Cookshack Smokette Elite Electric Bbq Smoker

!±8± Cookshack Smokette Elite Electric Bbq Smoker

Rate : | Price : $786.00 | Post Date : Dec 25, 2011 16:38:19
Usually ships in 6-10 business days

Cookshack Smokette Elite Electric BBQ Smoker. SM025. Stainless Steel Smokers. The Cookshack Smokette Elite Series Electric Smoker is Cookshacks most popular model for back yard barbecuers! Anyone can make professional quality old-fashioned smoked barbecue in their own backyard. This Smokette electric smoker features stainless steel construction, 850 degree Spin-Glass insulation keeping it safe and cool on the outside, and digital technology that allows you to smoke-cook your meat at a temperature and time that you set. The Elite Smokette electronic controller allows smoke cooking by setting the desired cooking temperature and monitoring the internal meat temperature with its commercial quality meat temperature probe. The LED panel displays the cooking temperature as well as the internal meat temperature. Your electric smoker will arrive with everything you need to start smoking immediately including a meat probe for accurate internal temperature, two 18 x 14 inch nickel-plated shelves big enough to hold full slabs of ribs or whole briskets, five pounds of hickory wood, stainless steel wood box, four 3 inch locking casters, Smoking At Home cookbook with tried and true recipes, and an operators manual to get you up to speed fast. This Elite Smokette electric smoker has a 20 - 25 lb capacity and maximum smoking temperature range of 140 - 300 degrees. Smoker requires 7 amps/120V/750W. ETL listed. All Cookshack smokers are proudly made in the USA and include a 2 year limited residential warranty. Dimensions (in inches) 20 1/2 W x 19 1/2 D x 31 3/4 H.

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How to Make Jerky - Step-by-Step Instructions

!±8± How to Make Jerky - Step-by-Step Instructions

Before the invention of refrigeration and preservatives, the only way to preserve meat for long periods of time was to dry it into jerky. Drying meat into jerky is possibly the oldest way of preserving meat and jerky dates back to the earliest civilizations.

Traditionally, jerky was made from long, thin strips of meat that was salted and dried in the sun or over a small smokey fire. Although jerky can still be made in this way, techniques have become more sophisticated in our day. Jerky is still an extremely popular food and millions of people still enjoy jerky as a delicious, convenient, and healthy source of protein. Jerky is perfect for hikers, campers, or just an easy, non-messy snack.

Today, jerky is most commonly made from beef, but jerky can also be made from poultry, fish, and wild game such as deer (venison), elk, buffalo, bison, moose, caribou, antelope, and other game. Many varieties of seasonings can be used to make different flavors of jerky. Salt is traditionally used as the main preservative for jerky, but acids such as vinegar and citrus juice in marinades can also help to kill bacteria. Jerky can be made without salt, but its shelf life will be drastically reduced.

Store-bought jerky comes in many flavors with any number of chemicals, additives, and preservatives and can be surprisingly expensive. However, you can make your own jerky at home very easily. Most people are surprised at just how easy it is to make delicious jerky that is much cheaper and healthier than mass-produced jerky available in stores. So by making your own jerky, you not only control the ingredients, you also save money.

