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Recent content by aiannarelli
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Thank you Eric,
I have a ceramic cooker and to hold low temps will be difficult. I am glad you mentioned the smoke time. I think I might try smokeing with my fan on, stop the smoke and add a couple of 100 watt light bulbs to control the temp and leave the blower during that time also.
Anthony
Hello,
I have been making some jerky lately in my oven and about 180-200 deg. Now that the weather is starting to brake (i hope), i will be pulling the smoker out to try some cold smoked salmon. i would like to try some smoked jerky. I have been using himountain cures. my smoker is charcoal...
might be too late but the book i use says he prefers frozen fish because it gives up some of it moisture.
http://www.amazon.com/gp/product/155..._ya_oh_product
Smoking Salmon and Trout: Plus Canning, Freezing, Pickling and More
~ Jack Whelan (Author)
Hello,
I just cut my meat for jerky that i will smoke on Saturday. I have not seasoned it yet or added the cure. I was planning on seasoning and ading the cure in the morning which would give me 24 hours for the cure. I noticed i was not super consistant on my cutting. Non are under 1/4"...
Thanks for the info Guys.
I have a ceramic smoker that is fired by charcoal. I think I might try it the first time with no added smoking wood given there will be a little smoke from the charcoal. We will see if I can hold 150. I might try using a small coffee can to make a smaller fire...
Hello,
This weekend, I am going to make my first batch of jerky. i am housing a hi mountain mix which i think has a cure in it. In the past, i bought jerky from a local deli. they made it there. some of the pieces were a little thicker and had a little moisture in them and i liked these...