FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


jerky

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Smoked Foods
View previous topic :: View next topic  
Author Message
bootlegbbq
BBQ Super Fan


Joined: 04 Feb 2010
Posts: 400
Location: Floyd, VA

PostPosted: Nov 25 2010    Post subject: jerky Reply with quote

Anybody tried making beef jerky in a Lang warmer box?
_________________
UDS
Thermos
Cinder Block Spit/Smoker
250gal. Offset Smoker
84 Lang Kitchen
Ya know how ya git to Carnegie Hall don't cha...practice

www.thesmokering.com/forum/viewtopic.php?t=36580
Back to top
View user's profile Send private message
Pwrjunkie80
BBQ Fan


Joined: 11 Mar 2011
Posts: 114
Location: Virginia

PostPosted: May 17 2011    Post subject: Reply with quote

I know this is an old post, but Id figured Id chime in. I just got a lang 84 and was going to make beef jerky in the whole smoker. Ill let you know how it turns out.
_________________
Chargriller
Big Green Egg
Lang 84 deluxe
Back to top
View user's profile Send private message
bootlegbbq
BBQ Super Fan


Joined: 04 Feb 2010
Posts: 400
Location: Floyd, VA

PostPosted: May 17 2011    Post subject: Reply with quote

You're using the cooking chamber to smoke you're jerky? What temp are you cooking. I thought of using the holding chamber for jerky because I could keep the temp around 150 degrees. I'd be really interested in hearing how it turns out.
_________________
UDS
Thermos
Cinder Block Spit/Smoker
250gal. Offset Smoker
84 Lang Kitchen
Ya know how ya git to Carnegie Hall don't cha...practice

www.thesmokering.com/forum/viewtopic.php?t=36580
Back to top
View user's profile Send private message
Teleking
BBQ Super Pro


Joined: 26 Sep 2007
Posts: 4139
Location: Maine

PostPosted: May 18 2011    Post subject: Reply with quote

bootlegbbq wrote:
You're using the cooking chamber to smoke you're jerky? What temp are you cooking. I thought of using the holding chamber for jerky because I could keep the temp around 150 degrees. I'd be really interested in hearing how it turns out.


I see that you have a UDS in your signature. I have held mine @ 150°F for 6 to 8 hours at a time for snack sticks and jerky.

cheers
_________________
“Franken Smoker”

“The Bride of Franken Smoker”
Back to top
View user's profile Send private message
bootlegbbq
BBQ Super Fan


Joined: 04 Feb 2010
Posts: 400
Location: Floyd, VA

PostPosted: May 18 2011    Post subject: Reply with quote

Thanks Teleking. I have several ways of making the jerky but I was wondering if anyone had tried it in the warming box of an 84 Lang. I tried it a few months ago and didn't like the result. Thought someone else out there might have tried this also but looks like I'm the only bonehead dumb enough to think it might work Shocked Sad Laughing
_________________
UDS
Thermos
Cinder Block Spit/Smoker
250gal. Offset Smoker
84 Lang Kitchen
Ya know how ya git to Carnegie Hall don't cha...practice

www.thesmokering.com/forum/viewtopic.php?t=36580
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Smoked Foods All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group