Testing the Weber hanging rack


 
Morgan C.

Morgan C.

TVWBB Diamond Member
Howdy folks....this past weekend I spent running a couple tests on the WSM smoker rack...started off Saturday with a 5 lb turkey roast for lunch meat this week. Hit the roast with some Northwoods seasoning and fired up the smoker with some Kingsford and hickory!

Smoker was running at about 250 with a small load of coals and no water.. Turned my attention to another project for the next day...beer sticks..I have a good recipe and used it many times with venison and moose but never with beef..and I have never attempted to use casings..so started with 2 1/2 lb top round..mixed up some seasonings..(quick cure, pepper, cayanne, garlic, onion and a couple others)

Ran the meat thru the grinder!

Once I ran the beef thru the grinder it was mixed up with the seasoning and put into the fridge for about 24 hours..back to the turkey!

After about 4 hours the turkey breast was done..

Little sample after it was cooled a bit!

The rest went into the fridge to mellow overnight and chill a bit then cut it up for Sammie's

The next am I used the KA stuffer and some 22mm collegene casings to make the meat sticks..it was a very slow process...never worked with this type of casing and had a couple blow outs..took a bit but I got it finally!

On the WSM...with hickory..I started with a small snake in the fire bowl to keep the temps down..

To be continued...
 
Ok so the WSM ran about about 125 to 140 with the small snake method (2 rows of charcoal lined up)..after about 2 hours I took a temp reading at the meat level..90 degrees...little lower than I wanted to go so I bumped the WSM up to 180 ish at the lid..after about 5 hours...

And the finished product after about 10 hours..took a bit but I didn't think about the temp difference between the body and lid of the WSM..duh!!!

Once the had a 30 minute ice bath I cut them up in little hunks..

If you like beef sticks, slim Jim's..jerky..this is a must try..good stuff!

Take care folks!!
 
Wow Morgan those are some good looking cooks. I need to do some turkey like that for the sammie meat.
 
Morgan those are two great cooks. Got to look into one of those racks. The meat sticks are perfect, being on a low sodium diet I can dial them up any way I want, thanks for sharing!
 
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Great post Morgan, I'm ready for a plate right now! Rich just check on the rack and that's going to be added to our stuff real soon.
 
I use to like Slim Jim's but over the years, Jim wasn't so slim anymore :p
Excellent sliced turk Morgan! I'll bet it tasted wonderful!!
 
That Turkey looks, can't describe it got to try that. the beef stick to. Great pics nice photo bomb.
 
Great job James! I have always done my sticks in an Excaliber dehydrator. Now I want to try the smoker. Gonna have to figure out a rack for my mini...

Regards,

John
 
I think you just gave me a project for my long weekend. LOL

I love the smoking rack. I've done low heat required for sausages and high heat for chickens and turkey.

Great cook!
 
Steve Cleveland said:
Morgan, where did you get the string bag to hold the turkey in? Good looking cooks by the way.
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Steve my Costco carries these butterball turkey roasts with the netting already on!!

Cliff...I sent Ya a message!

Thanks folks for all the great replys!! I will try to post some specifics on the beef sticks in a bit!
 
Morgan C. said:
Steve my Costco carries these butterball turkey roasts with the netting already on!!

Cliff...I sent Ya a message!

Thanks folks for all the great replys!! I will try to post some specifics on the beef sticks in a bit!
Click to expand...
I just roasted 2 of those for "thanksgiving sandwiches" to sell at the club for NFL sunday.
They come in 3lbs. each. I bought one with all breast meat and one with 1/2 dark too. Walmart. Good stuff.

Loving those slim jims.
 
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