Decided on batch of Moose Jerky and batch of Bison Jerky to break in new BS. I marinated the two batches in a marinade for last 24 hours. Put in smoker @ 55 degrees F for 2hours. Once cold smoke is complete I am going to put into dehydrator till almost complete then finish in oven @ 200 F till desired dryness obtained. Not sure if this is going to work but I will keep you posted.
Sure need somme Bubba pucks. Is it possible to get the address.
http://www.chezbubba.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by bsolomon</i>
<br />http://www.chezbubba.com
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Thanks[:D]
Crazy C
I do alot of Jerky in the BS and it turns of just fine.
The BS will dry it out as needed given you keep the temp down and the vent open while smokeing.
AKBob
Jerky turned out so well [:D][:D]that smoker is coming with me on next set of night shifts and plan on doing jerky every night. In fact have two sets of moose in marinade right now. Wife out looking at different marinades as we speak.[:0][8D]
CC,
Glad you had a good run with your smoker. I think the smoker does a fine job of it, and it seemed like a big waste to smoke, then dehydrate, then oven cook, when the Bradley can do it all[:)]
BTW, I love the fact your condensed handle is CC! Mmmm...<font color="blue"><font size="3">CC</font id="size3"></font id="blue">
Where do you hail from?
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
A baby seal walks into a bar. The bartender says "Whattya have?" The seal says "Anything but a Canadian Club!"
[rimshot]..........[boos]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />A baby seal walks into a bar. The bartender says "Whattya have?" The seal says "Anything but a Canadian Club!"
<font color="red">[rimshot]..........[boos]</font id="red">
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Whaddya kidding me...I spewed beer all over my monitor![:D][:D][:D]
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Where do you hail from?
Whitetailfan I live a little further North in Gods Country. Fort St. John, BC. Only reason I did not use the BS for the jerky was the -25 degrees celsius temp I was dealing with.[xx(] HMM CC
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />A baby seal walks into a bar. The bartender says "Whattya have?" The seal says "Anything but a Canadian Club!"
[rimshot]..........[boos]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I almost spit my mouth full of lunch out[:D]
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I heard it a differently...did you hear about the seal that walked into a club...it takes most a bit to get that one. I love the groaners!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
I'm starting to feel all warm and tingly inside with all these Canucks gathered in one happy spot talking smoke and moose and deer and -30C weather, eh.
Actually I wouldn't mind being at Olds' place right now painting his house. With a T-shirt ham in the BS....[;)][:)]
Winter is starting to suck! [xx(][V][:(!][}:)]
Cold Smoke
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by AKBob</i>
<br />Crazy C
I do alot of Jerky in the BS and it turns of just fine.
The BS will dry it out as needed given you keep the temp down and the vent open while smokeing.
AKBob
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I did a batch of beef jerky this past week-end. Got the heat a little too high and kept in just a bit too long. But the jerky was okay. Will be better next time. As far as leaving the vent wide open which is necessary IMO. The first hour I ran it between 120- 130f no smoke when I opned the door to check for dryness about 10 flies skatterd to the wind. Had to put a small metal strainer over vent to keep the little buggars out.
Mike C
LMFAO! Too funny! Canadian Club [:D][8D][:D]
Re: Beef Jerky -
What's your favorite cut of meat to use?
Favorite Marinade?
I have yet to try it in the smoker. Do most of it in the gas oven and finish on a box fan with air filters (and no, I learned that from my Dad not Alton Brown [:o)], though I was pleasantly surprised to see it on his show!).
ListerD,
That sounds like an interesting way to dry out the jerky. I haven't heard of using a box fan before.
When I make beef jerky I usually use bottom round roast. It is usually reasonably priced and easy to trim and slice.
I have seen a lot of recipes for jerky that is prepared in the oven or dehydrator. Most contain liquid smoke to give it a "smoke" taste. Since you have a smoker, you can give it the real smoke flavor. I like to use High Mountain Jerky seasoning for jerky. They have a variety of flavors and are easy to use.
The main procedure for making jerky is to rotate the racks front to back, top to bottom as the jerky smokes/dries.
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
I was talking to Shotgun Fred (TheBBQGuru owner), and he says he uses skirt steak to make his jerkey from. Anyone ever used this? He said it is great.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
I usually use skirt steak. Though jaeger brings up a good point about bottom round (which IMO makes a softer jerky), it's hard to beat the price.
I've also used the HM seasoning (Original & Pepper).
ListerD,
If you haven't, you should try making turkey jerky. I usually cut turkey tenders into strips about 1/2 inch thick. I usually let these cure about another 12 to 24 hours longer as well.
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
I also use High Mountain Jerky Cure. I use the orininal flavor and jazz it up to my liking ie; black pepper, garlic, chili powder ect. As far as meat is concerned bottom round is great. But I will use what ever is on sale with the least fat content. I also like to make ground jerky. I've got a good jerky shooter and like to use the round hole for jerky sticks. I just got my jerky racks from Chez so I will be able to do the sticks in the smoker. [8D]
Mike C
I have used skirt steak, flank steak, round steak and loin (back strap). Its all good. Sometimes I like the jerky tender sometimes I like to chew on it. All of the Antelope jerky I have made comes out very tender no matter what part of the animal I smoke. The beef and buffalo is more tough. But its mostly about the flavor and the spices you like.[:p]
Re: Turkey Tenders... How long and at what temp?
