DivotMaker
New member
Should work fine, Bill!
Brine-cured Beef Jerky with the James Jerky Dryer, "Part Deux!"
- Thread starter DivotMaker
- Start date
Okay, think I am going to follow your process for my first jerky in my 4d. I was trying to avoid having to brine or cure but looking like I have no choice. I have a jerky dryer being shipped. One question that I hAve is do you recommend 150 during the whole 10 hours versus 140 and have you changed anything since this post?
SmokedGouda
New member
Tman said:
Hey Tman I just got done with my first batch and I followed this post very closely and love the results. I set mine at around 145 (mark before 150 on Model 2) for the entire time and didn't mess with it and they turned out great. I'll be making small changes here and there but that's mainly just for flavor experimentation. This was a great tasting recipe and I think is perfect to be my "original" flavor.
http://smokinitforums.com/index.php?topic=6180.0
Hi All. This is an old thread I'd like to revive, if ya'll don't mind. I, just yesterday, ordered the James dryer so I won't have it for the batch I'm making today. I'll use my de-hydrator for this one and next week I'll use my 3d. In the past I've had good results with what I made using the electric de-hydrator. My question comes for next weeks batch. I'd like to smoke it using the lowest temp and would like to know what should I expect the lowest temperature I can manage with my SI 3d to get smoke ????? In my old rig I could easily do cold smoke and actually get no heat at all. A few weeks ago I made some cold smoked salmon and using a Big Kahuna smoke generator and leaving the door open a crack worked pretty well. Would I be better to do that and smoke my jerkey for awhile ??? Or close things up and use the heat ????
ThanX all.
Roger from NJ
ThanX all.
Roger from NJ
Pork Belly
Moderator
I have no idea how you would set you D model to mimic what I do with and analog model.
In my #3, with chips in the fire box I crank the heat with the door open while I load the racks with meat. As soon as smoke is visible I cut the heat to 100 then close the smoker door. Most often I get smoke before I finish loading all the meat, five to eight minutes should be enough to get it started. Run the entire smoke at 100 with a jerky fan, you will be drying the meat not cooking it. After 3 hours open the smoker, flip the meat and rotate the shelves, add chips if necessary.
In my #3, with chips in the fire box I crank the heat with the door open while I load the racks with meat. As soon as smoke is visible I cut the heat to 100 then close the smoker door. Most often I get smoke before I finish loading all the meat, five to eight minutes should be enough to get it started. Run the entire smoke at 100 with a jerky fan, you will be drying the meat not cooking it. After 3 hours open the smoker, flip the meat and rotate the shelves, add chips if necessary.
ThanX Brian. I think I can manage to do that on mine. I haven't gotten the dryer yet. It was supposed to be delivered today but the tracking info now says tomorrow. I have 5# of beef marinating so I guess it will have to wait until tomorrow now. The small batch I made using my de-hydrator came out pretty well so I'm looking forward to trying a batch in the 3d. I'll be doing a bunch of ribs for the weekend so I'd like to get this done first.
