I just prepped a big batch to do in my new bds tomorrow .
4 pound chunk of moose sliced 1/4".
Marinade:
1/2 cup soy sauce
1/2 cup brown sugar
Cayenne pepper to taste
Fresh ground black pepper, I like a lot
Table spoon of olive oil
2 oz Gibson's Finest
1/4 cup water to dissolve cure (as per package inst.)
I normally use this recipe and dry it in the oven. It makes for a sweet n hot flavour and doesn't usually last more than 2 days.
I am looking for some advise on how to smoke /dry in my new toy. I was only able to buy hickory so far, so that is what will be used.
I was thinking an Hr of smoke and set temp to 170. It is abou -12f outside...
Thanks
Cant give you advise on the smoking and never had moose either. Please post some photos. And if you have extra, I'd love to try... ;D ;D ;D
For jerky set the cabinet temp to 150 to 160. 2 hours of smoke. Keep it in the cabinet until it bends but does not break. If you go over 160 you are cooking it and not drying it.
Thanks Sailor. I might have to put a thermometer in the box to get that temp.
My outside temp is rather cool lately. -20f tonight.
It might take a long time to get back up to temperature, especially if it is cold outside. Preheat to above your cook temperature. I have also had good results with starting the meat in the oven to get it warmed up, and then putting the warm trays in the smoker. Preheat preheat preheat. Rotate your racks. It will be tough if it is cold, but it is doable.
Going for the midnight special.
Set temp at 170 for 8hrs
Smoke for 1.5hrs
Finished the bottle of Gibson's and going to lay down.
Will see if I have jerky for breakfast or not.
I may have left it in too long. It is pretty brittle and crunchy.
Flavour is dead on though.
Thanks for the tips.
I just put another batch in today at noon.
Going to give it 2 hrs of hickory as suggested.
It is very cold today though, -36C.
About 9 hrs at 160f will be about right, 10 was too long on the last batch.
8)