My jerky gun and Hi Mountain seasoning finally turned up.
It had been delayed due to the ash cloud
This is what I got.
(http://i1197.photobucket.com/albums/aa433/thesmurfatnz/Bradley%20smoker/Mail1.jpg)
(http://i1197.photobucket.com/albums/aa433/thesmurfatnz/Bradley%20smoker/Mail2.jpg)
The 5 flavors are Sweet & Spicy, Inferno, Pepper, Mandarin Teriyaka & Pepperoni
(http://i1197.photobucket.com/albums/aa433/thesmurfatnz/Bradley%20smoker/Mail3.jpg)
This is what come in the box
(http://i1197.photobucket.com/albums/aa433/thesmurfatnz/Bradley%20smoker/Mail4.jpg)
So now it is time to make some ground meat jerky. So following the instructions I mixed the Pepperoni with 2 lbs (0.907gm) mince. Then into a Vac pac bag and into the fridge for the night
All ready to to go
(http://i1197.photobucket.com/albums/aa433/thesmurfatnz/Bradley%20smoker/Mail5.jpg)
Way cool so easy to use
(http://i1197.photobucket.com/albums/aa433/thesmurfatnz/Bradley%20smoker/Mail6.jpg)
I made 2 racks of flat & 2 rounds.
(http://i1197.photobucket.com/albums/aa433/thesmurfatnz/Bradley%20smoker/Mail7.jpg)
Now the money shot .
(http://i1197.photobucket.com/albums/aa433/thesmurfatnz/Bradley%20smoker/Mail1-1.jpg)
I have read alot about this Hi Mountain seasoning and all I can say is Dam it is good.
It taste just like Pepperoni can not wait to try the others :P
Nice Job! The jerky looks perfect!
So how was it dehydrated? All in the Bradley? And what smoke and temp did you use? How long?
Yes it was all done in the Bradley
I smoked it for 1 1/2hrs at 140º F and then raised the temperature to 185° F for another 3 hrs
Thanks for the information ;D
Those look great Smurf :)
Two of my favorite HM flavors, too.
Carolyn
Very Nice ... Very Nice!! Might have to get me one of those guns ;D
Dang!!! that jerky looks killer...and I too like the Pepperoni flavor...
Looks great. Enjoy
SamuelG
Sent from my iPhone using Tapatalk
LOL I can see this plate of jerky wont last long :P :P
I love my Jerky Canon. Did you find Hi Mountain a bit salty? The few times I used Hi Mountain I found them salty, but a good flavor. LEM makes a good mix.
Looks great!
Wow! OK, don't tell my wife but I'm inspired enough to be buying one of these jerky guns here in a few sec's. Couple of questions from a newbie:
1. do you have any sort of temp controls on your OBS (i.e. auberins PID, etc..)?
2. talk to me about the vent - Open? partially open? closed?
3.Does the gun feel pretty sturdy? you know, is it going to last?
4. I'd prob want to develop my own recipes - what do you think?
Thanks. now to put the gun on the credit card....
Hamburger - I have the Jerky Gun brand from LEM and have no issues what so ever with it holding up. I have put quite a bit of beef through it. I have an OBS and do not have a PID like most do. Have had no issues making jerky and controlling temps. Some times I do the smoke in the OBS and finish in the oven when I am worried about temps, ie., high wind or outside temp.
Got home and 1/2 of the plate was gone :o :o
Oh well the rest is mine ;D ;D ;D