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09-17-2018, 03:14 PM
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Join Date: Dec 2009
Posts: 8,514
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Quote:
Originally Posted by Iskra
Cold smoked?
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Hot smoked in a pellet grill, but kept to a lower IT because why take it to 152F if you are going to fry it afterwards for service. This already has a hill to climb to be juicy because the tenderloin is so lean.
I usually only take my bacon to 125F which is well below the hump
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09-19-2018, 08:14 AM
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Join Date: Dec 2009
Posts: 8,514
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Smoked Fergasa
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You're only as good as your last belly button de-linting
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09-25-2018, 05:45 PM
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Join Date: Jul 2018
Posts: 15
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Anyone have any good goose jerky recipes ??
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10-03-2018, 04:12 PM
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Join Date: Feb 2012
Posts: 133
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Thanksgiving Turkey
Question : I plan to brine and smoke a 12lb SKINLESS turkey. Has anyone out there done this. Will the turkey be too dry. Or is this a bad idea, we do not like the skin on our turkeys or chickens. I thank-you in advance. Regards , Steve
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12-24-2018, 06:23 PM
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Join Date: Jul 2009
Location: Edmonton
Posts: 1,577
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Quote:
Originally Posted by overparr
Question : I plan to brine and smoke a 12lb SKINLESS turkey. Has anyone out there done this. Will the turkey be too dry. Or is this a bad idea, we do not like the skin on our turkeys or chickens. I thank-you in advance. Regards , Steve
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Might get dry, a pan of water under it will help. Also spraying it down with apple juice might help.
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12-28-2018, 04:37 PM
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Join Date: Feb 2012
Posts: 133
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New years Turkey
Thank-you for your reply.. After reviewing all replies I have decided to leave the skin on. Using a mixture of onion , garlic and butter under the turkey skin will also inhance the flavour. As one individual noted we can always remove the skin afterwards, for those who do not want the skin on. Thanks again this is a great forum enjoy it alot. Happy New Year to all
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12-28-2018, 09:43 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Made some ground beef jerky today
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12-29-2018, 01:01 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Smoked some Chex mix with a garlic Aioli and red garlic butter glaze
Made a little bit, disappears super fast. I post on facebook and all the sudden friends start showing up lol
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01-02-2019, 10:50 AM
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Join Date: Jul 2007
Location: Calgary
Posts: 633
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Looks great Troutbug, any chance of getting your jerky recipe?
I tried a couple jerky recipies the other day but its not quite where I want it.
Looking for all info, tips and tricks.
Cheers.SS
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01-02-2019, 05:36 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by sharpstick
Looks great Troutbug, any chance of getting your jerky recipe?
I tried a couple jerky recipies the other day but its not quite where I want it.
Looking for all info, tips and tricks.
Cheers.SS
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I LOVE the Nesco brand cure and seasonings.
For the ground beef jerky recipe it is quite easy. Make sure you use extra lean ground beef if possible. I mix the cure and seasoning packets in. Mix meat really really well. Lay it out on parchment paper and flatten it out. (I like using those wood paint mix sticks as a thickness gauge) as I like it a touch thicker than those. Cut a square out the size of my dehydrator tray and that is about it. Let it dehydrate!
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01-02-2019, 05:36 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Hickory smoked burgers finished on the BBQ today
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01-03-2019, 04:01 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Apple & Cherry wood smoked pork loin roast
Comes out so juicy and tender that you could cut it with a fork with ease.
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01-05-2019, 10:09 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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I cannot eat regular meatloaf, always has to be smoked.
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01-06-2019, 09:06 AM
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Banned
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Join Date: Dec 2007
Location: Edmonton
Posts: 2,485
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Quote:
Originally Posted by troutbug
Apple & Cherry wood smoked pork loin roast
Comes out so juicy and tender that you could cut it with a fork with ease.
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That looks great. Couldn't help notice the lack of a smoke ring, is there one there or can I just not see it in the pics?
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01-06-2019, 01:56 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by Weedy1
That looks great. Couldn't help notice the lack of a smoke ring, is there one there or can I just not see it in the pics?
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Not often will a person get a smoke right with an electric smoker. Also smoke rings are purely cosmetic, they do not add to the flavor or anything of the sort.
This is my favorite way to do a pork roast made for slicing. You dont even need a knife to cut it, so juicy to.
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01-06-2019, 02:01 PM
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Banned
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Join Date: Feb 2015
Location: south calgary
Posts: 2,280
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[QUOTE=troutbug;3906106]Not often will a person get a smoke right with an electric smoker. Also smoke rings are purely cosmetic,
Not true at all!!!! Your food looks great but lets not get carried away. I dont know how you did it but I get a smoke ring everytime unless im cooking at 400 degrees
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01-06-2019, 02:59 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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[QUOTE=Xbolt7mm;3906107]
Quote:
Originally Posted by troutbug
Not often will a person get a smoke right with an electric smoker. Also smoke rings are purely cosmetic,
Not true at all!!!! Your food looks great but lets not get carried away. I dont know how you did it but I get a smoke ring everytime unless im cooking at 400 degrees
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Iv never really had a smoke ring using a bradley. Only a stick burner.
The smoke ring is just a chemical reaction. Some people use pink salt to give it that "look". Moisture also plays a part in obtaining that smoke ring.
When you burn wood, it creates a gas known as nitrogen dioxide. The gas dissolves on the wet surface of the meat, binding with the myoglobin, and preventing it from becoming that dreaded brown metmyoglobin. The smoke locks in that prized pink color.
