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(Pork and Beef) Poultry Beef Favorites Recipes "Best Of" the Cookshack Prime Rib Turkey "Other" meats Commercial Smokers Professionals Only Additional Topics Jerky Sausage Seafood Thermometer Wood Owners Archive -- Questions about your CS Smoker Forum Archives Cookshack.com Surveys Join Sign In Home...
2. Electric smoker. Set it and forget it. I’ve done pulled pork, ribs, brisket, turkey. You’ll get a smoke taste but it isn’t as strong as a charcoal or stick burner smoker. Another advantage is you can cold smoke cheese and salmon and I’ve done jerky in an electric smoker....
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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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 h...
in aluminum pans and put it back on the smoker on the lowest setting. The meet basically cold smoked. It was able to take on the smoke without cooking any further. I did this for 45 minutes and then into the Crockpot with sauce for 8 hours. I couldn't do this on my Traeger. The...
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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...