Culinary advice

Discussion in 'The Cooking Channel' started by SimpleMan, Sep 13, 2019.

  1. SimpleMan

    SimpleMan That's the way I see it..

    Joined:
    Dec 18, 2016
    Messages:
    2,996
    Likes Received:
    12,520
    Location:
    York SC
    Anybody use a pellet grill to make jerky? I have a new Camp Chef Woodwind, and it has a "160 degree low smoke" setting that I'm planning on trying for homemade jerky. I just ordered the jerky racks made for this grill. Also, what brand or where should I look for a meat slicer? I'm thinking at least a 10" slicer. The slicer is something I would buy of higher quality, one that will last the rest of my time, hopefully, for $300 or less. If a $100 slicer will work just as well, that'd be great. Meat will mostly be venison, but I may try some store bought beef as well. What do y'all use?
     
    Pink_Vapor likes this.
  2. chrishf12

    chrishf12 Carolina Wanderer

    Joined:
    Dec 17, 2016
    Messages:
    625
    Likes Received:
    356
    Location:
    RTP NC
    A kitchen knife!
     
  3. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

    Joined:
    Feb 1, 2017
    Messages:
    3,369
    Likes Received:
    4,908
    Location:
    Randolph Co
    Yeah, find a nice slicing knife. Save money and clean up time.
    Get the meat to almost frozen and it will slice nicely.
     
  4. bigfelipe

    bigfelipe I go my own way... Charter Life Member

    Joined:
    Dec 18, 2016
    Messages:
    6,007
    Likes Received:
    9,949
    Location:
    Triangle
    How long does it take to make jerky on a pellet grill?
     
  5. NCLivingBrit

    NCLivingBrit Clueless Protoplasm

    Joined:
    Dec 16, 2016
    Messages:
    5,983
    Likes Received:
    11,718
    Location:
    Reidsville NC
    Depending on how thick your meat is (for the jerky lol) you may want something a little taller than your average kitchen knife. I do a lot of my slicing with a small and very sharp cleaver, because I find when the blade is entirely covered by the stuff I am cutting its harder to get even slices.
     
    SimpleMan likes this.
  6. bspitt

    bspitt Cajun in da Carolinas

    Joined:
    Dec 16, 2016
    Messages:
    468
    Likes Received:
    572
    Location:
    foothills of NC
    Google "biscuit test" for your pellet grill to find hot spots... I prefer to use a pellet tube for jerkey in my grill... smoke for a couple hours then put in dehydrator at 125F

    Also...check local grocery store...many have thin cut eye of round already sliced thin and ready to marinate.
     
    SimpleMan likes this.
  7. Amps 13

    Amps 13 Well-Known Member Supporting Member

    Joined:
    Jun 10, 2017
    Messages:
    1,750
    Likes Received:
    2,066
    Location:
    Jamestown
    If you truly want to get a slicer I recommend getting a used one at a restaurant supply store. Most city’s have at least one of them. Call around..
     
    SimpleMan and bspitt like this.
  8. Pink_Vapor

    Pink_Vapor Well-Known Member

    Joined:
    Jul 1, 2017
    Messages:
    4,766
    Likes Received:
    5,749
    Location:
    Moncure, NC
    I looked into that, a refurb was $$$$!
    Made me sad...
     
    Last edited: Sep 13, 2019
  9. bspitt

    bspitt Cajun in da Carolinas

    Joined:
    Dec 16, 2016
    Messages:
    468
    Likes Received:
    572
    Location:
    foothills of NC
    ...yes... either go commercial or knife... the home appliance ones suck!
     
    Amps 13 likes this.
  10. SimpleMan

    SimpleMan That's the way I see it..

    Joined:
    Dec 18, 2016
    Messages:
    2,996
    Likes Received:
    12,520
    Location:
    York SC
    My knifing skills are not adequate enough to fulfill my OCD disorder, the perfectly thin consistent thickness I'm hoping for. I'm really wanting my jerky to be super,super thin, like the kind you can buy at Love's truck stops. And, I'm thinking a knife will be slow at the rate I'm wanting to produce the jerky.
     
    Pink_Vapor likes this.
  11. bspitt

    bspitt Cajun in da Carolinas

    Joined:
    Dec 16, 2016
    Messages:
    468
    Likes Received:
    572
    Location:
    foothills of NC
    You will be surprised how thin you can slice a semi-frozen piece of meat with a sharp knife
     
    NCLivingBrit, SimpleMan and Mirac like this.
  12. mj1angier

    mj1angier old fart with no filter Benefactor Charter Life Member

    Joined:
    Dec 17, 2016
    Messages:
    1,101
    Likes Received:
    1,660
    Location:
    New Hill-ish
    You can also get it slice a butcher shop when you buy the beef. If using deer, soft frozen and a sharp thin knife
     
    SimpleMan likes this.
  13. beamernc

    beamernc LTC - Liberal Tear Collector Charter Member Supporting Member

    Joined:
    Dec 17, 2016
    Messages:
    923
    Likes Received:
    1,140
    Location:
    NC - Not Canada
    If you are cheap like me, I made a slicing tray. I had a restaurant type plastic cutting board and cut off about 4" section. Took it to work and used the milling machine to mill 2 different depth pockets in it, leaving a rim around each pocket. One side is 1/8" deep and the other is 1/4" deep. Then used a round over router bit to break the sharp outer edges.

    I take a piece of meat, lay it into which ever pocket and using a long thin sharp filet knife resting on the rim around the pocket, slice the meat to that thickness. I use my left hand to hold the meat down with my fingers outstretched so I don't cut them. I can get very uniform cuts and it did not cost me anything.

    upload_2019-9-14_20-58-54.png
     
    SimpleMan and Geezer like this.
  14. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

    Joined:
    Dec 16, 2016
    Messages:
    11,554
    Likes Received:
    39,740
    Location:
    Conway, SC
    We did this with an old cutting board years ago. Just milled it out 1/8" deep. With a good, sharp knife you can cut up a piece of meat pretty fast.
     
  15. bspitt

    bspitt Cajun in da Carolinas

    Joined:
    Dec 16, 2016
    Messages:
    468
    Likes Received:
    572
    Location:
    foothills of NC
    Just finished a small batch of Garlic Carolina Reaper Beef Jerky. This is from presliced bottom round from my local food lion. All I had to do was season and dehydrate. I've come to like dry rubs more than marinated. Definitely a true jerky with a lot of chew. 20190915_165745.jpg 20190915_170406.jpg 20190915_170410.jpg
     
    Last edited: Sep 15, 2019
    SimpleMan likes this.