Jerky Making: Step-by-Step Instructions
Select a cut of meat. Choosing a lean cut will save time later. For beef jerky, cuts like like sirloin, top round, eye of round, etc. are good choices. You can also use venison or virtually any other type of meat to make jerky. Trim all of the noticeable fat from your cut of meat because any fat will cause the jerky to spoil much faster. Slice your meat into very thin strips from 1/8" to 1/4" thick. Cutting the meat into thin slices dramatically shortens drying time. You can cut jerky with just a knife and cutting board, but there are some convenient tools you can use for slicing meat, such as a Jerky Slicing Tray, a Hand-Crank Manual Jerky Slicer, or an electric meat slicer. Tip: Slicing meat is easier if you freeze the meat for about 30 to 60 minutes before slicing. You can cut with or against the grain, but some find that strips cut against the grain are easier to chew. Marinate the meat in a marinade or solution of your choice. You can follow a recipe to make your own marinade or purchase any number of ready-made marinades. Marinating is optional because the additional moisture can make dehydration take longer, and the resulting jerky might be stickier. Soaking in soy sauce or teriyaki sauce is a favorite. Place in the refrigerator for 4 - 24 hours to allow the meat absorb the flavor. Season the meat with the dry seasonings of your choice. You can follow a jerky recipe or choose from a wide variety of available dry jerky seasoning mixes. A mixture of salt, pepper, oregano, marjoram, basil and thyme is tasty. You will find that many seasonings work well and it is a personal preference. I personally enjoy jerky with a lot of pepper. You will need to experiment to find your favorites. Just sprinkle and rub the dry seasonings onto both sides of the sliced meat. Dehydrate the meat. Meat is dehydrated by applying heat and continuous air flow. The control of both the temperature and the airflow is very important. If the humidity is too high and the temperature is too low, the jerky will dry too slowly and it could spoil. If the temperature is too high, the jerky will cook too fast, harden on the outside but still be too moist on the inside, and once again, it could spoil. There are two common methods for drying jerky; in a conventional oven or in a food dehydrator. Whichever method you use, be sure to leave enough room between pieces to allow air to flow around the meat. Avoid letting the meat touch if possible. Making Jerky in a Conventional Oven Preheat your oven to 140 degrees. Remember you are not cooking the meat; you are simply removing the moisture. Spray all the racks you will use with a non stick cooking spray. Without this non-stick spray, you will be left with jerky that cannot be removed from the racks and that will essentially be inedible. Spread the meat evenly on wire racks in the oven. You can also use metal racks other than the oven racks with a drip pan underneath to make cleanup much faster. Leave the oven door open slightly to permit moisture to escape. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually jerky takes from 6 to 12 hours. Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. Making Jerky in a Food Dehydrator Food Dehydrators are excellent for making jerky. Dehydrators are inexpensive to buy and are safer and cheaper to use than the kitchen oven. Additionally dehydrators make less of a mess and are easier to clean up. Spray the dehydrator trays with a non-stick cooking spray before placing on the strips of meat. This keeps the meat from sticking and helps in the clean up of the trays. Season the jerky strips just as above and drain them well before placing them on the dehydrator trays. A full dehydrator can usually process a large batch of jerky in 6 to 12 hours. Just like with drying in a conventional oven, temperatures, humidity levels, and slice thickness will vary, so the drying time will vary. You will want to check the jerky regularly after 6 hours to see if its done. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. The thicker cuts will take more time, so as the thin pieces are done, just remove them. Tip: A rule of thumb is that 4 pounds of raw meat makes about one pound of jerky. Store the finished jerky in plastic bags and store in the refrigerator or freezer until ready to eat. To be safe, it's best to enjoy the fresh homemade jerky within one week of its preparation. If you make it right, it's delicious!Tip: If you wish to store your jerky for longer, use a vacuum sealer to store the jerky in vacuum bags. Other storage methods allow exposure to oxygen and moisture, which encourages the growth of bacteria. In vacuum sealed bags, jerky can be kept for months. Vacuum sealed jerky stored in a freezer can last even longer.
Alternative: Jerky Snack Strips & Sticks
Instead of making jerky from sliced meat, a popular form of jerky is the jerky snack stick or snack strip, which is made from seasoned ground meat formed into strips or round sticks. To make this jerky snack, you first need to purchase extra lean ground meat or grind lean cuts of meat with a meat grinder. The next step is to mix the seasonings into the ground meat by hand or with a meat mixer. The seasoned ground meat can then be extruded into the snack sticks or strips using a Jerky Gun or Jerky Cannon. Finally, these jerky snacks are dehydrated on trays in a conventional oven or food dehydrator as described above.

Who knew it was so easy to make your own jerky? Enjoy!

