Hi guys and gals, just sliced up 5lbs of round roast. I seasoned it with a eastmans whisky pepper kit and added some extra spice as well.
Here are a few pics to start, will post more later. ;) ;)
(http://i686.photobucket.com/albums/vv230/darrenbondy/001-1.jpg)
cut into smaller chunks and put in the freezer to stiffen up
(http://i686.photobucket.com/albums/vv230/darrenbondy/003.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/002-1.jpg)
sliced and cured in the ice box for 24 hours, then put on racks for the bradly
Heres a couple of finished pics , It came out pretty good. I used two hours of hickery, but next time going to try chery or apple.
(http://i686.photobucket.com/albums/vv230/darrenbondy/005-1.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/004-1.jpg)
Very impressive. I'm going to be using the same method with eye of the round in a few days when my cure arrives. Did you enjoy the hickory flavor enough or are you just wanting to try a different wood next time to experiment ? What was your OBS temp & what was your total cooking time ?
That looks good.
Did you use the Bradley for the whole thing or transfer to a dehydrator after the smoke was done?
Hi outdoorsfeller, I liked the hickery but found it a bit strong. Plus it seems the more I use chery the I like it. After the jerky surface dried at 120,
I started the SG and ran at 150 for 2 hours, then rotated the racks every hour and held temp at 150. The vent was wide open the full time, and I didn,t put any water in the bowl as was sugested from the guys on the forum. Total time in the bradly was about 7 hours, but had to finish in the oven today for another 2hours at 180. I would of finished it in the bradly, but my lovely wife pulled the plug because we had dinner plans and were running late. ;D ;D
Thanks FLBentRider, I would of keep it the bradly the whole time but we had dinner plans and my wife pulled the plug.( didn,t want to get her mad because she buying a pid controller for xmass) ;D ;D ;D
Quote from: dbondy on December 07, 2009, 11:05:03 AM
Thanks FLBentRider, I would of keep it the bradly the whole time but we had dinner plans and my wife pulled the plug.( didn,t want to get her mad because she buying a pid controller for xmass) ;D ;D ;D
I guess that lets her off the hook then.
Next time I am going to smoke then into the 80L
Sounds like a great plan FLBentRider, I think my next toy is either dehydrator or a new vac sealer(wore out the old sealer on freezing fish). Buy the way thanks for the idea for using the round roast and garlic pepper trick. :D :D
She's buying you a PID ?? That's great, but man o man, you'll be at her beckoning for a good while now I bet & you certainly don't want her to cancel that order !.... LOL.
Nice job there fellar ;D
nepas
Thanks NEPAS' it was some of your posts and pics that got me going on the jerky thing.
Hey outdoorsfeller I,ll be sure to good this year, but I already know its on the way because she forgot to hide the credit card statement from auber.LOL ;D ;D
Nice job on the jerky dbondy, looks real good.
I made some ground jerky this weekend, not in the smoker though.
OK. So you CAN take it all the way on the Bradley??? Need an answer cause I got a dehydrator and an oven, I would just rather do it in the Bradley.
Yes you can go start to finish in the Bradley. Just keep the temp around 150 F and the vent wide open, you want to dry it not cook it.
Thanks!
Quote from: OU812 on December 07, 2009, 04:37:17 PM
Yes you can go start to finish in the Bradley. Just keep the temp around 150 F and the vent wide open, you want to dry it not cook it.
Ditto on that. I did a batch a week ago and it turned out great. Got my PID 2 days later and should be a lot easier using that to control the temps.
Did my first batch completely in the Bradley. My next two batches I started in the Bradley with about 1 hour 40 minutes of smoke at 150 and then transferred to the dehydrator. That sure made the process a whole lot easier and much more consistent temp control.
I definitely vote for the Bradley/dehydrator combination technique.
KyNola
Quote from: KyNola on December 08, 2009, 08:00:24 AM
I definitely vote for the Bradley/dehydrator combination technique.
KyNola
I will second that vote.