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I have made a thousand or so pounds over the years and i normally use a mix of apple and oak. The hickory or pecan should do equally as good, I just dont have access to pecan. If I do a 12 pound batch, I will start at 150 and work up to 185 over a 10 hour period. I also lay it out flat on 1/4 inch mesh stainless racks. Good luck and let us know....
Tried some for lunch today, and it turned out quite tasty. I really can't taste the mandorin, but pick up a little teriyaki and a good amount of hickory. Half of the texture was right on while some wasn't chewy enough. More like dried meat than jerky if that makes sense. I attribute this to a break down between my butcher and me (slices were too thick). I could have left the thicker slices in the smoker longer, but still came out with pretty good results. Will make sure the butcher hits 1/4" to 3/8" next time. Will try a spicier cure/rub next time.
Thanks to GLH, Tom, Smokin', Wheelz, Dmerrell and everyone else for all the input. My family, kids, and grandkids think this whole smokin thing is great. I do too, cuz my grandkids pulled weeds for me yesterday knowing I was slaving away making a jerky they would like. Shssssshh. Don't spill the beans.
Folks, question on wood selection. I have a source that has Oak, Pecan, Hickory and Cherry wood chunks. These are large boxes of 1.75cuft each. I use all but Cherry on my stick burner but was wondering for the SM045 to cook Pork Butts, Ribs and then some briskets, maybe beef ribs, ocassional Prime rib, which woods would be the most suitable. For me oak is more for heat than flavor in my stick burner, but the Hickory and Pecan work great. I've never tried Cherry. I'm partial to mesquite as well but my source doesn't have that, but can be found elsewhere. Thanks for any recommendations.
This is a very old thread. Anyway, on pork I use fruitwood, usually peach. On beef I prefer pecan. For salmon I use alder.
Jay, my eyesight ain't what it used to be!
Yeah this is a problem the CS bought into when they changed the forum format, and they apparently (according to the CS CEO) cannot fix. I think it pays to squint and if old, start a new thread.
If you hover your mouse over the blurry date, a pop-up box will open and the date is legible.
OK, now I'm embarrassed. Sheesh!
That's ok, you have to know the date is there and I discovered the pop-up by accident.
It doesn't work on the old posts