Here it is the first holiday of the summer. I got some jerky going for the smokeout in June. 8 racks with a cold smoke generator.
(http://i123.photobucket.com/albums/o290/stlthy1/mdjerk.jpg)
Close up of the generator. No water in the pan, vent open full.
(http://i123.photobucket.com/albums/o290/stlthy1/mdjerk1.jpg)
The generator mounted to my Bradley.
(http://i123.photobucket.com/albums/o290/stlthy1/mdjerk2.jpg)
The top vented fan pulling the smoke throughout the smoker ;D How many of you have a magnet like this one ;D
(http://i123.photobucket.com/albums/o290/stlthy1/mdjrk3.jpg)
nepas
Nepas,
I don't have the magnet, the cold smoke generator, the fan, the jerky...
I have nothing! :'( :'( :'( :'(
just kidding ;)
Carolyn
Nepas,
what kind of smoke generator is that and where can i get a fan like that?
Quote from: Caribou on May 24, 2009, 01:43:10 PM
Nepas,
I don't have the magnet, the cold smoke generator, the fan, the jerky...
I have nothing! :'( :'( :'( :'(
just kidding ;)
Carolyn
you silly ;D :D
nepas
Got the jerky all done. Used my wet marinade. Did some original backwoods style, Amish with a bit of red pepper flakes and some inferno (redish color) ;D
(http://i123.photobucket.com/albums/o290/stlthy1/mmjerk.jpg)
nepas
That's mighty purdy Nepas!
I think I'll be making jerky in the near future, too.
Carolyn
I also made 1 lb of jerky with HM original, now i know why i cant stand it so i tossed it out. That stuff is awful.
Just my ¢2 worth.
nepas
Quote from: NePaSmoKer on May 24, 2009, 08:27:36 AM
How many of you have a magnet like this one ;D
Why I do but it isn't as pretty as yours. Been in the sun and weather so it has a little wear on it.
I know you have the high tech thingie on the vent, but what is the smoke device?
Thats a cold smoke generator. Fill it with chunks, light from the bottom, put bottom and top caps on and smoke away.
nepas
What would be the advantage of that over the Bradley Cold Smoke setup? I really like mine except for the fragile hose setup, but I think Bradley is aware of that.
Quote from: NePaSmoKer on May 24, 2009, 07:10:33 PM
I also made 1 lb of jerky with HM original, now i know why i cant stand it so i tossed it out. That stuff is awful.
Just my ¢2 worth.
nepas
Nepas,
Just curious why you didn't like it, enough to throw it out?
I've made 2 batches from it, one I thought was pretty and one that came out too salty for some reason.
Followed the directions to the letter both times using venison.
Carolyn
Quote from: Caribou on May 25, 2009, 05:08:10 AM
Quote from: NePaSmoKer on May 24, 2009, 07:10:33 PM
I also made 1 lb of jerky with HM original, now i know why i cant stand it so i tossed it out. That stuff is awful.
Just my ¢2 worth.
nepas
Nepas,
Just curious why you didn't like it, enough to throw it out?
I've made 2 batches from it, one I thought was pretty and one that came out too salty for some reason.
Followed the directions to the letter both times using venison.
Carolyn
Hi Carolyn
It just taste to store bought to me. I have a friend who works at the company who makes HM he gave me a case of it. Just dont like it.
nepas
I made my first HM jerky yesterday and was disappointed in the results! I used 96/4% ground beef and did 4 racks (3 lbs) of their Bourbon BBQ and the same amount of their Pepper 'n Garlic. Neither have the flavor "depth" I was expecting.
I will also mention that they have a error in the "seasoning" table for 3 pounds of ground beef - the table call for 2 tablespoons plus 1/2 teaspoon - it should be 2 tablespoons plus 1 1/2 teaspoons which is what I used.
I smoke at 200º for 2 hours then continue "drying" at 180º. It takes about 6 hours to get to the dryness I want. What temperature schedules are you using for you jerky?
Al
Quote from: aha638 on May 25, 2009, 09:19:24 AM
I made my first HM jerky yesterday and was disappointed in the results! I used 96/4% ground beef and did 4 racks (3 lbs) of their Bourbon BBQ and the same amount of their Pepper 'n Garlic. Neither have the flavor "depth" I was expecting.
