My neighbor just cant get his fill of jerky. He buys the meat i make it.
Resting at room temp before 4 pucks of cold oak smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/sunjerk-1.jpg)
nepas
"It's for my neighbor!"
SuuuuuuUUUUUUUURRRRRRRRREEEeeeeeee it is!!!
I told my dad that when I got caught with a pack of smokes when I was a kid.
He didn't believe me, either!!!
:D
Quote from: JimmyDreams on June 07, 2009, 09:27:29 AM
"It's for my neighbor!"
SuuuuuuUUUUUUUURRRRRRRRREEEeeeeeee it is!!!
I told my dad that when I got caught with a pack of smokes when I was a kid.
He didn't believe me, either!!!
:D
Hmmm this sounds like something a Californian would say :D :D ;D
Just funnin with ya ;D
nepas
Nepas,
got a little london broil with some hot seasonings going in the 80L right now.
also got the OBS preheating to smoke some wings....then off to the BE to finish.
cold beer, windows and doors open, 75 degrees outside........
Just me and Bailey chillin!
Quote from: Up In Smoke on June 07, 2009, 11:50:24 AM
Nepas,
got a little london broil with some hot seasonings going in the 80L right now.
also got the OBS preheating to smoke some wings....then off to the BE to finish.
cold beer, windows and doors open, 75 degrees outside........
Just me and Bailey chillin!
Sounds good there UIS. The jerky i'm doing has about another 2 hrs in my 80L. Also have some SZEGED chicken drummies marinating for dinner, going in the Traeger with Alder, homemade sweet italian sausage too. We have to eat allot of meat with this lap band for the protein.
I cant down the cold ones like i used to anymore, i used to drink em fast but now it takes me like 30 mins just to drink 1. Temp here today is 82 supposed to get some rain later.
nepas
Hi NePaSmoker,
I'm still kind of newish and have read many of your posts and have enjoyed some success so far. I noticed in this one you said "cold" oak smoke, do you cold smoke first then cook?
Just currious.
Thanks.
Jason.
Quote from: weekendsmoker on June 07, 2009, 07:18:55 PM
Hi NePaSmoker,
I'm still kind of newish and have read many of your posts and have enjoyed some success so far. I noticed in this one you said "cold" oak smoke, do you cold smoke first then cook?
Just currious.
Thanks.
Jason.
I put the cold smoke to it without heat from the main element. Cold smoke is anywhere from 3 to 6 pucks of wood then into my cabelas dehydrator. You can do a full jerky make in your smoker, just watch the heat, vent full open and no water in your pan. I use a CCR fan ontop of me smoker to pull the smoke and heat up.
nepas