1st jerky attempt was brisket flat and came out excellent 150 degrees for 1 hour with 3 1/2 ounces of cherry (small cut) chips then 100 degrees overnight. Brined in vacuum bag overnight prior to smoke. Homebuilt fan worked to perfection consist of a stainless steel beer can cooler with a 60mm computer fan epoxied in and hole in the bottom. Matched the air flow of the commercial units. Neighbors and dog raved about flavor and texture of jerky. Dog now spits out commercial dog treats and jerseys (not my harshest critic though). I might reduce chips to 2 1/2 ounces next time just as a personal taste adjustment although this smoke was excellent. Smoked in my #1.
1st attempt at jerky with homemade fan system
- Thread starter lgboro
- Start date
