@huntducks When I became a KCBS BBQ judge 11 years ago, I was told that meat stopped taking on smoke between 135 and 140 degrees. Some people now say it takes on smoke through the whole process. Ten years ago, the smoke on brisket would overpower the beef flavor, so I’m sure it was taking on smoke for quite a while. I would put the smoking wood on when you put the meat in and stop around 150. You could always take a small piece out and see if it’s smoked to your liking.
Posts made by Fred
RE: Wood smoker
RE: Walton's Is Dropping the Ball
I have three kitchen scales that read in ounces, pounds, grams and kilograms. To change them, I just push a button. I even have one that gives nutritional value for many different foods in its 8000 food database including fast foods. It weighs in ounces or grams and when linked to a smart phone it can convert weights to different measurements, including by volume.
I’ve been trying to cut back on sodium, so a lot of times I don’t add the cure to the mix. I always put my jerky in the fridge and a 5-10 pound batch is lucky to still be there after a week. One thing I do is take some of the meat, ground or whole muscle, and either cook it in the microwave or in a frying pan to get am idea of how it’s going to taste.
RE: Roll Call (Start Here First)
Hammond. IN here. Been making jerky about 10 years, snack sticks about 2 years. I make a lot of chicken jerky, recommended by my doctor, he likes it too. I’m also a KCBS Master BBQ Judge and am in my 11th year. Planning on trying some different sausages soon.