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Thread: Smoking with the "Griz"

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    Recipe sounds good, Steve Raichlen looks to be a mite light in the loafers however.

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    ədˈminəˌstrātər hawgrider's Avatar
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    Double whammy- Jerky gun jerky in the dehydrator and some thin sliced beef in the smoker today.

    Jerky gun stuff in the oven until meat is 160 ish.


    Then finish it in the dehydrator.




    2 1/2 racks air drying on the counter... and into the smoker with hickory for about 6 hours or so.

    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Quote Originally Posted by hawgrider View Post
    Double whammy- Jerky gun jerky in the dehydrator and some thin sliced beef in the smoker today.

    Jerky gun stuff in the oven until meat is 160 ish.


    Then finish it in the dehydrator.




    2 1/2 racks air drying on the counter... and into the smoker with hickory for about 6 hours or so.

    Do you use the seasoning packs from BassPro? I use it, and it seems to make the jerky too salty. I am still trying to figure out what I am doing wrong.
    Friends don't let friends shoot Glocks.

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    Quote Originally Posted by Sparkyprep View Post
    Do you use the seasoning packs from BassPro? I use it, and it seems to make the jerky too salty. I am still trying to figure out what I am doing wrong.
    No I make my own cure with Mortons tenderquick and then whatever spices I'm in the mood for.

    I make a brine out of Mortons tenderquick for the sliced beef for the smoker. The ground beef for the jerky gun I mix the dry tenderquick and spices into the ground meat then let sit overnight for the cure.

    The brined sliced beef needs to be rinsed well then you can add some red pepper flakes or whatever. Always do a fry test on the brined meat to see if it too salty if so rinse again in cold water then fry test again to see if the salt level is where you want it.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Quote Originally Posted by Sparkyprep View Post
    Do you use the seasoning packs from BassPro? I use it, and it seems to make the jerky too salty. I am still trying to figure out what I am doing wrong.
    Way way back I used the bass pro mixtures for sausage and had good results.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Good enough for who it's for.

    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Smoke on makin hickory bacon.


    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Gratuitous bacon shot sorry not sorry


    9 hours of smoke this time.



    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    “America, it is said, is suffering from intolerance — it is not. It is suffering from tolerance.
    Tolerance of right and wrong, truth and error, virtue and evil, Christ and chaos.
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    the world needs more bacon
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