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GG's Accelerator in Use

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NoVA Bill
NoVA Bill Posts: 3,005
edited November -1 in EggHead Forum
I took Kent's invention to heart and put together 15 inches of 3" dryer vent, stuffed it in the lower vent and fired up the medium egg. News Flash .... It works, i.e., a much quicker fire was built and target temp reached quicker. Anxious to use it again to re-validate this high tech accelerator.

The pics are for smoking some jerky using Hi Mts seasoning and cure. My wife and no. 2 son liked the eye of round better than previous jerky made with brisket. I would have preferred the jerky with another 30 - 45 minutes in the egg, but.........

The GG Accelerator in use
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All ready for heat and smoke
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Eighty pieces of Jerky ready to eat...
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A small epistle:

Been busy: This week I made eight pounds of American Farmhouse sauasage while last week it was eight lbs of fresh ground beef. I'm on the lookout for 50 lbs of fresh bone-in hams to make a So. Ill summer sausage recipe.

Next...I have a Boston Butt in the fridge that needs deboning then get it going with a Buckboard Bacon Cure. Made the loin bacon for the wife last week, six lbs of bacon (Butt bacon is for me) and 2 lbs of chops for New Years Day sauerkraut & pork meal.

Soon it's off to Costco for a ribeye subprime to dry age. Santa was good to me: a vacuum sealer and dryage bags not to mention a sausage stuffer.

It's good to be eggin' and makin' fresh beef and pork products.

Cheers and Happy New Year y'all!
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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Bill, nice looking rack of jerky you have there. Is that the High Mountain Jerky stand? From the pictures it looks like the rack is bigger than the HM one.

    I am pretty intimidated with making sausage and such, but I would like to try. Without going to a lot of expense I would have to use the KitchenAid to grind, not sure about stuffing though.

    Glad to hear you like the tunnel idea. Did you leave it in during the cook or remove it after reaching target. I pull when I reach target and stabilize.

    Got to get doing some jerky too.

    Kent
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Wow Bill you have been busy. That Kent is a fine egghead! ;) He should get a bubba tim dohickie.

    Good to hear your Christmas went well. We are finer than a frogs hair here. :laugh:
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  • Bordello
    Bordello Posts: 5,926
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    Hi GG,
    I must have missed the post on that and can't find it, any help on where it's at???

    Thanks for all the info on the Adj rig and grid set-up.

    Borello
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  • Bordello
    Bordello Posts: 5,926
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    Nice looking, how long and what temp???

    Thanks,
    Bordello
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Here ya go Bob. No need for the foil around the tunnel, just snug up the vent.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=782428&catid=1

    At some point in time I need to clean it up and make it a shorter read.

    Happy New Year. Kent
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  • Bordello
    Bordello Posts: 5,926
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    Thanks GG,
    Appreciate the link, sounds interesting. Glad it' working so well for you.

    Regards,
    Bordello
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  • cookn biker
    cookn biker Posts: 13,407
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    Thanks for posting this as requested Bill!!
    You have been a busy guy!! Seriously, what do you do with all that great food?
    Good to hear the accelerator worked for you also!
    Happy 2010!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • c tredwell
    c tredwell Posts: 575
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    Is it just me, or does that accelerator look like an egg on viagra? :whistle: Good idea though..
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    I had that thoought but decided to ignore it. :laugh:
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Hey Kent!!

    Yep it's the Hi Mt jerky stand. Could be the angle of the shot distorting the size???

    I use my Kitchen Aide grinder attachement and its done well for the small amounts I make. I haven't read any good comments on using the Kitchen Aide stuffing attachement ergo Santa's gift of a Northern Industries 5 lbs stuffer. All of my sausage made to date has been for patties, my preference until I get to German sausages.

    I used the tunnel-accelerator B) during start up and removed once I hit 400 degrees (had a cold egg to warm up and stabilze) then allowed the egg to settle back down to 200 - 250 for the jerky smoke.

    The wife and no. 2 son really enjoy my jerky making efforts (me too).

    Will use the tunnel-accelerator tonight to get a wok cook going here in the snow - will advise on performance.

    Good luck!!
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Hey Bordello!

    1 1/2 hours at 240 dome....smoke chunks seams to burn better above 200 degree on my medium.

    Thanks,
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Hey Tim,

    Great to hear from ya!

    Happy New Year to you and Cindy,
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Hey Molly,

    Normally it's been a bunch of food making activity then I get to "burn" it off so to say. Most gets stuffed in the freezer while I give some of the goodies away to my daughter's boy friend and my bartenders at the club. Oh and let's not forget son no. 2 who likes the pulled pork, jerky and sausage (a la care packages to VATech). You might say I have a ready made market for the small amounts I make. :)

    Thanks!
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  • BamaBackdraft
    BamaBackdraft Posts: 318
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    I've looked on Hi-Mntn web site and can't find one of those jerky stands. I want to order one. Any help will be appreciated. Thanks
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Hey BBD - you won't they were discontinued some time ago. I did an extensive internet search and found mine. Several sites stated they had them until you tried to order - then "Manufuatured Discontinued" popped up. I just looked thru my pile of eggin'receipts and didn't find it.:( I'll post the site if I find the URL.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Seems like a lot of jerky can be loaded on the stand.

    Depending on what you use to start your lump you will get and initial spike in temperature from the starter material then the temperature will die down. Followed by another climb.

    If what you use to start the lump causes an initial spike, on the second temperature increase remove the tunnel about 40° below your target temperature and close the lower screen and vent. Close more as you reach your reach your target.

    Taking the temperature high then letting the egg cool down is a real pain and unnecessary. Anyway, see how the working up to temp, rather than cooling down works for you.

    GG
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Gotchya, thanks.
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