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  1. 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.
  2. 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.
  3. 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...
  4. 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...
  5. 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...
  6. djom1cincy

    Cooking temp, finish I.T. For a ham.

    I have a injected, rubbed ham going into the smoker in the early am. What cook temp and finish I.T. do I go with? Thank you in advance.
  7. djom1cincy

    Pork loin advise.

    Hey guys. I'm in charge of smoking 4 loins weighing around 10# each for a work party on Friday. I have a few questions for my plan of attack. 1. Do I trim the fat off of them? They have a good layer on the one side. 2. To rub or no rub? I could even do two with and two without. On the rub...
  8. djom1cincy

    My first jerky.

    Just finished up my first batch of jerky. I used London broil sliced 1/8 inch thick. I picked up some hi mountain jerky cure and seasoning. Seasoned it for 30 hours or so. The directions said cook on 200 for 2 hrs and check it. If not finished up to one more hour but no more than 3. At 2 hours...
  9. djom1cincy

    Newb to the forum and smoking.

    Hey all. New guy here from Cincinnati Ohio. I picked up a electric cajun injector double door smoker two weeks ago. I cooked my first pork butt last Saturday. Besides taking longer than I thought it turned out real good. My wife wasn't sure how she would like it. She had never had real smoked...
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