ListerD,
Re: Tenders. I usually reach an internal temp of 165F for poultry.
I usually rotate the racks at least once, and then choose one of the larger pieces that looks like it will take about the longest to finish, and insert the thermometer into this piece at this time. This would be about the 1 to 1 1/2 hour mark. At the 3 hour mark, I am usually taking off the first smaller pieces that look done. The last pieces are usually done in no longer than 4 hours from the start.
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<font size="4"><b>Doug</b></font id="size4">
Calatexmex,
One of our favorite snack items is ground jerky. I have had good luck with a jerky seasoning from Eastman Outdoors. The one I like is the original. I found this at a sporting goods store locally but Eastman is a large seasoning company.
Here is a link for what they carry.
http://www.eastmanoutdoors.com/flavors_jerky_seasonings.shtml
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<font size="4"><b>Doug</b></font id="size4">
Thanks for the tip jaeger. I will check out the site. I usually use the High Mountain for ground jerky too. But I am open something different.
Mike C
Guys, Im pretty new to the forums and had a quick question. Do you follow the BS Directions for Jerky, or do you follow the High Mountain Directions? BS Recipe calls for 4 hours, HM recipr calls for 2 hours. Help please..
big buck,
I usually smoke for 2 hours and finish cooking in 1-2 hours more without smoke. One batch usually takes about 3 1/2 hours. I always rotate the racks front to back-top to bottom.
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
Top or Bottom round work well for jerky. If you really want to save some money, buy a whole "Beef Flat" from your butcher or even local grocery store meat department. This is where the "rump" roast is cut from.
If you can get SELECT grade of beef, it will work out best as it contains far less fat. Tenderloin in my humble opinion is far too lean and offers less flavor.
Skirt steak is GREAT. So is Flank. I highly recommend using a mechanical meat tenderizer frim the start though. I use a hand held thing full of sharp metal "pins". Got it at Kohls for $20 and works great. Do NOT use Adolph's or other chemical laden meat tenderizers. YUK!!!![xx(]
Turkey 'tenders' are fantastic. Breast usually come out too stringy though.
GOOD LUCK!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> I have used skirt steak<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I enjoy the skirt that serves me the steak.
I enjoy my jerky chewy so I will take rump roasts and cut the meat with the grain to obtain a chewier/stringier piece of meat. I will also run meat through the grinder with a course bit on then I use a sspice similar to high mountain with addition of a few more peppers and stuff to spicin it up. I also been workin on a recpie for slim jims and once I have it perfected I will post it.
Addicted to Smokin'
DanR
Fort St.John, BC
Crazy -
I'm thrilled to see I am not the only one who cuts jerky meat WITH the grain. Goes to show that some 'rules' are meant to be broken! I sell a lot of jerky to a lot of people and not once has anyone told me that I should cut it across the grain. I DO however use slices a tad less than the standard 1/4 inch thickness. There are a few people who want it thicker- I just send them to the gas station or grocery store. :)
For slim jims- I tried the Rytek recipe several times trying to modify it to my liking... never got what I wanted. Then I ordered a bulk mix from sausagemaker.com for 'peppered meat sticks'. Its pretty good on its own, but I jazz it up with additional spices:
dry mustard
hungarian paprika (gives good colour inside)
additional black pepper (freshly ground)
white pepper
garlic powder
onion powder (lots)
Old Bay (or celery seed)
chipotle powder
Oh- I use beef. 85% lean from my jerky trimmings and store bought ground meat. If doing venison, then I add pork trimings and meat.
Did you ever read the ingredients in a real Slim Jim:
"Mechanically Separated Chicken". WHATS WITH THAT?!!! Sounds more like a legal disclaimer than meat!
If you get to a recipe you like, Please share it! Always looking to try something new.
** I've given up on 'Fermento' and am hoping somebody out there has some experience with the 'live' stuff for fermenting meat.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">onion powder (lots)<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Ya know, I did some meat a while back with loads of onion powder it came out really good, BUT suffice it to say that the onion powder worked wonders as far as clearing out my intestines (that's about the most tactful way I can think to put it). Turns out I'm actually alergic to onions (Doc's call based on the description), raw I'm fine with but heavy amounts of cooked or saute' onions and onion powder just whoosh right through me. [xx(]
Which REALLY sucks... don't know why I shared that but I did [8D][:o)]
I just got my BS. Could someone just kinda give me the basic on making jerky using the BS as far as settings, time it takes. I have been using a dehydrator and/or oven method previously. I'm not new to smoking, I usually smoke meats over wood and charcoal but it's hard to maintain a certain temperature that way. Anyway, my first batch I made in the BS I ran the temp at about 140 on the gauge when I opened the door after about an hour the meat seemed to be cooking rather than drying. I looked for recipes in the papers that came with the smoker but didn't really find anything about making jerky. If someone would be kind enough to just give me a basic "how-to" it would be greatly appreciated.
Thanks
Offtiny
Ryan,
What you have to remember is the Bradley is first & foremost a smoker. It's designed to cook meat. Yes, you <b>can</b> dehydrate in it, but there will certainly be a learning curve and it will absolutely not do it as efficiently as your dehydrator. Same goes for the oven method, it <b>can</b> be done, it just takes a lot longer.
From what I've read here & talked to personally, the power-jerky-makers have come to the conclusion that you cold smoke the jerky for 2-3 hours, then put it into your dehydrator. Great smoke taste, expedient dehydration.
Hope that helps,
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?