Smoking with your scraps

[KarlB]

Well this weekend I was making some beef jerky and while I was waiting I cut out some ornaments for Christmas.   Since the wood was cherry I threw the scrap into the fire to add cherry flavor to the jerky.  (I had also added some chunks of cherry I cut from leftover cherry T&G from work!)

The ornaments (stacked cut) came out fine...
...the jerky came out great!  (Love my jerky!)

Karl

[pddesertrat]

It all looks mighty good!  From the jerky, yummmmmmmmmmmm to the finished ornaments, Awwww!

[wombatie]

I have never understood what Jerky is.     But the ornament look good.

Marg

[Rover2]

Great work Karl!!  I love jerky and I looks great and it should really be good with the cherry smoke.   I have always liked Cherry wood for my ornaments and yours came out wonderful.
Share some of that jerky in the coffee shop  .

Al

[thumbs1946]

Marg--Jerky is nothing more than dehydrated meat--put different flavorings while smoking--I'm sure they have it down  under. hope that helps--Richard

[kruzer]

Where did you get the horse pattern if you don't mind?

[KarlB]

Here's a link to the finished products Kruzer.  It has the description for the ornaments.

http://stevedgood.com/community/index.php?topic=18621.msg169970#msg169970

Karl

[ChuckD]

Tell us a little more about how you made the Jerky.  Was it done on the smoker type or how?  Any spices or other flavors? Love Jerky.

[KarlB]

Well Chuck the jerky is made on a horizontal smoker (Brinkman).  I usually use top round and marinate overnight.  I use soy sauce and water with a couple of Everglades seasonings and garlic etc.  The soy sauce and Everglades seasoning is low sodium.  I will smoke the for around 2-3 hours depending on the heat and quantity of meat.  I use different woods for smoking including apple, cherry, mesquite, hickory, peach, orange.  I've thrown in scraps from my shop of cherry, maple and oak.

That's the gist of it.

Karl

[BilltheDiver]

Hey Karl,  I use Everglades a lot around my house.  May well be that people not from Florida aren't familiar with it though.  Another mix I use is Bad Byrons Butt Rub.  Really good and Publix now stocks it in most stores.  I use a lot of cherry in my shop so that is a source for smoking wood.

[KarlB]

Thanks for the tip Bill.  I'll take a look for it at Publix. 

I get a lot of compliments for the Jerky from friends and family, so changing the recipe is not easy.  Although I micro-change it almost weekly depending on what I like.  For instance this past week I put the brown sugar in water and heated it until the sugar was dissolved in the water.  I then mixed all the rest together.  This left a glaze on the jerky when it was done.

Karl

[Dakota Saw Dust]

STOP IT FELLAS  I'm drooling on my keyboard