How to Make Jerky - Step-by-Step Instructions

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Masterbuilt 20070910672

!±8± Masterbuilt 20070910672

Masterbuilt 20070910672-Product Description Known for quality and innovation, Masterbuilt's cooking products set the standard. With a powder-coated steel outer body, Masterbuilt Electric Smokehouse comes with four smoking racks that allow ample room for turkey, sausage, chicken, ham, pork, fish, jerky, vegetables, and more. It is 100° to 275°F thermostatically controlled for a perfect temperature every time. It features a push-button precision digital control panel and an 0-24 hour digital timer with auto shut-off www.amazon.com

Masterbuilt 20070910672

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Smokin Tex Smoker Jerky Dryer

!±8± Smokin Tex Smoker Jerky Dryer

Brand : Smokin Tex | Rate : | Price :
Post Date : Dec 10, 2011 11:04:29 | N/A

Smokin Tex Smoker Jerky Dryer

Smokin Tex Smoker Jerky Dryer. 1416. Miscellaneous Accessories. This Smokin Tex stainless jerky dryer works with all Smokin Tex smokers and other top vented electric smokers to reduce moisture content in jerky and other foods when a dryer product is required. Constructed of stainless steel. Includes power supply. No special wiring needed.

More Specification..!!

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Smokehouse Big Chief Front - Load Smoker

!±8± Smokehouse Big Chief Front - Load Smoker

Brand : SmokeHouse | Rate : | Price : $119.97
Post Date : Dec 07, 2011 06:17:39 | Usually ships in 6-10 business days

Smokehouse Big Chief Front - Load Smoker. Smoke or dehydrate up to 50 lbs. of your favorite meat on this front-loading Smoker! Front panel comes off easily! Built with durable embossed aluminum construction, this little dandy heats up to 165 degrees for optimal operation. Simply load up the easy-slide chrome-plated grills and turn on the Smoker. Vented for proper dehydration. Includes free 1 3/4 lb. bag of Smokehouse Natural Wood Chips to get you started. Comes with instructions and recipe booklet. No assembly required. Has 120-volt, 450-watt heating element that's powered by your standard 110v house current. Smoker Dimensions: 12 1/4 x 18 1/2 x 27 1/8, weighs 22 lbs. Pick up this easy-loading Smoker today! Smokehouse Big Chief Front-Load Smoker

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Jim Beam BTDS76JB Bradley Smoker 4-Rack Digital Outdoor Smoker

!±8± Jim Beam BTDS76JB Bradley Smoker 4-Rack Digital Outdoor Smoker

Brand : Jim Beam | Rate : | Price : $336.94
Post Date : Dec 02, 2011 10:30:27 | Usually ships in 24 hours

The new Jim Beam 4-rack Digital Smoker includes all the features of the Original Bradley Smoker, along with the benefits of digital technology. Temperature, time and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for and at what temperature. Perfect for entertaining, creating gourmet foods in your own home, or just enjoying the flavor that smoking brings. The new Bradley Digital Smokers offer an easier and better way to automatically roast, smoke and barbecue outdoors.

• 4-rack outdoor smoker with user-friendly digital controls
• 500-watt stainless-steel heating bar; 125-watt burner
• Smoke generator automatically feeds wood bisquettes
• Adjustable time, smoke, and temperature settings
• Measures 14 by 24 by 31 inches; 1-year limited warranty

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Barbecue Food Safety

!±8± Barbecue Food Safety

Many friends and work colleagues have phoned in sick because of food poisoning and followed it up with something like "I had a BBQ at the weekend, and I must have eaten something not properly cooked".

To be honest I think some of them probably just drank too much but clearly there's enough of a belief out there that food hygiene is a problem at a barbeque for either a genuine day off work or a cast iron excuse.

In many of the BBQ articles that I've written I've concentrated on the phrase "sizzle is hot, flames are not" which focuses on the need to be patient and control the barbecue flames. If however you still haven't mastered this point then maybe it's time to resign yourself to buying a barbecue thermometer?

Why do I need a BBQ thermometer? Take this barbecue hamburger example:

Many folks assume that when barbecued hamburger is brown in the middle, it is well done but according to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The internal temperature must be 160°F before its safe to eat.

