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View Full Version : So I bought these skewers...

Kingudaroad
02-03-2012, 11:10 AM
I found these bamboo 16" skewers online. They fit perfectly in my smoker cabinet and sit on the rack holders. Making some venison jerky with them today.

http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/IMAG0188.jpg

I'm experimenting with a new curing method where I cut the strips extra big and cure them with a salt/sugar/cure mix for a couple of days and then they are seasoned with garlic and onion powder, black and red pepper, worstershire and low sodium soy.

After they are cured I put them in my wine fridge overnight. They formed a nice tacky pellicle (aka the all important pelican skin ). As a bonus, my wine fridge is also 16" and they fit perfectly on the rack guides there also.
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/IMAG0187.jpg
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/IMAG0190.jpg
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/IMAG0191.jpg
http://i490.photobucket.com/albums/rr267/kingudaroad/jerky/IMAG0192.jpg

7 pounds of meat .

So far so good.... nice when a plan comes together!:thumb:
sweet_magnolia
02-03-2012, 11:15 AM
Cool!!! :banana_smiley:
HawgHeaven
02-03-2012, 11:24 AM
NICE!!! Butt you only got 500 of them...? :whistle:
SmokinOutBack
02-03-2012, 11:25 AM
Love it!
Old poi dog
02-03-2012, 11:29 AM
:thumb: Wow! I like the looks of those things! I think I better learn to do Jerky. Thanks for the inspiration.
curious aardvark
02-03-2012, 11:31 AM
looking good - kinda like thinnish biltong strips :thumb:
barkonbutts
02-03-2012, 11:34 AM
good use of the wood!!
Scarbelly
02-03-2012, 11:41 AM
good use of the wood!!

Dang it ya beat me to it LOL
sweet_magnolia
02-03-2012, 11:42 AM
Butt you only got 500 of them...? :whistle:

:lol:
ALX
02-03-2012, 12:43 PM
all i used lazst 20 years keith.....
BBQ Engineer
02-03-2012, 01:00 PM
good looking Jerky, Keith.

Quick question for ya King...I always let a pelicle form on my smoked salmon. Why is it necessary (or desired) on Jerky. I have been taking it straight from the bag it cured in and stringing it up for smoke...maybe I should let it dry a bit first?
someAZdude
02-03-2012, 01:15 PM
Nice!
Kingudaroad
02-03-2012, 03:08 PM
good looking Jerky, Keith.

Quick question for ya King...I always let a pelicle form on my smoked salmon. Why is it necessary (or desired) on Jerky. I have been taking it straight from the bag it cured in and stringing it up for smoke...maybe I should let it dry a bit first?

I think they take on smoke better when you dry them up some first. If you cured them, you could even just dry them overnight at room temperature with no problem. I have never actually had a pellicle on my jerky before, but I never really marinaded these, and they are super thick, so they were not that wet to begin with, so it kinda just happened.