Recent Posts

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21
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.
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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
23
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'...
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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 15...how many hours of smoke....is 4 enough?
Thanks and Happy Thanksgiving
25
Curing / Re: Curing temp
« Last post by tpb on November 18, 2017, 07:51:46 pm »
Thanks for the info guys, appreciate it.
26
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
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Thank you Habanero Smoker
28
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.
29
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.
30
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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