My neighbor asked me if i can make him some jerky before we head down south ;D Sure bro ;D
My basic jerky items.
Cayenne
curry
onion powder
salt (non iodized)
black pepper
cure #1
soy sauce
worcestershire sauce
3 cups cold distilled water
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7572.jpg)
London broil slice by hand
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7573.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7574.jpg)
Reveo for 20 mins 2x
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7575.jpg)
Well here is whats left after my neighbor came over to BS with me ;D.....Oh well its his jerky anyways
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7578.jpg)
Heck yeah, that looks awesome!!
What is the piece of (plastic?) mesh in your rack?
Quote from: OMC-MOOSE on October 05, 2010, 04:04:10 PM
What is the piece of (plastic?) mesh in your rack?
Food grade high heat mats from Luhr Jensen.
Nepas,
Did you smoke them or just dehydrate them?
John
Quote from: BigJohnT on October 06, 2010, 10:20:05 AM
Nepas,
Did you smoke them or just dehydrate them?
John
yes i did
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7532.jpg)
The Traeger SG strikes again. Looks outstanding, but then your stuff always does.
Curious, what is it about the Traeger setup you like so much ?
Quote from: BuyLowSellHigh on October 06, 2010, 05:51:30 PM
The Traeger SG strikes again. Looks outstanding, but then your stuff always does.
Curious, what is it about the Traeger setup you like so much ?
On the Traeger smoke setting it puts out 90% more smoke than a Bradley puck and i dont have to drill the back of my Bradley to install a fan. The Traeger has a fan that pushes (guessing) 6-8 cfm into the Bradley, It could prob be more if i had high heat gasket around the lid of the Traeger but as we all know smokers are supposed to breath ;D not be airtight. My smokehouse leaks like a sieve.