The bacterium we're trying to protect ourselves against is e-coli, and bacterium that live on the surface of meat. This is an important point and essential to understand because we can happily eat a rare steak without any chance of food poisoning. Provided the steak is cooked well on the outside, the bacteria are killed.

This is not the case with a hamburger however because the burger is made from ground meat so surface bacteria could be anywhere inside the hamburger.

The signs and symptoms of food borne illness range from upset stomach, diarrhoea, fever, vomiting, abdominal cramps, and dehydration, to more severe illness-even death, but having said all this, please don't be put off having some hamburgers at your next BBQ cookout. With a few simple precautions that follow the rules of basic food hygiene and barbecue food poisoning will be a thing of the past.

Use a food thermometer. Instant-read food thermometers are good for checking the internal temperature toward the end of the cooking time.

1. The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle.

2. Make sure to clean your food thermometer with hot, soapy water before and after each use!

The other option is to use a large-dial oven-safe or oven-probe thermometer and these can be inserted in the meat and used for the duration of cooking.

There are many types of food thermometers, so it is important to follow the instructions for your food thermometer to ensure the correct reading. When happy with the method of use you can refer to the USDA Recommended Safe Minimum Internal Temperatures to ensure a safe barbeque cookout.

· Steaks & Roasts - 145 °F

· Fish - 145 °F

· Pork - 160 °F

· Ground Beef - 160 °F

· Egg Dishes - 160 °F

· Chicken Breasts - 165 °F

· Whole Poultry - 165 °F

That's the main one, but to finish off here are a few more tips to help you avoid food poisoning at your next BBQ:-

1. Wash hands and surfaces often. Use warm, soapy water for 20 seconds before and after handling food and wash you're cutting boards after each food item is prepared

2. Don't cross-contaminate, always keep raw and cooked food separate. Never place cooked food on a plate which previously held raw meat, poultry, or seafood.

3. Refrigerate promptly - but do not cover (e.g. with stretch wrap) if the food is still hot
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.

Be Food Safe! Prepare With Care

Know how to prepare, handle, and store food safely to keep you and your family safe. Bacteria can grow on meat, poultry, seafood, eggs, and dairy products, as well as cut-up or cooked vegetables and fruits.

Follow the above and food poisoning should be a thing of the past. Why not pass this onto your employees? You may see a marked improvement in Monday morning attendance - or maybe just a different excuse.

Barbecue Food Safety

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The Bradley Smoker Review

!±8± The Bradley Smoker Review

The Bradley Smoker is a fully featured smoker. This smoker truly delivers and does it all really well. It can hot or cold smoke, provide the ability for slow, low-temperature roasting. You can smoke your favorite foods up to 8 unsupervised hours. It does this with an automatic smoke generator that is unique only to The Bradley Smoker. Simply load the feeder with bisquettes and this automatic smoker will start loading bisquettes, one about every 20 minutes, then it will add a new one and extinguish the old one by pushing it into a pot of water. It will continue to cook or smoke as long as you keep the feeder loaded. This process works without flaw due to the quality engineering from the folks at The Bradley Smoker Company.

Bradley Smoker Review Features.

This quality smoker has a fully insulated steel exterior that is powder coated and not painted. This means that it will not rust or fade and the color will not peel off providing years of service. The interior of the insulated body is aluminum which makes it immune to oxidation which causes rust and corrosion. It comes with four nickel-plated cooking racks that are a spacious 11 inches by 15 inches that will never rust and are backed by a lifetime guarantee. Ever seen a rusted nickel? The Bradley Smoker has 572 square inches of cooking area that makes room to smoke large quantities of food. It has a cooking range of 140 deg F. to a maximum of 320 degrees. The temperatures are controlled by an infinite head slide switch, which allows you to maintain any desired cooking temperature that can be monitored by the built in temp. gauge.

The Bradley Smoker uses bisquettes that come all the favorite woods and flavors like hickory, mesquite, and apple wood. This provides the ability to have a large selection of smoke flavors. These bisquettes usually come in packs of 48 that coast about . On pack provides about 15 hours of total cook time.

