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The NEW Bradley Original Smoker (BS611) / Re: Black jerky
« Last post by Habanero Smoker on October 12, 2018, 02:05:52 am »
Hi Mahon;

Welcome to the forum? I'm not sure what turf means, but it sounds like you threw it out.

You are not providing much information; such as did you every make this batch of jerky in the past? Did you taste it? Was the texture of the jerky bendable, or more on the brittle side? Whatelse was used in the marinade - such as did you have soy sauce in the marinade?

Most jerkys look black or close to it, depending on what is in the marinade. If you never made this batch of jerky in the past, the dark color may come from the Dr. Pepper. Though I've never used Dr. Pepper in my marinade, when I use soy sauce, my jerky comes out a deep mahogany, which can often look black.

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The NEW Bradley Original Smoker (BS611) / Re: Black jerky
« Last post by Toker on October 11, 2018, 10:43:42 pm »
Did you put cure #1 into your marinade? Also, does your marinade content a lot of sugar? And perso, i never go above 160-165f ( don’t know if it’s change anything) .


Envoyé de mon iPad en utilisant Tapatalk
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The NEW Bradley Original Smoker (BS611) / Black jerky
« Last post by Mahon on October 11, 2018, 10:34:01 pm »
I used my new Bradley smoker for the first time and was looking so forward to chomping down on some tasty jerky.  I used eye of round cut to 1/4 " slices ,oak whiskey briquettes and a Dr Pepper/jalapenos marinade.  I checked it after approx 3 hrs of smoking at 180 degrees and decided to give it one more hour. Well after the additional hour the jerky was blackened and seemed burnt although I don't know how that is possible at such a low temperature. I decided to turf the whole thing and need some advice for my next adventure in smoking .   Any advice would be mucho appreciated .......  Newby
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Introduce Yourself / Re: Newbie to smoking from Yukon Canada
« Last post by Edward176 on October 11, 2018, 03:13:51 pm »
Hey YukonGuy and welcome (from Winnipeg) to the Forum. Lots of great advise and knowledge here so don't be afraid to ask questions.
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Introduce Yourself / Re: Newbie to smoking from Yukon Canada
« Last post by TMB on October 10, 2018, 11:59:19 am »
Thanks TMB it would be great to have some southern styles influencing some of the different stuff Ill have in the smoker over the years.

So my smoking setup will be indoors in my heated garage throughout the winter.

I will be trying to follow MR. Walleye's exact setup. I just need to figure out his parts list (If someone can help me with that)

I have 220 power available, I have a range exhaust hood. I have the proofer cabinet which is about 60*20*32.

I want to build with an oven element. Just need to know which PID controllers I need and basically everything from size of wiring to fuses and thermocouples.

Please share!
I have a few good sausage recipes both breakfast and dinner that may work with moose
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Introduce Yourself / Re: Newbie to smoking from Yukon Canada
« Last post by YukonGuy on October 10, 2018, 09:19:48 am »
Thanks TMB it would be great to have some southern styles influencing some of the different stuff Ill have in the smoker over the years.

So my smoking setup will be indoors in my heated garage throughout the winter.

I will be trying to follow MR. Walleye's exact setup. I just need to figure out his parts list (If someone can help me with that)

I have 220 power available, I have a range exhaust hood. I have the proofer cabinet which is about 60*20*32.

I want to build with an oven element. Just need to know which PID controllers I need and basically everything from size of wiring to fuses and thermocouples.

Please share!
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Introduce Yourself / Re: Newbie to smoking from Yukon Canada
« Last post by TwistedSanity on October 09, 2018, 02:44:52 pm »
Welcome to the boards.  I hail form the NWT,  nice to have a neighbour around.

Have you yet to buy a smoker and are asking advice,  or have you already bought a Bradley and are looking at advancing from there?

Some basic knowledge on your available place to smoke would help.  With moose season late in fall it does not give us northerners much time to process with a smoker before the snow flies.

I have a snack stick recipe that I have perfected (in my very own biases opinion over the last three years that I would be willing to share if you would like it.

Take care
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Introduce Yourself / Re: Newbie to smoking from Yukon Canada
« Last post by TMB on October 09, 2018, 11:52:36 am »
Welcome from Alabama.  Never tried moose, not likie they are running rampant in Alabama  ;D ;D ;D 
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Introduce Yourself / Newbie to smoking from Yukon Canada
« Last post by YukonGuy on October 09, 2018, 11:14:23 am »
Good day everyone!

A little about myself...

Im a hunter who has taken up the hobby of processing my own meat into finished products for my family and friends.

I am brand new to smoking, and my first project is to build myself a great proofer smoker (all advice is welcome to parts and wiring for PID's).

I have only hunted Moose and sheep up here in the north. So I am looking for recipes for sausages and snack sticks, techniques for brining and smoking a variety of cuts of meat.

Its great to be apart of this community, I will post my progress as I go. Trial and error I am sure but I do not like to see much of my harvested meat go to waste, So all tips and information welcome, PLEASE!  :D

Thanks everyone, I look forward to smoking everything I can
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The Digital Smokers (BTDS76P & BTDS108P) / Re: Smoking: The Early Days
« Last post by watchdog56 on October 09, 2018, 07:07:15 am »
Don't know if this would matter but was your vent all the way open? Sometimes if not to much moisture builds up which is also known as black rain.
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