Temp test on my smoker for Jerky

[Conumdrum]

Thanks all, I'll use Rich's TQ and a standard marinade, like the idea of putting pepper on the sheet the putting the meat down and more pepper. Might try to make a hotter marinade for 1/2.

That's next weekend, this weekend 4 big Butts going on. I'll try to make presentable pics and a good story.

[Conumdrum]

Alrighty!

Got 5.5 lbs of eye of round (choice) and my friendly butchers there cut off the fat and cut at #22 thickness with the grain It's less than 1/4" for sure. Looks like I will lose 20% of the final to them, it's only right. I'm still building a relationship with them. They are good to me, and fun to talk to.

Rich of course is coming through. I made a big order for MH stuff, but it shipped before he could toss in some #1 cure. He sending me some gratis on his own dime. I bow to you Rich, you got a loyal customer now. And your products rock.

My 4x pork butts using Riches rub got fav reviews. Two Butts for friends, one (and the other loved it) his mom ranted, she thought she was good (I tossed a small bit of MHGP in a bag to put over the pulled pork to be mixed, it was hot and not pulled yet) she said it was the best rub she ever put on a finger to taste, my homemade rub was the BOMB.

Anyhoo, if it's here Friday I'll make the brine using C#1, if not use Riches TQ I have already, adjust Soy Sauce depending on my cure and smoke for 10-12 hrs Sunday. Trying for no dehydrator usage.

Thoughts on that?

Lastly, my cut is thin, under 1/4" but wide due to the cut of beef I got. Going to use the paperclip method to hang the meat. The cuts are pretty wide, should I cut all the slices in half? I don't want to because it will increase my paperclip usage and room in my smoker where I won't have enuff room for it all.

[S2K9K]

Dave, When I make jerky I usually have wide slices and I don't cut them before, I just smoke them big then when they are done I will use a clean pair of kitchen scissors and cut them down to the size I want.
I don't hang mine, I lay it out on racks with Q-Matz.
You said you are going to smoke for 10-12 hours, what are your plans for temps?

[LadyRed]

Just an FYI and don't know if there are any in your area but I buy Cure #1 at Sportsman's Warehouse. Wide strips are fine as long as they are not touching - meat won't dry if they are. I (MES40) only smoke my jerky any more - no dehydrator at all and I start out at 110° or so for 90 mins to further dry the jerky surface and no smoke. Then hourly I bump temps up by 10° while adding smoke but I never go above 170° smoker temp and finish the jerky to when you can bend it and see white fibers - then it's done.
Good luck and let us know how it turns out.

[Conumdrum]

Probably 100-125F.

I'm using this as my guide for my first effort.
http://www.smoked-meat.com/forum/showthread.php?t=3901

I do have a dehydrator but it can't hold all this meat.

[someAZdude]

My last batch was too much for the dehydrator but I just stacked the meat anyways. If you rotate it every now and then it dries fine. I kinda babysit mine though and will check it every few hours and then more frequently as it gets done. I pull pieces off as they dry and move the meat around.

[Conumdrum]

My cure #1 showed up today so it's on!

Sad face

Was just my big order from MH. Sad with plans for more goodies, my #1 should be here tomorrow, 1.5 days marinade, it's on early Sunday.

My first Jerky... mmm.

[Conumdrum]

Cure one showed up as a freebie, how classy and packaged is this? And directions for the noob even?

IMG_0189.jpg I noticed Rich can even write upside down!

Meat in the container in the fridge for Sunday. I did cut it in half, most of the pieces were 6" wide.

[someAZdude]

That's Rich for ya! Class act all the way around!

[Conumdrum]

Okay, meat is in the MES at 8:00 AM. Using Gunslingers marinade and pepper method. I did use 'Hotshot' the same way for some of the Jerky.

Using an AMNPTS for 4 hours with a beef type pellet mix, temp will be between 70 and 90F for those 4 hrs, it's very cold this morning in Las Vegas. 56F!

IMG_0190.jpg

[Conumdrum]

Almost done, got the bits on the dehydrator at 2PM, it's 7:30 PM maybe two more hours. Gonna put it in a pan for a bit more drying in the fridge overnight, vacupack and eat tomorrow/now.

IMG_0191.jpg

It's kinda boring, I'm gonna have to add more flavor/heat in the next batch.

Thinking of a 80mm AC fan with a dimmer switch to accelerate the drying in the smoker. My MES with the door latch opened a lot for air seems to not be enough airflow.
Comments on that please?