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Jerky Making / Re: new toy ,jerky blaster trying it out
« Last post by CP312 on November 19, 2017, 04:14:48 pm »

  hey you bet there ice man i still have your address .. :)

 i usually smoke well for this with me using the blaster i ended up smoking for something 5-6 hours with a temp of 160F.Then stop and don't sample any(try not to anyways) but let it cool down completely and try the next day . I find the cooler it is the better the taste and then if i have to cook longer well use the oven then its faster.I actually add smoke for only 3-4 hours and cook the rest of the time though.

However when using my slicer ... smoke 2-3 hours and cook for a total of 4 hours total in smoker . It will be done then , let it cool over night and then in am chow down .

  for my jerky i just a bout always use mesquite smoke,  then for my salmon i use alder .

That looks great! So you always smoke longer when you use a gun vs cut meat? I was reading recipes off the Bradley site and was wondering if I could use a jerky gun since the recipe says t slice the meat. Any advice would be appreciated.
Jerky Making / Venison jerky question
« Last post by CP312 on November 19, 2017, 03:22:07 pm »
I'm new to the smoking world and a little help would be appreciated. All of the recipes on the Bradley site say to use cut pieces of meat when I make jerky. I've always used ground meat from a jerky gun. I have a lot of ground meat already and am wondering if I can just use the jerky gun and follow their recipe otherwise? If not can someone help me out with a recipe for ground meat jerky. Thanks
Poultry / Re: Brining Turkey
« Last post by Ka Honu on November 19, 2017, 02:51:21 pm »
Personally I'd dry-brine it for 24-48 hours (plenty of instructions available with a Google search). Dry-brining not only adds some flavor to the turkey but gives you a dry surface for best smoke adhesion.

If you're using a Bradley, 2-3 hours of smoke should be plenty.

Just sayin'...
Poultry / Brining Turkey
« Last post by farmerwannab on November 19, 2017, 01:11:19 pm »
Hi everyone,
Got an early xmas present from the hubs and want to smoke our Thanksgiving turkey.  It says it in injected with 9.5% chicken broth and seasoning....should I brine this?  Also it is a 14ish lb turkey...closer to many hours of 4 enough?
Thanks and Happy Thanksgiving
Curing / Re: Curing temp
« Last post by tpb on November 18, 2017, 07:51:46 pm »
Thanks for the info guys, appreciate it.
Fish / Smoked Alaskan Black Cod
« Last post by Steelpro on November 18, 2017, 05:47:41 pm »
Is there anybody out there that has smoked black cod??   could you please give me any info that you have?? Thanks
Thank you Habanero Smoker
It's hard to tell what temperature the generator will bring you UDS up to. In a small cabinet like the Bradley, I have hit around 120°F, sometimes 140°F on a hot sunny day.

I have measured the temperature generated at the heating pad with an infrared thermometer, and at the surface the pad get up to 525°F - 555°F. You may need to make some sort of hood to prevent drippings from falling onto the heating pad and rail guide.
Curing / Re: Curing temp
« Last post by Habanero Smoker on November 16, 2017, 01:21:40 pm »
Fast curing meats like bacon, pastrami, Canadian bacon etc. should be cured at 38°F, as stated by cathouse willy.

If you are making fermented "air" cured sausage, you want to use a temperature around 60°F; so 55°F will be alright. These type of sausages take a long time to cure, and you should be using insta cure #2.
Curing / Re: Curing temp
« Last post by cathouse willy on November 16, 2017, 01:02:55 pm »
I have no experience with the Hi mtn kits but the lonzino should cure in your regular fridge at 38 f and then go in the drying cab.
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