Novice, info hound

Discussion in 'Roll Call' started by mebeanfarmer, Jan 22, 2016.

  1. Hello Everyone, Have read your info for awhile, and always my goto site for great info.  I've  been smoking for a year or so started on a small propane masterbuilt, until I blew it up, now using a 44" smoke hollow double burner.  Heirloom dry bean and mixed vegetable farmer form central Maine raise my own pigs as well.  As I write this it is 14 degrees with a 20 mph wind, and am smoking my first ever batch of jerky.  Hope you are all staying warm and have a great day. [​IMG]
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this grea site.
  3. Thanks and good to be here.  2  hours into my first batch of jerky, tbs and 138 degrees holding steady.
  4. lamar

    lamar Smoking Fanatic SMF Premier Member

    Welcome aboard from southern Me.

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Got some photo's of the jerky?

  6. Not yet too cold to open the door.  temps dropped 45 degrees the last time  and only opened for about 30 seconds will get some later
  7. 7 hours into jerky color good still kind of moist temp up to 167 for last hour
  8. Well calling it done.

    Five ours of apple smoke 

    1/2 hour Hickory

    Temps between 140 and 148

    finished 2 hours 165 deg

    My buddy did the marinade and cutting I did the smoke 

    Hopefully he will like
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Welcome, nice looking meat.

    Where abouts in central ME are you?
  10. Charleston, Thanks for the comp

Share This Page