squirtthecat
New member
(back story, there is a guy on the Bradley Smoker forum known as Muebe, and he makes jerky nuggets with lean stew meat, Soy Vay Teriyaki and a shake of Cayenne and some Cure #1 - that's it)
Here's my spin on them.
Add about 4 pounds of London Broil. Trim the fat from the edges and cut into nuggets. Maybe 3/4" x 3/4" square.
Everyone goes into the Reveo.. Add almost the entire bottle of sauce (reserve a few ounces for reglazing later), and a heavy Tablespoon each of Slap Ya Momma and the Hawaiian Cajun rub I got from Ka Honu. And a scant tsp of Pink Salt.
I ran it for a 40 minute tumble, but this could be mixed by hand and placed in the fridge for a day or 2 to let the flavors come together.
It was too late to start a 5 hour smoke, so overnight in the fridge..
--
If these things are half as good as they smell.. Wow.
Racked up. I used 3 of my Bradley smoker racks w/ frogmats. These things are sticky!
Now here is where I go a totally different direction.. (normally they would get a couple hours of smoke, then placed in a dehydrator for 6 or 7 hours)
Propped the lid up to bleed some of the heat out. I ended up adding a foil ball to raise lid lid about 3/4 of an inch.
I think this will work. Might have to rotate them around a bit later.
I monitored the grate temps with my ET-732, and they stayed just under 180° - which is perfect.
To be continued..
Here's my spin on them.
Add about 4 pounds of London Broil. Trim the fat from the edges and cut into nuggets. Maybe 3/4" x 3/4" square.
Everyone goes into the Reveo.. Add almost the entire bottle of sauce (reserve a few ounces for reglazing later), and a heavy Tablespoon each of Slap Ya Momma and the Hawaiian Cajun rub I got from Ka Honu. And a scant tsp of Pink Salt.
I ran it for a 40 minute tumble, but this could be mixed by hand and placed in the fridge for a day or 2 to let the flavors come together.
It was too late to start a 5 hour smoke, so overnight in the fridge..
--
If these things are half as good as they smell.. Wow.
Racked up. I used 3 of my Bradley smoker racks w/ frogmats. These things are sticky!
Now here is where I go a totally different direction.. (normally they would get a couple hours of smoke, then placed in a dehydrator for 6 or 7 hours)
Propped the lid up to bleed some of the heat out. I ended up adding a foil ball to raise lid lid about 3/4 of an inch.
I think this will work. Might have to rotate them around a bit later.
I monitored the grate temps with my ET-732, and they stayed just under 180° - which is perfect.
To be continued..
