• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Found Value, Chipped In

BXMurphy

Smoke Blower
★ Lifetime Premier ★
126
148
Joined Jan 12, 2022
Hi, gang! Thanks for having me!

I lurked for a few weeks, then registered. I got a VERY useful smoking tutorial in email.

Then I hit this thread on temperature: https://www.smokingmeatforums.com/threads/whats-special-about-225°.312005/

I was sold when the guy said that there was nothing magical about 225° and that 226° was perfectly fine! :)

Normal people here!!!

I wanted to learn about food safety because I landed here after curing jerky and then a bacon... because I don't want to kill people.

I will learn how to eat good food - and not kill people in the process - at SMF.

And after reading that thread I learned that smoking meat is not as worrisome as I feared.

And then I chipped in just to write this note. And learn some more.

Yours,
Murph
 

forktender

Master of the Pit
OTBS Member
SMF Premier Member
3,035
2,182
Joined Jun 10, 2008
If I can do it anyone can, don't worry about heat fluctuations of 20 to 30*, in the end it doesn't matter one bit.

Good luck.
Dan.
 

BXMurphy

Smoke Blower
★ Lifetime Premier ★
Thread starter
126
148
Joined Jan 12, 2022
Welcome to SMF Murph. We can definitely keep it safe.

Thanks, indaswamp! I've read many posts here where folks jump in to correct bad info found elsewhere. That made me know I found the right place for me.

I've messed around a bit with smoking on my Webber Kettle. Then I tried making jerky (again) when I ran into a post somewhere that mentioned curing before baking and then dehydrating.

Wow! In the past, I just sliced and dried! I was playing Russian Roulette and didn't even know it! I didn't even know what I didn't know!!

That took me to safety and lurking... and finding value. Because I love my family and friends (and me) and so does the SMF community.

Thank you for being a part of it and giving freely. And this goes for everybody else who I haven't connected with. Those others will be welcoming me shortly, I'm sure.

Murph
 

BXMurphy

Smoke Blower
★ Lifetime Premier ★
Thread starter
126
148
Joined Jan 12, 2022
If I can do it anyone can, don't worry about heat fluctuations of 20 to 30*, in the end it doesn't matter one bit.

Good luck.
Dan.

Thanks, Dan! From what I've been reading, once you know how to keep things safe, everything else is bells and whistles.

I can make dog food or gourmet fare. As long as the dog doesn't die, I'll be fine.

With help from you and others, I'll get closer to gourmet after some trial, error, and help from experienced hands like you and others.

All my best,
Murph
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
49,605
9,907
Joined Jun 22, 2009
Welcome to SMF, Murph!
Glad to have you join in on the fun!
Plenty of very knowledgeable folks on here to help you stay safe!
Al
 

Brokenhandle

Smoking Guru
OTBS Member
★ Lifetime Premier ★
6,356
5,375
Joined Nov 9, 2019
Welcome from Iowa! Glad you joined us! It's supposed to be fun and enjoyable smoking, no need to stress...and like you mentioned, your dog has your back!

Ryan
 

TNJAKE

Legendary Pitmaster
SMF Premier Member
7,920
10,494
Joined Nov 26, 2019
Welcome from Tennessee. You'll definitely find accurate and safe info around here from real people with real experience.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
44,268
16,757
Joined Sep 12, 2009
Hi, gang! Thanks for having me!

I lurked for a few weeks, then registered. I got a VERY useful smoking tutorial in email.

Then I hit this thread on temperature: https://www.smokingmeatforums.com/threads/whats-special-about-225°.312005/

I was sold when the guy said that there was nothing magical about 225° and that 226° was perfectly fine! :)

Normal people here!!!

Yours,
Murph


LOL---That answer came from that Smart Alec Bear !! You'll get used to him!

And Welcome to SMF. Glad your landing gear was working properly!!


Bear
 

912smoker

Master of the Pit
SMF Premier Member
2,310
1,763
Joined Nov 29, 2020
Welcome to SMF from SE Ga.
Lots of great folks and info here and all eager to help AND keep you safe !

Keith
 

motocrash

Master of the Pit
OTBS Member
4,184
2,097
Joined Aug 25, 2017
Welcome from Winchester VA.

1642520481268.png
 

Colin1230

Smoking Fanatic
SMF Premier Member
865
622
Joined Jan 18, 2021
Welcome from KC, Murph. Great people here and I think you will fit right in.
 

BXMurphy

Smoke Blower
★ Lifetime Premier ★
Thread starter
126
148
Joined Jan 12, 2022
I'm impressed by how members come from all over and by how long they've been contributing, as seen from the volume of postings. That, and the lack of name-calling points to quality.

I read a post about sodium tripolyphosphate and another about anise and immediately retreated to Pop's cure to get started. :)

Boy, I'm glad some angel somewhere in Internet Land piped up about curing jerky for safety. And then cooking it before drying. I never thought about that.

There's some real good info out in the wild but an active place with serious folks who are willing to help answer well-meaning questions is where the value is.

Thank you again.

Murph
 

SecondHandSmoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,212
1,981
Joined Jun 30, 2018
Welcome aboard from SE Arizona. Yep, you're in the right spot.
As you've found out, cure#1 is not required for jerky unless you want a more shelf stable product or are shooting for that classic beef jerky flavor.
As long as you hit 165° - 170° on the meat, the cooties get destroyed.
 

JLeonard

Master of the Pit
SMF Premier Member
4,522
3,330
Joined Apr 17, 2020
Welcome from Mississippi. The member numbers here are high 'cause we keep folks from killing each other with bad cooks. Look forward to your post and pics (we are visually oriented here.)
Jim
 

bauchjw

Master of the Pit
SMF Premier Member
3,414
2,467
Joined Aug 3, 2015
Welcome from Virginia! Be careful, you come here to learn one thing and before you know it you have all kinds of new hobbies and "things" on your patio! Not to mention a huge list of recipes and things to try! It's a great problem to have!
 

nimrod

Meat Mopper
283
41
Joined May 7, 2010
Welcome from the Florida Treasure coast. I haven't killed anyone yet. The fun part is to keep trying something new.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.