This smoker is as versatile as it is reliable. Some key notes to highlight in this Bradley Smoker review is that this smoker cold smokes and also can be used as a food dehydrator, which works very well on meats, vegetables, and fruits. This smoker can easily make some very tasty beef jerky. The cold smoke feature means you can smoke your favorite cheeses. The Bradley Smoker not only provides years of quality service but save you a bundle of money as well.

The Bradley Smoker Review

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Cajun Injector Electric Smoker

!±8±Cajun Injector Electric Smoker

Brand : Cajun Injector
Rate :
Price : $179.00
Post Date : Nov 21, 2011 05:50:50
Usually ships in 24 hours

Smoky flavor and moist meat every time you smoke. The electric smoker is equipped with state of the art digital technology. Maintains continuous temperature (100° F to 275° F) throughout the cooking process. Includes: Auto shut-off, side access wood pellet chute, 5 stainless steel racks that are perfect for jerky, adjustable door latch, 2 rear wheels, 2 front legs with adjustable height and air damper. Insulated for energy efficiency. Includes food temperature probe, 2 jerky racks, rib/sausage hanger rack, new meat probe temperature display button. Two oven mitts are included. ETL certified. Exterior color: Black

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A Recent Obituary

!±8± A Recent Obituary

In my literary life, there have been four phases:

1. When I didn't know how to read (birth to 3 or so)

2. When I loved to read! (3 until, say, 13)

3. When I hated reading and only picked up a book when it was assigned (13-17)

4. When I re-learned some passion for the written word; so much so I began to create my own (17-present)

For the last four or five years of phase #2, I'd often check out books from the public library in Montgomery City (just a hop, skip and a jump from my hometown). On Saturday mornings, you could find me sitting on the floor in the back of the library, flipping through giant picture books of warfare; everything from spears to M-16s in the Vietnam Conflict. In those shelves was where I learned the value of just how much knowledge there is in the world-and that's probably why I want to know EVERYTHING now! The rebellious, slothful teenage years hadn't kicked into full gear, so I was still able to dig books just because, well, I dig books. It wasn't yet cool to NOT like reading (something I hope teens today don't emulate.)

Anyway, there at the Montgomery County Public Library was an elderly librarian named Laura. The things I remember about Laura were 1. She was a heavy, heavy smoker (yes, this was in the days when no one seemed to have a problem with smoking in the library) and 2. she seemed to know EVERYTHING about books! It was Laura who first introduced me to J.R.R. Tolkein and the Lord of the Rings trilogy-some 15 years before the movies made "Hobbitt" a household word!

While at my parents' home last week, my Mom was flipping through the local paper when she came across Laura's obituary. Laura hadn't really crossed my mind in years, but at the news of her passing, I thought back on those Saturday mornings. I also began to remember something Laura taught me without ever even knowing she was sending a lesson along...

Another library employee who worked with Laura was profoundly disabled. I don't think I ever knew this woman's name, and my best guess is that she had a severe case of cerebral palsey. This woman would sit behind Laura's desk in her electric wheelchair, body twisted at what looked like painful angles, jerky, robotic movements to sort books into large metal bins.

What I assume was C.P. had robbed this woman of all but the most sparce of motor functions. She could grip a book, but couldn't sit it down gently. Into the big metal bin the books would go, nearly shaking the windows with the clattering "BANG!" In the years I went to the library, this woman never spoke. Guessing here, but it seemed her disability wouldn't allow her verbal communication, either.

Sitting just a few feet away from Laura, she'd do her tasks of book organizing, books banging all the while. Laura, meanwhile, checked the cards in each of my loans, talked to me about the content of each, asked me about the last books, I'd read, never once paying attention to the ruckus being raised just a step away.

Was she oblivious to the noise? Unlikely. She was, however, comfortable working with this woman and her limitations. At the first loud slam, it would have seemed proper to drop what she was doing, run to the aid of the woman at the rear, check to see if everything was okay. But she didn't. Why? Probably because she knew nothing was wrong, just accepting this woman's disability and the tiny inconveniences that went along with it. She didn't offer help, didn't hover, just let the woman perform her task.

