Cured Jerky in the #3

[remacle]

Just wanted to share this jerky run, i have done several in the past.  I love this smoker!
I wet cure to be safe because my family has always cold smoked jerky/sausage etc and I wanted to keep up the tradition.  We also only use alder for smoke wood ( influence of the Nez Perce indians from where I grew up ).  I also use the james jerky dryer with an upgraded computer case fan.  9.2 lbs of Eye of Round, sliced on electric slicer. 
Beef Jerky Cure/Brine
4 cups good Soy sauce
1.5 cups Worcestershire Sauce
3 cups cold water
1 cup strong espresso
1 cup molasses
4 TBSP fine ground black pepper
2 TBSP Garlic powder
2 TBSP onion powder
2 TBSP  Cumin
2 TBSP Ancho Chili Powder
2 TBSP Pasilla Chili Powder
2 TBSP Guajillo Chili Powder
16 grams of  #1/Prague Powder

 

[Lonzinomaker]

Ii also like a couple of tablespoons of a good fish sauce added to the marinade. Don't be afraid, it has a strong smell which disappears with smoking and increases the meaty taste.

 

[Stevegardner]

Very nice. I have done a lot of jerky over the years and used rods for hanging. What are you hanging with here?

 

[old sarge]

That looks like it will be some good eating.

 

[Jimeo]

I’ve only tried jerky once, I think you have inspired me to try again! 

 

[azbohunter]

Looks like a great recipe and I think I will try it next time on my venison. What temps are you running the #3 at and approximately how long?

 

[Airchair]

Hey AZbohunter....I start the jerky at 140-150 for 2 hours then I throw the James jerky dryer on it for another 4-6 hours. I check the jerky starting at about the 6 hours total mark to see how its coming along. Pull the meat when YOU think its done. Everyone likes their jerky a different way. When I make jerky I end up taking it to work and people say its the best they've ever had. Thanks to smokin-it.

Happy smoking

 

[remacle]

Hi stevegardner, I bought these  stainless skewers from amazon:  https://www.amazon.com/gp/aw/d/B072BCJC5J/ref=ppx_yo_mob_b_inactive_ship_o0_img?ie=UTF8&psc=1  They work awesome

 

[Bowfineater]

Thanks for the recipe.  I will be attempting jerky soon.  I’m assuming after the 2 hours of smoking, you shut the smoker off and then put on the James dryer?

 

[Lonzinomaker]

My #3 goes from 140 without a fan to 110-120 with a fan going.  So I leave the temp set at 140 in order to keep the temp up high enough to get the jerky to dry.