Got the Jerky in at 10:30 this morning. Used a Hi-mountain dry cure, just sprinkle it on evenly and put in a ziplock bag and refrigerate for 24 hours. Bradleys set for 1-1/2 hours of Hickory smoke and box temp is 150 deg f for a couple hours then I'll bump it up to 175 deg until its done. I will post pics when done. ;D
(http://i995.photobucket.com/albums/af75/Keymaster_2010/004-27.jpg)
What cut of meat did you use? How did you slice it? ???
How thin ???
Quote from: johnk5555 on December 12, 2010, 11:38:22 AM
What cut of meat did you use? How did you slice it? ???
Funny you ask John, I told the wife to go to the butcher and get me some sirloin sliced 1/4" thick. When I got home from work some guy at Costco talked her into buying a 5 pound round roast. I sliced it up the best I could but I'm not to handy with a knife so what you see is what I get. I ended up with 3 pounds of meat for jerky and I'll grind the other stuff up into sausage. :)
Should still be good eats when your done Key
All done, 7.5 hours.
(http://i995.photobucket.com/albums/af75/Keymaster_2010/009-7.jpg)
Heck Yeah, Looks good.
Have you tried it and if so what did you think?
Chili Head got me some jerky mix for the Christmas Exchange and I'm trying this tomorrow.
Quote from: SouthernSmoked on December 12, 2010, 06:21:34 PM
Heck Yeah, Looks good.
Have you tried it and if so what did you think?
Chili Head got me some jerky mix for the Christmas Exchange and I'm trying this tomorrow.
I did try a sliver about the size of a match stick when it came out of the smoker. It seemed a bit salty but it was still hot and had not come to room temp. I'll let you tomorrow after a little refrigeration in a big ziplock bag.
Looks really good ;D
Let us know if the salty taste mellows out after the rest in the fridge. Man that is good looking jerky.
I like the size of that jerky. I sure looks good to me.
Quote from: iceman on December 13, 2010, 09:31:24 AM
Let us know if the salty taste mellows out after the rest in the fridge. Man that is good looking jerky.
I split a piece with the wife and she gave it two thumbs up, Not to salty at all ;D The butcher shop by my house sells their Jerky the same size, I guess I copied them :D
There aint nothing wrong with that jerky at all ;)
Nice job!!
Your jerky looks like it came out perfect. :)
I like the HM original, it's my favorite out of the ones I have tried of theirs.
Carolyn
I made a little bit of jerky today. I sliced up one sirloin tip roast from a deer. I had a little HM original left from last time. There was enough for a pound of meat. I used another packet from another supplier for the other pound. It went into the smoker at 9 this morning, after I finished cleaning up last nights snow storm. Then I headed to my doctors appointment. Then I took my wife for lunch. After lunch I headed to the safeway to stock up for the weekend. Got home and unpacked. I forgot all about my jerky :o. Went out to the garage and the alarm on the PID was chiming. Time was up. I'd cooked it for 51/2 hrs. It was to dry or brittle, but IMO slightly overdone. It seemed a little salty to me too. Anyway it's in a zip lock bag for now. I guess I shouldn't plan to smoke on planned busy days.
Quote from: RAF128 on December 15, 2010, 07:01:07 PM
I made a little bit of jerky today. I sliced up one sirloin tip roast from a deer. I had a little HM original left from last time. There was enough for a pound of meat. I used another packet from another supplier for the other pound. It went into the smoker at 9 this morning, after I finished cleaning up last nights snow storm. Then I headed to my doctors appointment. Then I took my wife for lunch. After lunch I headed to the safeway to stock up for the weekend. Got home and unpacked. I forgot all about my jerky :o. Went out to the garage and the alarm on the PID was chiming. Time was up. I'd cooked it for 51/2 hrs. It was to dry or brittle, but IMO slightly overdone. It seemed a little salty to me too. Anyway it's in a zip lock bag for now. I guess I shouldn't plan to smoke on planned busy days.
Hope it's still edible RAF128, My Jerky seems better the longer it sits in the Ziplock bag. I finally put it in foodsaver bags today. PID question: will the auber PID shut the heat off when it comes to desired I.T.?
Quote from: Keymaster on December 16, 2010, 03:00:10 PM
PID question: will the auber PID shut the heat off when it comes to desired I.T.?
I suppose it will, but I don't think you are going to find an accurate way of measuring the IT of jerky.
Quote from: FLBentRider on December 16, 2010, 03:48:29 PM
Quote from: Keymaster on December 16, 2010, 03:00:10 PM
PID question: will the auber PID shut the heat off when it comes to desired I.T.?
I suppose it will, but I don't think you are going to find an accurate way of measuring the IT of jerky.
Good answer, I wasn't thinking straight :D