tire never has anything they put in their ads !! good thing by the looks of new owners !
 

nickbailey

Smoke Blower
91
10
Joined Apr 29, 2006
Lucky, I went later on, they were plum out. Although I do love the power of rainchecks as they order one in for me and I picked it up last night, great looking thing.

So, how did the jerky smoke go, thats what I plan on using it for.
 

teacup13

Master of the Pit
OTBS Member
1,391
12
Joined Feb 22, 2007
they look very very tasty..

i know if you vaccuum seal it and send it my way overnight post, it will still be good when i eat it tomorrow..lol
 

billyq

Smoking Fanatic
305
10
Joined Apr 13, 2007
WHat cut of meat did you use for the jerky? I understand it has to be pretty lean or it may go rancid.
 

t-bone tim

Master of the Pit
OTBS Member
1,558
11
Joined Feb 24, 2007
Hey Billy ......you want to use a very lean cut ...most use hip cuts such as inside or outside rounds or eye of round ,or sirlion tip....you want zero fat on the outside ,and little marbling throught the meat....yes the fat can possibly go rancid....when I remove the jerky from the smoker I pat it with paper towel to remove any of the grease that might be on the surface ( usually very little ) before it cools and hardens up ....this jerky was made with eye of the sirloin tip...hope this helps
 

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