Thanks for all the advice. I made up my own marinade for two chickens based loosely on a receipe from Steven Raichlin. I have to say that the jerk marinade was quite sharp smelling, but when the chickens went in the smoker, it smelled terrific mixed with smoke (hickory and the allspice...
the recipes you came up with did not show. I am going to try a simple brine salt sugar and ginger then smoke in my model 55 with a tea sugar mixture before starting I will line the smoker box with tinfoil so I can get rid of the burnt sugar left over with out too much trouble....
My wife is on a kick to rid the kids of nitrate, gluton and MSG so I have decided to try and “smoke” and “jerky” my own meat (not BBQ). Smoking would be a bunch of different items and jerky would be venison. I picked up a Traulsen RW232W-COR01 46 Cu. Ft. Two Section...
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If you are making jerky in the smoker and aren’t sure how to tell if it is ready, there is one simple trick – properly smoked jerky should bend without breaking while still feeling firm. If it is squishy like raw meat, than it needs more smoke time. If it breaks, then your jerky...
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Beef, pastrami, pork, bacon, ham, bakkwa, turkey, sausage, salami, jerky, fish, omul fish, eel, traditional Grimsby smoked fish, haddock, buckling kipper bloater, salmon, mackerel, etc. Generally, meat is smoked using hardwood or wood pellets made from ha...
This specialized equipment is widely utilized in the meat processing industry to impart a distinct smoky flavor to various types of meats, including sausages, bacon, ham, and jerky. Additionally, it serves the purpose of extending the shelf life of...
It doesn’t take long before the heat gets way too high and 12 hours and 9 pounds worth of brisket turn into an inedible hunk ofjerky. If you’re really unlucky the combination of meat fat, hot fuel and airflow could combine to cause an epic grease fire. ...