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Author Topic: Smoked Meat  (Read 2640 times)

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Offline gspren

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Re: Smoked Meat
« Reply #20 on: June 05, 2020, 08:51:34 AM »
What is the orange looking stuff?
 The fat on Jersey cattle tend to have that color, not known for beef but what I've eaten was fine.
Stihl 041, 044 & 261, JD 2355 4X4 w/fel, JD 620, Yamaha Kodiak 400 & trailer, Kubota 400 RTV,  P&M OWB, 75 acres to play.

Offline Don P

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Re: Smoked Meat
« Reply #21 on: June 05, 2020, 09:16:52 AM »
Oh the thought came and went while we were talking this morning Stan (over my static phone line, dang rain) eastern hophornbeam is another good wood to try, it resembles hickory smoke. If the coffeetree doesn't work out there might be another smoking report :D
The future is a foreign country, they will do things differently there - Simon Winchester

Offline Sedgehammer

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Re: Smoked Meat
« Reply #22 on: June 05, 2020, 10:07:47 AM »
@BradMarks she was a Kerry. Irish dual purpose breed
@gspren Jersey are actually a very well marbled dairy breed. Better then many a beef. High fat content milk typically crosses over to higher marbled meat
@Raider Bill I cannot then say it's just because they are geass fed . It might be a combination of breed and diet. A red Angus goes to the butcher in July, so we'll see guess. 

Offline Raider Bill

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Re: Smoked Meat
« Reply #23 on: June 05, 2020, 10:33:02 AM »
I steer before last we did was red Angus but his fat wasn't like that.
I'm sure your cattle graze on better grass than what mine do.

 

 
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Offline Sedgehammer

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Re: Smoked Meat
« Reply #24 on: June 05, 2020, 11:54:25 AM »
Do you grain also?
Ours get just a 2 hand cupped in the am fir salt, minerals and diatomaceous earth. 4 grained, soy with some molasses 

Offline Raider Bill

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Re: Smoked Meat
« Reply #25 on: June 05, 2020, 12:07:31 PM »
Nothing but grass and hay.
The First 60 some years of childhood is always the hardest.

Offline Sedgehammer

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Re: Smoked Meat
« Reply #26 on: June 05, 2020, 01:48:46 PM »
Hay might be. It's a no, no for grass fed at least 60 days prior to butchering. 

Offline Raider Bill

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Re: Smoked Meat
« Reply #27 on: June 05, 2020, 02:02:23 PM »
Hay might be. It's a no, no for grass fed at least 60 days prior to butchering.
Didn't know that. We try to get them in solitary and grain before the deed but I have to rely on the farmer who isn't really all that motivated.
Mostly he just gets up one day and that's the day they go.
The First 60 some years of childhood is always the hardest.

Offline gspren

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Re: Smoked Meat
« Reply #28 on: June 05, 2020, 02:20:37 PM »
  I've bought/eaten several dairy and dairy cross steers and no complaints on any but the only one we saw the bright yellow fat on was a Jersey that was grain and pasture raised. The local butcher said that's common on Jersies.
Stihl 041, 044 & 261, JD 2355 4X4 w/fel, JD 620, Yamaha Kodiak 400 & trailer, Kubota 400 RTV,  P&M OWB, 75 acres to play.

Offline K-Guy

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Re: Smoked Meat
« Reply #29 on: July 27, 2020, 09:27:55 AM »
This weekend I tried pork belly in the smoker.  The cherrywood didn't really give it much smoke but it turned out pretty good. 

 

 

 
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Offline Texas Ranger

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Re: Smoked Meat
« Reply #30 on: July 27, 2020, 06:24:35 PM »
A 3 x4 black iron nipple with caps on the end, with a 1/4 inch drilled in one end, on the burner of a grill gets all the smoke I need.  Mesquite my favorite.
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Offline Corley5

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Re: Smoked Meat
« Reply #31 on: July 28, 2020, 08:41:31 AM »
We got a Master Built smoker a couple weeks ago.  It rocks!!  Smoked some pork chops the other night.  They were great.  Brats, polish sausage, a ham, chuck roast.  All good.  I need to make ironwood (hophornbeam) chips to try.   
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Offline gspren

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Re: Smoked Meat
« Reply #32 on: July 28, 2020, 01:56:12 PM »
A 3 x4 black iron nipple with caps on the end, with a 1/4 inch drilled in one end, on the burner of a grill gets all the smoke I need.  Mesquite my favorite.
Give a short description of how you use it, such as shavings or chunks, damp or dry, etc.
Stihl 041, 044 & 261, JD 2355 4X4 w/fel, JD 620, Yamaha Kodiak 400 & trailer, Kubota 400 RTV,  P&M OWB, 75 acres to play.

Offline Texas Ranger

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Re: Smoked Meat
« Reply #33 on: July 28, 2020, 03:14:54 PM »
I use chunks that fit, naturally, and dry or wet never made a difference, to me.  It is just my low tech method.  It is basically a flavor thing, not a smoker.
The Ranger, home of Texas Forestry

Offline K-Guy

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Re: Smoked Meat
« Reply #34 on: August 06, 2020, 07:25:25 PM »
We had a leftover piece of steak that didn't get cooked the other night, so I decided to smoke it.  It turned out fantastic and my son agrees. 




 

 
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Offline Walnut Beast

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Re: Smoked Meat
« Reply #35 on: November 29, 2020, 10:48:52 PM »
 

 

 Cookshack gets the job done perfect every time 

Offline Walnut Beast

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Re: Smoked Meat
« Reply #36 on: November 30, 2020, 01:28:40 AM »
 

 Done. Smoked with apple wood

Offline Raider Bill

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Re: Smoked Meat
« Reply #37 on: November 30, 2020, 09:06:11 AM »
Love my Cook Shack!
Mines a older one like yours. Next size up in black.
The First 60 some years of childhood is always the hardest.


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