Does anyone in Southern Ontario know if this stuff is available here?
Thanks,
Robin
O/T Anybody make beef jerky using a smoker?
Moderator: Excalibur Marketing Dude
RichardS,
Depending on how and what you are cooking the smoke ovens will cook the food.
Smaller pieces like fish fillets or jerky can be cooked in a commercially available smoker. Larger items, like a roast, may be put in the smoke oven with some wood chips to get the smoke flavour into the meat, but then are usually cooked in the oven as per usual.
Although, my grandfather made a little iron smoke oven that cooks as well as smokes what ever is in there. It's a portable job that I take camping. You put it on a grill over a fire. Fish are done in short time, and roasts often just as quick or quicker than in an oven. Nothing like having fish caught in the morning smoked before noon. Roughin it? Not me.
Depending on how and what you are cooking the smoke ovens will cook the food.
Smaller pieces like fish fillets or jerky can be cooked in a commercially available smoker. Larger items, like a roast, may be put in the smoke oven with some wood chips to get the smoke flavour into the meat, but then are usually cooked in the oven as per usual.
Although, my grandfather made a little iron smoke oven that cooks as well as smokes what ever is in there. It's a portable job that I take camping. You put it on a grill over a fire. Fish are done in short time, and roasts often just as quick or quicker than in an oven. Nothing like having fish caught in the morning smoked before noon. Roughin it? Not me.
Richard S
Yes smoking can replace cooking. The additional step is in the curing. Curing is usually done using a brine that will assist in dehydrating the meat. Subsequent drying may be required and smoking completes the process.
My grandparents would smoke small hams by injecting brine into the meat and soaking it in the same brine for a day. They would then hang it in a cold storage room for a day. Finally they would cold smoke it for about 24 hours, and put it back in cold storage until it was the dryness that they preferred.
I have made deer jerky following (loosely) this process, and I smoke home made sausage all the time.
Yes smoking can replace cooking. The additional step is in the curing. Curing is usually done using a brine that will assist in dehydrating the meat. Subsequent drying may be required and smoking completes the process.
My grandparents would smoke small hams by injecting brine into the meat and soaking it in the same brine for a day. They would then hang it in a cold storage room for a day. Finally they would cold smoke it for about 24 hours, and put it back in cold storage until it was the dryness that they preferred.
I have made deer jerky following (loosely) this process, and I smoke home made sausage all the time.
jerky recipe
Sliver, I tried your recipe on the weekend. Simple and produces great jerky. The only problem is that my wife has taken a liking to it and I have to find a good place to hide it. Thanks for posting the recipe.