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Just wanted to share some pics. I smoked some jerky and summer sausage over the weekend. Jerky took 2 hours @ 220 degrees and summer sausage took about 4 @ 235 degrees.
Xpress23
Xpress23
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Looks great except now my neck hurts.
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on Twitter -
Good looking jerky & sausages
what brand of smoker is that ?
And my yeah my chiropracter will be in touch with the bill
Made In England - Fine Tuned By The USA
Just call me 'One Grind'
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Jerkey at 220? How did that turn out for ya...
Love me some venison jerky
Craig
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Sorry about the pics......Drink a six pack and I'll bet your neck won't hurt anymore.
The jerky comes out great everytime! I actually use the Hi Mountain Org. jerky seasoning. We found this to be our favorite.
The smoker is homemade from an old Philco fridge. For a heat source I use a burner from a turkey fryer. Works better then I ever expected.
Xpress23Comment
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Since you are using a cure... I's suggest going lower on temps for the jerky. I bet you'll like it even more around 130-150 and a few more hours... even down to 120-ish. It's worth it
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Thanks for the suggestion. I'll give that a try. What's the benefit?
xpress23Comment
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