Have the day off so I'll be smoking jerky today

[allmann]

I ground up a bunch of venison, 71/2lbs to be exact, I used High Mtn Sweet and Spicy. Mixed it all up and let it sit for about 34hrs. Then piped it out in to snack sticks using my jerky cannon, I got 4 trays full. I had to jerry rig the jerky dryer as the power wire inside the unit was broke off at the soldering point.

  I started it at 1130, I'll let it smoke for an hr before I put the jerky dryer on it and then figure another 5-6 hrs. Hopefully it comes out great.

 

[DivotMaker]

Bet that'll be great, Kevin!  Sorry you had to rewire your fan!

 

[allmann]

Update  fan is still working.  At 530 and I broke one of the sticks open and its still moist. I had it set on 160 and it hovers around 135 I bumped it up to 200 and it jumped to 175 so i dropped it to 175 and its hover at 156 so I will leave it there. I have been out all day so I am going by what my wife said when she periodically checked it.

 

[allmann]

Finally 1/4 to 8 and i got the consistency and texture I was looking for.  Now they will be left to cool then cut and packaged up.  Ive come to the realization that the temp stays around 20 below the set temp. When I turn it up it will shoot up but then settles back to stay steady about 20 below set temp.

I think I will have to see if the control needs to be adjusted.

 

[elkins20]

Hey Kevin, that looks really good, would 160 be a good temp. to cook/smoke at for jerky and rounds?

 

[allmann]

I am brand new to smoking jerky(I have always used a dehydrator or oven in the past), but from everything I have read you don't want it above 160 or it will be cooking instead of drying.

I do have to say this is the best ground jerky I have ever made though

 

[elkins20]

One thing you cannot beat deer meet for jerky. My Dad uses the flat nozzle but just does it in a dehydrator. This looks really good.

 

[DivotMaker]

Hey Kevin, that looks really good, would 160 be a good temp. to cook/smoke at for jerky and rounds?

Bill, if you cure your meat (which you absolutely should), you can smoke/dry at 140.  You have the luxury of the Auber, so you don't have to worry about the temp spikes.  Low-temp smoking is one place they really excel.  The idea is to dry the meat, not cook it...160 will cook.

 

[drains]

Good job Bill! They look delicious!