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Topics - ReliableRick

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Jerky / First jerky smoke
« on: July 04, 2020, 12:03:40 PM »
Getting everything ready for my first Jerky smoke. I will be using Brian's instructions:

I would save the EQ calculations for Charcuterie Projects. Jerky is pretty simple, make it taste good and add some Cure#1.

Jerky Brine:
Step 1. Dump  all things you think are tasty into a bowl. Stick finger in the mix and taste it. If it is overly salty to taste, add some beer, honey or other flavorful ingredient to temper the salt content.

Step 2. Weigh meat strips, add 1 Teaspoon of Cure #1 for every 5lbs of meat to the brine and mix.

Step 3. Add meat strips to brine and let sit overnight. Mix it around a few times to insure all meat gets equal coverage.

Step. 4. Shake off excess brine and lay meat on racks to smoke at a low temp with the jerky fan. 100F makes great jerky but I imagine the Bella and the Fan would make outstanding Jerky.

I am currently at step 2 and preparing for step 3. For step two I found some cans of Coors Light that someone left at the house. As it is currently a crime in Canada to throw out beer (even Coors Light!) I tossed it in the brine and it passed the finger test. Just waiting for the venison to thaw.

The brine is soy sauce, worcestershire, ancho paste, garlic, onion, cayenne, tsp #1 cure. Bambi will bathe in this overnight and go into the smoker tomorrow.

Model 2 & 2D - The Middle Kid / Simplified instructions for #2D?
« on: July 01, 2020, 09:46:51 AM »
I saw Ben from Ohio posted some great instructions for the Auber. Has anyone done something similar for the #2D controller? It has a lot of capabilities and can be a little overwhelming to start. New users would really benefit from a how to manual vs the supplied technical document.

For the life of me I can't find the answer to this. Likely too late for todays smoke but I would be eternally grateful to anyone that can ease the burden of my ignorance.

I am trying to program the probe (P2?) to shut off the smoker as soon as the internal temp is reached. I am smoking chicken legs and I have it in single stage mode. The temp is set at 250 but I can't seem to figure out how to program the probe.

Thanks in advance.

Introductions / Hello from Canada Eh!
« on: June 25, 2020, 09:11:36 PM »
Fedex showed up today with my 88lb bundle of joy. Got it unboxed and assembled and ready to season. Sadly it won't be until saturday but while its seasoning I will be brining something from the treasure trove of recipes in this forum.

I had planned to drive down in the spring, buy it, and bring it back over the border but Covid kinda put a crimp in those plans.

I only have a little experience with smoking, having owned a weber bullet. Mostly ribs and fish. Planning to do a lot more now.  :D

Love the forum (been lurking since last fall) and looking forward to getting to know y'all.


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