Cold smoked Jerky & Trout
Hi Everyone. I've been meaning to test out my hand at cold smoking so I decided to do some beef jerky and some cold smoked cured trout.
The only lean beef I had in the freezer was some tenderloin. I though that would do nicely! I sliced into 1/4" strips & seasoned overnight with
black pepper &
then I dried it a bit & threw it on the smoker with cold smoke. This was the first time making my own jerky and it wont be the last. Although I think next time I am going to try a recipe without the soy to compare and slice into thicker strips and dry longer (due to the bigger strips)
Jerky drying on trays waiting to go on the smoker
My cold smoke set-up :thumb:
For the Trout I cured for 48 hours in a simple rub with kosher salt, brown sugar, cure #1 & a bit of my seafood rub and then covered with dill and vacuum-packed. I cold smoked it for about 4 hours with almond. AMAZING!
and for dinner...
I see more cold smoking in the future! Thanks for looking! :thumb:
Nicely done, how big was that trout?
That is flippin' righteous, ya know you're killin' me here !!
Looks absolutely delicious!:cool:
That jerky looks outstanding.:thumb: I do all my jerky at 1/4, I didn't like it as much cut thicker.
It all looks good!!! How long did you leave the jerky on for?
I would definitely eat that! Hey Phras, your pictures look great! New camera?
I gotta learn how to work mine!
You're the Man Ph.!:cool:
|All times are GMT -5. The time now is 01:30 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.