Came close to hit 100 deg 99 degs last 2 days.The humidly is so high, all you want to do is stay inside! So Be it he hee My jerky time around Xmas, and New Years when i crave jerky, oysters, venison, tamales, stews, gumbo ect YUM I got my Weber tables made for 2. one 14" and the 22" wide, both on a portable kettle table, i burned it to make the wood grain stand out and ploy the whole thing LOOKS awesome. Just need some cooler weather try it out on some pizza. what i cook pizza on Grill Kettles> i also use my meat cutter as a bread slicer too . Enjoy looks yummy PERFECT! cheers
I use the stuff fairly regularly because I just can't find the other curing agents at the local Publix or Winn Dixie in my area. It's just easier to pick up some of those mixes and use them instead.
I think you are spot in John. Using the purchased mix/cure make everything easier if you don't want to spend (or have) the time figuring out the details.
Hey Jeff good to see that you got the Bradley you told me about. High MountIn is the only jerky cure mix that I use. Awesome stuff. I usually use the original flavor then add my own touches like extra garlic, black pepper etc. I really like that sprinkle of red pepper flake, I might have to borrow that idea. The Bradley is a jerky cooking machine.
I love making jerky, it’s cheaper and I always make my own marinades, so easy to change depending on what I want. Pretty cool looking new pit for sure. Good point on the bend don’t break test, makes it simple to tell. Have a great weekend Jeff!
Thanks Charley. This was my first time trying a kit and I have the same conclusion, would rather make my own. Smokee was easy to use and just the right amount of smoke.
I agree! Home made is the best. Try a Pastrami Jerky > start out with the deli thin slice Pastrami and use your own jerky seasonings , To get to know how your like it. Then work up to a Pastrami brisket or roast with your jerky seasonings. YUM
I like the new smoker and the slicer Jeff! Didn't know that you could buy the seasoning kit like that. Too bad the jerkt never lasts long enough! Take care over there!!
I haven't made jerky in years. I should do some this fall. I still have a couple venison bottom round roasts in the freezer that I could use. I think I'll be checking out your homemade marinade recipes, too.
I hope my son and I can get back to my Dad's farm this fall. No issue with us getting a deer there. You can count 15 to 20 every evening in his bottoms, and I love venison jerky. Stay safe Ken!
Great looking jerky Jeff. Out of curiosity (and if you don't mind saying) would you recommend this smoker over the Masterbuilt smoker? Pro's and Con's of each if you have any? Thanks!
Thanks Chief. To be fair, I need to use it a few more times before drawing any conclusions. I do like that you don't have to keep adding wood chips and it's the quietest electric smoker I've ever used. It has another interesting feature that I've not tried yet. You can load a software recipe on it and the cooker will follow the recipe. So, if you have perfected a particular recipe, you can transfer the cook times, temps, etc. to this Bradley and get the same results every time.
Yea, I can see if you mostly ship in bricks and mortar stores how that could be a drawback. For me, I buy almost everthing online from groceries to my clothes, and the bisquettes seem to be readily available on line. Thanks for the feedback!
I find flipping the meat over and cutting from the other side on the slicer also make for good even slices. I Always enjoy your vids. Please don't fall into the new commercial every week trap. Its so boring.
Came close to hit 100 deg 99 degs last 2 days.The humidly is so high, all you want to do is stay inside! So Be it he hee My jerky time around Xmas, and New Years when i crave jerky, oysters, venison, tamales, stews, gumbo ect YUM I got my Weber tables made for 2. one 14" and the 22" wide, both on a portable kettle table, i burned it to make the wood grain stand out and ploy the whole thing LOOKS awesome. Just need some cooler weather try it out on some pizza. what i cook pizza on Grill Kettles> i also use my meat cutter as a bread slicer too . Enjoy looks yummy PERFECT! cheers
Are you in Florida also?