Laura certainly never acted like her co-worker had any sort of cognitive disability. To this day, I don't know if she did or not. My guess is no. She simply lived in a body that had more limitations than almost any other I've ever met. But Laura didn't treat her like she was profoundly disabled-she just let her do her job.

Frankly, Laura's comfort level with a person of this limited ability was disconcerting to my pre-teen self. It was, however, exactly how a person with a disability should be treated: with respect, honor and without making the disability their sole identity. Some of the best lessons are taught by inaction; when a loud crash would happen, Laura wouldn't even look up. I wanted to yell, "What happened?! Is she okay?!" all while pointing toward the figure in the electric wheelchair. But I didn't. Because Laura didn't act like anything was wrong. That made me also think nothing was wrong. Laura would finish her stamping of my books, wish me luck and would turn back to her own novel and overflowing ashtray.

You know, I'm not sure I'd ever thought of this until I heard of Laura's passing, but I have to think her actions (or more specifically, lack thereof) towards individuals with disabilities helped mold my opinions. Never assume that if one's body doesn't work well, that their mind doesn't, too. Don't hover, don't coddle, don't protect-just allow that person to live his/her life and to do their job.

When I became a person with a disability, I knew darned good and well I didn't want to be treated in a way other than the respect Laura showed her co-worker. I hope this memory may remind you, faithful reader, of how to respect and honor the existence of all people, those with disabilities and those without. If there's net access in the hereafter, I hope Laura may read this and rest assured she helped mold the life of one little bookworm many years ago.

A Recent Obituary

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DIY Convert an old refrigerator into a meat Smoker or smoke cooker

!±8± DIY Convert an old refrigerator into a meat Smoker or smoke cooker

I picked up this old frig and the parts that I used in this video at our local scrap metal yard for nothing. At most scrap yards they will only charge you for the weight of the scrap. Please rate the video and let me know if you have any questions, I'll do my best to answer them. Thanks for watching.

DIY Convert an old refrigerator into a meat Smoker or smoke cooker

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Spicy Venison Jerky - Delicious Dried Meat Snack With a Hot Chile Flavor

!±8± Spicy Venison Jerky - Delicious Dried Meat Snack With a Hot Chile Flavor

Jerky is considered one of the first convenience foods in America. These nutritious dried meat strips sustained many a hungry cowboy and traveler on the plains of the western part of United States.

Dried chile flakes are the traditional seasoning for jerky. They not only flavor the meat, but also help preserve it, which the Indians discovered many years ago. Chiles contain an anti-oxident that prevents meat, and meat fat, from turning rancid as it is drying in the sun. The chiles also help in warding off insects and birds through the drying process.

Even today, along the Rio Grande River Valley of New Mexico, Pueblo Indians make venison jerky. The whole process matches the beginning of deer hunting season with the harvesting of red chiles in this region.

Making jerky, and in this case venison jerky, is a very simple process at home, using your oven to dry out the meat. Jerky can be enjoyed "as is" for a snack, or it can be served in a sauce or gravy like any dried beef.

Venison Jerky Recipe

Venison round steak, trimmed of fat, and cut in strips

Pure ground New Mexican hot red chile

Salt

For the most tender jerky, cut the venison strips across the grain of the meat. If you prefer chewy jerky that has to be torn or pulled (that's where the name "jerky" comes from), then cut the strips along the grain.

Generously sprinkle the meat strips with the ground chile and salt. The more salt used, the quicker the venison jerky will dry. Place the season strips of meat on the rack of a broiling pan, or any type of rack that will allow the circulation of air around the meat and the draining away of fat.

Set the oven at 150 degrees F., and place the pan of meat in. Prop open the oven door about 2 inches to let the juices evaporate. Dry in the oven for about 8 hours, or until the jerky reaches your desired dryness.

Store the jerky in a cool, dry place that allows for circulation. Because it is very difficult to get the meat completely dried, storing in an airtight container often causes it to mold. It can also be stored in the freezer for up to 3 months.

Spicy Venison Jerky - Delicious Dried Meat Snack With a Hot Chile Flavor

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