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Well another first for me today Jerky!!!!.
Yesterday was homemade Mozzerella Cheese (no pictures and yet to taste it) also made Ricotta with the left over whey this morning (also yet to taste it too), the remaining drippings from the Ricotta will be used for bread/rolls for Sunday.
Took a 4 lb Buffalo roast and a 2 lb Beef roast and cut them up two days ago, all by hand. Patience and a sharp knife were a blessing.
For the Buffalo I put the strips in a food saver vacuum marinade container. I used Hi Mtn Jerky Buckboard Bacon Cure cause I could not find any Tenderquik I also used store brand teriyaki
For the Beef I placed those strips in a plain old plastic container with leftover Chinese restaurant Duck sauce, Garlic, a little teriyaki, a big pinch of Habanero powder and again the Buckboard Bacon cure
Then let sit for two days.
I set up on racks with old toy letter wood blocks (you can see R in some of the pics and D in one of them) separating so I could stack and smoked for 2 hours with my ProQ generator (My Amazen Pellet smoker shipped today with a bunch of pellets and dust!!!) with a mix of Maple and Hickory dust.
Here is the meat post the ProQ smoke only
Buffalo on the left Beef on the top two on the right.
Then leaving the racks in my modified Char Griller Pro I added 4 large pieces of Lump charcoal vents wide open for air flow and added a piece or two when needed and was able to maintain a 140-150 degrees.
Here is the Buffalo after the first flip of the meat.
Here is the Beef
http://www.smoked-meat.com/forum/att...1&d=1339716469
Here is the Beef fresh off the smoker
Then the 3 of the 4 trays of the Buffalo fresh off the Smoker
And then all the vacuum packets of approx 3oz each of the final product minus the taste testing that was occurring by me, my wife, and my 5-year-old (BTW he was the weigher, of the meat every "pile" was 2.95-3.05 oz) also a packet of each went in my wife's work bag. Beef on the far left the rest are Buffalo.
http://www.smoked-meat.com/forum/att...1&d=1339716469
It is all very good. Better than any store bought even the "Gourmet" stuff in a jar, and much cheaper even with the Buffalo costing about $10 a pound.
I think I may have over dried the meat out, it is still good but a little hard. I did not account that the warm meat is more flexible and the continued drying after removed from the smoker as it cools.
Next up on Sunday for Daddy day thinking pork ribs, prime rib, ABT's, Potatoes and maybe something else in the electric smoker. With my father, father-in-law, brother-in-law, and respective family's it will be a feast.
Later
Yesterday was homemade Mozzerella Cheese (no pictures and yet to taste it) also made Ricotta with the left over whey this morning (also yet to taste it too), the remaining drippings from the Ricotta will be used for bread/rolls for Sunday.
Took a 4 lb Buffalo roast and a 2 lb Beef roast and cut them up two days ago, all by hand. Patience and a sharp knife were a blessing.
For the Buffalo I put the strips in a food saver vacuum marinade container. I used Hi Mtn Jerky Buckboard Bacon Cure cause I could not find any Tenderquik I also used store brand teriyaki
For the Beef I placed those strips in a plain old plastic container with leftover Chinese restaurant Duck sauce, Garlic, a little teriyaki, a big pinch of Habanero powder and again the Buckboard Bacon cure
Then let sit for two days.
I set up on racks with old toy letter wood blocks (you can see R in some of the pics and D in one of them) separating so I could stack and smoked for 2 hours with my ProQ generator (My Amazen Pellet smoker shipped today with a bunch of pellets and dust!!!) with a mix of Maple and Hickory dust.
Here is the meat post the ProQ smoke only
Buffalo on the left Beef on the top two on the right.
Then leaving the racks in my modified Char Griller Pro I added 4 large pieces of Lump charcoal vents wide open for air flow and added a piece or two when needed and was able to maintain a 140-150 degrees.
Here is the Buffalo after the first flip of the meat.
Here is the Beef
http://www.smoked-meat.com/forum/att...1&d=1339716469
Here is the Beef fresh off the smoker
Then the 3 of the 4 trays of the Buffalo fresh off the Smoker
And then all the vacuum packets of approx 3oz each of the final product minus the taste testing that was occurring by me, my wife, and my 5-year-old (BTW he was the weigher, of the meat every "pile" was 2.95-3.05 oz) also a packet of each went in my wife's work bag. Beef on the far left the rest are Buffalo.
http://www.smoked-meat.com/forum/att...1&d=1339716469
It is all very good. Better than any store bought even the "Gourmet" stuff in a jar, and much cheaper even with the Buffalo costing about $10 a pound.
I think I may have over dried the meat out, it is still good but a little hard. I did not account that the warm meat is more flexible and the continued drying after removed from the smoker as it cools.
Next up on Sunday for Daddy day thinking pork ribs, prime rib, ABT's, Potatoes and maybe something else in the electric smoker. With my father, father-in-law, brother-in-law, and respective family's it will be a feast.
Later
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