Some meats like beef have a much higher metmyoglobin so I could probably get it with my bradley which I have before.
Its not a big deal unless your in competition. Food tastes the same either way
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01-06-2019, 10:20 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Spent the day making ground beef jerky. Teriyaki on right, sweet hardwood on left
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01-07-2019, 06:19 PM
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Banned
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Join Date: Feb 2015
Location: south calgary
Posts: 2,280
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[QUOTE=troutbug;3906131]
Quote:
Originally Posted by Xbolt7mm
Iv never really had a smoke ring using a bradley. Only a stick burner.
The smoke ring is just a chemical reaction. Some people use pink salt to give it that "look". Moisture also plays a part in obtaining that smoke ring.
When you burn wood, it creates a gas known as nitrogen dioxide. The gas dissolves on the wet surface of the meat, binding with the myoglobin, and preventing it from becoming that dreaded brown metmyoglobin. The smoke locks in that prized pink color.
Some meats like beef have a much higher metmyoglobin so I could probably get it with my bradley which I have before.
Its not a big deal unless your in competition. Food tastes the same either way
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Hmm weird,, i got smoke rings on my bradley all the time,,,weird
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01-07-2019, 08:56 PM
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Join Date: Dec 2009
Posts: 8,514
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The real area that requires focus appears to be made quite fuzzy by the expert sites on the internet.
Some careful observation reveals much.
Too much talking and not enough listening
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You're only as good as your last belly button de-linting
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01-12-2019, 09:38 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Well today I made a whole bunch of ground beef snack sticks (8lbs)
And have 2 bags of normal tyle jerky marinating until tommorow
Both have 4lbs of Hickory flavor and 4lbs of Teriyaki Mandarin
Then while making jerky I smoked 2 pork loin roasts with my homeade rub and used ginger sesame wood.
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01-13-2019, 06:09 PM
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Join Date: Feb 2012
Location: Blackfalds
Posts: 6,968
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Anyone here smoke a deer heart for the pup?
I’ve got a liver and a heart from the BIL’s kill.
I cut the heart into 1/4” strips and just put them on the GMG at 170. I figure 4 hours should be enough to dry them out
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01-14-2019, 11:08 AM
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Join Date: May 2013
Posts: 30
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You can do it, but the heart is pretty lean.
I've smoked beef heart before by doing it as a pastrami. Cure for a couple weeks, rub, smoke, and slice thin. Quite good.
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01-27-2019, 01:40 PM
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Join Date: Dec 2009
Posts: 8,514
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Smoked Chili Con Queso Hot Cheese Dip
Pellet grill recipe.
10" Deep Cast Iron Pan
Over low heat melt 1/4 butter and sweat 1 large chopped onion and 4 minced Garlic cloves til translucent. Turn heat off and add one tin of Campbell's Cheddar Cheese Soup. Add 500g of diced Velvetta, 2 diced Jalapenos, One 4oz tin Diced Green Chilis, 1/2 tsp ground coarse pepper and 1/2 cup of medium Hot Salsa. Mix well.Can be pre-assembled 24 hours in advance-covered and refrigerated.
Set grill for 225F and let smoke uncovered for one hour, Stir well with wooden spoon and raise heat to 350F for an additional 1/2 hour or until cheese is lightly bubbling happily in the pan.
Serve with Pretzel Crisp Thins or Tostitos Scoops
__________________
You're only as good as your last belly button de-linting
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01-28-2019, 03:37 PM
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Join Date: Dec 2009
Posts: 8,514
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Next batch of Queso will include my Drambuie Cured Bacon
__________________
You're only as good as your last belly button de-linting
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01-28-2019, 03:49 PM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Quote:
Originally Posted by troutbug
Well today I made a whole bunch of ground beef snack sticks (8lbs)
And have 2 bags of normal tyle jerky marinating until tommorow
Both have 4lbs of Hickory flavor and 4lbs of Teriyaki Mandarin
Then while making jerky I smoked 2 pork loin roasts with my homeade rub and used ginger sesame wood.
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I am impressed on how even the jerky is cooked. What do you use for a smoker? Does it have a fan it in distributing the heat? I have a masterbuilt and it is brutal for temperature distribution!
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01-28-2019, 04:34 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by AndrewM
I am impressed on how even the jerky is cooked. What do you use for a smoker? Does it have a fan it in distributing the heat? I have a masterbuilt and it is brutal for temperature distribution!
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Smoke for an hour or two then put in the dehydrator!
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01-28-2019, 06:19 PM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Quote:
Originally Posted by troutbug
Smoke for an hour or two then put in the dehydrator!
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Makes way more sense!
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01-31-2019, 11:48 AM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,119
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Smoked Polish Sausage
Here is a couple pics of the smoked polish sausage I made. Time to put the smoker away for the cold weather ahead. I'm thinking of installing it inside the shop for convenience.
Last edited by Jim Blake; 06-07-2021 at 01:47 PM.
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02-03-2019, 01:25 PM
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Join Date: Jan 2018
Location: West Central Alberta/Costa Rica
Posts: 1,119
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Antelope Spicy Italian Sausage
I made a 10 lb batch of fresh spicy italian sausage from the Wife's antelope.
Used fresh oregano and basil in the recipe. Turned out awesome.
Good inside project when it's this cold.
Last edited by Jim Blake; 06-07-2021 at 01:47 PM.
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