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Post by Shorthair on Oct 30, 2003 5:20:38 GMT -5
And it came out pretty good too. I used the seasoning that came with the jerky "caulking gun" I bought. I was curious how many of make jerky and slim-jims and what you use for seasoning.
Also I had some pieces that weren't done all the way when I turned the thing off last night. Is there any trick there?
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Post by hunt4fun1 on Oct 30, 2003 6:16:24 GMT -5
Trial and error bro.
I've had batches come out raw and some come out crunchy. Every dehydrator is a little different.
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Post by mudfish2 on Oct 30, 2003 6:27:32 GMT -5
I love it..nevre made any but my processor makes some of the best I ever had...next deer I take him I will find out some of his secrets...if one of the boys go with me to take him a deer..the bag of jerky rarely makes it home
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Post by NitroHunter on Oct 30, 2003 17:01:00 GMT -5
My dad is the pro in the family when it comes to making deer jerky. You cant sit still and eat it it's so good.
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Post by Bucktales on Oct 31, 2003 0:06:38 GMT -5
If you like to do things on your own, and like good stuff when your done, go to www.sausagemaker.com and check out what they have. They have the best ingredient kits that I have found yet. My personal favorite is the Peppered Dried Sausage Sticks ingredient pack. They those babies, and you'll love them. They also have all the casings, sausage pressed, and anything else that you could possible need. I made 250 pounds of pepper sticks 2 years ago. I was seeing sausage in my sleep. I can tell you how to make a very inexpensive, excellent working smoker if your interested. |
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Post by hunt4fun1 on Oct 31, 2003 0:08:16 GMT -5
dude,
Post the smoker plans!
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Post by Shorthair on Oct 31, 2003 5:05:31 GMT -5
dude, Post the smoker plans! Ditto, I love making my own stuff. |
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Post by Shorthair on Oct 31, 2003 5:08:11 GMT -5
I did another batch yesterday. I took the racks out every few hours and moved them around. I also tried to leave more space, about 1/4", between the strips. This helped a bunch but I still had to take the stuff out in stages.
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Post by Bucktales on Oct 31, 2003 9:44:50 GMT -5
Ok, here's how to make a cheap smoker.
Go to the local scrap metal place, and buy an old school locker. (cost .25 cents per pound)
Take the locker, and pop rivet aluminum (or steel) angle iron on the sides, level across from each other.
Use old aluminum arrows to hold up your sausages, pepper sticks, hams, etc.
Use a 16" propane stick burner. (like the kind used in gas grills.) Make sure you get one with a control to regulate the heat.
Find a heavy cast iron, or heavy aluminum pan for putting your wood chips in.
Make a bracket to place just above the burner to hold the wood chip pan.
Go to the hardware store and get a thermometer with a probe. Drill hole in back of smoker to put probe through.
When I make sausage and pepper sticks, I use the arrows to drape the sausages over so that they hang while smoking. I have a drip pan/water pan that goes on the brackets a foot above the wood chip pan. This keeps the drippings from igniting. You can also add water to the pan to keep everything moist until the desired smoking is done on the meat.
For smoking fish/goose/turkey or whatever, I have old racks made out of a cooking oven that were cut down to size, so that they sit flat on the angle iron. I have several different levels to put the racks/arrows on.
If you live in a colder climate like I do, you can take plywood, or insulation board and make a "jacket" for the outside of your smoker to help retain the heat.
My smoker is currently out on loan, but I will get some pics for you. I also will get you pics of my buddies smoker, which is a masterpeice made out of scrape tongue and groove cedar. Its looks very nice, and works excellent.
My smoker has two wheels mounted on the back of the smoker so that I can tip it back, and roll it whereever I want it.
Hope this helps, and doesnt confuse you.
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Post by hunt4fun1 on Oct 31, 2003 11:01:38 GMT -5
And there ya have it....a redneck smoker. ;D
Great idea!!
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Post by RedOak on Oct 31, 2003 19:41:01 GMT -5
Alternate Redneck smoker:
Find an old water heater without the insulation sprayed in or the coated outer jacket. Take off the top. Remove and discard guts. Find an old round barbecue grill of the same diameter or make one from extruded metal. Flare the lip on the top where it goes over the case so it will go on and off easier and add a handle. If it was not a gas water heater cut a small door in the bottom. If it was gas it will have the door for the pilot light. This is where you access the fire.
Now this is the caddilac model here of redneck smokers.
Take an old fridge. Build a brick fire pit next to it. Construct a metal hood and vent with pipe to a hole cut in the side of the fridge. Cut a few vent holes in the fridge. This bad boy is the stuff. The fridge will have racks already just right for cooking and you just open the door to put stuff in take it out.
A last word on home building smokers. DO NOT USE GALVANIZED METAL. If it gets hot enough to burn the zinc coating off this will make you sick. Symptoms are flu like. Treat by drinking large quantaties of milk.
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Post by hunt4fun1 on Oct 31, 2003 22:54:42 GMT -5
I hope you found this on the net and not by trial and error. ;D
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Post by RedOak on Nov 1, 2003 4:17:44 GMT -5
Nah, Occupational knowledge since I am a metal worker. Belive me Galvanized fumes will make you miserable. Actually you can use galvanized but must make sure to grind it all off with agrinder with a wire brush or burn it off. Just make sure it is gone.
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Post by hunt4fun1 on Nov 1, 2003 10:30:48 GMT -5
Ahhhhhhhh.......I forgot your occupation.
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Post by benhuntin on Dec 9, 2003 7:02:11 GMT -5
MMMMMmmmmmmmm. Love that jerky.
To prevent uneven doneness, rotate the trays every couple of hours and keep the thicker peices on the bottom tray.
My ingredients include: Dales seasoning, worcheschire sauce, soy sauce, seasoned pepper, black pepper, and tobassco sauce. ( 1:1 for all sauces. 12 to 15 shakes of tabassco.)
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