Newby Questions

[Tiny Tim]

Hi, I just joined this forum today (only started reading it earlier this week), and have a few questions, if you don't mind.

1.  I've seen the term "ftc" a lot, I'm guessing it refers to covering with foil, but what does it actually mean?

2.  I've also seen PID discussed, again, what does it stand for?

And now, possibly the hardest to answer,

3. How do you make "dried beef" like you would find at a deli counter where they slice it for you?

I realize these have probably been answered somewhere along the way, but I get frustrated easily when searching for specific things I want to know.

Thank you for any help you can give me.

By the way, I just got my Original Bradley Smoker in the last month, and so far have done 2 smokes with it.  A turkey breast that was okay, but not quite what I wanted since I didn't brine it first, and a pork loin roast (turned out awesome) with some baby back ribs (good except for the ends of the racks) that were brined overnight.

[irish_smoker]

FTC = Foil, Towel, and Cooler.  I use it for pulled pork, once the butt has gotten up to temp wrap it in foil, then an old beach towel, and into an old cooler (some people put it into an oven instead, but i've always had goot results with the cooler).  Leave it in there for a couple hours and you will have yourself a great piece of meat.  ;D 

It mainly helps with redistributing the juices by letting the meat rest and also keeps the temp pretty well too.

[LilSmoker]

Hi there and welcome, i FTC  Foil-Towel-Cooler most of the meat i cook apart from poultry, FTC not only keeps the meet warm, but continues the cooking process, breaking down connective tissue, definately recommended ;)

A PID = Proportional-Integral-Derivative controller, lots of members here have added a PID to their smokers, much more precise and eliminate big temp swings, i'm gonna fit a PID when i get the time.

Your 3rd question i'm afraid i can't answer, as i'm not familiar with the jerky process, but i'm sure somebody will put you straight on that.

LilSmoker

[Tiny Tim]

Thanks for the help so far. 

I guess I do need to clarify the third question a little more.  I'm not looking to make jerky, but rather dried beef that is in the form of a roast, where I can slice it and put it directly onto a sandwich.  My understanding is that jerky is sliced then dried, I want to dry then slice.

My grandparents used to make it, but of course, my dad doesn't remember how they did it.

[acords]

Check this link, it may help you out.  If not, Jaeger is the guru when it comes to this type of stuff.

http://forum.bradleysmoker.com/index.php?topic=4358.0

[iceman]

Check this link, it may help you out.  If not, Jaeger is the guru when it comes to this type of stuff.

http://forum.bradleysmoker.com/index.php?topic=4358.0

That's the one I was thinking of too. Same thing the E and K market deli sliced for us kids way back when. We used to wrap one slice up with a piece of sliced cheese and eat it like a candy bar.

[Tiny Tim]

Perfect.  Now all I need to know is how long to have it in my smoker.  Only gonna use smoke for a couple of hours on the first one.

Thanks guys.

[Wildcat]

Welcome to the forum and the best smoker for home use on the market today Tiny Tim!!

I see your questions have been answered except for one and I will defer to Jaeger for that one.  I have not done this yet myself, but it is on my project list.  It sure looks yummy!