Texas
I haven't cooked any for awhile! And a lot people been asking for it. So I'm going to surprise a lot of folks
I use the stuff fairly regularly because I just can't find the other curing agents at the local Publix or Winn Dixie in my area. It's just easier to pick up some of those mixes and use them instead.
I think you are spot in John. Using the purchased mix/cure make everything easier if you don't want to spend (or have) the time figuring out the details.
Awesome Jeff! It's sold out on their website here in Canada but your code works on the other smokers as well. Cheers mon ami!!
Yes, and the code is supposed to work on all their smokers lime yku said.
Hey Jeff good to see that you got the Bradley you told me about. High MountIn is the only jerky cure mix that I use. Awesome stuff. I usually use the original flavor then add my own touches like extra garlic, black pepper etc. I really like that sprinkle of red pepper flake, I might have to borrow that idea. The Bradley is a jerky cooking machine.
Thanks Mike. I think I like making my homemade jerky recipes better, but it was fun trying the pre-made. Stay safe buddy!
I love making jerky, it’s cheaper and I always make my own marinades, so easy to change depending on what I want. Pretty cool looking new pit for sure. Good point on the bend don’t break test, makes it simple to tell. Have a great weekend Jeff!
Thanks Charley. This was my first time trying a kit and I have the same conclusion, would rather make my own. Smokee was easy to use and just the right amount of smoke.
I agree! Home made is the best. Try a Pastrami Jerky > start out with the deli thin slice Pastrami and use your own jerky seasonings , To get to know how your like it. Then work up to a Pastrami brisket or roast with your jerky seasonings. YUM
I like the new smoker and the slicer Jeff! Didn't know that you could buy the seasoning kit like that. Too bad the jerkt never lasts long enough! Take care over there!!
Yea, I ate it all in 1 week. The kit makes it easy, but I think I prefer making my own marinades. Stay safe Rob!
I absolutely love jerky did some last week and already gone. Lol. Looks absolutely delicious.
I hear you Bro. I ate all of this in 1 week.
I haven't made jerky in years. I should do some this fall. I still have a couple venison bottom round roasts in the freezer that I could use. I think I'll be checking out your homemade marinade recipes, too.
I hope my son and I can get back to my Dad's farm this fall. No issue with us getting a deer there. You can count 15 to 20 every evening in his bottoms, and I love venison jerky. Stay safe Ken!
@@Armadillopepper I plan to take at least one within 300 yards of the freezer it'll wind up in, but I'll go out to my Dad's a couple times, too.
Really good looking jerky. Very nice smoker too
Thanks Lasse!
Hey Jeff, another great video my friend! Jerky looks delicious! I'm cooking 10 lbs of london broil now since Win- Dixie got it on sale now 😆.
Thanks Andre. That's a lot of beef!
Great looking jerky Jeff. Out of curiosity (and if you don't mind saying) would you recommend this smoker over the Masterbuilt smoker? Pro's and Con's of each if you have any? Thanks!
Thanks Chief. To be fair, I need to use it a few more times before drawing any conclusions. I do like that you don't have to keep adding wood chips and it's the quietest electric smoker I've ever used. It has another interesting feature that I've not tried yet. You can load a software recipe on it and the cooker will follow the recipe. So, if you have perfected a particular recipe, you can transfer the cook times, temps, etc. to this Bradley and get the same results every time.
The only problem with Bradley is it’s hard to find the hockey pucks everywhere.
Yea, I can see if you mostly ship in bricks and mortar stores how that could be a drawback. For me, I buy almost everthing online from groceries to my clothes, and the bisquettes seem to be readily available on line. Thanks for the feedback!
Expensive for 120 pucks
It was pretty good, a bit spicy, but delicious none the less. Ha ha xo
Yes, a few of those red pepper flakes 😄😅
I find flipping the meat over and cutting from the other side on the slicer also make for good even slices. I Always enjoy your vids. Please don't fall into the new commercial every week trap. Its so boring.
I'll keep that in mind
👈 we like your recipes & we sub you, keep it up n keep in touch, now I'm waiting for your reply from Roofi Foods().