Beef Jerky Time

[joecapo]

Bored as hell after a long day of work. I had some london broil in the fridge thawing. I cut in very thin strips, and marinated in some teriyaki. Salted and peppered both sides. What did I get myself into. Been on the smoker since 7:30pm. What temp is reasonable? Im kind of winging it at the moment. Got some pics for you guys.

20170703_194340.jpg

• joecapo
• Jul 3, 2017

20170703_195456.jpg

• joecapo
• Jul 3, 2017

 

[dirtsailor2003]

Depends on how you like your jerky and the pit temp you are running at. The process that I use usually takes 12-16 hours to get the texture I like. That's for meat cut to 1/4" or there abouts.

 

[joecapo]

They came out alright, no final picture. Sorry about that. For a minute I thought they were burned up. Too dark out to see. Had plenty of flavor still and a semi chew to it after 7 hours. Idk Ill figure other ways out. Temp was probably getting to high. All good though. Try try try again.

 

[dirtsailor2003]

Your pit temp needs to be below 180. I use a step method starting around 120 for the first hour then I bump the temp 10 degrees every hour until I t a pit temp of 170-180. Then I let it ride until I get the texture I want.

Overly dark meat means either to much smoke or if there's sugars in your brine to high of a pit temp.

Check out this simple recipe. It works great as a base that you can add other dry seasonings to if you like.
http://www.smokingmeatforums.com/t/233270/thai-jerky

 

[joecapo]

Yeah probably too much smoke and too high of temp. I appreciate the feedback. Always up for new challenges. Happy 4th of July