Prime Sirloin Jerky

Discussion in 'Making Jerky' started by hoity toit, Nov 20, 2011.

  1. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I just put some jerky in the smoker this morning. I went to the meat market and got several cuts of Prime Sirloin and was able to slice the meat about 1/4" x 8" or less. I marinated in cure and seasoning all night and put inside the smoker at 100 degrees for the first hour and then will apply the hickory smoke for and hour really slow. Here is a picture from a few minutes ago. I post another when it is complete.

      [​IMG]
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    OH, Baby!!!!

    I'm on this one!!!!

    [​IMG]

    Bear
     
  3. smokinal

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

    Nice start!

    Move over Bear!

             [​IMG]
     
  4. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I am bringing the heat up to 150 now letting it coast along....smoking is about complete,  it has a ways to go to dry yet though..
     
  5. smokinal

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

    Were still here!
     
  6. roller

    roller Smoking Guru SMF Premier Member

    I`m in move over you two !!![​IMG]
     
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Its coming along....I'm holding temp at 150*....a couple pieces look close to being ready, the thicker ones...are going to stay in there a few more hours. The box is pretty full, I think that's why its taking longer than I expected..I cut the smoke off about 3-1/2 hrs ago.. I suppose it would be ok to pull them now and dry the rest of the way naturally since I did use cure. I think I want to let them dry a little longer. Thanks Al

    the piece on the far right is no longer with us. I ate it.

    Here a QView:

    [​IMG]
     
    Last edited: Nov 20, 2011
  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I have rotated the stock once so far.
     
  9. :drool. Can't wait for my meat slicer to get here.
     
  10. smokinal

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

    Looks good so far!
     
  11. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I just removed a couple of the smaller pieces and they came out wonderful..

    QUESTION: Is it ok to unlatch the door maybe 1/8" to let more moisture out at this point on the larger pieces? ?
     
  12. looks great i did some in my smoker on saturday that turned out great.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member


    If moisture isn't leaving through your vent enough, I see no problem doing that.

    Your element may come on a little more, but no biggy.

    Bear
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Sure looks good from here 
     
  15. Looks awesome,, if i may what/how did you cure and season your jerky

    Thanks.. 
     
  16. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I used the LEM jerky mix on this one. Only thing I added was some black pepper on the outside. Smoked lightly with sweet hickory.

    And Bear: I just cracked the door on it a little .....it's getting real close to coming off. maybe another 1-1/2 be about right... Ill post up pics then. I know the sample piece I ate (devoured) earlier was on the money...[​IMG]
     
  17. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Ok, here is the finished product.... I just took them off and letting cool...there were a few big pieces I put back on for a little longer just cause....thank you folks for steering me in the correct direction.....These are not going to last long I know. [​IMG]

    [​IMG]

    still plenty plyable and soft...

    [​IMG]

    I like a little pepper on mine

    [​IMG]

    Beef....it's whats for dinner !!   thanks folks. calling it a night , and a good one at that !

    [​IMG]
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, HT !!!

    Nice BearViews too !!!

    Thanks,

    Bear
     
  19. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Lettin 'em hang and cool a d ay or so..notice the fishin rod in the background,....hahahaha

    [​IMG]

    Almost 12 hrs..

    [​IMG]
     
    Last edited: Nov 20, 2011
  20. roller

    roller Smoking Guru SMF Premier Member

    Jerky time  [​IMG]   It looks great [​IMG]!
     

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