When smoking jerky in a smoker, you should aim to maintain an internal temperature of around 165 degrees Fahrenheit (74 Celsius). It’s important not to go any lower than this as doing so can result in food-born
Jerky is a great way to preserve meats. That said I have never seen a large batch of jerky last for more than a couple of days in my home. Preparing jerky in a smoker, rather than a dehydrator or oven, takes the flavor to a whole new dimension. Because jerky requires a low and sl...
🔪 How to Cook Tri Tip on A Smoker This recipe is easy, and it gives the roast a nice crust and delicious juices running throughout the meat. Smoking tri tip requires a few hours of your time, but don't worry; you can do some gardening, have a few beers, or sit back and rela...
Cooking hints: If possible, cook the beef using a slow cooker or crock pot. If you don't have either of those, or you are going to cook it in a different way, make sure not to cook the meat on high heat (375 degrees F or higher) for a long time. This will dry out and tough...
A Word on Smokers Setting Up a Water (Vertical) Smoker Setting Up an Offset Smoker Stages of Cooking and Timeline Summary Selecting and Preparing the Turkey –Cook two smaller turkeys, instead of one big one.This requires less cooking time, there is slightly more dark meat (as well as four...
SmokingPit.com - smoking meat BBQ recipes, Sous Vide, Grilling and Santa Maria style BBQ recipes - Argentina, Argentine and how to smoke meat & BBQ videos - Traeger Texas & Yoder YS640 YS480 recipes - grill smoker review tips, smoked foods, techniques B
This “how to ripen avocado tip” is here so that whenever you fancy avocado in your barbecue cooking you can guarantee that it will be soft and green - just as it should be. Well if you’re anyone like me you’ve probably been in the situation where you fancy a guacamole to ...
But guys, none of this was in your books. I had to formulate, extrapolate, hypotholate and guesstulate based on your stuff. Highly mental activity. I know this sounds awfully like salt-curing, which dries out meat (like beef jerky). But with salt curing, you use A LOT more salt and...
The undissolved ingredients of the rub will remain on the surface of the meat and start forming a glaze. As the meat continues to cook, fats in the meat will render. At this point, the fat-soluble ingredients of your rub will dissolve also. ...
Our smoker is an inexpensive model with an electric heating element. It has four basic parts: the bottom segment with the heating coil; the water pan; the middle drum, where the meat is hung or laid on the grill or jerky screen; and the lid. ...