Phrasty
Babbling Farker
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
soy,
stock,
Mortons TQ,
sugar,
onion,
garlic,
black pepper &
Chili flakes
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:
Cheers
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
soy,
stock,
Mortons TQ,
sugar,
onion,
garlic,
black pepper &
Chili flakes
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:
Cheers
