Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Just got a Nesco Dehydrator and figured what better thing to do first than beef jerky?
So, found a recipe that seemed pretty good at Jerkyholic.com, sliced a flank steak into 1/4†strips, marinated overnight with the recipe, and now have it in the dehydrator.
Couple questions for those that do this often ..... Can you run the dehydrator outside? It’s fairly noisy in the kitchen. Any gotchas to worry about it or is it as easy as it appears?
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
This amazing beef jerky has that good ol' fashioned jerky taste that you used to find at a small town smoke house when you were young! Don't miss out on this mouth watering recipe!
I did exactly this minus the liquid smoke. I doubled it, since I had 2 lbs of meat
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I run mine in my garage. Its detached from my house. I do this because of the smell. The wife doesn't like the smell of Reapers.
I don't know if outside would be good though. Unless you're sure there ain't no critters around.
Many years ago, early 80's I dipped about 15lbs of smelt from the Sandy River.
Dried them in our oven, brined them with Liquid smoke. Never again. Live and learn.
They tasted good, if I remember correctly.
BTW don't think there has been a smelt fun since Mt. Saint Helens blew.
Last edited by bbqLuv; January 29, 2021, 11:15 PM.
Yeah, I'd not do it outside because of critters (and rain). I can't see temp affecting it too much, but some, probably. Could you put it in a den, laundry room etc?
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
We use the same machine, have been doing it for over 20 years, use London broil when it goes on sale, have the store slice it for me. this is our brine.
SPICY JERKY MARINADE 1 Flat Stout Beer 1/2 tsp Salt 1 Tbl Dry Mustard 3/16 Slice fresh Ginger 3 Tbl Soy Sauce Liquefy in Blender 4 dry Red Peppers (or more) 1 Tbl Brown Sugar 4 Cloves of Garlic 1 tsp of White Pepper 2 Tbl Sherry
I have an Italian Plum tree that gives a lot of fruit. We dehydrate as much as we can each year. Because it's warm that time if year we dehydrate outside in the outdoor kitchen.
I got a Nesco on Thursday and yesterday was my first try. I used Meathead's recipe but added one tablespoon of red pepper flakes, let the meat (top sirloin) marinade about 15 hours and dehydrated for 5 hours. It came out very good although I might add black pepper and more red pepper flakes next time.
Grilla Silverbac Original -2020 (added WiFi controller 2021) aobosi Sous Vide device - 2019 Weber Original Kettle Premium 22" Copper - 2015 Pit Barrel Cooker - 2014 - retired Sept 2020 Brinkmann 4 burner gas grill (very old, stout, and still working well!)
Slow 'n' Sear for 22" kettle
Cast Iron Drip 'n Griddle for kettle 2021
Grill Grates for the gasser
CDN DSP-1 dual sensor probe therm
Maverick ET-732 therm
ThermoWorks Smoke 2 channel
Thermapop digital therm (x2, red and white)
Thermapen - x2 - orange. lime green
Little Chief electric cold smoker (lots of salmon thru this!)
I've been considering a batch of jerky, some new marinade ideas will prompt me into actually doing it. I was going to experiment with using the Grilla Silverbac with their jerky rack, but I think I'll just stick with my 40 year old original Little Chief top-loader. It sure has made a bunch of jerky and smoked salmon!
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I have been making venison jerky for years. After many trial and errors the hands down family favorite came down to Hi-Country Three Pepper Blend, which is a commercial product. If the family likes a simple sprinkle on seasoning and cure, far be it for me to put in a lot of effort following an online recipe. And believe me I tried a lot of them.
I purchased an Excalibur 9-Tray unit over a decade ago and it is still going strong. It is quiet and I run it in the kitchen no problem. The square layout lets you make a lot of jerky vs. the round units. It costs a little more but I think it is worth it.
I have never run mine outdoors because there are so many variables such as humidity, temperature, etc. If using a dehydrator make sure your temperature gets high enough to take care of any bacteria. Once dried, I run my jerky through a preheated oven set at 275 for 10 minutes to take care of that issue. Have fun!
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