It's the "Jerky Boyz!" (sorry 80's flashback!)

jirodriguez

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• Aug 28, 2010

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OK.... so decided to to some jerky on the WSM. This stuff will be refridgerated, and probably eaten in less than a week, so I am not doing a cure, but more of a marinade. I sliced up some london broil into long 1/8"-1/4" thick strips. The marinade is Yoshidas gourmet sauce, soy sauce, saracha chili sauce, black pepper, brown sugar, and about 2 table spoons of sesame oil. I am going to let the meat sit in that for 5 or 6 hrs., then toss it onto the top rack of my WSM. I am going to shoot for 140°-160°, and am going to hit it with some hickory.

One question I got is, does anybody have a ball park guess on how long I should expect this to take?

 

meateater

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• Aug 28, 2010

• #2

I say about 6 hours give or take if you hold that temp.

 

Bearcarver

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• Aug 28, 2010

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Shouldn't take too long since they are very thin.

IMHO, I would make sure it got to 140˚ in 4 hours, since not cured, but maybe that's just me.

Bear

 

jirodriguez

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• Aug 28, 2010

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Bearcarver said:

Shouldn't take too long since they are very thin.

IMHO, I would make sure it got to 140˚ in 4 hours, since not cured, but maybe that's just me.

Bear

Click to expand...

hmmmm... not sure how I'm gonna get a probe into a 1/8" piece of meat..... lol. Actually I think I will wrap one around the end of a probe after a couple of hours to see how close they are.

 

Bearcarver

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• Aug 29, 2010

• #5

JIRodriguez said:

hmmmm... not sure how I'm gonna get a probe into a 1/8" piece of meat..... lol. Actually I think I will wrap one around the end of a probe after a couple of hours to see how close they are.

Click to expand...

LOL---Yeah, I see so many recipes that say to take it to 140˚ internal on an 1/8" piece. What????

I think if you just shove an instant therm tight against it for a few seconds or more, that would be good enough. What I actually meant was if you don't use cure, I wouldn't keep the temp of my smoker at 140˚ or below for longer than 3 hours, because it will never get to 140˚ if the box stays below 140˚.

Like I said before, this is what I would do. I'm not trying to be a know-it-all.

Bear

 

jirodriguez

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• Aug 29, 2010

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Well first batch was mediocer at best. Realized two things 1) needed a lot more brown sugar and sald, and more time to marinade, and 2) I hit them with way to much smoke. The fire controll I had down pretty darn well, I started with about 10-15 briquets (just enough to cover the bottom of my chimney starter), I let them get about half way ashed over then arranged them in a tight pile in the bottom of the smoker. Then every two hours or so I would add another 6 or 7 briquets, just piled them ontop of the already lit ones. I was able to maintain 150-160° the entire time with no water in the water pan, and 2 vents completely closed, third vent about 3/4 closed.

Since I was planning on refridgerating them I tried to add a little bit more teriyaki flavor by brushing them with a light coating of Yoshidas after 3 hrs., didn't really pay off, but didn't hurt them either. Any way here are some pics:

Two hours into the smoke

All done at 6 hrs. and bagged up for the fridge.

 

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Bearcarver

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• Aug 29, 2010

• #7

JIRod,

Looks real good from here. Do you have to hide it, so you get some?

Thanks for showing,

Bear

 

jirodriguez

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• Aug 29, 2010

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Bearcarver said:

JIRod,

Looks real good from here. Do you have to hide it, so you get some?

Thanks for showing,

Bear

Click to expand...

Just about... lol. Wife and kids have already gone through one bag, and the dogs now follow whomever has jerky breath... lol. It was definately edible, but now that I have a feel for the process I konw I can produce better.

 

 

meateater

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• Aug 29, 2010

• #9

I say it looks great, especially if one bag is already gone.

 

pandemonium

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• Aug 29, 2010

• #10

looks like it came out great!! looks real good from here.