Back on January 28th, I used up some hunted duck breasts trying to make jerky for 1st time with the SI#2. I had previously done jerky using goose breasts in the oven leaving it slightly open. I used the same homemade marinade I had previously used for goose breasts (removing the liquid smoke ingredient). If memory serves correctly, the strips marinated for about 44 hrs.
Brief summary of the smoke is below -
Outside Temp about 18F (-8C, feels like -12C)
Jerky went in at 550PM 2 hrs avg temp likely 162F
Installed JJDryer after the 1st 2 hrs.
Temps range 147 to 176F range on Maverick (by memory I think SI#2 was set around 175F)
Later avg temps were 156 to 180F
Check 1130PM (5.5 hrs) … surprised they were well done already.
The jerky was edible, but I felt it was overcooked. Next time I would likely go with a lower temperature setting on the SI#2.
I ate the final pieces from freezer today
Modified with photo's small enough for viewing
Brief summary of the smoke is below -
Outside Temp about 18F (-8C, feels like -12C)
Jerky went in at 550PM 2 hrs avg temp likely 162F
Installed JJDryer after the 1st 2 hrs.
Temps range 147 to 176F range on Maverick (by memory I think SI#2 was set around 175F)
Later avg temps were 156 to 180F
Check 1130PM (5.5 hrs) … surprised they were well done already.
The jerky was edible, but I felt it was overcooked. Next time I would likely go with a lower temperature setting on the SI#2.
I ate the final pieces from freezer today
Modified with photo's small enough for viewing
