Jerky!

[dylan8351]

First of two batches is thawing as we speak. 34 pounds of meat being dehydrated tomorrow!

[tench]

That looks like a good sized batch. What are you seasoning with? I might try smoking some beef jerky in a few weeks after exams are wrapped up.

[dylan8351]

I mixed up three flavors today: Hickory, BBQ, and Teriyaki. I have more set aside for the next dehydrating day where I will make: Everything, Salt, and ground strips ofSweet & Heat. I make all mine in a dehydrator but have had it smoked. That is good too!

[scott blair]

Dylan I have a smoker if you want to try it out.

[tench]

What do you have Scott? I've got a char-griller pro so it's a grill/smoker hybrid type of deal. So far I've done beef sirloin roasts, porterhouse steaks, pork belly roasts, chicken breasts, ABT's (atomic buffalo turds), and pork sirloin roasts. I do more of a hot smoking job due to the smaller size. Most of mine get done with a fewf briquettes just to moderate the temperature between adding chunks and hickory wood for flavor. For the pork I put a couple whole apples between the drip pan and heat source to take the bite out of the smoke.

Here's a link for different woods for smoking. I've never even thought about most of these!
www.deejayssmokepit.net/Woods.htm

[dylan8351]

I've got a smoker. Just dont use it much. I smoke ocean fish when I get them and ham. Mmm!

[barrebobber]

I could use some now, i'm hungry

[tench]

This thread has me thinking I need to smoke some beef skewers, onions, and maybe even some pork belly if I have any left in the freezer!

[dylan8351]

Ended up with 12.4 pounds of jerky. Got one more batch to go before all the vension jerky meat is used up.