Smokers?

[the big wheel]

No this isn’t a marijuana question! Lol

I m seeing many people kind purchasing
Their own smokers and bulk farm direct
Meat and doing roasts steak
Jerky etc. Posting on Facebook etc.

Really like jerky so was wondering
Any recipes for spices and cooking?
Who else should know better then Ag
People?

Best smokers? Worst?

Should be one topic where COVID and
Politics shouldn’t interfere but somehow likely
Will. Lol

[Dr Tone]

No this isn’t a marijuana question! Lol

I m seeing many people kind purchasing
Their own smokers and bulk farm direct
Meat and doing roasts steak
Jerky etc. Posting on Facebook etc.

Really like jerky so was wondering
Any recipes for spices and cooking?
Who else should know better then Ag
People?

Best smokers? Worst?

Should be one topic where COVID and
Politics shouldn’t interfere but somehow likely
Will. Lol

FYI: You can turn out good jerky in a convection oven if it will go down to 195 degrees fahrenheit. You just need a couple full size baking sheets with rack inserts. You can get them on Amazon.

The jerky blends you get at Co-op are a good starting point. Just tweak them with various liquids and your own spices such as Saskatchewan Blackened Steak Spice.

[Dr Tone]

I have an Traeger Ironwood 885 that is pretty new to me, so I can't really recommend a good or bad brand.

[AlbertaFarmer5]

I hear that covid is more likely to affect smokers. And the vaccine is worse if you are a smoker.
Don't invest in anything to do with meat, the Liberals will be making it illegal shortly, because of the UN and WEF.
And don't you know that all that smoke contains CO2, that will be taxed by the left.
And speaking of smoke, everything we have is smoked right now, literally from the heat and dry, and also from the forest fire smoke, all resulting from global warming, which is all Trump and Harpers fault.
I know some people wo
Ho would love to smoke, or smite Trudeau if given the opportunity. I think he may have smoked a few too many.

Other than that, I don't know anything about smokers.

[Sheepwheat]

We make a lot of deer and moose and elk jerky just using the dehydrator. Smoking would be awesome I would think. Our recipe is pretty basic, lots of soy sauce, liquid smoke, garlic, etc.

With five ppl with deer tags in our family, some deer end up entirely as jerky. It’s good stuff if done right.

[the big wheel]

We make a lot of deer and moose and elk jerky just using the dehydrator. Smoking would be awesome I would think. Our recipe is pretty basic, lots of soy sauce, liquid smoke, garlic, etc.

With five ppl with deer tags in our family, some deer end up entirely as jerky. It’s good stuff if done right.

Ground or sliced pieces for jerky? Does the liquid smoke
Taste close to real smoke? Some claim it’s too manufactured
Of a taste? Maybe different brands are better?

[NoBS]

I have a Traeger pellet smoker but any of the pellet ones will do just fine. I have tried a bunch of recipes including some bought mixes and find the majority too salty. One you might want to try is the smoked peppered beef jerky recipe off of the Traeger site. You can find it by doing a google search. The only part I don't use is the Morton tender quick. I use sirloin tip or round roast (leaner is better). I cut into manageable chunks and then place on cookie tray to semi freeze. The I run thru a slicer at between 3/16 and 1/4 inch (just a cheap princess auto slicer). I then dip the slices individually into the liquid mix so both sides are coated. Into a big bag and let marinade overnight. I then smoke on the Traeger for four to six hours. I use the grill and also 3 smoking racks (bought from cabella) so that you can get a bunch on at once. I take them off when they are still bendable, let them cook and then I vacupack into usable portions and freeze them. Just pull them out and 15 minutes later you are eating fresh jerky.

One other recipe I love is just taking teriyaki sauce, bought at Costco, throwing some soya sauce, worchestire sauce, some chopped up ginger, some course pepper and some crushed garlic into a mix. Use the same process as above. This is a bit sweeter, but an excellent taste. Anyways, you can't go wrong with jerky!

[NoBS]

Type....Let them cool....

[the big wheel]

I have a Traeger pellet smoker but any of the pellet ones will do just fine. I have tried a bunch of recipes including some bought mixes and find the majority too salty. One you might want to try is the smoked peppered beef jerky recipe off of the Traeger site. You can find it by doing a google search. The only part I don't use is the Morton tender quick. I use sirloin tip or round roast (leaner is better). I cut into manageable chunks and then place on cookie tray to semi freeze. The I run thru a slicer at between 3/16 and 1/4 inch (just a cheap princess auto slicer). I then dip the slices individually into the liquid mix so both sides are coated. Into a big bag and let marinade overnight. I then smoke on the Traeger for four to six hours. I use the grill and also 3 smoking racks (bought from cabella) so that you can get a bunch on at once. I take them off when they are still bendable, let them cook and then I vacupack into usable portions and freeze them. Just pull them out and 15 minutes later you are eating fresh jerky.

One other recipe I love is just taking teriyaki sauce, bought at Costco, throwing some soya sauce, worchestire sauce, some chopped up ginger, some course pepper and some crushed garlic into a mix. Use the same process as above. This is a bit sweeter, but an excellent taste. Anyways, you can't go wrong with jerky!

Wow that sounds better than good!!!

[shtferbrains]

You rip Sheep in one thread but have no qualms using him for advice in another. 🤔

Ain't Agriville wonderfull!