Smoker hasn't been used in a while, it's gonna be Jerky Tuesday

Consooger · August 06, 2012, 12:37:37 AM

Haven't used her since the last big smoke. Thinking about doing a run of muscle and some GB over the weekend. I'm thinking about using the Hi Mountain Jalapeno Blend that I got the other day at Cabela's. Gonna do 5 lbs, it's thawing now to mix and sit later tonight into tomorrow. Anyone ever tried this blend? I Love me some Jalapeno so I'm quite anxious to try this one. Not sure on the smoke though, thinking apple or hickory. I will post the pics after it's all done.

- John

SNIPERS215 · August 06, 2012, 07:32:26 AM

Made more blazing pistachios over the weekend. Going to do some jerky this weekend. Going to try the soy vey marinade for the first time.

Consooger · August 06, 2012, 02:26:26 PM

Oh yummy soy vey. If I were you I would do the nuggets. I did a batch of them a few weeks ago they were awesome. They lasted 2 days and I did 5 lbs.

Consooger · August 08, 2012, 11:55:01 PM

And here's the money shot.

Went with 3 hours of Apple smoke on this. The smoke isn't too overpowering but the Jalapeno flavor that I wanted wasn't as strong as I would like. Next time I will add fresh jalapeno to the mix and possibly some fresh ground jalapeno powder. The jerky is very tasty however.

John

mikecorn.1 · August 09, 2012, 05:28:29 AM

Looks like it turned out great.

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SiFumar · August 09, 2012, 10:08:18 PM

Looks tasty!

Brady Smoker! · August 13, 2012, 04:26:12 PM

What kind of beef did you use to make the jerky i want to run a batch, also what temp and time roughly i you dont mind me asking

muebe · August 13, 2012, 05:33:50 PM

Batch looks great ;)

Smoker John · August 13, 2012, 08:12:25 PM

Looks great

MidKnightRider · August 13, 2012, 08:12:42 PM

Nice looking batch of Jerky!

Consooger · August 14, 2012, 03:23:06 AM

Quote from: muebe on August 13, 2012, 05:33:50 PM
Batch looks great ;)

I always use london broil. Turns out to be the best cut for me, I cut away all fat and it comes out great every time. I tend to put my jerky in for 45 mins in the beginning at 155 degrees to dry off any surface wetness from the marinade I use and then I will run at 160-165 degrees when I am smoking. Now if I am finishing the jerky off in my bradley I will keep it at 160-165 and rotate the racks every hour for about 3 more hours or until the jerky is done (depends on how thick I cut it) If I am using my dehydrator I run it at 155-160 for 3-4 hours and it's normally finished in that timeframe. Do the bent/break test. If you can bend it and it doesn't break it's done. If it staps you overdid the jerky and you basically cooked it.

John