Here are the products I used in this video. The convection smokers are the "PRO" line. Digital Convection Smoker (I have the 4DW): www.smokin-it.com/Smokers-s/5.htm Bella's Cold Smoke Generator: www.smokin-it.com/product-p/bsmkgen2.htm Jerky Dryer: www.smokin-it.com/product-p/jjd-gen2.htm Seafood Racks: www.smokin-it.com/Smoker-Seafood-Rack-s/37.htm
Thank you, Eric for this video! A friend's aunt makes this with a tajin vibe. The first time I tried it I was in awe! I've tried to duplicate it several times and have gotten close. The hardest thing for me has been trying to get the meat onto a rack, it's either falling apart or denatured because I added something to it for overnight. I'm going to do simple salt and then After it's racked, add lime and chili. THANK YOU! I think that'll fix things. Love the "roof temp" analogy, 110⁰ might be a little low 😂
Nice! Looking forward to seeing some more jerky videos! In past videos you have pasteurized the jerky in the oven. Any reason you didn’t do it for these?
Is it a good practice to include cure #1 in the 2% Equilibrium cure when smoke drying below 140F? I want to ensure shelf stability especially with a thicker cut of meat than what you show here?
Hey Eric, you didn't respond in previous video☹️, so I ask here, I have whole milk powder so can I use it instead of non Fat dry milk powder for binding sausage? If not then why? What's the scientific reason? Thanks a lot..
I like making jerky in a dehydrator and really enjoy watching other ways people do jerky in different areas. Being and old guy from north texas I have always enjoyed authentic Mexican food from mom and pop restaurants and not chain eateries. You mention foods like machaca and other things so I have to go to the transcript and hope the AI spells it right so I can look up what you are saying. Combining my old slow hearing and fast accents is a trick. But some of the things you describe sound like fun tastes to enjoy. Thanks
That is correct, Machaca refers to the dried meat that's been pounded and rehydrated. Fideo is another dish we would eat constantly. It's the Spanish word for noodle. This dish is basically a toasted thin noodle cooked in a delicious broth.
It's a rotisserie Grill. Check out one of the videos I made using it: ua-cam.com/video/_OeMASj8Cxo/v-deo.html" Here is their website: tinyurl.com/3b88c3yj
Here are the products I used in this video. The convection smokers are the "PRO" line.
Digital Convection Smoker (I have the 4DW): www.smokin-it.com/Smokers-s/5.htm
Bella's Cold Smoke Generator: www.smokin-it.com/product-p/bsmkgen2.htm
Jerky Dryer: www.smokin-it.com/product-p/jjd-gen2.htm
Seafood Racks: www.smokin-it.com/Smoker-Seafood-Rack-s/37.htm
Thank you, Eric for this video!
A friend's aunt makes this with a tajin vibe.
The first time I tried it I was in awe! I've tried to duplicate it several times and have gotten close. The hardest thing for me has been trying to get the meat onto a rack, it's either falling apart or denatured because I added something to it for overnight.
I'm going to do simple salt and then After it's racked, add lime and chili.
THANK YOU! I think that'll fix things.
Love the "roof temp" analogy, 110⁰ might be a little low 😂
😂😂 for real!!
Another great Video, thanks Eric. It's food for my thoughts.
A new series starting to fill the gaps with celebrate sausage?? Very nice 😎!
That's what I'm thinking!! I love jerky so lets get crazy!!
Have you ever thought about using the jerky dryer when drying sausages before smoking them?
LOL. That's a great idea!! Funny enough I've never even thought of that😅
Nice! Looking forward to seeing some more jerky videos! In past videos you have pasteurized the jerky in the oven. Any reason you didn’t do it for these?
I don't normally pasteurize the jerky. I just showed it in that video to explain the process.
@@2guysandacoolerah ok! Thanks!
Is it a good practice to include cure #1 in the 2% Equilibrium cure when smoke drying below 140F? I want to ensure shelf stability especially with a thicker cut of meat than what you show here?
Made jerkey on a dehydrator for years, once i used my smoker i never turned back.
Hey Eric, you didn't respond in previous video☹️, so I ask here, I have whole milk powder so can I use it instead of non Fat dry milk powder for binding sausage? If not then why? What's the scientific reason? Thanks a lot..
Got me thinking about using the smokin it as a biltong box? Would I need the jerky drier too?
I think adding the dryer would help with the circulation of air.
I like making jerky in a dehydrator and really enjoy watching other ways people do jerky in different areas. Being and old guy from north texas I have always enjoyed authentic Mexican food from mom and pop restaurants and not chain eateries. You mention foods like machaca and other things so I have to go to the transcript and hope the AI spells it right so I can look up what you are saying. Combining my old slow hearing and fast accents is a trick. But some of the things you describe sound like fun tastes to enjoy. Thanks
That is correct, Machaca refers to the dried meat that's been pounded and rehydrated. Fideo is another dish we would eat constantly. It's the Spanish word for noodle. This dish is basically a toasted thin noodle cooked in a delicious broth.
Whwt is that red device behind you? Some type of cooker? I want one maybe so please tell me.
It's a rotisserie Grill. Check out one of the videos I made using it: ua-cam.com/video/_OeMASj8Cxo/v-deo.html"
Here is their website: tinyurl.com/3b88c3yj
@@2guysandacooler much appreciated thank you very much ✌️
Looks real good, so where is my share 😂
Nice Video. Merry Christmas and Happy New Years 2025.
#STAYSAFE
#PHILLYPHILLY 🇺🇸