Make sure you are knowing about the ins and outs about cure. It is a science of it's own. I don't use it for jerky as it's eaten within days! If I'm making it for touring than I will add cure.
Regardless of your flavour recipe My tip for your GMG is to make a raised shelf to get the beef up away from the heat. I used the front SS shelf up on pavers or something like roast prongs and run the machine at lowest heat. Just any rack held up high will do. My go to recipe nowadays is Bulgogi marinade in a bottle from the Asian grocer. It's got everything jerky needs.
Pellets of good quality are perfect to add in a variety of situations. In a WSM, Kettle or BGE I place a few wood chunks but also sprinkle some pellets about for a slow but consistent production of smoke as the lump burns across. Also great for cold smoker devices when mixed with finer and course saw dust. The smaller dust seems to keep the smouldering going smoothly. But on a tray being heated up, Pellets are perfect.
I'm having trouble getting into the new one Mick, any tips or is the error between the keyboard and chair?
Gus, Pink Lake Butchers has taken over the concept of Aussiecue and made it their own new small forum. Given my situation with a very sick family member I have given my blessings and support. I am an admin there but only as a helper. Not owner. Out of respect to this forum I will not put up the link. But I'm sure you can contact the best butcher in the west's details. She would love to talk to you. The core is there.
Hi team SFAF, Unfortunately the little Aussiecue home cooking forum crashed and lost all its data and we don't know how. Something SMF did. So it is indeed gone for good and all that was in it. Gut wrenching for me as it was a nice place and people to know. Our only option is to put the forum back up again empty for anyone interested to rejoin and start over or let it go altogether. after deliberation We have decided to put it back up and go again. May as well as there were no sheep stations in it but our ten years of beloved recipes. It will take a few weeks for it to come back. I am deeply sorry to all common members of SFAF and AQ for what is to me a great loss. My aim was not to compete or be the best in bbq, But just be different and I know I achieved that. I fell down but I am getting back up again.
There seems to be quite a few misconceptions about what a pellet actually is.
They all claim 100% Hard wood. Assuming this is correct what is the difference between cooking pellets and "Flavour" pellets? Nothing if they are all 100% hardwood???
The difference, and there is one. But not what has been described here is that cooking pellets have low density "Filler" woods such as alder to bulk out the product and create a consistent burnable product with a reliable BTU output.
A heads up, Alder is a great smoking wood and so are cooking pellets in cold or hot smoking.
Its sill 100% wood after all.
Now we need to understand the difference between seppo hardwood and Skippy hardwood.
Most Yanky hardwood sruggles to be any harder than 600kg per cube meter in air dried density form.
Most Aussie hard wood start at 600kg M3 and get as high as 1250kgm3.
Its the density that is throwing people out and upsetting USA made smokers.
High end USA "Flavour" woods such as Hickory, Mesquite are on the higher side of the density scale (Below 700kgm3 ADD) and thus are marketed as flavour pellets when in pure form. Not suitable for pellet bbq's .
Hence anything coming from Australian forrest's, If not mixed with a low density filler is going to have problems on USA built smokers.
Skuzy, Sounds like your air intake tube is blocked. If not try sprinkle in some wooly sawdust in amongst the pellets. Helps the fire bridge the voids if that is infact the problem.
As always, Chris cunningly devised a simple smoked salmon. Smoked for only two hours but with just enough on the high side of heat to make it all safe.(Would also be safe with a smokia for under two hours) ,Without totally cooking the fish. Its not the long winded traditional method I wrote about. Where fine smoke goes on for many hours in cold conditions. The video is teriffic!
Its a scotch fillet,,, Lucky you. Test for toughness then decide if minute seteak slices is the go. My missus buys them from here and there and very in quality. If they are poor quality they become steak sangas or kentucky fried beef. Still good eats.
In my experience, They fail at what they are claimed to solve. That is turn anemic grillers into super grillers.
They do however work well over high intense flame. Go figure?
Then you need to count in what should a steak look/feel like. Some get turned on by McDonalds fake pork ribs because they have "Grill marks"
Some get turned on by a salt/butter crunchy steak crust French style done on a carbone steel pan.
Or better still, Cave man style.
If you dont like the grey, Grill grates may not be your choice. Have a look at some of the alternatives
Yep those numbers are spot on for a 2% cure.
Maybe back off on the sugar as 28g is the total sugar mass. Your adding another cup of maple syrup. However you can have a sweet bacon if desired. You will need to bare that in mind when you're cooking it as it will burn easily.
USA standards for bacon cure says you can go as low as 16.8 g of your 2% cure for 2.8 kg of skinless belly.
Your findings are kinda there Chris, However its a little more spacial then just host wood density.
Take two examples, 1 Cubic meter of air dried Hickory weighs 800kg and 1 cubic meter of Gidgee weighs over 1300kg.
But you have other forces at play. Modulus of rupture, Modulus of elasticity, Crushing strength, Impact Izod Value, Hardness (Janka), plus the various differences in volatiles and extractives such as Carbohydrates, Exudates, Phenolic compounds,Nitrogen compounds,Minerals and silica. They both make a vastly different charcoal.
Then you have "application". BBQ, Spit, Iron forge,,,
Hickory, And to a lessor degree Oak, Just happens to be right in the sweet spot for Komado style cooking. Gidgee (although I love it), is a far more finiky char to use. It does not respond well to a lack of thermal heat mass where as Hickory is less so.
Translate that to a BGE and that means a smoother control at the dials and the long burn with seemingly light fuel. As you know its all about the air flow.
Add Moisture? That will screw up any char.
My missus bought one too, Not the best price for brisket but she was just trying.
I figure too small for any kind of slow cook. So I will fine slice and into a bulgogi marinade for skewer grilling.
The Koreans have figured out what to do with brisket and I'm not going to argue with them.
Makes sense, Thank you for the fantastic reply and info.
The bacon was what threw me, But of course it brines for over a week.
Need more info re sugar in meat Chris. My wife,,, Who was severely reprimanded for buying butcher marinated wings. Man they were sugar sweet and red coloured to the core. Are you saying a salt brine wont take sugars into the flesh ? The misses lousy butcher has a concoction that apparently does. And its now banned from my bbq and diet.
Have a great 2017 !
Always push the limits of your barbecue.
I have the one Chris shows, Its a brilliant product.
Particularly for lamb roasts where the fat can really be disagreeable.
What it does is make "Jus" While the meat is resting, Separate the liquid from the oil, Reduce it in a saucer or open SS fry pan, Then add a knob of butter to thicken and velvet it. Better than gravy and no fat packing the roof of your mouth.
Then pour the fat dripping into a container for other cooking uses, Or on bread. Just like the old days.
"Canterbury Bankstown" Should be enough to place a red flag. Not sayin nothing more, But it red flags.
Maybe let the manufactures know what is going on, They have the ultimate interest to put a stop to it.
Looks like a great product, If one only wants it for charcoal grilling, You could whiffle drill 5mm holes along the top to open it up a bit.
If these could be made to fit a weber Q, They would solve many problems for grey nomads having to clean out there Q's on the road.