Recent content by djom1cincy

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  1. djom1cincy

    Brisket finishing early......

    Does it turn out better letting it rest a few hours or will 30 minutes work out?
  2. Brisket question. Pics inside.

    Brisket question. Pics inside.

  3. djom1cincy

    Brisket question. Pics inside.

    This brisket is from a half beef I get yearly. This is the first time I'm doing a non store bought brisket. Should I trim the fat on this before smoking tomorrow or can I separate it afterwards and make burnt ends? It doesn't seem like the point I've seen on others.
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    • Album: Brisket question. Pics inside.
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  6. djom1cincy

    What is on my jerky I made?

    It was applied wet. The package says mix with so many oz per package. Next bach I'll do a little cooler like suggested. Thanks everyone with there replies.
  7. djom1cincy

    What is on my jerky I made?

    I had the temp set at 205. I stays right around that #/- a few degrees.
  8. djom1cincy

    What is on my jerky I made?

    5 # finish product. The Cajun has some kick to it.
  9. djom1cincy

    What is on my jerky I made?

    A few pieces have some white areas on them. Here is a good pic of what I'm talking about. It's almost ash looking. I used ground deer seasoned with backwoods jerky seasoning. Mixed 5 pounds by hand and marinaded 28 or so hours.
  10. djom1cincy

    Question about ground deer jerky smoke today.

    the finish product. I started pulling some after 2.25 hours and finished up within half a hour after that. Turned out good. Finished with 3 batches like the one in the pic.
  11. djom1cincy

    Question about ground deer jerky smoke today.

    I have some ground deer jerky curing right now. Going to smoke it today. I used backwoods jerky seasoning for my cure. I'm using a lem jerky cannon with the flat nozzle. My smoker is a Cajun injection electric smoker. So my question is temp and smoke time? The cure package says 200 deg for...
  12. djom1cincy

    Need some venison jerky recipes please.

    Mods. Can you move this to the jerky forum. I didn't know there was a dedicated one.
  13. djom1cincy

    Need some venison jerky recipes please.

    I've got about 6 pounds of ground venison from last year I need to clear out of the freezer. I'm in need of some recipes. I'm using a jerky gun and smoker. Sweet, hot, and spicy. I'm wanting to try a few different recipes so throw them at me. If I find a good one I've got 35 fresh pounds of...
  14. djom1cincy

    Smoked ribs today. Come out tough.

    FYI they are baby back. The meat didn't shrink up and expose the bone any. 1. Can they go back into the smoker for a while longer or are they as good as done after being out for 45 minutes? 2. Is my method in the correct direction?
  15. djom1cincy

    Smoked ribs today. Come out tough.

    I season this morning and refrigerated for a few hours. Had my smoker at 230 and placed ribs in straight out of the frig. Smoked them for three hours. Pulled and double wrapped in foil with parkay, brown sugar, and honey. Back into the smoker for 1.5 hours. Pulled, BBQ up and into the smoker for...
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