Doing my second batch of jerky, the first batch was two racks and one rack of wings for the maiden smoke. This time 6 full racks of moose meat. Into the 4th hour, smoked for the first 2.5 hours. I went out to rotate the racks and check on it and there is LOTS of moisture on the roof. Especially around the vent (100% open) so much it is dripping occasionally onto the meat on the top rack. Is this normal. I am sure it has something to do with the outside temperature of -2C (30F). Temp of DBS set at 190 holding between 180 and 185. Am i doing something wrong or anything I can do about this.
Klondikersmoker
thought I would try the blue as someone mentioned it was easier to read
Did you use a dry or wet cure / marinade ?
How wet was the jerky when it went in ?
I've not seen that much condensation with the vent open.
If it was a wet marinade, perhaps allowing it to dry before putting it in the smoker would help.
Doesn't sound normal to me. About the only thing I can thing of being you have the vent full open, is maybe to much meat on each rack and it's not allowing the smoke, heat and moisture to flow up and out the vent. Might try spacing the pieces of meat a bit further apart?
I'll yield to the opinion of more knowledgeable jerky makers but I'm wondering if it has to do with the heat running between 180-190. Would seem to me that the heat level may be just a tad excessive and rather than drying the meat, that it instead is cooking the meat and the moisture is coming out of it.
If I recall correctly, I asked NePaS about the max temp to run in the Bradley when making beef jerky. I think he said to hold it under 170 with no water in the bowl to prevent moisture build up. When using my dehydrator, the max temp for making jerky is 155.
Again, I'll certainly yield to the others.
KyNola
FLB
It was a dry HI Mntain jerky mix, but the meat was very moist.
Hawk
Yes I did pack the rack very tight with meat. It has dried some so there seems to be a fair bit of space between the meat now maybe could be more.
Kynola
I will try lowering the temp a little and see what happens. Last time the temp was pretty consistant at 175 and the meat was a little on the dry side but not bad. Could have been because the temp was a little high. I did pull the water out of the smoker when the smoking was finished.
Thanks all
Klondikesmoker
Drop the temp to 150/160*
Also dont have no water in the pan.
nepas
By the way when I open the door all of the meat is slightly steaming.
KS
Quote from: Klondikesmoker on December 01, 2009, 12:56:38 PM
By the way when I open the door all of the meat is slightly steaming.
KS
Thats cause it is 30 F out side. :D
I would take some paper towels and wipe the top down to get rid of the built up moisture. At least this will keep it from dripping back onto the meat and causing bad taste.
Pensrock
Already done that. temp is holding at 175 I will turn it down some more. Not dripping off the top anymore but still evidence of moisture.
KS
When I make my venison jerky in my DBS is use a liquid marinade and soak it for 24 hours. My meat is cut 1"x1"x6 inches long(I do not grind my meat)(easy on the add lib here) . I set my smoker to 180 and no smoke or water. I use the dbs more for drying my jerky than cooking because it is a lot easier to clean than the oven racks. I put foil on bottom rack to catch drippings and usually 5 hours later it is done perfect. My vent is wide open. Never had moisture problem.
Quote from: KyNola on December 01, 2009, 12:46:15 PM
I'll yield to the opinion of more knowledgeable jerky makers but I'm wondering if it has to do with the heat running between 180-190. Would seem to me that the heat level may be just a tad excessive and rather than drying the meat, that it instead is cooking the meat and the moisture is coming out of it.
If I recall correctly, I asked NePaS about the max temp to run in the Bradley when making beef jerky. I think he said to hold it under 170 with no water in the bowl to prevent moisture build up. When using my dehydrator, the max temp for making jerky is 155.
Again, I'll certainly yield to the others.
KyNola
I do realize you are likely done, But I have to concur with KY. My last batch was a total bust as I forgot to turn the temp down and basicly roasted the meat to death. You real want to infuse smoke and then slowly dehydrate the meat. It usually takes 8 to 10 hrs. and sometimes longer if the meat was thicker than 1/4" or 3/8". Hope it turned out for you.
Q
Still plugging away. took out two rack that were done. They started at the bottom then rotated to top so they had the high heat at the bottom. I started 9 hrs ago and some of the meat left was 3/8 thick should be done in about another hour.
Klondikesmoker
Hope it come out well for you.
still not ready...... sure takes a long time at 160* with thick meat
KS
Well it is all done. Some of the thicker pieces are still quite moist in the centre so I will have to keep an eye on them. Hoping they will dry a little on the kitchen counter.
Thanks for everyones help
(http://i79.photobucket.com/albums/j158/gordonschmok/IMG_2040.jpg)
Klondikesmoker
Hey KS thats some good looking jerky. Good job.
I have found that if you put them all in a paper bag, put them in the refrigerator overnight it helps to even out the moisture content.
Hawkeye
I will do that right now. they have cooled down and hopefully that will work.\
Klondikesmoker
Quote from: HawkeyeSmokes on December 01, 2009, 09:07:40 PM
I have found that if you put them all in a paper bag, put them in the refrigerator overnight it helps to even out the moisture content.
Hey where did ya pick that up from.
Looks good klondik.
nepas
Glad to see every thing turned out great for you, I have noticed the the condensation is more intense in the colder weather than the warmer weather.
I do the paper bag thing also.