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  1. jerrykr

    First Brisket smoke and need some pointers.

    Here's a really simple brisket that's hard to beat. Get a full packer, 13 lbs or so. Don't do trimming or anything to it. Rub it up with salt and ground black pepper. Put it in your UDS over your favorite wood, (oak down here in Texas). Put the temp probe in the thickest part of the brisket...
  2. jerrykr

    First run on the Drum....with Qview

    Just a suggestion, forget the thermo in the side of the drum, keep using the turkey thermo. Why? Because you want to measure the temp in the center of the drum where the meat is, not out by the side of the drum where the meat is not. Your UDS will run 40-50F hotter in the center over the...
  3. jerrykr

    Grinder question

    mballi3011 Good point about the reverse feature on the Northern Tool. I had a Waring Pro at first and I did use the reverse a few times on it. I pretty much forget that there is a reverse on the Northern Tool, because it powers thru everything I throw at it. Pictures of me using my NT here...
  4. jerrykr

    Cheap cheese in cheap smoker

    just buy the cheapest one you find. Surprisingly they last a long time. The boxes are a great cheap idea, but if you have ANY kind of smoker or grill to use an an enclosed space, it will work. Clean racks would be nice.
  5. jerrykr

    Grinder question

    Get the Northern Tool, it's not a whole lot more $$. Lots of power for the small batch, home sausage maker. Long term,You are never sorry when you buy good tools.
  6. jerrykr

    Making chicken jerky this weekend got a question

    I've made turkey jerky out of turkey breast cutlets cut up into strips. I've never tried chicken, especially any of the "dark" meat. I use tenderquick instead of the salt in my marinade recipe (at the rate per lb. on the package) and marinate overnight, usually a full 24 hrs. I then dehydrate...
  7. jerrykr

    Why Grind (2) Times?

    tlz makes some very good points, especially "try both ways and use what works for you".
  8. jerrykr

    Upgrade Me

    TJohnson, you can also clean up the plates, and freshen up the edges of the holes in the same manner. The knife on my grinder is hardened stainless, and sandpaper and even a new flat whetstone hardly touches it.
  9. jerrykr

    Chipotle Lime Chicken Sausage

    Both of your chicken threads just look great. I see some chicken sausage in my future this week-end. Thanks for the inspiration.
  10. jerrykr

    Why Grind (2) Times?

    My preference is pretty much the same as Meat Hunter, tho I usually cube the meat up instead of strips. I do a lot of packer brisket for sausage, so when I cube it up, I seperate the fat and lean meat into two piles. I weight each and try to make sure that the fat I put back in is about...
  11. jerrykr

    Meat cuts for jerky

    Eye of Round, or Top Round (I think they may be the same cut). London Broil is good too. Any beef with little or no fat marbling. Most other roasts have too much fat IMHO. I prefer to cut across the grain too. Marinate overnight, dehydrate, and cold smoke afterwards just like you would do...
  12. jerrykr

    Freshly Stuffed CHORIZO.

    Good idea with the food saver "casings". Looks really good. In the strange uses for food saver dept., i had to ship my digital camera to be repaired. I vac sealed it. The repair guy re-sealed it in the same bag before he sent it back to me.
  13. jerrykr

    Cheese in the Smoke Hollow

    I smoke at whatever the outside ambient temperature is. If I know it will be 80F or less outside, I'm good to go. I don't observe any real increase in temps inside the Smoke Hollow from the chips and soldering iron, maybe 5-10F gain. I used to measure it, but it's not worth the trouble...
  14. jerrykr

    Cheese in the Smoke Hollow

    Thanks, I usually have all three racks full.
  15. jerrykr

    Winter Cheese w/ Q-View

    i like to cut it up into chunks that are about 4 oz. each and spread them out in the smoke. I usually vac pack them with the food saver into 8 oz. packages. Works well, and maximizes the expensive food saver packageing. Just my way of doing it. YMMV.
  16. jerrykr

    Cheese in the Smoke Hollow

    I found these chips at Academy Sports. I have smoked a lot of cheese, and sell a bit now and again. I have to quit when the weather here gets hot, so now is a great time to do it.
  17. jerrykr

    Cheese in the Smoke Hollow

    Using the tin can / soldering pencil smoke generator. Used Beech wood for the smoke. Two cans of chips smoked for about 3 hrs. .
  18. jerrykr

    Interesting Twist - Summer Sausage

    Personally, I'd refrigerate it if it's not yet cooked. Just my .02
  19. jerrykr

    Grinder Cleaning

    If your grinder has aluminum parts, don't run them thru the dishwasher, those shiny parts will come out blackened by the harsh dishwasher soaps. You don't have to ask how I know this.
  20. jerrykr

    Time to Buy a Sausage Stuffer: Help

    that should work OK for small batches, and will probably stuff OK if you grind it right into the casings. If you grind and then try to run it back thru to stuff, you will probably experience what the others are saying.
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