IT'S A NERDY NICHE, WHO'S WITH ME?

[Troylee]

I don't care for brisket as much as I do other things... so I typically end up smoking it and pulling it before the stall, cubing it, tossing it in some spicy bourbon mop sauce and putting it back on to make a PILE of burnt beef ends...

So you smoke the jerky with no cure? I guess open smoker grill there is a good bit oxygen so chances of botulism low. My worry is the closed vertical smoker and danger zone temps with no oxygen.

I don't care with the bacon as much, as it gets fully cooked before eating and it is a solid muscle with no voids, etc.

Plenty of oxygen it’s just a wood fired convection oven in all reality.. the lowest my smoker goes is 180 so it kinda cooks more than dehydrating honestly… 1/4” thick slices take around 4-6 hours depending on ambient temps. I also use bottom round that very lean and cut and traces of fat out of it so nothing can go rancid.

 

[Mschmidt]

lol, sooooo… recently Vegas has had a influx of street vendors coming from Cali and Mexico and setting up on the streets.. these pop ups are every where and nobody is licensed or have health cards etc! It’s been a real problem and they’re finally cracking down on it as they set up shop in front of schools and parks etc etc… it’s about 3 grand to go legit and it’s on the news every night how to go about it and get it done correctly blah blah! The problem is you have to have a commercial kitchen to prepare the food and cook it! “That’s where the truck comes into play” I’ve looked at just starting out with a catering business but it’s the same deal! The health department needs a front to come check out the operation and it can’t be your home! Easy enough.. if I do it I’ll most likely end up with a bbq trailer since a truck could put you out of business if the transmission went out or something you’re down for weeks waiting on a new one where as a trailer I can hook to anything and keep on going!

Ah, yes that's right. The health department. There might be a restaurant that would loan out space. But that's another expense.

I used to do a lot of jerky - mostly dehydrated no nitrate cure.

I feel I need to use cure when I smoke it - and I CAN'T STAND NITRATE CURED JERKY.

I smoke the bacon in a vertical pellet smoker. As much as I like a stick burner for BBQ they do not make consistent bacon. With the vertical pellet, I get the same bacon every batch. It does okay for briskets, pork butts, etc. But not worth me having two.

When I built the pizza oven, the plan was to build a stone smokehosue to match. The warden was NOT AT ALL happy with the plan. Looking back (as cool as it would be) I don't think I miss it.

That thing is legit!

I don't care for brisket as much as I do other things... so I typically end up smoking it and pulling it before the stall, cubing it, tossing it in some spicy bourbon mop sauce and putting it back on to make a PILE of burnt beef ends...

So you smoke the jerky with no cure? I guess open smoker grill there is a good bit oxygen so chances of botulism low. My worry is the closed vertical smoker and danger zone temps with no oxygen.

I don't care with the bacon as much, as it gets fully cooked before eating and it is a solid muscle with no voids, etc.

I keep forgetting about burnt ends over brisket. Gotta get better about that...

The smoke could take care of the botulism. Is been a while since I had my food safety education though.

 

[Troylee]

Ah, yes that's right. The health department. There might be a restaurant that would loan out space. But that's another expense.

That thing is legit!

I keep forgetting about burnt ends over brisket. Gotta get better about that...

The smoke could take care of the botulism. Is been a while since I had my food safety education though.

That’s exactly why these street vendors are staying off the books! It’s a $500 ticket that most say there willing to pay to keep it the way it is lol.. it’s like 3k a month to rent a kitchen.. sigh…

 

[Mschmidt]

That’s exactly why these street vendors are staying off the books! It’s a $500 ticket that most say there willing to pay to keep it the way it is lol.. it’s like 3k a month to rent a kitchen.. sigh…

$500 every few months doesn't sound too bad then. 3k is absurd. Has Vegas moved past the $50 for an alibi days? "Yeah, sure I know Lee. Cool cat. You just missed him."