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  #511  
Old 09-17-2018, 03:14 PM
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Originally Posted by Iskra View Post
Cold smoked?
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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  #512  
Old 09-19-2018, 08:14 AM
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Smoked Fergasa
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  #513  
Old 09-25-2018, 05:45 PM
joliver97 joliver97 is offline
 
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Anyone have any good goose jerky recipes ??
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  #514  
Old 10-03-2018, 04:12 PM
overparr overparr is offline
 
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Default 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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  #515  
Old 12-24-2018, 06:23 PM
lyallpeder lyallpeder is offline
 
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Originally Posted by overparr View Post
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
Might get dry, a pan of water under it will help. Also spraying it down with apple juice might help.
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  #516  
Old 12-28-2018, 04:37 PM
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Default 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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  #517  
Old 12-28-2018, 09:43 PM
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Made some ground beef jerky today



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  #518  
Old 12-29-2018, 01:01 PM
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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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  #519  
Old 01-02-2019, 10:50 AM
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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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  #520  
Old 01-02-2019, 05:36 PM
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Originally Posted by sharpstick View Post
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
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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  #521  
Old 01-02-2019, 05:36 PM
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Hickory smoked burgers finished on the BBQ today


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  #522  
Old 01-03-2019, 04:01 PM
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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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  #523  
Old 01-05-2019, 10:09 PM
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I cannot eat regular meatloaf, always has to be smoked.

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  #524  
Old 01-06-2019, 09:06 AM
Weedy1 Weedy1 is offline
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Quote:
Originally Posted by troutbug View Post
Apple & Cherry wood smoked pork loin roast

Comes out so juicy and tender that you could cut it with a fork with ease.

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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  #525  
Old 01-06-2019, 01:56 PM
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Originally Posted by Weedy1 View Post
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?
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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  #526  
Old 01-06-2019, 02:01 PM
Xbolt7mm Xbolt7mm is offline
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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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  #527  
Old 01-06-2019, 02:59 PM
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[QUOTE=Xbolt7mm;3906107]
Quote:
Originally Posted by troutbug View Post
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
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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  #528  
Old 01-06-2019, 10:20 PM
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Spent the day making ground beef jerky. Teriyaki on right, sweet hardwood on left

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  #529  
Old 01-07-2019, 06:19 PM
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[QUOTE=troutbug;3906131]
Quote:
Originally Posted by Xbolt7mm View Post

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
Hmm weird,, i got smoke rings on my bradley all the time,,,weird
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  #530  
Old 01-07-2019, 08:56 PM
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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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  #531  
Old 01-12-2019, 09:38 PM
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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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  #532  
Old 01-13-2019, 06:09 PM
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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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  #533  
Old 01-14-2019, 11:08 AM
alex8486 alex8486 is offline
 
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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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  #534  
Old 01-27-2019, 01:40 PM
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Default 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
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  #535  
Old 01-28-2019, 03:37 PM
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Next batch of Queso will include my Drambuie Cured Bacon
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  #536  
Old 01-28-2019, 03:49 PM
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Quote:
Originally Posted by troutbug View Post
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.



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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  #537  
Old 01-28-2019, 04:34 PM
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Quote:
Originally Posted by AndrewM View Post
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!
Smoke for an hour or two then put in the dehydrator!
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  #538  
Old 01-28-2019, 06:19 PM
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Quote:
Originally Posted by troutbug View Post
Smoke for an hour or two then put in the dehydrator!
Makes way more sense!
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  #539  
Old 01-31-2019, 11:48 AM
Jim Blake Jim Blake is offline
 
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Default 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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  #540  
Old 02-03-2019, 01:25 PM
Jim Blake Jim Blake is offline
 
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Default 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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