Moderator: Mike B
mikeschn wrote:My, there's a lot of pellet smokers here! I like my Traeger, but I can't get as low as 120°. I think mine starts at 180°.
The beef brisket is an interesting idea. I've always used flank. How do they compare?
Bill & Bob, got any pics of your jerky?
Mike...
Bill n Robi wrote:I use brisket, chilled for thin slicing, a different recipe but cook for 8 hours in my Green Mountain Grill pellet smoker with hickory pellets at 120.
Mine if anyone interested:
Mr. Bill’s Famous Beef Jerky
Special Instructions:
Spray oven racks with non-stick spray to ease cleanup
For less sodium use low sodium soy sauce, use garlic powder instead of garlic salt
Fat in the meat turns rancid in a few weeks, trim as much fat as possible, use meat without marbling, eat quickly
Slightly freeze meat to make is easier to slice, also fat layer peals away easier if cold
Cut meat with the grain for chewy, across the grain for crumbly
Store in zip lock bag with paper towel to absorb moisture
mikeschn wrote:Woo hoo! I'm making some tomorrow too!
I am doing 2 batches...
the Habanero batch just like the recipe calls for
and
a cumin batch. I am substituting 1 tablespoon of cumin for the 1/2 teaspoon of habanero.
If you like cumin, this should sound pretty good to you. It certainly made the house smell wonderful earlier when I made the marinade. (I ground up the cumin fresh!)
Mike...
lrrowe wrote:mikeschn wrote:Woo hoo! I'm making some tomorrow too!
I am doing 2 batches...
the Habanero batch just like the recipe calls for
and
a cumin batch. I am substituting 1 tablespoon of cumin for the 1/2 teaspoon of habanero.
If you like cumin, this should sound pretty good to you. It certainly made the house smell wonderful earlier when I made the marinade. (I ground up the cumin fresh!)
Mike...
I will give the cumin a try. I could not get the habanero.
Here are some of my favorites (in addition to Mike's selection), and their Scoville heat ratings. I've tried some others, with ratings up in the stratosphere, but I prefer taste over pain!mikeschn wrote:There's many ways to add a touch of heat to your jerky!
Mike...
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