Thai jerky, Case, you are a turd! Itsa smoking!
- Thread starter crankybuzzard
- Start date
-
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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Hmm. Looks like it may be a dueling jerky weekend. My Stanky Moose jerky is long gone.
New jerky hanger is loaded up and the sliced up goodness is in the pit!
Started at 130, no smoke for 2 hours, then will add smoke and go for 2-3 hours at 140, cut smoke, bump to 150 for a couple of hours, then bump to 160 and go until I get the texture I want.
Started at 130, no smoke for 2 hours, then will add smoke and go for 2-3 hours at 140, cut smoke, bump to 150 for a couple of hours, then bump to 160 and go until I get the texture I want.
New jerky hanger is loaded up and the sliced up goodness is in the pit!
Started at 130, no smoke for 2 hours, then will add smoke and go for 2-3 hours at 140, cut smoke, bump to 150 for a couple of hours, then bump to 160 and go until I get the texture I want.
Wow. You are Mr. Fancy Pants. I throw it in the smoker at 160 for three hours and finish it in the oven on dehydrate at 160 until it gets the right texture.
You are a trend setter though.
Wow. You are Mr. Fancy Pants. I throw it in the smoker at 160 for three hours and finish it in the oven on dehydrate at 160 until it gets the right texture.
You are a trend setter though.
I see that Fancy pic making the rounds! :laugh1:
Charlie is that one of them cheap Smores sticks in the middle?
Richie
No sir, it's a 1/4" stick of 316 stainless steel rod. My skinny skewers got droopy on me.
Have I mentioned that this stuff is amazing?
All done, packed up, and ready to snack on for a day or 2.
All done, packed up, and ready to snack on for a day or 2.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Questions about why my prime (select) rib came out overdone
- Started by albow
- Replies: 31
- General Discussion
-
BBQ Hash and Rice...(Long read and lots of pics)
- Started by Gonna Smoke
- Replies: 24
- Pork
-
Don't beat me up.....
- Started by bill ace 350
- Replies: 20
- Blowing Smoke Around the Smoker.
