Hello All,
I Recently purchased a used Original Bradley Smoker (4 rack) and am using it for the second time today to make some jerky. First time I made undercooked baby back ribs.
After smoking the baby back ribs I found out that the door thermometer was not accurate by quite a bit so they were significantly undercooked. I had to finish cooking them on the BBQ. I found out that the door thermometer was reading ~ 100 F higher than the actual temperature was. In this case the door thermometer was reading 225 F when in actuality it was about 125 F inside the smoker.
I purchased a digital thermometer to drop in through the top vent of the smoker. The recipe I am using says to smoke the Jerky at 250 for 4 to 5 hours. I warmed the smoker up to 250 as measured using my drop in thermometer. It took about 20 to 30 minutes to get to 250. Once up to temperature I added 3 racks of Jerky using the top 3 racks. The temperature, according to my new thermometer, dropped tp ~ 137 F after opening the door and adding the 3 racks of jerky. Entire time door was opened was about a minute. As of now it's been 2 1/2 hours since I put the jerky into the smoker and the temperature has only risen to 208 F. It still has not made it to my cooking temperature of 250 F. The temperature heat control switch has been all the way to the right since I added the jerky and the top vent is open ~1/3 of the way.
Since I have never used a Bradley Smoker before I purchased this one, is this normal for it to take so long to heat up or is there something wrong with my smoker ? It's 97 F outside now so it's not cold weather thats keeping the temperature down.
I apprecaite your input.
Thanks,
Doug
Yes it is normal. A couple things to check:
1) Are you using an extension cord? If you are, what gauge?
2) Do you have the vent open? A closed vent retains moisture and keeps the temps lower.
3) Where are you taking the temp? Below the meat or above it?
Hello GusRobin,
Thanks for your response.
1) I am not using extension cords, both the generator and smoker are plugged directly into an outside outlet.
2) I had the vent open only about a third of the way thinking it help hold the heat in. Probably wrong assumption on my part. I have it all the way open now.
3) I am taking the temp below the meat, around where the 4th tray would be.
I am up to 250 F now an have had to lower the temperature controller to reduce the heat.
The Beef Jerky recipe I am using is from the Bradley Smoker website. It says to cook at 250 F for 4 to 5 hours. Since it took a little over 3 hours to get to 250 F I assume I will just cook it longer than the 4 to 5 hours on the recipe ?
I appreciate your input.
Thanks again...
Doug
One thing to consider is that any object you put into the smoker acts as a heat sink, which in this case is the jerky. In effect, the meat is soaking up the heat being added to the box by the heating element, which causes what seems to be a very slow rise in smoker temperature. In some cases, the temperature seems to stall before it finally increases. When the jerky rises to the internal temperature of the box, then both continue to rise. When the temperature finally reaches 250F, then is the time to turn down the heat, because it will continue to climb because the heat capacity of the meat has been reached.
when doing jerky I don't go by time or temp except as a "goal". I look at texture. Bend but not break.
If you're trying to make jerky using a cooking temp of 250 degrees, you're not making jerky. Jerky is dried meat, not cooked meat. The temp in your tower shouldn't exceed 150-160 for jerky and it can take up to 8-9 hours.
As far as your heat situation, the heating element is the equivalent of only 5 100 watt light bulbs. Each and every time you open the door the heat in your tower will drop like a stone and take a long time to recover. Keep your vent open. The thermometer in the door is notoriously inaccurate.
I applaud you for your two first cooks, ribs and jerky. They are both very ambitious. Let me suggest you try something a little easier to allow you to get the hang of your Bradley. Try a pork butt or some chicken. You will find that as the meat cooks the temp differences will lessen as the meat gets up to temp.
pz - Thanks for the information. I didn't realize it would take so much time but makes sense given such a low temperature and adding refridgerated meat. I did let it sit out for a couple of hours before I put it in the smoker but could tell it wasn't room temperature. Thanks for your input.
GusRobin - Next time I will know better than going by time since it takes a while to get up to the correct temperature. Thanks again for your advice.
