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Recipes => Jerky => Topic started by: Lonzinomaker on February 13, 2018, 12:48:45 PM

Title: Making jerky for the first time in SI #3
Post by: Lonzinomaker on February 13, 2018, 12:48:45 PM
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 (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.
Title: Re: Making jerky for the first time in SI #3
Post by: Grampy on February 13, 2018, 02:06:53 PM
Dave, thanks for posting this. I am interested in seeing how the 4" duct fan will work out. I was thinking that would be a good/cheaper alternative to use as well.
Title: Re: Making jerky for the first time in SI #3
Post by: NDKoze on February 13, 2018, 02:49:39 PM
I am looking forward to seeing your final results. :)
Title: Re: Making jerky for the first time in SI #3
Post by: DivotMaker on February 13, 2018, 07:26:25 PM
Great solution!  Can't wait to see the results!
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker on February 13, 2018, 10:10:39 PM
Well the jerky is dried.  Taste test is done.
Next time I'll mix the ground more to make the texture better and roll it thinner than I did this time-too much like hamburger. I'll also plan ahead and get the roasts partially frozen so I can use my meat slicer for better uniformity in slice thickness.
My favorite flavor is the sweet teriyaki, the original is pretty good, the sweet and spicy is too warm for my taste. I think mixing the original with the sweet and spicy in a 50/50 blend would be pretty good. If you like buffalo wings, then sweet and spicy would be fine for you as is.
As for the fan, it works well, but the CFM is too high. I had to increase the heat to 180 to even keep it at 80 (34 deg outside today). After 4 hours I set up the fan so there wasn't a complete seal to the SI. (about a 1/8 in gap around 1/3 of the fan). Then the heat finally got up to where I wanted it. I don't know if a speed controller would work on this fan or not. I would think so since it is 120v AC. But that is another $15-20. Putting a rain cap on the pipe won't be hard either. Don't see a need for a filter. I did put some 1/2 in heat resistant foam pad between the SI and fan as the fan vibration resonates with the SI.
I was prepared to throw this batch of jerky away if this was not successful, but immediate disposal isn't required.  All in all, I think this was a good learning experience and with some tweaking the fan will work well for future jerky drying. I might try Biltong or Thai flavor next.  I now have snacks for my trip this weekend.
Title: Re: Making jerky for the first time in SI #3
Post by: Walt on February 13, 2018, 10:19:59 PM
I am glad to hear that worked for you.
Title: Re: Making jerky for the first time in SI #3
Post by: DivotMaker on February 16, 2018, 07:20:19 PM
Looks good, Dave!  It's all a learning process, and you'll soon perfect your technique!!
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker on February 22, 2018, 05:45:49 PM
I got a router/fan speed control from Harbor Freight. The fan doesn't like the controller. There is virtually no speed control and when there is, the fan doesn't like it because the voltage  (I think) is dropped to low for it to run.
Next I'm going to drill some 3/8 in holes in line around the bottom until I get to the airflow I want. Will check with my anemometer until I get around 25-30 cfm when checking draft at the top vent.
Title: Re: Making jerky for the first time in SI #3
Post by: EFGM on February 22, 2018, 08:47:02 PM
Next I'm going to drill some 3/8 in holes in line around the bottom until I get to the airflow I want. Will check with my anemometer until I get around 25-30 cfm when checking draft at the top vent.

Dave, I'm not a jerky maker so I can't help with that but, but I would recommend you hold off on drilling holes in your  smoker (assuming I am understanding your correctly) and search the forum and ask questions as there is so much knowledge here you can draw on first. Take a quick poll and I think most here would agree with this advice. If I am mistaken and drilling holes in the bottom of your smoker for airflow is not what you meant, then I humbly apologize for butting in.

Attached are some pictures of a fan I sometimes use while cold smoking cheese if I feel there is not enough airflow. Cheap portable (D Cell) fan that run's for hours.

Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker on February 22, 2018, 10:16:36 PM
NOT going to drill holes in smoker. Will try on the duct fan, it is a 4 inch pipe.
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker on February 27, 2018, 01:00:50 PM
Wasn't happy with the duct fan.
Searched on Amazon and found a 80mmX38mm AC fan with listed airflow of 23cfm. Bonus is it has 2 grills and prewired with detachable power cord. Checked the manufacture's web site and it showed operating temps up to 230 deg F. So figured it would be ok for jerky drying.
Got a 4 in PVC pipe cap, drilled a 3" hole with a hole saw. Bolted fan on top, sealed with a little silicone caulk. Also got a 4" to 3" reducer to make a stable surface for cap to sit on smoker. The pipe pieces are left as a friction fit and will let me put in a filter between the 2 pieces if I feel like a need one.
This fan is very quiet and vibration free. Much happier with it over the duct fan. Will be giving it a trial run with another 3# batch of jerky tomorrow.
Fan (AC Infinity #8038) is about $17, pipe cap was $7.50 and reducer $3.80 at Home Depot.
Title: Re: Making jerky for the first time in SI #3
Post by: DivotMaker on February 27, 2018, 07:12:08 PM
The SI jerky dryer uses a computer case fan, so this solution is much more in line with the SI air flow.  Bet you'll like it better, also.
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker on March 01, 2018, 10:26:27 AM
Did a 180 deg smoke for 2 hours to get the meat up to 140, dropped temp to 120 on rheostat and put the new fan on. Temp held well and about 2.5 hours later rotated shelves and every rack was done at 4 hours with the dryer on. Jerky turned out well.
Title: Re: Making jerky for the first time in SI #3
Post by: NVW-SSV on May 11, 2018, 06:37:01 PM
I'm not too good in the Home Depot PVC aisle.  Do you have part #s for the Home Depot items?  I'd like to make one of these.  Thanks
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker on May 11, 2018, 08:12:45 PM
don't have the part numbers, but they are both stocked, standard fittings.
Ask the clerk for a 4" to 3" reducer and a 4" cap. Should find them right away.
Title: Re: Making jerky for the first time in SI #3
Post by: barelfly 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 I’m 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!
Title: Re: Making jerky for the first time in SI #3
Post by: Pork Belly 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.
Title: Re: Making jerky for the first time in SI #3
Post by: barelfly on August 16, 2019, 08:23:01 PM
Brian,

Who said anything about drilling a hole in my smoker? I’m 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. I’ll gice that a try come winter when temps aren’t as hot as they have been and easier to hold lower temps.

Title: Re: Making jerky for the first time in SI #3
Post by: LuvMyQ 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?
Title: Re: Making jerky for the first time in SI #3
Post by: Pork Belly on August 18, 2019, 07:53:56 PM
Sorry Jeremy I misunderstood.
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker 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.
Title: Re: Making jerky for the first time in SI #3
Post by: nak 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 

Title: Re: Making jerky for the first time in SI #3
Post by: nak 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
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker 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.
Title: Re: Making jerky for the first time in SI #3
Post by: nak 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
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker 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.
Title: Re: Making jerky for the first time in SI #3
Post by: nak on July 20, 2020, 10:16:16 PM
Thanks Dave
Title: Re: Making jerky for the first time in SI #3
Post by: barelfly 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 I’m going to get going for bacon, so perfect timing to do that.
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker 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 .
Title: Re: Making jerky for the first time in SI #3
Post by: nak 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.
Title: Re: Making jerky for the first time in SI #3
Post by: nak on July 21, 2020, 02:04:20 PM
Thanks for the recommendation Dave.

Since I have the model #1, that will definitely help. I better recheck the length of that skewer to see it fits.

What spacing are you using between the skewers?
Title: Re: Making jerky for the first time in SI #3
Post by: nak on July 21, 2020, 02:13:05 PM
Dave,

Never mind...about the spacing, I guess it'll depend on the width of the cut. This is what happens when you get old. Ha!

Checked the dimension of the skewers...too long. My #1 is 13" deep.
Title: Re: Making jerky for the first time in SI #3
Post by: Lonzinomaker on July 21, 2020, 02:17:14 PM
You should easily be able to cut the skewers  to length with tin snips or side cutter pliers and file the cut to dull the edges.  I like these skewers because they come with a container.
Title: Re: Making jerky for the first time in SI #3
Post by: nak on July 21, 2020, 02:22:50 PM
Dave,

Cool...I was just on Amazon looking at skewers, came back to the forum and did a search on skewers. Low and behold, your post came up. Talk about saving me some time.

Thanks,
Craig
Title: Re: Making jerky for the first time in SI #3
Post by: mitde58474 on July 04, 2022, 08:56:54 AM
I had trouble getting jerky to come out properly. Looked at the jerky dryer, built my own out of fan similar to what others posted. Still not happy with results. Did a couple batches without dryer fan, by leaving door slightly open to allow moisture to escape. It worked better than the fan dryer. Went a step further added a $10. Weber vent to top. Jerky texture comes out just right for my tastes. KISS works for me. Happy 4th everyone.
Title: Re: Making jerky for the first time in SI #3
Post by: old sarge on July 04, 2022, 11:27:48 AM
Congrats and welcome to the forum!