Some More Jerky

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ddave

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Mar 3, 2008
1,843
31
Far Northern California
Getting ready to do some more jerky. I have done a couple of batches with the Hi Mountain Jerky Cure but I wanted to try some with a marinade. So I finally got some Tender Quick and am all ready to go.

Two nice big hunks of top round at about 3.25 pounds a piece all sliced up by the friendly Safeway meat department.



Got them to slice it thicker this time. At least it wasn't shredded like last time. (I really have got to talk to my wife about a slicer.
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)

Got it all trimmed up and had about 5.5 pounds of meat when adjusted for the weight of the tray.



Perhaps I trimmed a little too aggresively.
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Here are the marinade ingredients.



And here it is in the largest mixing bowl in the house.



Came right up to the top but I'm hoping if I rotate the meat a bit it will be okay. Plan on smoking it over some hickory on Saturday morning.

Thanks for looking.

Dave
 
Here's a shot of the first load.



Didn't have enough room for all of it at once so I had to do it in two batches.

And here is s shot of the finished jerky.



Had some trouble keeping temps down around 140° where I'd like them to be. It was 110° in the shade here today



so by about noon, I could not keep the smoker below 180° and by 3:30 when the second batch was finishing up, I could not keep it below 200°. Some was dried and some was . . . um . . . cooked. So . . . some of the thinner stuff was crunchier than I'd like. But pretty tasty just the same.

I'm pretty sure they make a smaller orfice for the Afterburner. I'll have to give Ed ad Gassmoker.com a call and see if he can hook me up.

Dave
 
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Nice looking jerky. When I first saw the thermometer I thought that was your smoker temperature. 110 in the shade, now that's hot. You could have just shut down the smoker after you got enough smoke on your jerky and let it dry in the sun.
 
I learned a trick over the years that works well for adding a little moister back into jerky that is a little dryer than I would like.

I have the largest vacuum canister Food Saver makes as well as one of the medium size as well.

If I have some jerky that is too dry, I place it in the medium sized container along with a moist paper towel or an apple quarter if we have any in the house, and seal it up overnight.

It works well to add moisture back into the meat.... I then transfer it too the larger container where I keep it until it is either full or I have enough to begin packaging.

The result is that while it is sitting in the container, the moisture content seems to distribute itself pretty evenly throughout all the meat adding consistency from one piece to the next.
 
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