KyNola - I agree with you after trying the Jerky recipe I used. 250 F is much to hot for 4 to 5 hours for Jerky. I made two batches yesterday. The first one I left in the smoker for about 5 hours since it took so long to get to 250 F. It was extremely overcooked, most of it cracks when you try to bend it. Really not edible. The second batch I left on fo about 4 hours, same temp because I hadn't seen your post, and it turned out much better. It is edible but still overcooked. I like your idea of 150-160 for 8 to 9 hours. I think I will try that this weekend.
All: Thanks for your input. I appreciate it. Meat is still on sale through tomorrow for $2.99 LB. I used Certified Angus Beef Top Round Steak London Broil. That's what the butcher recommended. Is this a good meat to use for jerky ?
Thanks again,
Doug
Quote from: explorersport63 on July 22, 2013, 12:05:45 PM
... Meat is still on sale through tomorrow for $2.99 LB. I used Certified Angus Beef Top Round Steak London Broil. That's what the butcher recommended. Is this a good meat to use for jerky ?
I formerly used London broil because I could get it cheap (less than $2/lb) - makes great beef jerky. Now I never see the price you can get it for!
I like to cut the raw meat relatively thick so it remains nice and chewy - about 1/4 to 3/8 inch thick before it goes onto the marinade for a day or two. I actually use relatively salty marinade, and a good quantity so that the water is drawn out osmotically after a day or so, which makes the drying time even less.
they have set you stright
pz - You mentioned about cutting the meat relatively thick. I think that may have also been an issue with the meat I cooked. I asked the butcher if he could cut the meat in 1/4 inch slices which is what the recipe called for but I think a little thicker slices would have been better. Next time I will ask for thicker slices or try to cut them myself.
Is there a good tool / slicer to use to cut the meat that you can recommend ?
I used the Hi Mountain Jerky Cure (Pepper Blend) and it seemed to give a good flavor to the meat, I just need to learn how to cook it.
Thanks for your input.
Doug
Hi Doug - I use my own recipe that might not be the best, but all of my colleagues that smoke jerky had to have it. For 10 pounds of meat, the recipe is simple:
- 2 cups Yoshida or some kind of teriyaki sauce
- 2 cups soy sauce
- lots of black pepper - to taste
- red pepper flakes to taste
- a few shakes of garlic powder
I divide the meat into two zip loc bags and then distribute the marinade evenly between the two. Marinade for a day or two depending on how much patience I have. Next, onto the racks and sprinkled with another dose of black pepper (I love black pepper), again, to taste. Smoke for about an hour or two (I like alder for the more delicate flavor, but anything is fine).
Temperature is about 150F or so after smoking, but that depends on the weather - in the winter it takes longer because the temp does not come up. I just keep the meat in the smoker until it looks so dark it is almost black, which might even take an overnight time period. I take it off when it is black, but still very flexible, then into plastic bags as soon as it cools - the jerky tends to sweat a bit, but the moisture stays in the bag and eventually rehydrates the jerky to it's proper state.
The result is thick, dark, rich, chewy jerky that never fails to please.
oops; forgot to tell the slicing part of the story.
I usually trim all the fat from the meat and then place the meat into the freezer for an hour or so - long enough for the meat to firm but not freeze solid. Next, cut the meat into blocks as wide as you want the jerky strips. Now it is relatively easy to slice the meat with good precision into whatever thickness you like because it is not longer flimsy. By the time you are done slicing, the meat has usually thawed completely again and is ready for the marinade.
As to knife; I use a Cutco meat knife because it slices through meat almost like butter - it is slightly serrated and I've not had to sharpen it yet after quite a few years of use.
Has anyone tried the Hi Mountain Jerky slicing kit? It looks like it would work on the commercials but I wouldn't spend that kind of money without knowing it was worth it.
pz - Thanks for you input. Your recipe sounds good. I think I'll give it a try this weekend. I had read about freezing the meat and then cutting it but was not sure how freezing the meat would affect the taste. I'll give it a try. I have heard of Cutco knives, will have to research were to purchase them.
