So, let’s get started! Whole Smoked Trout or Kokanee, Wet & Dry Brine. The thinner the meat is, the less time it will need in the smoker. This smoker can pump out more smoke than almost any smoker at such a low temperature. If you add salt, you have a curing brine, what. I like the large plastic jar with the screw top lid for easy use, click here to see on Amazon.com. The result of cutting your meat this way is jerky that holds together and can still be torn apart. 3900 52nd Ave N.E. Ingredients: 1 Pound Ground Wild Game 1/2 Pound Ground Pork 2 TBSP Red Wine Vinegar 1 TBSP Brown Sugar 1 TSP Smoked Paprika 1 TSP Granulated Garlic 1 TSP Black Pepper 1/2 TSP Kosher or Sea Salt 1/3 - 1 TSP Cayenne Pepper 1/3... A smokin’ twist to a classic elk steak recipe! Click here to see our Review of The Big Chief Smoker. The results between the two are night and day, but making the two can be almost identical. The smoking process should take about 6 hours. The machine is electric, uses wood chips, and is only able to be used at one temperature, 165 degrees. 2 pounds skirt steak or flank steak, cut into strips. When it comes to smoking meats or fish, I’ve grown up using the Big Chief and Little Chief smokers. The wood chunks are BIGGER, CHUNKIER, pieces of wood perfect for grilling and barbecuing. We like to cut the meat just under a quarter-inch thick. Olive Oil 6 Cloves Smoked Garlic 1 Smoked Onion 1 Large Smoked Tomato 1 Smoked Jalapeno Pepper 1 Smoked Red Bell Pepper 1 TBSP. Since it is only able to reach temperatures of 165 degrees, it means that it may take longer to smoke foods. Finally, this smoker is beginner-friendly in price and ease of use. The reason the Big Chief Smoker is perfect for smoking jerky is temperature.eval(ez_write_tag([[300,250],'pioneersmokehouses_com-box-3','ezslot_1',115,'0','0'])); You want a reasonably low temperature when smoking jerky, around 170 degrees is perfect. For this type of jerky, all you will need to do is marinate it overnight or for at least two days. Since the cooking process is the same, you will follow this method for every jerky recipe below. bluehost. The perfect combo of sweet and hot without being too hot or too sweet. DIRECTIONS Place all ingredients in a plastic zipper bag and refrigerate overnight. Allow the jerky to dry and cool completely on your kitchen counter before storing it in a Ziplock or vacuum seal bag in your refrigerator. The temperature gauge located in the door of the gas smoker, makes checking temperatures very easy. If you plan on cooking a chicken, a roast, or turkey pieces, you will need a higher temperature or a different smoker.eval(ez_write_tag([[250,250],'pioneersmokehouses_com-medrectangle-4','ezslot_3',117,'0','0'])); The Big Chief Smoker has its big strengths. The smoker's capacity is a whopping 50 pounds, so whether you're smoking a fresh catch of salmon, a batch of elk jerky, or your favorite sausage recipe, you're sure to feed the entire family with the Big Chief. pioneersmokehouses.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The pork also acts as a neutralizer for taming wilder tasting meats like waterfowl. The process is much faster than using a dehydrator and adds natural smoked flavor. Calgary, Alberta, Canada T3J 3X4 Tel: 403.264.2641 Once you remove it from the marinade, pat the beef dry and smoke accordingly. Using ground pork with wild game meat keeps the pepperoni sticks from drying out too much. I just smoked a bunch of various sized peices of jerky (venison) for 10 hours. The cook time for a marinade can be double for most meats because your meats will start wet. The first thing you need to do is slice your meat into 1/4 or 1/8 inch slices against the grain. This recipe will create one of the best peppered jerkies you have ever had. by Will from www.jerkyholic.com. That year we stuck to the traditional stuffed turkey cooked in an oven bag, but since then we’ve stuffed them with herbs, coated in phyllo, brined, fried, smoked and roasted birds in a variety of ways. The difference between marinades and rubs simple, a marinade is wet, and a rub is dry. However, it is easy to over-smoke jerky since the meat is cut very thin before being smoked, so it is important to follow the steps carefully. The process of curing is