scottfletcher Okay fingers crossed. I am going to try this delicious looking recipe. I have a tamale steamer. Going to have to practice on wrapping them. Made them one time before and they were okay, but this recipe looks a lot better. Thank you for taking the time to write this all out for us. I might have a question or two once I start this.

Tex_77 some good reading as usual Tex Thanks

johnsbrewhouse If they are like everything else, they are probably all made in the same factory and branded with different names

Idaho Smokey that’s how I calculate mine…25% of the meat +water.

Jonathon did you like it? Was it tender? What temp. In smokehouse? One more thing, what breed is your dog? Our kids are thinking about getting a dog that looks a lot like yours.

Welcome glad to have you in the community

Once you are on a school of perch the action is fast and furious.

Along the lines of the sample or smaller size seasoning packets, I wonder how much demand you’d have for a variety pack of premade jerky samples with each of the top seasonings. I have a mental image of something going through a roll stock machine with like 6 or so pockets that have jerky nibs or similar small chunks to test flavor before buying enough seasoning for the large batch sizes.

Denny O I hear you. Our’s are in Denver and Phoenix.

Denny O I hand wash mine also, quick and easy to do.

processhead thx Paul! Now just keep on me until I fire my brewing rig up again!

Jonathon I like the idea. 👍🏼

gus4416 said in 25lb batch of Colorado Beef Jerky:

Jamieson22 not much left

Yeah about 7lbs out of probably about 12lb from 25lb raw. Makes you understand why store jerky can be so expensive. Well, actually why it SHOULD be.

deweymeats When I lived in MN I would smoke turkeys in Dec. My parents had a corner in the back of their house and the dryer vent was there, the snow would not pile in the corner and I would put my charcoal smoker there and was protected from wind. It worked pretty good.

lgnick Welcome to the community.

Jamieson22 I started 130* no smoke for 30 minutes added 1/2 tube of smoke and raised temp to 140* and rotated tray’s every 1 1/2 hours and raised temp to 180* after 2 hours. The just kept rotating and checking pieces for being done. Took around 5-6 hours.

bocephus that’s a great idea. I also like to measure things out ahead of time.

I did notice the gel, but I am very focused on anything added that I taste, its subtle, but I know its there, just like the non-fat dry milk I have used forever
In my deer links etc, it has that “ dairy” taste…. Not a deal breaker, I followed the directions, I only use 1/2 the suggested of the other milk powder, or, I taste it,
With BP- special binder there is absolutely -0- taste, but its binding power is very strong,
Now, how do I fix that smoker,😂

My order from Tuesday live.

Tueslive15 worked but bha50 did not.

Can both be used together?

OK, saw videos about cold smoking with wood “dust” and was smitten. Gotta do some salmon at true cold temps and what better time, than in the winter.

The grand daddy of wood dust burning setups is the ProQ, but they are spendy and lots of Amazon knock offs. Mine is a spiral and for the first 4 hours, was doing great. Then it jumped, or rather penetrated the barrier (which just as in the ProQ, is mesh and a little amazing that it works).

Subsequently lots of smoke and burned up the 18 hour spiral in about 4 more hours.

My wood dust is just pellets that I watered down to cause them to disintegrate, and then dryed back out. They seem very “dusty”. Sawdust is plenty fine I think. Maybe too fine or too dusty?

Anyone have experience? The specialty sawdust is kind of expensive.