New here, making jerkey today

Discussion in 'Making Jerky' started by tldga3, Nov 5, 2011.

  1. I bought a Masterbuilt propane smokehouse from BPS last week.

    So far I have smoked pork meat (rib meat off the bone), chicken, salmon and today jerkey - tonight: beer can chicken

    I just checked the jerkey and the only thing I dont like is low temp regulation on the oven and gauge sux.  I will buy a couple of tel-tru gauges and mount them on my oven.  Are tel-tru a real good gauge?

    With the burner on its lowest setting I cant get below 200 degF even with the damper full open.  I would like to regulate down to 175 degF reliably.  Should I add more dampers?

    Now that I have the Masterbuilt home and using it, I think I under-bought and should have bought something nicer.  This will work for now.

    I used Hi Mountain seasoning and my weston jerkey gun.  I will give the meat the bend/break test in 30 minutes but expect to be done in about 45 minutes from now.

    Bob
     
  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]   I would try and get the temp as low as possible and just keep an eye on it so it doesn't dry out too much.  A lot of guys use the Maverick digital thermometers and I find they work great!  Good luck and post some pics if you have a chance!
     
  3. slownlow

    slownlow Smoking Fanatic

    Can you crack the door open to let some heat out getting you closer to 175?
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    When I used my Smoke Vault (gas) for sausage, I had to continually open the door to keep the temp down. I didn't leave it open, but every time you do that you loose the smoke too. So I bought a MES just for sausage & bacon.
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ditto on what the others are saying
     

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