Lonzinomaker
Member
Making my first batch of jerky in my #3. Going on a trip this weekend and need some snacks.
Bought a 4 in duct fan https://www.homedepot.com/p/Suncourt-Inductor-4-in-Corded-In-Line-Duct-Fan-DB204C/206584727 from home depot to use as a dryer fan. It shows as being 65cfm free air, might be too much air movement for drying but as it only cost $30, won't break the bank.
Bought some Hi Country dry cures as there have been a few posts recommending them (I usually prefer to make my own rubs and marinades). I got the Original, Sweet and Spicy, and Sweet Teriyaki to try. Round roast was on sale at grocery store so I bought 2 3# roasts and 2# of extra lean ground to try ground jerky. The roast was cheaper than the extra lean by almost a dollar so I will be doing sliced most likely in the future.
Sliced the roast up by hand yesterday because I didn't wait for them to be frozen and use my electric slicer. Followed package directions for seasoning and cure amounts, mixed with meat in a glass bowl and transferred to zip lock bag. Did the same with the 2# ground beef. Turned the sliced beef about every hour until I went to bed at midnight. Got up at 5 and started turning again. At 9am took meat out, added about 1/2 cup water to each bag and drained liquid (from samples cooked up yesterday it was too salty). There is still a lot of mix and protein on the meat strips.
Got all the sliced jerky on my leftover 4 MES grates and the ground on 1 SI grate. Added about 1 1/2 oz hickory chips (on chip screen) and set smoker temp to just under 140 deg to get smoke for 2 hours and then when smoke has stopped, will turn temp down to 120 and put the fan over exhaust. Will check about every hour so I can make sure they don't get to dry.
Will follow up with times and taste results later.
Bought a 4 in duct fan https://www.homedepot.com/p/Suncourt-Inductor-4-in-Corded-In-Line-Duct-Fan-DB204C/206584727 from home depot to use as a dryer fan. It shows as being 65cfm free air, might be too much air movement for drying but as it only cost $30, won't break the bank.
Bought some Hi Country dry cures as there have been a few posts recommending them (I usually prefer to make my own rubs and marinades). I got the Original, Sweet and Spicy, and Sweet Teriyaki to try. Round roast was on sale at grocery store so I bought 2 3# roasts and 2# of extra lean ground to try ground jerky. The roast was cheaper than the extra lean by almost a dollar so I will be doing sliced most likely in the future.
Sliced the roast up by hand yesterday because I didn't wait for them to be frozen and use my electric slicer. Followed package directions for seasoning and cure amounts, mixed with meat in a glass bowl and transferred to zip lock bag. Did the same with the 2# ground beef. Turned the sliced beef about every hour until I went to bed at midnight. Got up at 5 and started turning again. At 9am took meat out, added about 1/2 cup water to each bag and drained liquid (from samples cooked up yesterday it was too salty). There is still a lot of mix and protein on the meat strips.
Got all the sliced jerky on my leftover 4 MES grates and the ground on 1 SI grate. Added about 1 1/2 oz hickory chips (on chip screen) and set smoker temp to just under 140 deg to get smoke for 2 hours and then when smoke has stopped, will turn temp down to 120 and put the fan over exhaust. Will check about every hour so I can make sure they don't get to dry.
Will follow up with times and taste results later.
