Preparing for my first jerky... question

Discussion in 'Making Jerky' started by chadtower, Apr 15, 2012.

  1. chadtower

    chadtower Fire Starter

    Hi folks!  I've been reading like crazy but am still short on a few concepts.  I am not new to smoking but I am new to jerky.

    I am going to use a GOSM cabinet to smoke.  I recently modded it with a needle valve so I can easily run it as low as 100 if I want.  Yesterday I ran it empty at a perfect 125 for an hour.  If anyone out there has a GOSM I highly recommend this mod.  [​IMG]

    I have a consumer level meat slicer so I can get consistent cuts.  I will be trimming fat on the pieces rather than the whole.

    I have LEM Cure.  Frankly, the instructions suck.  It doesn't say how long to cure.  Can I mix the cure in with the marinade or do I need to do that separately?  

    With this setup what is the recommended temp to go with?  I have no preference for dehydrating vs smoking.  I just want the best jerky I can produce.

    I will be using a 4lb bottom round as a test run.  It was on a pretty good sale.  :)

    Thanks for any clarifications here.  I've been reading quite a bit but am somehow missing a couple of the relationships between steps and methods.
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I think that should cover the basics and answer your questions. Let us know if something else comes up along your jerky adventure that you may need help with.

    Have fun on that jerky ride!!!

    Eric
     
    Last edited: Apr 15, 2012
  3. chadtower

    chadtower Fire Starter

    Thanks, that clears most of what I need to try.  The cure I bought is just straight LEM Cure.

    I will probably use hickory.  I just hope I can actually get some smoke at 125f!  
     
  4. OK I may need a link to this upgrade ... Please
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Sounds like your pretty close to having everything ready to go.
     
    Eric
     
  6. I think the cure rate is much smaller than that .. .for some reason I believe for cure #1 its a 1/2 tsp per 5bls of meat .. Let me go check my stuff real fast
     
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member


    Here are several related threads you can browse for info and discussions:

    http://www.smokingmeatforums.com/t/68156/gosm-needle-valve-mod

    http://www.smokingmeatforums.com/t/85324/does-anyone-have-a-picture-of-a-needle-valve-installed

    http://www.smokingmeatforums.com/t/109469/wow-needle-valve-install-modification-w-pics-thanks-smf

    http://www.smokingmeatforums.com/t/87680/needle-valve-parts-list

    Search for "needle valve mod":

    http://www.smokingmeatforums.com/se...itleonly=1&byuser=&output=all&containingforum[]=109&replycompare=gt&numupdates=&sdate=0&newer=1&sort=relevance&order=descending&Search=SEARCH

    Have fun, Rita!

    Eric
     
  8. 1 Level TBSP per 5lbs of Ground meat

    20 level TBSP = 4oz.

    To make brine / marinade add 3oz. of cure#1 to one gallon water
     
    Last edited: Apr 16, 2012
  9. chadtower

    chadtower Fire Starter

    I could probably just put a coffee can right on the burner to get the chunk closer.  That would be possible.  

    As for the mod, if you search the forum for "GOSM needle valve" there are tons of posts on various ways to do it.  I used this regulator/valve setup and 3 adapters from the hardware store to connect it to the 1/8" fitting for the GOSM.
     
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Just be sure to do a dry run with it and burn out the can really well before you actually smoke with it in the smoker. Also, when you do a dry run, watch the flame so it doesn't get high enough to get that thin tin can glowing red hot, or your mod is kaput.

    Eric
     

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