Jerky making, again, only smoker owned this time

[palladini]

Well, after many years, to day I made some jerky, 3 flavours, to be exact.  Years ago, about 15, I made about 15 lbs of Jerky a week, demand was that high.  That lasted about two years, all while working 60 plus hours a week truck driving. 

Yesterday about 6 PM, my Neighbour, Ed, brings in 2 packages of steaks and says let do Jerky.

So into the night I sliced up 5 steaks, $50 of meat.  I made Cajun Jerky, Smoked Beef Jerky and a recipe from my dehydrator book, which brings us up until this morning, I once never used a smoker, only my dehydrator to make jerky.  So this morning, to say the least was an adventure.

Since I own a 30 inch MES, I can only use 2 racks, one in the top and one mid point, hanging the jerky off of wood skewers Ed provided.  I used the 2[sup]nd[/sup] rack down to put a foil tray; on it are 9 heads of garlic, with Olive oil on them and the pieces of jerky I could not spear. 

Started spearing them at about 9:15 AM and placing them hanging in the racks.  About 11 AM I fired up the smoker, started the first hour at about 115 degrees, cranked it up about 20 degrees each hour, second hour added some oak whiskey barrel chips.  About 3 PM, took out the bottom rack and transferred the jerky to my dehydrator for finishing.  At that time I added the 3[sup]rd[/sup] recipe I made, and off we go for another 4 or 5 hours.

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[kathrynn]

You had better show some q-views after all of that!  

Kat

 

[palladini]

Well. I was too darn flustered, doing this the first time in a smoker, no batteries for my digital camera and never once thought of getting one of my video Cameras (3) out.  At this point, my neighbour Ed has the goods and loves the finished results.  He and his G/F love the Jerky made with the dehydrator recipe, so I told them, next time, no smoker, dehydrator only, I have made and sold thousands of bags of Jerky made that way, to great thanks and they loved it that way.

Sorry Folks, I will try better next time.