I got the James Jerky dryer fan for Xmas and tried it our yesterday. It was one of those experiences where you say "Why didn't I do this years ago?!"
I bought an eye of round roast (almost 3 lbs.) and had them slice it to 1/4" pieces. I used Hi Mtn. seasoning & cure, Original Blend. Sprinkled both sides and placed in tupperware for 24 hrs. When I took it out, there was a little bit of moisture on some pieces that (I think) I should have dried with paper towel. Outside temps never got out of the 20's. I used my #1, 2.5 racks of meat (Frogmats on 2 racks), and 1.5 oz of hickory chips. I set the smoker for 145 deg and let it go for 2 hours. After 2 hours, I simply turned on the James fan and set it on top of the smoker. I thought about removing the wood chip pan but chose not to. I did not turn the meat either. I gave it another 5 hours (same 145 deg), checked it, and it was bendable but not too dry. It tasted great! I am surprised by the shrinkage. In the attached photo, the racks were completely full when I started. For the same amount of effort, I might as well buy twice as much meat next time. I also plan to try venison. The venison steaks are a little tough usually so we put them in the crock pot. This should be a great alternative. I think the steaks are a little thicker than 1/4" so I will adjust the amount of cure. If I get really brave, I will try the equilibrium bath! If I use the bath, do I need any additional seasoning? Lastly, Happy New Year and if you don't have the jerky fan, you are missing out on some great smoked meat!
I bought an eye of round roast (almost 3 lbs.) and had them slice it to 1/4" pieces. I used Hi Mtn. seasoning & cure, Original Blend. Sprinkled both sides and placed in tupperware for 24 hrs. When I took it out, there was a little bit of moisture on some pieces that (I think) I should have dried with paper towel. Outside temps never got out of the 20's. I used my #1, 2.5 racks of meat (Frogmats on 2 racks), and 1.5 oz of hickory chips. I set the smoker for 145 deg and let it go for 2 hours. After 2 hours, I simply turned on the James fan and set it on top of the smoker. I thought about removing the wood chip pan but chose not to. I did not turn the meat either. I gave it another 5 hours (same 145 deg), checked it, and it was bendable but not too dry. It tasted great! I am surprised by the shrinkage. In the attached photo, the racks were completely full when I started. For the same amount of effort, I might as well buy twice as much meat next time. I also plan to try venison. The venison steaks are a little tough usually so we put them in the crock pot. This should be a great alternative. I think the steaks are a little thicker than 1/4" so I will adjust the amount of cure. If I get really brave, I will try the equilibrium bath! If I use the bath, do I need any additional seasoning? Lastly, Happy New Year and if you don't have the jerky fan, you are missing out on some great smoked meat!