Smoking Meat Questions and Discussion

[cydnote]

I process my own deer and one of my favorites is to make Polish sausage. I did a 25 pound batch of quarter pound links. No fancy smoker so I put the links on racks in my Masterbuilt— a combination of Apple chainsaw chips, and Hickory shells. I use the Apple to get the smoke started, but the Hickory shells with all the oil in them gives a better flavor than Hickory chips.

 

[Gonzo]

I process my own deer and one of my favorites is to make Polish sausage. I did a 25 pound batch of quarter pound links. No fancy smoker so I put the links on racks in my Masterbuilt— a combination of Apple chainsaw, chips, and Hickory shells. I use the Apple to get the smoke started, but the Hickory shells with all the oil in them gives a better flavor than Hickory chips.

If you ever have too many on hand and have any to sell, I'm your guy.

 

[Stevetasker]

. Have done turkeys, ribs, butts, pizzas (makes a difference on Papa Murphy’s pizzas I swear)

We always do our frozen & homemade pizzas on the pellet grill. Much better than the oven.

 

[dmclone]

Probably my favorite food experience.

 

[ScottyP]

I want to try making some beef jerky on the pellet smoker. Any tips/recipes? What type of cuts of beef did you use?

 

[JP4CY]

I want to try making some beef jerky on the pellet smoker. Any tips/recipes? What type of cuts of beef did you use?

Bottom round roast. I slice with the grain to keep it together.
I have a Yoder so I'm able to keep the temps low.

 

[Cyclones_R_GR8]

I want to try making some beef jerky on the pellet smoker. Any tips/recipes? What type of cuts of beef did you use?

You want really lean beef.

 

[cycloner29]

I want to try making some beef jerky on the pellet smoker. Any tips/recipes? What type of cuts of beef did you use?

I usually use eye of round. Jerkyholic is a good site to use. I will usually get a bottle of marinate, or a bottle of sweet chili, or teriyake, or even bbq sauce. I will add about 1/3 cup water along with prague powder (depends if you want to keep the jerky for a couple of months or so) or just salt.

 

[Clonehomer]

I usually use eye of round. Jerkyholic is a good site to use. I will usually get a bottle of marinate, or a bottle of sweet chili, or teriyake, or even bbq sauce. I will add about 1/3 cup water along with prague powder (depends if you want to keep the jerky for a couple of months or so) or just salt.

Don’t google that on a work computer.

 

[dmclone]

I want to try making some beef jerky on the pellet smoker. Any tips/recipes? What type of cuts of beef did you use?

Freeze 2 hours before slicing
Slice against the grain
PS seasoning from Amazon.
Mix in non metal bowl. Make sure to flatten out so no folds


Saturday 160 for 4 hours in smoker

 

[mkadl]

I brined, with salt and brown sugar, a bone in turkey breast 24 hours. My second time with this. Smoked heavy for two hours Sunday, 200°. It was too cold to step out the door on the north side of the house again. So, brought it in to a 350° oven, uncovered, until 165°. It was forking awesome. My wife said "your going to finish in an oven?" I told her "the turkey breast doesnt know where it is at."

 

[BillBrasky4Cy]

I want to try making some beef jerky on the pellet smoker. Any tips/recipes? What type of cuts of beef did you use?

I've made it on my Traeger with both round and rump roast. I slice it thin and put it in a ziplock bag with a curing mix. I put it on the smoker for 2-3 hours at 225 and then I usually finish it in the oven to prevent it from getting too smokey. It turns out great. I highly recommend using cooling wracks, it makes things a lot easier.

 

[cycloner29]

I smoked two racks of baby back ribs yesterday here in central IA. Windchill was about -15. Put my gasser behind my smoker to help protect it from the wind. 5 1/2 hours later I was eating ribs. You can smoke in any weather!

 

[ScottyP]

I've made it on my Traeger with both round and rump roast. I slice it thin and put it in a ziplock bag with a curing mix. I put it on the smoker for 2-3 hours at 225 and then I usually finish it in the oven to prevent it from getting too smokey. It turns out great. I highly recommend using cooling wracks, it makes things a lot easier.

I got a rump roast from Fareway and had the meat counter slice it for me. I did have a few questions:

• what did you use for the curing mix and how how long did you have it in the bag?
  • because you used the curing mix, did you still have to keep refrigerated?
• After smoking 2-3 hours at 225, what temp and time did you finish in the oven? I also have an air fryer that has a dehydrate function on it, but never used it before.
• Most jerky recipes on the smoker say 160 or 165, my Traeger only goes to 180, is that too high?

 

[Nader_uggghhh]

Round or rump, against the grain for tender jerky. Slicing around 1/4" and pounding them out with a mallet seems to work well for uniformity. I've had way better luck using my dehydrator than smoker for the texture I like.

 

[BillBrasky4Cy]

I got a rump roast from Fareway and had the meat counter slice it for me. I did have a few questions:

• what did you use for the curing mix and how how long did you have it in the bag?
  • because you used the curing mix, did you still have to keep refrigerated?
• After smoking 2-3 hours at 225, what temp and time did you finish in the oven? I also have an air fryer that has a dehydrate function on it, but never used it before.
• Most jerky recipes on the smoker say 160 or 165, my Traeger only goes to 180, is that too high?

I use these kits as my base and depending on what I'm going for I may had some teriyaki or pepper etc. I usually only keep it in the bag for over night. Now that you say that I do think I do my on the smoke setting which is like 185. I want to say I put it in the oven at 250 until it looks like it's done and fairly dried out. Maybe an hour tops in the oven.

 

[Acylum]

This girl has a bunch of simple but pretty good recipes.

 

[JM4CY]

Sundays a good day for a Cockfest

 

[cycloner29]

Crushed it tonight! 12 lb Brisket and brisket gravy!! 210 for 7 hours to around 165 degrees, then wrapped in foil and finished temp to 190 for 3 hours. Normal 50/50 Salt and pepper rub. Smoked it fat side down. Flat was super moist!

 

[cycloner29]

Decided to smoke the ribs I cut off from all the prime rib roasts I got in Nov-Dec. Smoked with Lumberjack char hickory pellets at 240 for 3 hours turning them over half way through. Then put in an aluminum pan added carrots, two packages of au jus. Stick of butter, 1 package of ranch and box of beef stock. Covered and let it simmer for 4 hours. Turned out excellent. The left over juice made for great gravy (just added 4 Tblsp of cornstarch to 1/4 of water) no seasoning needed! Fall of the bone tender! Pic was taken after I took the juice out of the pan.