Jerky Time!

[Sccritterkiller]

on it! did not know such a thing as "high-temp cheese"

You life will never be the same...lol

 

[Sccritterkiller]

Just pulled these out of the smoker...I set it to 200 with hickory and apple wood. After 2hrs I check them, they are pulled when internal temp is 165. Check with meat probe.
These will cool for a couple hours in the fridge...then I will seperate, vac pac/freeze. Should be cooled enough by kickoff tonight.

 

[robby denning]

Just pulled these out of the smoker...I set it to 200 with hickory and apple wood. After 2hrs I check them, they are pulled when internal temp is 165. Check with meat probe.
These will cool for a couple hours in the fridge...then I will seperate, vac pac/freeze. Should be cooled enough by kickoff tonight.View attachment 786300

party time!

which smoker you running?

 

[Sccritterkiller]

party time!

which smoker you running?

materbuilt electric black friday special...lol

8lbs ground venison with 10% fat, 1lb pork belly, 1lb high temp cheddar

 

[robby denning]

materbuilt electric black friday special...lol

it really doesn't take much if smoke and heat are the only goals.

I'm jonesing on my BIL's Traeger but still getting it done with the little chief

 

[Sccritterkiller]

it really doesn't take much if smoke and heat are the only goals.

I'm jonesing on my BIL's Traeger but still getting it done with the little chief

Had one and got rid of it...we do too much seafood on the grill...traeger doesn't get hot enough to grill fish...its 1.5 to the coast for me, so we always have fresh fish.
I like the little box smoker..it works well. I went to a dehydrator for jerky..I can get way more jerky in my 9 tray Excalibur than I can the smoker.