salting foods to remove moister through the process of osmosis. Red pepper flakeseval(ez_write_tag([[250,250],'pioneersmokehouses_com-large-mobile-banner-1','ezslot_9',123,'0','0'])); ¼ cup Apple cider vinegareval(ez_write_tag([[300,250],'pioneersmokehouses_com-leader-2','ezslot_11',124,'0','0'])); Mix the meat with the marinade and place in the fridge for 8 hours or overnight. After you have prepared your meat for smoking, It is time to preheat your smoker with a quarter cup of wood chips in the pan. In this post, I’m going to teach you how to make perfect smoked jerky using a pellet smoker. Both of these chemical are great when you what to kill harmful bacteria but not so great for you to eat on your french fries.eval(ez_write_tag([[300,250],'pioneersmokehouses_com-large-leaderboard-2','ezslot_8',120,'0','0'])); Also known as Prague powder, curing salt comes in two formulas, #1 and #2. Usually, those types of kitchen gadgets take 24 hours or more to dry out the meat, where the Big Chief Smoker will only take 6-8 hours. Plan on loading three pans of wood chips, one each hour. Curing salts are dyed pink to keep people from accidentally consuming them because they contain sodium nitrite and sodium nitrate. Its electric thermostat holds at a very consistent 165 degrees. I was hoping to get some tips on proper temp,expected time, amount/type of chips,etc. Making your own sausage lets you control the meat you use, the amount and type of fat, preservatives, as well as the endless variations of herbs, spices and additional flavorings. Since 1968, Smokehouse Products has been smoking wood chunks in our smokers. The first thing you have to keep in mind with the Big Chief Smoker is that it is meant to be a smoker, not a hot smoker barbecue. This means it is perfect for adding smoky flavor to things like salmon fillets, shell-on shrimp, or infusing smoke into beef jerky before it goes in the dehydrator. Been marinating for 24 hours so far. To be honest I use more of it in my fishing bait cure and egg cure then I do in my jerky. Jerky is easily made in a smoker, oven, food dehydrator, or even left laid out in the sun. The Smokehouse Gas Smoker will also smoke fish at lower temperatures but must be monitored more to keep temperatures low. Talk about a … Slicing Meat for Homemade Jerky. All bags are 1.75 LB bags (794 g), 242 cu.in., 3.96 L in size. A Big Chief Smoker comes in two styles, either a top-loading or side loading. But the benefit of making jerky in a smoker is that it creates a great smoky flavor that you can't get any other way. The Big Chief Smoker comes in at the low end in pricing, making it a great for beginners. I used elk round for this recipe, but it’s great with beef, or venison too. When it comes to smoking fish, you can't go wrong with the Little Chief Smoker or Big Chief Smoker. Smoke the jerky accordingly. In this recipe, you are going to want to cure the meat before rubbing it down to create a base. The recipe has been modeled after general Tso chicken style, so the flavors are powerful. Load the trays of meat with the larger and thicker pieces near the top of the holder. Formula #1 is for fast or wet cures and formula #2 is for slow dry cures, such as pepperonis, salamis, and some dry hung hams. How to make a Pork Loin on a Traeger Pellet Grill. We always recommend adding smoking or cooking your meat after curing to ensure food safety. The smoker is easy to use, with five wire food racks, a drip pan, a heating element, and a pan that holds the wood chips. You can place the box over the smoker as an insulator to raise the temperature or buy a manufactured insulator blanket if you require a higher temperature. How to make Barbeque Pork Belly on a Pellet Grill. They are easy to move, easy to clean, and they can be cut to fit any smoker or grill tray. We tend to cut square pieces when using roast and strips when using steaks. This mixture of ingredients helps to elevate the flavors of this jerky. Note: most links in this article are Amazon.com Affiliate links, see Affiliate Disclosure, thank you. ½ cup Brown sugareval(ez_write_tag([[580,400],'pioneersmokehouses_com-leader-3','ezslot_14',129,'0','0'])); I hope our Three Ways of Making Jerky in a Big Chief Smoker help you to make great jerky at home.