You guys are making me hungry..........

Yep that stuff looks fantastic. I had vension spaghetti made with home grown tomotoes the other day. Wow was that good. Now I've got to try the smoker.

Looks mighty good Boonie. I checked out that smoker on line. They look pretty nice. Are you limited to the use of Bradley "pucks" with it, or can you use wood chips or chunks also?

Semi, you are limited to the bisquettes but they are good for 20min ea. And cost roughly .30 a piece. Not the cheapest but, they claim it cuts down on the bad taste and tar that wood burnt to ashes can put into your food.

I found a place on line to get them for 34.00 for a 120 of them with 4.99 shipping, that's enough for 40 hours of smoking.


JW

Yeah I am going to get some cheddar, ghouda, some kind of pepper cheese to smoke while it is cold enough out, to not get the cheese too hot. I have heard the ambient temp and the heat from the smoke generator can cause issues with cold smoking. Think I am going to do some salmon as well. The endless possibilities just have my mind on overdrive....

Thanks much. That's pretty much what I figured from the web site, but wanted to be sure.

I have a Smoker but dont use it as much as I should. I do My Jerkey in the oven, it's Faster.
I use the Jerkey Shooter to make the Slim Jims and also make Jerkey Patties with the Ground for both of them.
Just make sure you have a FOOD SAVER or similar to Vaccume Seal them because they will MOLD in a short time if you dont eat em all fast enough.
(BP)

BP, I have always done mine in the oven as well. But,I love that smokey flavor that the smoker gives. Mine is digital and I can pretty much set and forget, took about 6 hours total. Well worth the reward.... I am making what I call real jerky tomorrow. ran the venison thru the slicer earlier and have it marineting in the fridge.

Food saver??? The stuff will never last at my house, between friends and family.

Sounds good Boone, I like the somkey flavor too, I know what your saying. I mostly use the smoker now for the Rainbow Trout and Steelhead, they make a good DIP.
(BP)

I do it pretty much like you Dave, cut it 3/16" or so thick and marinate it (usually 24 hrs.) and then dehydrate it. I do put it in the smoker once in awhile for about an hour with a heavy smoke, and then move it to the dehydrator, but a TBSP. or two of liquid smoke in the marinate gives you the same taste. My smoker does not have a temp. control and it gets up to about 240 deg. when it's warmed up which I think is a little too high for good jerky. I have a jerky shooter as well that I rarely use because I just don't like the texture of the "ground meat" jerky compared to sliced meat.

But anyway... Boonechaser you have a good un'. I have a friend that has a Bradley and he loves it. Make yourself some Venison Bologna in it sometime...It's like "Manna from Heaven" ...BPS

The jerky shooters work great and they are fairly inexpensive. I use the flat nozzle with ground meat and dry in the oven. Always turns out delicious.