New smoker

Discussion in 'Roll Call' started by skiingsmith, Apr 5, 2016.

  1. skiingsmith

    skiingsmith Newbie

    Greetings,

    My name is Marty and I'm from Liberty, Utah in the USA. My husband is a hunter and fisherman. I want to preserve this meat and have been hesitate to make my own jerky, pemmican and smoke fish. I have an electric presto food dehydrator, a masterbuilt electric smokehouse, a char broil big easy roaster and several dutch oven as well as a volcano. Would appreciate any advise.

    I have figured out that I do not want to dehydrate anything outside when it's really cold and you can dry out meat too much in the oven. My first jerky project is now moldy. Wondering if I could wash it off and re-hydrate it? Would it be safe to eat with the mold on it? 

    Thanks 

    Marty
     
    Last edited: Apr 5, 2016
  2. bdc3

    bdc3 Smoke Blower

    Hey Marty, welcome to SMF. I'm sure there are some on this site that can help you. But you can do a search on this site of each item you have questions about. There are a lot a recipes and instructions along with problems others have solved here. Again glad to have you on board.
     
  3. gearjammer

    gearjammer Master of the Pit

    Hello and welcome Marty, can't answer your questions 'cause

    I'm pretty much a newbie too.

    But if you jump right out into the forums and ask,

    you will get answers.

    Have fun.

                                    Ed
     
  4. skiingsmith

    skiingsmith Newbie

    Thanks BDC3 and Gearjammer.

    I'm excited to learn more about smoking and drying. This looks like the place to be. 

    Marty
     
  5. [​IMG]   Good morning and welcome to the forum, from a windy but nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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