I gotta catch up on some jerky for some friends and a couple members here.
Got 30lbs of venison for a local friend and 10 lbs of beef to cut. (So sorry my 2 forum buddies who are getting jerky, cant have the venison)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4227.jpg)
nepas
Wow.
I have 12lbs of eye round in the reefer waiting on me.
Can't wait to see the final pics on 40 lbs of jerky....yum
WOWSERS. 40LBS of Jerky. MMMMMM. :D
One of those days, I have to try your jerky Nepas, or at least jerky your way.
HR
Sounds like a jerky kind of weekend
I'm shooting for 20 lb my self, deer of course
Quote from: OU812 on August 19, 2009, 02:06:57 PM
Sounds like a jerky kind of weekend
I'm shooting for 20 lb my self, deer of course
I gotta get the big boy smoker done. Going to have about 250lbs to do soon.
nepas
Quote from: NePaSmoKer on August 19, 2009, 02:30:57 PM
Quote from: OU812 on August 19, 2009, 02:06:57 PM
Sounds like a jerky kind of weekend
I'm shooting for 20 lb my self, deer of course
I gotta get the big boy smoker done. Going to have about 250lbs to do soon.
nepas
All 250 jerky?
Quote from: OU812 on August 19, 2009, 02:35:11 PM
Quote from: NePaSmoKer on August 19, 2009, 02:30:57 PM
Quote from: OU812 on August 19, 2009, 02:06:57 PM
Sounds like a jerky kind of weekend
I'm shooting for 20 lb my self, deer of course
I gotta get the big boy smoker done. Going to have about 250lbs to do soon.
nepas
All 250 jerky?
WOW Nepas!
Did you buy a side of beef?
Carolyn
Quote from: OU812 on August 19, 2009, 02:35:11 PM
Quote from: NePaSmoKer on August 19, 2009, 02:30:57 PM
Quote from: OU812 on August 19, 2009, 02:06:57 PM
Sounds like a jerky kind of weekend
I'm shooting for 20 lb my self, deer of course
I gotta get the big boy smoker done. Going to have about 250lbs to do soon.
nepas
Well 250lbs between jerky, summer sausage and sticks ;D
nepas
All 250 jerky?
Take your time Nepas, you can't rush perfection. I'm not in a hurry.
Ditto 10.5 you can't rush perfection...
John
Here is the venison. Sliced and triple washed ready for marinade. The beef i am cutting next.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4242.jpg)
nepas
Do you just wash the venison? And is it just water that you wash it in?
Inquiring minds want to know...
John
Quote from: BigJohnT on August 20, 2009, 10:48:17 AM
Do you just wash the venison? And is it just water that you wash it in?
Inquiring minds want to know...
John
Yep just rinsed 3 times under cold well water. I rinse first then let it drain and bleed out, prepare the marinade then rinse again, get the Reveo ready to go and marinade to mix together then rinse the 3rd time before the Reveo marinade.
Gave it 1 hour of hickory smoke and its now in the 80L dehydrator
nepas
Quote from: NePaSmoKer on August 20, 2009, 07:35:33 AM
Here is the venison. Sliced and triple washed ready for marinade. The beef i am cutting next.
That venison belongs in my belly.
Was the hickory smoke actual smoke or did you use that hickory smoke liquid thats available?
I am waiting for you to finish that smoker and upload the photos to your blog, will you be using a bradley smoker unit on it?
Quote from: chris_richmond on August 20, 2009, 11:07:14 AM
Quote from: NePaSmoKer on August 20, 2009, 07:35:33 AM
Here is the venison. Sliced and triple washed ready for marinade. The beef i am cutting next.
That venison belongs in my belly.
Was the hickory smoke actual smoke or did you use that hickory smoke liquid thats available?
I am waiting for you to finish that smoker and upload the photos to your blog, will you be using a bradley smoker unit on it?
Yes real hickory smoke.
I am going to fit my smoke generator to it, my bps generator, my cold smokedaddy and a 20,000 btu burner .
nepas
NePa, with all those smoke generators you should have plenty of smoke in your new maga smoker.
I see you went with the gasser, I'm thinking "smoke ring" 8)
Quote from: OU812 on August 20, 2009, 11:46:14 AM
NePa, with all those smoke generators you should have plenty of smoke in your new maga smoker.
I see you went with the gasser, I'm thinking "smoke ring" 8)
Yeah the BPS generator and the electrics just dont have the btu i need to heat that large of an interior. Its 8' from the ground bricks to the smoke sticks so the slim jims and sausages will be further from the heat.
I can get a 5000 watt electric smoker coil but i dont have 220v in my garage............................YET ;D
nepas
We've got one of these about 1.5 miles from my house, on an old abandoned coal mine's "Gob" pile.
(http://lh4.ggpht.com/_CbvAIVzmFFM/SoluEXB9i7I/AAAAAAAA6CA/6TlG3ap5Uxc/s720/ATT00007.jpg)
We could hijack it, and build a massive, multi-parallel array of Bradley's/Traeger's.
First, we need a machine shed to hold them all... And a lot of beer.
Quote from: NePaSmoKer on August 20, 2009, 02:50:21 PM
Quote from: OU812 on August 20, 2009, 11:46:14 AM
NePa, with all those smoke generators you should have plenty of smoke in your new maga smoker.
I see you went with the gasser, I'm thinking "smoke ring" 8)
Yeah the BPS generator and the electrics just dont have the btu i need to heat that large of an interior. Its 8' from the ground bricks to the smoke sticks so the slim jims and sausages will be further from the heat.
I can get a 5000 watt electric smoker coil but i dont have 220v in my garage............................YET ;D
nepas
Nepas!
You just need one of those phase converters thingies, we put one in our barn when we converted it to a print studio.
So, there! :D
Carolyn
Well i got half the venison jerky done.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4244.jpg)
[/quote]
Nepas!
You just need one of those phase converters thingies, we put one in our barn when we converted it to a print studio.
So, there! :D
Carolyn
[/quote]
I thought about that but then i would have to put a 100amp service panel in my garage. Maybe next summer ;D
So There ;D
nepas
You should have 220V single phase coming into the house, what was run to the garage is hard to tell. A phase converter is to use a three phase motor with single phase power. But that does not matter because you are using gas. :) 'dare I say...... so there?' lol
I use propane in my smoke shack and its the same size as yours, I have no problems getting it to 170-180 degrees even in the middle of the winter with 60-75# of sausage hanging in there. I open the top and bottom vents to get a decent flow up through the product and have a temp gauge mounted about the center of the sausages. Electric is easier to control but after you use it a few times you'll get an idea how much flame you need and can adjust the regulator as needed during the smoke. I thought about trying to automate the temp control but I only use that smoker a couple times a year if I'm doing a real big batch of sausage.
Hey Nepas I have 220 in my garage and a spare 5500 watt element....sooo I volunteer to let you keep it at my house and I promise to keep it in tip top shape :)
:D :D :D
That's what it was Pens!
3 phase!
Oh, it's all a big mystery to me!
So, there....I guess! :D
Carolyn