Here we go

cogGrease

cogGrease

New member
First time making jerky. My local market had bogo eye of rounds, so I grabbed two 4.5lb beauties out. Got to try out my new 7.5" nesco slicer as well, bonus. Trimmed them up, then weighed and separated. One batch is a self created marinade, while the other is a rebranded store bought honey teriyaki. I'll leave them in the fridge till tomorrow before bed. Hopefully when I wake up Thursday morning I'll have some simple, good,  jerky. Thanks for stopping in!
 
 

Attachments

Do you have a fan, Bill?  Also, did you use any curing salt in your marinade?  I can't emphasize enough the importance of curing jerky, not just marinading. 
If you did not cure, plan on keeping the finished jerky in the fridge, or you will grow mold quickly at room temp.

What's your smoking plan?
 
Yep, have the jjd! As far as a cure, I used prauge powder, but thanks for asking. I was going to smoke at 145℉ for two hours then turn the fan on for six more hours. 1/4" thick slices, give or take a sixteenth ;D. Any recommendations?
 
That sounds about right.

I would use chips verses chunks if you have them as they will start and stay smoking at lower temps better than chunks.
 
Pecan and Hickory have a lot of similar attributes. So, I think the combo would work quite well.
 
You have it covered, Bill!  Glad to see you used the curing salt.  I like to use 140 for jerky, but 145 should be fine.  I also smoke for 2 hours with about 2.5-3 oz of wood, then turn the fan on.  2 hours is plenty of smoke for jerky slices.  You just don't want to get into that 160 range where you are cooking instead of drying.  Good plan!
 
DivotMaker said:
You have it covered, Bill!  Glad to see you used the curing salt.  I like to use 140 for jerky, but 145 should be fine.  I also smoke for 2 hours with about 2.5-3 oz of wood, then turn the fan on.  2 hours is plenty of smoke for jerky slices.  You just don't want to get into that 160 range where you are cooking instead of drying.  Good plan!
Click to expand...

Thanks, I'm getting everything prepped now. I'll post the results tomorrow.
 
You're making me want to do a good jerky smoke now, Bill!  I did a batch of deer jerky for a friend, a few weeks ago, but didn't get to keep much.  It was good, too!  I'll have to settle for my usual beef, which is fine with me!

Good luck on the smoke!
 
The jerky turned out good. A couple of things I want to tweak, but all in all it was successful. Ended up with 3.75lbs, and when I got home this is what was left, although I did take a half pound to work this morning.
   
 

Attachments

Thanks, I grabbed another couple eyes yesterday, hard to pass up when they're buy one get one. I think I'm going to try the equilibrium brine this time.
 
You must log in or register to reply here.
Back
Top