Recipes & Tips - Big Bobs Jerky

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Old Indian Cold Smoke
Smoked herring

Ingredients
 
   1 pound coarse salt
 
   1 tablespoon pepper
 
   1 tablespoon whole cloves, crushed
 
   2 tablespoons onions, minced
 
   2 cups brown sugar
 
   2 tablespoons garlic, minced
 
   1 tablespoon bay leaves, crushed
 
   2 pounds fresh herring
 
Steps to Make It
 
 
   Make a paste of 1 pound coarse salt, 1 tablespoon pepper,
1 tablespoon crushed whole cloves,
2 tablespoons minced onions,
2 cups brown sugar,
2 tablespoons minced garlic, and
1 tablespoon crushed bay leaves.
 
   Clean and gut 2 pounds fresh herring.
Coat herring with paste and cure for seven days in the refrigerator.
Reapply mixture as needed so fish remains coated.


Smoked Turkey Recipe
This smoked turkey recipe is a whole turkey that's coated in homemade spice
rub then slow smoked to tender and juicy perfection.
Course Main
Cuisine American
Keyword smoked turkey
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12
Calories 463kcal
Author Sara Welch
Ingredients
1 recipe turkey brine optional, if you choose to brine your turkey,
you can skip the chicken broth basting
12 lb whole turkey giblets and neck removed
1/2 cup BBQ rub
1 onion quartered
1 lemon quartered
4 sprigs fresh herbs such as thyme, rosemary or parsley
3 cups chicken broth
fresh herbs for garnish
cooking spray
Instructions
Preheat the smoker to 250 degrees F. Load the smoker with apple wood.
Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.
Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.
Sprinkle the BBQ rub all over the surface of the turkey.
Place the turkey in the smoker. Cook for 6-7 hours, basting with chicken broth every 30-45 minutes,
until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Refill the wood chips as needed.
If the turkey starts to get too dark, cover it with foil.
Let the turkey rest for 10-15 minutes then transfer to a serving plate.
Garnish with herbs if desired, then serve.

Smoking Bear
Recipe    to  making Bear Jerky
Including  the Question  
Do you need to bring Tem ut to 160 Degrees ?

Prepart to cut  and put cuunks  into cold fridge
 to keep cold till your resdy to slice Jerky

When real cold not frozen  mest cuts better

Spice with what ever you like  Use lots  of spices

Put in Smoker  Remember it takes a lot
longer to dry out Bear, condenced Meat


Most exsperts agree  at least 3 to 5 min  
Now I  take meat in my smoker  and  bring
temp to 180 for 15 min  
Then 175 t0 160  for 45 min
then towards the end
I bring back to 170 for 20 min +   BBJ
How can I prevent trichinellosis? See more at lINK
Properly handling and cooking meat will prevent trichinellosis. Whole cuts and ground meat from wild game animals should
be cooked to an internal temperature of 160°F.
A meat thermometer should be used because color is not a good indicator of doneness for game meat.
Some methods of cooking, especially microwave cooking (which is not recommended),
do not cook meat evenly. Smoking, freezing,
or curing game meat does not kill all Trichinella species.
Low –temperature smoking will not kill Trichinella, either
______________________________________________________
But remember  he is using a air dehydrator   Iam using a regular Wood Smoke house  
Wood drys jerky the best   BBJ

Any time I make jerky out of wild game, I check out if there are any special things or concerns.
Turns out a little research revealed that 80% of all cases of trichinosis in the U.S. are from under-cooked black bear...not pork.
With that in mind, and a suggested minimum safe cook internal temp of 137F,
I will set my Open Country forced air dehydrator to a minimum temp 145F for the dehydration process and bump it to 155F
(the max temp it will go) for 10 minutes when it is almost done just to be sure.
I have checked the temps on this dehydrator against a calibrated thermometer and the dial indicator is fairly accurate.


Smoked Crab
Bring pot to full boil "  add 4 or 6 shakes of Garlic Salt
and any other spice  you want to add
Put crab into pot 4 or 6  at a time  Bring to boil  20 min  

 Wash & Clean crab and guts lungs  ect"
Put into Tray or Trays for different brines
Foot note  You dont have to Pre Cook  Crab  Just put in boil  for 5 min
and the it kills them.  then clean
But you need to Smoke  
for 2 or 3 hours  at 160 + Stay about 160
The crab meat will shrink  and stick to inner shell  
But Super Tastey  



I set the Top of cooded crabs   back on Body
Why  I think it is Kool looking

Pore  some of your own brine on crab    Let set over night in fridge  

Put in smoke house  at 130 degrees  add Apple  or Cherry or masnida  smoke chips
and smoke  for about an hour    or longer  if you want real smokey



Recipe    to  making Bear Jerky  
Including  the Question  
Do you need to bring Tem ut to 160 Degrees ?

Most exsperts agree  at least 3 t0 5 min  
Now I  take meat in my smoker  and  bring
temp to 180 for 10 min  
Then 175 t0 160  for 45min
then towards the end
I bring back to 170 for 20 min +
How can I prevent trichinellosis? See more at lINK
Properly handling and cooking meat will prevent trichinellosis. Whole  cuts and ground meat from wild game animals should
be cooked to an  internal temperature of 160°F.
A meat thermometer should be used because  color is not a good indicator of doneness for game meat.
Some methods  of cooking, especially microwave cooking (which is not recommended),
do  not cook meat evenly. Smoking, freezing,
or curing game meat does not  kill all Trichinella species.
Low –temperature smoking will not kill Trichinella, either



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