Could it work??

graphicsman · Dec 28, 2011

A buddy went hunting and sent Mr Buck to the processor. What to do other than JERKY!! Well i had an idea while browsing. Why not use a WSM 22" and an AMNS?? Use the water pan as an empty drip pan. Open all vents and light the AMNS and leave the top vent wide open. In theory I dont see why it wouldnt work. Make sure to place the AMNS exactly center were the ring goes.

solaryellow · Dec 28, 2011

It should work fine. I used to make jerky in my UDS before I built my plywood smoker. I tried to keep the temps in the 120 - 150*F range to dry out the meat.

http://www.smokingmeatforums.com/t/82961/drum-jerky-ftmfw

graphicsman · Dec 28, 2011

solaryellow said:
It should work fine. I used to make jerky in my UDS before I built my plywood smoker. I tried to keep the temps in the 120 - 150*F range to dry out the meat.

http://www.smokingmeatforums.com/t/82961/drum-jerky-ftmfw

photos not working

solaryellow · Dec 28, 2011

graphicsman said:
photos not working

Really? I can see them just fine. Let me see if I can reupload them since that is a pretty old thread.

solaryellow · Dec 28, 2011

Here ya go.

graphicsman · Dec 28, 2011

recipe??

graystratcat · Dec 28, 2011

That is some very fine looking jerky! Well done!

-Salt

heyer5 · Dec 28, 2011

That Jerky looks amazing. Do you have a jerky gun or how'd ya cut it so thin? I thought about doing some goose jerky this year, but lost all the meat when my deep freeze decided to kinda crap out on me...

solaryellow · Dec 28, 2011

graphicsman said:
recipe??

Give this a try. Omit the liquid smoke. Also, I didn't think about it until I read Len's recipe that you are using wild game. Follow his instructions about getting the meat up to 160*. http://lpoli.50webs.com/index_files/JerkyLens.pdf

heyer5 said:
That Jerky looks amazing. Do you have a jerky gun or how'd ya cut it so thin? I thought about doing some goose jerky this year, but lost all the meat when my deep freeze decided to kinda crap out on me...

I used a cheap slicer.

SmokinAl · Dec 28, 2011

That's some great looking jerky!

Awesome job!

dougmays · Dec 28, 2011

great looking jerky. i make mine on the WSM also...takes awhile to dial it in to remain under 150...but once you get it it's easy

graphicsman · Dec 28, 2011

dougmays said:
great looking jerky. i make mine on the WSM also...takes awhile to dial it in to remain under 150...but once you get it it's easy

define please your "dialing"

mballi3011 · Dec 28, 2011

Well the photos worked this time but the jerky taste dry and alittle dusty too.

dougmays · Dec 29, 2011

graphicsman said:
define please your "dialing"

what i do is use very little coal..honestly..but you only get about 3 hours of smoke doing this and then i put on the dehydrator. so i take about 5 briquets and place them in the bottom of the smoker. then i get 10-12 more and put them in my chimney in a "cross" pattern and light that up. once the coals are grey i pour them carefully over the unlit briquets. i'll then close the vents to half open. watch them temp rise a bit to about 90-100 and then close the vents to almost closed (1/8th open). the heat will gradually rise to about 150 over 3 hours.

hope this helps

africanmeat · Dec 29, 2011

Wow it looks a good jerky

Could it work??

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