Making Jerky

Crazy Canuck · February 21, 2005, 03:42:50 PM

Decided on batch of Moose Jerky and batch of Bison Jerky to break in new BS. I marinated the two batches in a marinade for last 24 hours. Put in smoker @ 55 degrees F for 2hours. Once cold smoke is complete I am going to put into dehydrator till almost complete then finish in oven @ 200 F till desired dryness obtained. Not sure if this is going to work but I will keep you posted.

Crazy Canuck · February 21, 2005, 03:49:04 PM

Sure need somme Bubba pucks. Is it possible to get the address.

bsolomon · February 21, 2005, 04:03:27 PM

http://www.chezbubba.com

Crazy Canuck · February 21, 2005, 06:37:42 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by bsolomon
 http://www.chezbubba.com
<hr height="1" noshade id="quote"></blockquote id="quote">Thanks[:D]

AKBob · February 23, 2005, 12:29:12 AM

Crazy C
I do alot of Jerky in the BS and it turns of just fine.
The BS will dry it out as needed given you keep the temp down and the vent open while smokeing.

AKBob

Crazy Canuck · February 23, 2005, 04:18:40 PM

Jerky turned out so well [:D][:D]that smoker is coming with me on next set of night shifts and plan on doing jerky every night. In fact have two sets of moose in marinade right now. Wife out looking at different marinades as we speak.[:0][8D]

whitetailfan · February 23, 2005, 05:33:26 PM

CC,
Glad you had a good run with your smoker. I think the smoker does a fine job of it, and it seemed like a big waste to smoke, then dehydrate, then oven cook, when the Bradley can do it all[:)]
BTW, I love the fact your condensed handle is CC! Mmmm...CC
Where do you hail from?

whitetailfan
"Nice Rack"
Lethbridge, AB

Chez Bubba · February 24, 2005, 01:25:27 AM

A baby seal walks into a bar. The bartender says "Whattya have?" The seal says "Anything but a Canadian Club!"

[rimshot]..........[boos]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

whitetailfan · February 24, 2005, 02:43:43 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 A baby seal walks into a bar. The bartender says "Whattya have?" The seal says "Anything but a Canadian Club!"

[rimshot]..........[boos]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">
Whaddya kidding me...I spewed beer all over my monitor![:D][:D][:D]

whitetailfan
"Nice Rack"
Lethbridge, AB

Crazy Canuck · February 24, 2005, 04:39:03 AM

Where do you hail from?
Whitetailfan I live a little further North in Gods Country. Fort St. John, BC. Only reason I did not use the BS for the jerky was the -25 degrees celsius temp I was dealing with.[xx(] HMM CC

BigSmoker · February 24, 2005, 05:42:04 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 A baby seal walks into a bar. The bartender says "Whattya have?" The seal says "Anything but a Canadian Club!"

[rimshot]..........[boos]

<hr height="1" noshade id="quote"></blockquote id="quote">

I almost spit my mouth full of lunch out[:D]

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

nsxbill · February 24, 2005, 11:33:20 PM

I heard it a differently...did you hear about the seal that walked into a club...it takes most a bit to get that one. I love the groaners!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Cold Smoke · February 25, 2005, 05:07:57 AM

I'm starting to feel all warm and tingly inside with all these Canucks gathered in one happy spot talking smoke and moose and deer and -30C weather, eh.

Actually I wouldn't mind being at Olds' place right now painting his house. With a T-shirt ham in the BS....[;)][:)]

Winter is starting to suck! [xx(][V][:(!][}:)]

Cold Smoke

calatexmex · August 25, 2005, 12:33:29 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by AKBob
 Crazy C
I do alot of Jerky in the BS and it turns of just fine.
The BS will dry it out as needed given you keep the temp down and the vent open while smokeing.

AKBob
<hr height="1" noshade id="quote"></blockquote id="quote">
I did a batch of beef jerky this past week-end. Got the heat a little too high and kept in just a bit too long. But the jerky was okay. Will be better next time. As far as leaving the vent wide open which is necessary IMO. The first hour I ran it between 120- 130f no smoke when I opned the door to check for dryness about 10 flies skatterd to the wind. Had to put a small metal strainer over vent to keep the little buggars out.

Mike C

ListerD · August 25, 2005, 05:08:58 PM

LMFAO! Too funny! Canadian Club [:D][8D][:D]

Re: Beef Jerky -

What's your favorite cut of meat to use?

Favorite Marinade?

I have yet to try it in the smoker. Do most of it in the gas oven and finish on a box fan with air filters (and no, I learned that from my Dad not Alton Brown [:o)], though I was pleasantly surprised to see it on his show!).