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Pancake Jerky

Started by NePaSmoKer, June 10, 2012, 02:37:37 PM

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NePaSmoKer

June 10, 2012, 02:37:37 PM
Gotcha



Recently i was bestowed the title of THE Jerky expert on another thread. I'm honored really  :o


Anyways on to the jerky.

Doing some eye round flats heading to Afghanistan.







Cut and large veins or clots off, ya aint loosing much meat.









Ready for marinade.



Oh did i mentions it's Ghost jerky  :o  This is pure ground ghost pepper.



Just a smidgen.


I added 1 smidgen, not hot enuff. This is the 2nd.



Vac-n-tumble for 20 mins.



Getting ready for smoke.






How bouts some AMZNPS smoke.



BBL

Tenpoint5

#1
June 10, 2012, 02:47:09 PM
Too bad we all know better huh!! :o :P

Looks like a good start
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Sailor

#2
June 10, 2012, 03:33:08 PM
Welp, them boys in Afghanistan keep telling you it ain't hot enough on all that jerky you been sending might just change their tune on this batch.  Hog Dang! You puttin 2 smidgens in that mix?  Whew, pass da ice cream baby.

Got my popcorn ready and waitin for the show to start.


Enough ain't enough and too much is just about right.

SamuelG

#3
June 10, 2012, 03:44:29 PM
Probably shouldn't ask what Ghost Peppers are.....

.... But I need to know? :)

That looks great.
SamuelG

SamuelG

#5
June 10, 2012, 04:05:38 PM
Figured it was pure fire!!! 

How were you able to land some?

Thanks NepaS
SamuelG

viper125

#6
June 10, 2012, 04:58:01 PM
Like the hot stuff. A guy outside of town is selling them going to get a couple for hot sauce.  They are very hot and shouldn't be tried unless your one of us who cant get hot enough. But even then I warn you slow and easy till you feel the first time rush! LOL That will be some awesome stuff.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

ghost9mm

#7
June 10, 2012, 05:00:02 PM
My old belly can't handle that heat anymore....
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

muebe

#8
June 10, 2012, 07:34:03 PM
Your son and his brothers should enjoy that ;)

As for me bring on the heat!
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

bundy

#9
June 10, 2012, 08:01:30 PM
what did you do with the trimmings??

Consooger

#10
June 10, 2012, 09:42:35 PM
lookin forward to see how this turns out. This is looking good already.

What is the marinade you are putting the ghost pepper into?

"Telling you to invest in smoking your own jerky because buying it so much was getting way too expensive was the worst thing I could have ever done to us, now look at the monster I have created!" :-)
               -My Wife

NePaSmoKer

#11
June 11, 2012, 04:39:58 AM
Quote from: bundy on June 10, 2012, 08:01:30 PM
what did you do with the trimmings??

wasnt that much trim but 3/4 lb.....tossed

NePaSmoKer

#12
June 11, 2012, 05:17:45 AM
Quote from: Consooger on June 10, 2012, 09:42:35 PM
lookin forward to see how this turns out. This is looking good already.

What is the marinade you are putting the ghost pepper into?

Secret receipt #mm346  ;D

Kahunas

#13
June 11, 2012, 06:06:56 AM
I am sure they will love it.
Never try to teach a pig to sing; it wastes your time and annoys the pig.

mikecorn.1

#14
June 11, 2012, 08:38:57 AM
Looks good. Do you notice a big difference in using the pellets instead of the bradley pucks?
Mike
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