2nd go at Jerky - Turkey and Beef - Q View of course!

[Seboke]

Made beef jerky the first time last week, turned out so good, I tripled the effort today and hacked up a turkey breast to boot.

Here we go with 3.2 pounds of turkey and 8.3 pounds of bottom round.


Using the warmer box on the Lang 84 deluxe. Dude I bought it from had 3 extra racks installed at the factory. Pic didn't turn out too great...


Here's a little better one!


It would have been a shame to fire up that smoker just to get heat to the warmer, so I brined up some turkey legs


Some turkey wings...


And 6 small racks of beef ribs:

Sweet chili sauce marinade -


Mojo marinade -


And I forgot the closeup of the simple steak rub

But it is in here...


Already got the midway point pics of the ribs, will get 'em downloaded and posted shortly...

[SmokinLee]

Looks great Ken, It's been awhile. I guess I miissed you in the intro post. I'm bad for this. Welcome by the way.

[Seboke]

Thanks Lee, it has been a while. I just signed up here today (look what the cat dragged in) was my intro.

[DaveNH]

Everything looks great Ken, looking forward to see how it finishes.

What did you use on the turkey, same as the beef?

[Seboke]

Everything looks great Ken, looking forward to see how it finishes.

What did you use on the turkey, same as the beef?

nope, a much less peppery, more sweet marinade

[Seboke]

The results are in, good stuff - both kinds!

The turkey -


And the beef - sorry about the bad photo...

[Bbqgoddess]

Wow great job Ken!
The jerky looks really yummy! That lang is so beautiful!
Did you use any cure on the jerky? Just curious as it seems to be a point of contention. I have this on my to do list, and yours looks over the top yummy!

[curious aardvark]

And the beef - sorry about the bad photo...

Looks good to me :-)
In fact I like that first pic of the jerky with the smoke haze, better than the second one :-)
(okay so it's over exposed but it sure LOOKS like smoke haze :-)
So have some 'bad' pic points

That's a great smoke. So those big boxes on the end of smokers are warmers eh ?
Something else I learned today :-)

Made beef jerky the first time last week, turned out so good, I tripled the effort today

Jerky doesn't last as long as you think eh

[Bassman]

Another excellent smoke. Nothing like doing a smoker full. Looks great.

[Seboke]

Wow great job Ken!
The jerky looks really yummy! That lang is so beautiful!
Did you use any cure on the jerky? Just curious as it seems to be a point of contention. I have this on my to do list, and yours looks over the top yummy!

Thanks Kelly, I still talk about the Lang like a proud parent! I did use cure, about 1/2 teaspoon per pound. May not be the recommended amount, but if any of it lasts over a week, I froze it all in roughly 3 ounce paks to counter that.

[Seboke]

Looks good to me :-)
In fact I like that first pic of the jerky with the smoke haze, better than the second one :-)
(okay so it's over exposed but it sure LOOKS like smoke haze :-)
So have some 'bad' pic points

That's a great smoke. So those big boxes on the end of smokers are warmers eh ?
Something else I learned today :-)


Jerky doesn't last as long as you think eh

Thanks! The warmer box will keep a temp of about 170 while I have a good fire going, perfect for jerky. Great for smoking salmon too - did that last weekend - wish I had pics of that.

[Slanted88]

Now that's gettin after it!......Nice!

[jbchoice1]

that's a great smoke...

[wutang]

That stuff looks great.

[erain]

another nice smoke there ken!!! nice variety on the jerky and love them beef ribs!!! all looks like it be very good!!!