Thanks again for your input.
Doug
My pleasure, Doug
I wouldn't worry too much about freezing or using frozen meat. I've purchased enough to fill my freezer at times, and as long as you seal into vacuum sealer bags to prevent freezer burn, the meat is fine and produces great jerky. I've used roasts that have been in my freezer for quite a while and served the jerky to friends and family - they have never mentioned any kind of off or different flavor. Best of luck in your jerky creation adventure!
My oldest son sold Cutco knives for a while, and we purchased them just to give the kid a sale. Evidently Cutco likes to hire college kids to sell their product, which they (the college kids) demonstrate in homes. However, the knives are available through online retailers like Amazon. The Cutco knives are kind of pricy - Amazon sells the 9-inch serrated carver I use for slicing meat for a few cents under $110. Their full knife set is nearly $1400, but out of all the knives I have, I mostly the 9-inch carver, the bread knife, and the cheese knife.
However, as long as you have any kind of sharp serrated knife, it should easily be able to precisely cut uniform slices through the partially frozen meat.
pz - Niow that you mention college kids selling knives, we purchased a set a J.A Henckel knives from a college student selling door to door a couple years ago. They seem to be decent knives so I will give them a try. If that doesn't work I'll try my electric miter saw...that ought to do the trick - just kidding. If my knives don't work I will definitely check into the Cutco 9-inch serrated carver you mention in your post.
Meat is in the freezer just waiting to be cut. Will cut tomorrow and then marinade until the weekend. Based on the information I have received from you and this website I believe the jerky will turn out much better this time.
Thanks for all the information. I appreciate it.
Doug
Best of luck Doug; (don't forget pics of the final product! ;))
Quote from: explorersport63 on July 24, 2013, 07:09:33 PM
pz - Niow that you mention college kids selling knives, we purchased a set a J.A Henckel knives from a college student selling door to door a couple years ago. They seem to be decent knives so I will give them a try. If that doesn't work I'll try my electric miter saw...that ought to do the trick - just kidding. If my knives don't work I will definitely check into the Cutco 9-inch serrated carver you mention in your post.
Meat is in the freezer just waiting to be cut. Will cut tomorrow and then marinade until the weekend. Based on the information I have received from you and this website I believe the jerky will turn out much better this time.
Thanks for all the information. I appreciate it.
Doug
Doug, I suspect that your Henckels knives will do just fine. Henckels is one of the top brands of professional grade cutlery. Blades are high quality German steel. Grips fit without gaps that collect food debris and grow bacteria. Grips are riveted to the tang on the blade, not friction fit. And the tang goes all the way through the grip (you can see the tang on all four sides of the grip), not just a short way into the grip. And there are three rivets through the grip, to make sure no gaps develop between the grips and the tang over time.
Henckels does distribute different grades of knives. There are forged blade knives and there are stamped blade knives. Either one works well and will probably last your lifetime, and your kids. Professional chefs seem to prefer the more expensive forged product lines over the stamped blade lines. The bolster at the grip end of the forged blade provides a comfortable gripping surface for hours long vegetable chopping sessions. The blades are a bit thicker, so the knife can take the abuse they might get (ever see one of the Top Chef participants open a can with a chef's knife?). Down side to the forged blades? Eventually the bolsters get in the way. As years of sharpening reduce the depth of knife blades, the heavy bolster often results in a hollow in the cutting edge of the blade. To return the knife to proper functionality, the bolster must be ground down and reshaped. Something I'm a bit reluctant to try on my own.
pz- Thanks, I'll need all the luck I can get but I have learned a lot from this forum so I feel much more comfortable now than I did when I started last week I appreciate everybodys input and hopefully, after a lot of practice, I can return the favor to other newbies.
tskeeter - Thanks for the information on the knives. I don't have any idea as to whether they are forged or stamped but they seem to work well. I'll be cutting the meat shortly so I will find out just how well they work.