Author Topic: Making jerky for the first time in SI #3  (Read 10800 times)

barelfly

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Re: Making jerky for the first time in SI #3
« Reply #15 on: August 15, 2019, 10:16:30 PM »
This was a great post! I made my fan today and have t going on 10lbs of belly for bacon! Seems to work well pulling smoke through at these lower temps, from first observation.

One mod Iím going to make is to drill out a probe port on the side and fill with a rubber grommet, just so it sits flush to the top of the smoker. 

Thanks for sharing this! Great DIY project!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

Pork Belly

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Re: Making jerky for the first time in SI #3
« Reply #16 on: August 16, 2019, 08:07:22 PM »
I have changed very little since my first batch of Jerky in the SI. https://www.smokinitforums.com/index.php?topic=1831.msg10800#msg10800

That batch was with High Mountain Seasoning but I have done several with homemade recipes.

One thing I wont change is the temp, I will not smoke jerky above 100 degrees. At 100 it dries not cooks. Having said all that, I want to add you should do what makes you happy. That includes drilling holes in you very expensive smoker.
Brian - Michigan-NRA Life Member
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barelfly

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Re: Making jerky for the first time in SI #3
« Reply #17 on: August 16, 2019, 08:23:01 PM »
Brian,

Who said anything about drilling a hole in my smoker? Iím talking about the homemade fan, putting a port hole on the side of that so the probe wires go through there then down the smoke hole on top. Keeps the fan flush to the top of the smoker.

But thanks for the jerky info. Iíll gice that a try come winter when temps arenít as hot as they have been and easier to hold lower temps.

Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

LuvMyQ

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Re: Making jerky for the first time in SI #3
« Reply #18 on: August 18, 2019, 12:49:49 PM »
Thanks for the info.  I am going to have to put jerky on my list.  How long does it keep after you cure/smoke it?
Terry from Indiana
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Pork Belly

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Re: Making jerky for the first time in SI #3
« Reply #19 on: August 18, 2019, 07:53:56 PM »
Sorry Jeremy I misunderstood.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

Lonzinomaker

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Re: Making jerky for the first time in SI #3
« Reply #20 on: August 21, 2019, 11:51:22 AM »
I cut a notch on the bottom of the fan just wide enough for probe wire and deep enough that the wire won't get pinched or crimped going through the smoke port.   
I also fold a paper towel in 8ths, cut a corner so when unfolded to 4ths, there is a round hole just big enough to fit over the smoke hole.  That helps keep moisture from collecting in fan instead.
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

nak

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Re: Making jerky for the first time in SI #3
« Reply #21 on: July 18, 2020, 06:41:38 PM »
Made the dryer designed by Dave today.

Someone had asked about parts numbers:  Home Depot

Cap:
Model: C5817HD4,  Store SKU #145668

4" x 3" reducer:
Model: #C58012FDH43,  Store SKU #188336 

« Last Edit: July 18, 2020, 06:48:26 PM by nak »
Craig from Sacramento

nak

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Re: Making jerky for the first time in SI #3
« Reply #22 on: July 18, 2020, 06:54:13 PM »
Hey Dave and Jeremy,

Can you post a photo of your probe holes in the dryer so I have an idea what you did.

Thanks,
Craig
Craig from Sacramento

Lonzinomaker

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Re: Making jerky for the first time in SI #3
« Reply #23 on: July 18, 2020, 08:22:32 PM »
I just cut a slot in the bottom with a hacksaw. About 1/4 in deep, just deep enough that the cables aren't pinched.  The width of saw blade cut is about the width of the cables, so didn't need to make a second cut.
With a paper towel to wick out moisture, you still get a good seal for airflow.
« Last Edit: July 18, 2020, 08:26:30 PM by Lonzinomaker »
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

nak

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Re: Making jerky for the first time in SI #3
« Reply #24 on: July 20, 2020, 01:00:29 PM »
Dave,
I'm having a hard time seeing the slot you cut. I'm guessing it's on the right hand side ( of the second photo ) where there's green around it.

I don't see the the 4" to 3" reducer in the photo, did you conclude that it wasn't necessary?

Thanks,
Craig
Craig from Sacramento

Lonzinomaker

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Re: Making jerky for the first time in SI #3
« Reply #25 on: July 20, 2020, 03:38:44 PM »
I quit using the reducer, decided it wasn't needed. Probably don't even need the slot if a paper towel is doubled.
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

nak

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Re: Making jerky for the first time in SI #3
« Reply #26 on: July 20, 2020, 10:16:16 PM »
Thanks Dave
Craig from Sacramento

barelfly

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Re: Making jerky for the first time in SI #3
« Reply #27 on: July 20, 2020, 10:52:24 PM »
Craig,

I have not made probe hole in mine, I guess I forgot about that! But I do like the notch Dave has for his and will actually do that instead. I picked up a pork belly this weekend Iím going to get going for bacon, so perfect timing to do that.
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

Lonzinomaker

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Re: Making jerky for the first time in SI #3
« Reply #28 on: July 21, 2020, 11:58:51 AM »
Glad to be helpful.
Besides the jerky dryer fan, my second improvement for making jerky has been to hang the jerky on stainless steel skewers instead of laying flat. The drying is much more even and I can hang 7# of jerky on the skewers on one rack. In the picture I have one rack hanging and one rack layed flat. The flat rack took another hour to dry over the hanging.

 I found that the skewers that have a twist towards the end are easiest to use. These are the ones I got:  https://www.amazon.com/KEKU-Stainless-Reusable-Barbecue-Portable/dp/B07SZ66P84 .
« Last Edit: July 21, 2020, 12:05:58 PM by Lonzinomaker »
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

nak

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Re: Making jerky for the first time in SI #3
« Reply #29 on: July 21, 2020, 01:57:26 PM »
Jeremy,

So you use the fan for other than jerky?

When making bacon, you slice the pork belly, then smoke it?I don't understand the concept of using the fan for this.
Craig from Sacramento