Author Topic: Cured Jerky in the #3  (Read 955 times)

remacle

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Cured Jerky in the #3
« on: January 14, 2019, 01:59:13 AM »
Just wanted to share this jerky run, i have done several in the past.  I love this smoker!
I wet cure to be safe because my family has always cold smoked jerky/sausage etc and I wanted to keep up the tradition.  We also only use alder for smoke wood ( influence of the Nez Perce indians from where I grew up ).  I also use the james jerky dryer with an upgraded computer case fan.  9.2 lbs of Eye of Round, sliced on electric slicer. 
Beef Jerky Cure/Brine
4 cups good Soy sauce
1.5 cups Worcestershire Sauce
3 cups cold water
1 cup strong espresso
1 cup molasses
4 TBSP fine ground black pepper
2 TBSP Garlic powder
2 TBSP onion powder
2 TBSP  Cumin
2 TBSP Ancho Chili Powder
2 TBSP Pasilla Chili Powder
2 TBSP Guajillo Chili Powder
16 grams of  #1/Prague Powder
« Last Edit: January 14, 2019, 02:04:20 AM by remacle »

Lonzinomaker

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Re: Cured Jerky in the #3
« Reply #1 on: January 14, 2019, 12:34:56 PM »
Ii also like a couple of tablespoons of a good fish sauce added to the marinade. Don't be afraid, it has a strong smell which disappears with smoking and increases the meaty taste.
Dave
Smokin-It #3 main smoker. MES 30 w/mailbox mod is backup.
Green Mountain Davy Crockett Pellet Grill/Smoker
Spokane, WA

Stevegardner

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Re: Cured Jerky in the #3
« Reply #2 on: January 14, 2019, 07:51:06 PM »
Very nice. I have done a lot of jerky over the years and used rods for hanging. What are you hanging with here?

old sarge

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Re: Cured Jerky in the #3
« Reply #3 on: January 14, 2019, 07:53:01 PM »
That looks like it will be some good eating.
David from Arizona
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Jimeo

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Re: Cured Jerky in the #3
« Reply #4 on: January 15, 2019, 10:24:09 AM »
Iíve only tried jerky once, I think you have inspired me to try again! 
Jim in Marietta Georgia
SI#2
Weber Genesis E-310

azbohunter

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Re: Cured Jerky in the #3
« Reply #5 on: January 15, 2019, 10:28:58 AM »
Looks like a great recipe and I think I will try it next time on my venison. What temps are you running the #3 at and approximately how long?
Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!

Airchair

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Re: Cured Jerky in the #3
« Reply #6 on: February 27, 2019, 09:57:02 PM »
Hey AZbohunter....I start the jerky at 140-150 for 2 hours then I throw the James jerky dryer on it for another 4-6 hours. I check the jerky starting at about the 6 hours total mark to see how its coming along. Pull the meat when YOU think its done. Everyone likes their jerky a different way. When I make jerky I end up taking it to work and people say its the best they've ever had. Thanks to smokin-it.

Happy smoking
Court
Phoenix, AZ
SI 3D, Weber Genesis, Weber Kettle Grill

remacle

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Re: Cured Jerky in the #3
« Reply #7 on: June 02, 2019, 06:22:59 AM »
Hi stevegardner, I bought these  stainless skewers from amazon:  https://www.amazon.com/gp/aw/d/B072BCJC5J/ref=ppx_yo_mob_b_inactive_ship_o0_img?ie=UTF8&psc=1  They work awesome

PhilH

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Re: Cured Jerky in the #3
« Reply #8 on: August 05, 2019, 05:09:16 PM »
Thanks for the recipe.  I will be attempting jerky soon.  Iím assuming after the 2 hours of smoking, you shut the smoker off and then put on the James dryer?
Phillip   Ramsey MN

Lonzinomaker

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Re: Cured Jerky in the #3
« Reply #9 on: August 05, 2019, 05:59:28 PM »
My #3 goes from 140 without a fan to 110-120 with a fan going.  So I leave the temp set at 140 in order to keep the temp up high enough to get the jerky to dry.
Dave
Smokin-It #3 main smoker. MES 30 w/mailbox mod is backup.
Green Mountain Davy Crockett Pellet Grill/Smoker
Spokane, WA