Smokin-It User Forum!
Recipes => Jerky => Topic started by: Lonzinomaker on July 27, 2018, 01:18:33 PM
-
Going to start wheat harvest Monday and need some snacks for the combine driver and other truck driver.
Sliced up a 8.5# eye of round for Teriyaki jerky. Used 1/2 Soy Vay marinade and 1/2 my own connoction for the marinade X14 hrs. Pic shows the pellet tube getting started on top of smoker.
-
Soy Vay is makes good jerky. I always add 1 tsp cure #1 to every five pounds of meat.
Are you running a jerky fan? I like the low temp pellet tube. I think too many folks use too much heat making jerky. I'm a big fan of low temp jerky.
-
Going to start wheat harvest Monday and need some snacks for the combine driver and other truck driver.
Sliced up a 8.5# eye of round for Teriyaki jerky. Used 1/2 Soy Vay marinade and 1/2 my own connoction for the marinade X14 hrs. Pic shows the pellet tube getting started on top of smoker.
Looks good Dave. Happy harvesting, hopefully you have a bumper crop. Question: How hot does the smoker get with the Pellet tube only? I may try that on salmon I'm smokin this week.
-
SeldomInn: Using the tube only doesn't add too much heat. I only smoke for 1 hour before turning fan and heat on and then remove tube after 2-3 hours (taste test determines when there is enough smoke) . I usually turn smoker temp up to 150 for 2 hours. Then turn heat up to 180-200 and keep it there until done. I do make a foil bridge to tip one end of tube off floor of smoker, it will keep burning that way.
This batch took 10 hours to get dry enough where I felt it was done.
Pork Belly: I use a jerky fan I made from pvc and a 120v cooling fan. Details are in another post "Making Jerky for first time in SI #3". I agree with low heat. Keeping the heat lower seems to leave it tender. I also use #1 Prague Powder for safety's sake.
-
Thanks Dave I’m smoking some salmon today and started with the tube only for the first one and a half hours with alder pellets. Temps ran around 110° Which is what I want for starting. I just started up the pid at 125° And will continue up from there 140, 170 etc., until the salmon is at 140° IT
My only concern now is “too much smoke“ :-\
-
turn smoker temp up to 150 for 2 hours. Then turn heat up to 180-200 and keep it there until done
This makes me a little sad each time I see it. Jerky is so much better IMO, when it is dried at low temp and not dried at cooking temps. Give it a try sometime.