I will also mention that they have a error in the "seasoning" table for 3 pounds of ground beef - the table call for 2 tablespoons plus 1/2 teaspoon - it should be 2 tablespoons plus 1 1/2 teaspoons which is what I used.
I smoke at 200º for 2 hours then continue "drying" at 180º. It takes about 6 hours to get to the dryness I want. What temperature schedules are you using for you jerky?
Al
200* is to high for jerky especially GM. I start my jerky at 140* and bump up to 170* so i don't fat-out the meat and use 3 to 5 pucks of wood, 1 hour or 1 hour 40 mins. At times i cold smoke the jerky and finish in the dehydrator.
GM jerky should be 85/15 or 90/10 and wont take as long as strip jerky. (whole muscle)
Don't keep schedules, been doing this for a long time so i pretty much can tell when done. Jerky bendable (GOOD) jerky snap and break (BAD)
nepas
Quote from: NePaSmoKer on May 25, 2009, 05:14:57 AM
Quote from: Caribou on May 25, 2009, 05:08:10 AM
Quote from: NePaSmoKer on May 24, 2009, 07:10:33 PM
I also made 1 lb of jerky with HM original, now i know why i cant stand it so i tossed it out. That stuff is awful.
Just my ¢2 worth.
nepas
Nepas,
Just curious why you didn't like it, enough to throw it out?
I've made 2 batches from it, one I thought was pretty and one that came out too salty for some reason.
Followed the directions to the letter both times using venison.
Carolyn
Hi Carolyn
It just taste to store bought to me. I have a friend who works at the company who makes HM he gave me a case of it. Just dont like it.
nepas
Hi Nepas,
I do have to agree with you on the store bought taste.
Oh, I meant pretty good..not pretty. :D
I have got to edit my replies better!
Carolyn
200* is to high for jerky especially GM. I start my jerky at 140* and bump up to 170* so i don't fat-out the meat and use 3 to 5 pucks of wood, 1 hour or 1 hour 40 mins. At times i cold smoke the jerky and finish in the dehydrator.
GM jerky should be 85/15 or 90/10 and wont take as long as strip jerky. (whole muscle)
Don't keep schedules, been doing this for a long time so i pretty much can tell when done. Jerky bendable (GOOD) jerky snap and break (BAD)
nepas
[/quote]
nepas, I reviewed my temperatures during the smoke and I never got over 180º during the entire "cook". During my 2 hour smoke the temp went from 145º at time zero to 180º. At that point I turned off the bisquette burner and set the temp to maintain the 180º. Even after 6 hours the jerky does not "break".
Do you have a reason to use 85/15 0r 90/10 over the 96/4 I used? I was trying to keep the fat as low as possible for long-termstorage reasons.
Thanks for your comments, as I am new at the ground beef jerky thing.
Al
The fat in the GM adds flavor to the jerky. Thats why i go with the 85/15 or 90/10. If your looking for log term storage you might want to spray the finished cooled jerky with potassium sorbate. It inhibits mold, yeats and fungi from forming on the jerky. Nothing wrong with the 96/4 you used.
Here are a few tips.
When your jerky is done from the smoker or dehydrator place it in a brown paper bag for a few hours. The bag will absorb any surface moisture or grease spots. Shake it a few times while in the bag.
When storing jerky keep it in a plastic or glass container with holes in the lid. If in a plastic bag keep the bag open. All the containers storage can be refrigerated.
nepas
Hi NePaSmoker!
Was reading your post and was wondering why the holes in the container? Is that to keep the moisture from building up? Wouldn't that aroma permeate everything in the refrigerator? (Wife might not like smoked milk ;)
Okeejohn
Quote from: okeejohn on June 30, 2009, 07:14:50 AM
Hi NePaSmoker!
Was reading your post and was wondering why the holes in the container? Is that to keep the moisture from building up? Wouldn't that aroma permeate everything in the refrigerator? (Wife might not like smoked milk ;)
Okeejohn
Yes right. The holes keep moisture out. I don't think the smoke smell will permeate through the milk carton.
nepas