Quote:
chevysgeterdun wrote:
How long was it in the smoke and what temp?
Smoke time is preference, this batch was just lightly smoked for about an hour. Temp recommendations posted below.
Quote:
KENW wrote:
What temp do you take it up to before pulling it. Is it basically completly cooked?
We take it to 142Ί as we fry the slices in a pan before serving. To fully cook for it to be safe to eat, cook to 155Ί.
Quote:
undguy wrote:
That looks amazing!!!!
Off topic, but what kind of slicer is that? Looks nice!
It is a Berkel 825E. Purchased it about 8 years ago and the wife was not happy. She uses it more than me now!
Carefully turn pan upside down onto smokehouse racks so meat falls out of the pan. Be sure the cling wrap is not on the meat going into the smoker. Here is where you can add your own touch top with maple syrup, cracked black pepper, Tatonka Dust
.to make it your own.
Set Smokehouse temp at around 130° with the damper open and add meat with no smoke for 1 to 2 hours or until the meat is dry to the touch.
Turn the Smokehouse temp up to 150°- 160° with the damper open and smoke for 2-3 hours or until the desired color.
Once you have the color you are going for you can stop smoking and finish cooking. Turn the Smokehouse up to 170° - 180° and cook until internal temp in 142°. Remove from smoker and let set for about 30 minutes and then refrigerate overnight to firm up.
Next day slice, package, and freeze.
** Note: Product must be cooked before eating**
Full directions are available to to download -
www.owensbbq.com/sausage-seasonings-jerky-mixes.html
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