Smoked turkey

[6mm Remington]

Ive been looking at the 30" elect.smokers and feel they may not be large enough.I love big racks of pork back ribs and would probably have to hang them to fit.400 bucks is pretty steep for a smoker.(40")

I think that the 30" would fit the racks of ribs. I've done three racks of ribs and a 6 pound beef roast at the same time in my 40" smoker. It turned out very well. The roast I had to put in earlier than the ribs because the thick cut of meat took longer to cook. Not sure on the 30" Masterbuilt, but the 40" Masterbuilt has 6 metal racks in it which is great for a lot of meat. I did a 15 pound batch of beef jerky the other day and it really turned out nice. I filled each of the 6 metal racks with my jerky meat and smoked it at 175. It took a while to get it done just right but man is it good! I used Hickory wood for the chips. It added a nice flavor to the jerky but was not overly powerful. I was heading out of town the next day so I had to put 8 trays of jerky meat in my dehydrator too at the same time to get it all done as I was going to be gone. I've done jerky a lot in the dehydrator and it works great but I think I liked the way the jerky tasted and turned in the electric smoker just a touch better.

https://masterbuilt.com/product/mb20071117-digital-electric-smoker

https://masterbuilt.com/product/mb20072918-digital-electric-smoker

 

[dirtclod Az.]

Thanks 6mm. did you use beef for your jerky,or wild game?Missed on my Javelina in Jan.normally I use the whole thing for sausage.Tried jerky ,but it was way too gamey.

 

[6mm Remington]

Thanks 6mm. did you use beef for your jerky,or wild game?Missed on my Javelina in Jan.normally I use the whole thing for sausage.Tried jerky ,but it was way too gamey.

I really prefer to use wild game for my jerky but fall is a long way off and I did not want to wait. I bought some cheap beef roasts that had the fat cut off already and I sliced it thin.

 

[dirtclod Az.]

Just missed out on a big roast sale here in Az.,Next time. Do you dry rub or marinade your meat.I've tried terriaki just can't get the flavor right.Best I made was in a dehydrator,we ate it all so fast I forgot the recipe.

 

[6mm Remington]

Just missed out on a big roast sale here in Az.,Next time. Do you dry rub or marinade your meat.I've tried terriaki just can't get the flavor right.Best I made was in a dehydrator,we ate it all so fast I forgot the recipe.

I use Hi Country mixes that are made in Lincoln Montana. You can find and order on-line if Cabelas or Sportsman's Warehouse near you does not have them. They make fantastic jerky and sausage mixes both.

https://shop.hicountry.com/wild-game-jerky-seasonings-p12.aspx

https://shop.hicountry.com/jerky-seasonings-variety-pack-p55.aspx

Now I like Teriyaki beef at Mustard seed and other oriental places but I did not care for Teriyaki jerky for some reason. My favorites in no particular order that I really like are:
Original - great taste
Smoky Blend -- great flavor and smoky as described
Three Pepper - sounds like it might be super hot, but it's very good and it's not overly pepper flavored
Spicy - zippier than Three Pepper in my opinion - great flavor (That's what I used on this 15# batch the other day which is almost all gone!)

Have not tried the Cajun blend, Garlic Pepper, or Sweet & Spicy yet.

I put the meat in a clean plastic bucket after it is thinly sliced into my jerky strips and then I put the jerky mix in and really make sure that it's thoroughly mixed up. I then put it in either a glass container or plastic and cover it with plastic wrap and put it in the fridge for 24-48 hours before I put it in the dehydrator or smoker. Gives the mixture a chance to really blend into the meat.

 

[dirtclod Az.]

Great! 6mm ,Sportsmans right down the street,And I mean right at the end of our street,gives me a chance to use my giftcard.
24-48hrs is something I've never tried.What the h3ll if nothing else the dogs will eat well.Time to dust off the smoker.

 

[6mm Remington]

dirtclod I do like the meat to sit once mixed up nicely like I said for 24 hours. Say I mix it up Monday morning and put in the fridge, then the next morning it's ready to go. If I have a lot of meat and do two batches I'll just keep the meat in the fridge until the following morning and do my second batch. Beats smoking it until midnight and then having to deal with it or starting it at midnight so you then have it all finished up by around 0800.

Trust me your dog will starve. You will not want to give him even the smallest piece as it's going to taste so incredible.

 

[dirtclod Az.]

6mm ,Well lol! told the dogs there going to starve now they won't talk to me.Just got a new thermometer for smoker,game on..
I guess sooner or later I'm going to start thinking about that turkey,thats where this whole thing started.

 

[nv-hunter]

Great! 6mm ,Sportsmans right down the street,And I mean right at the end of our street,gives me a chance to use my giftcard.
24-48hrs is something I've never tried.What the h3ll if nothing else the dogs will eat well.Time to dust off the smoker.

Hi mountain seasoning uses pink salt, you need to let it sit for at least 24 hours to cure. I mix mine up Saturday mornings and smoke it on Sunday. I do 2 to 4 lbs batches as thats all my smoker holds. Because its cured it doesn't have to be so dry its like potato chips. Mine only take an hour to an hour and a half to smoke. I use whole muscle meat cut in 1/2 to 3/4 in wide strips about half inch thick cut across the grain so its tender. Basically a steak cut into jerkey strips. Mine is smoked through and will still bend but not break. Garlic peper is what we use then put more garlic and cayenne pepper on it after its been in the fridge 24 hours and placed on the racks ready to smoke.

 

[dirtclod Az.]

nv sounds good,I dislike brittle jerky.Probably make 1/2 natural,1/2 seasoned.Like I said before,have tried terriaki,never can get it right.

 

[6mm Remington]

dirtclod the terriaki is good I'm sure, I for some reason just didn't care for it in the jerky. It was okay, but not for me. The other mixes are fantastic though. The Hi Country mixes also come with the pink salt also just like the High Mountain brand does. I don't like mine to be too done either and with the smoker it's pretty hard to overdue it unless you are doing it at the higher heat range. I did mine at about 175 degrees.

 

[dirtclod Az.]

Thanks for the heads up on the temp.I would have overcooked mine for sure.Tomorrow is shopping day so hopefully roasts are on sale.Smoker and dogs are getting anxious.

 

[dirtclod Az.]

6mm finally got around to making jerky.Slow smoked for 4hrs@125'F.Cuban Rub(spicy hot),Carribean Jerked marinade,Stubbs marinade,and liduid smoke salt and pepper.Used hickory chips over lump mesquite charcoal,They all turned out great!Thanks for info on temp..Only one regret liquid smoke on jerky then smoking causes a smoke on smoke taste.(A little strong)

 

[Slugz]

Agree.....I have yet to taste a good jerky with any liquid smoke product.