1st jerky on CG w/qview

Discussion in 'Making Jerky' started by marty catka, Jan 29, 2010.

  1. marty catka

    marty catka Meat Mopper

    I've done jerky in my MES before. This is my third effort at jerky, first time with charcoal. Using Cabela's cure, black peppercorn. I have a vacuum sealer that came with a marinading dish. That is what I put my jerky in to cure. Sorry, I didn't think of pics for that.

    Sirloin tip all sliced in 1/4" pieces after cure.





    Into the smoker



    All done and ready to eat. You know, I've never seen my wife eat jerky until I started making it. Must be that homemade goodness.
     
  2. fireangel

    fireangel Fire Starter

    That looks fabulous!!!
     
  3. hdsmoke

    hdsmoke Smoking Fanatic

    I havent been brave enough to attempt jerkey in my CG. Can you share your details please? Time, temp, and wood/charcoal?
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that is some really good looking jerky for sure there Marty. I have done it once and I burnt the poop out of it. I sent it to Iraq to our son and him and his buddies loved it. Now that just goes to show you that they love anything from home. So how long and what temp did you smoke yours at.??? I think I had mine on for about 4-6 hours at maybe 150-160 and it was burnt.
     
  6. marty catka

    marty catka Meat Mopper

    HDsmokeI havent been brave enough to attempt jerkey in my CG. Can you share your details please? Time, temp, and wood/charcoal?
    HD -First off it was about 40 degrees out. I used Royal Oak lump w/hickory chunks. The last two jerky sessions were Cabela's original and teryaki. Those were paper towel dried prior to the smoke/drying session. These were the cracked pepper flavor and I didn't want to remove the pepper left on the surface so I laid them out on the racks and stuck them uncovered in my fridge overnight. The plan was to start out with smoke at 140*, but 150* turned out to be easiest to maintain. Stayed there with a water pan in smoker for 1st 2 hours, maintaining TBS. After that I removed water pan and raised temps to about 160-170 for about 4 more hours. Maybe 4 1/2. Removed and let cool on racks. Was very tasty, IMHO.

    mballi3011-I cut mine about 1/4" thick. That helps keep it juicy and doesn't burn easily.
     

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