First Time for Beef Jerky

Started by Meat tooth, September 07, 2011, 07:13:16 PM

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Meat tooth

September 07, 2011, 07:13:16 PM
I am currently marinating some slices of eye of the round, (about 1 lb); getting them happy for the smoker. Just wondering about smoke times, and temps? I will be using hickory pucks, but for how long, and what temp to shoot for? I have an OBS, no PID, but I'll be watching the tempurature with a maverick thermo. The probe is mounted just under the bottm rack. Thanks in advance  8)
Chew carefully and don't let your meat loaf.

muebe

#1
September 07, 2011, 08:36:33 PM
Well smoke time I would use is 1 hour and 20 minutes.

Your cabinet temps should be between 155F to 170F.

Make sure rotate your racks every 30 minutes for even drying.

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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
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BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

MidKnightRider

#2
September 08, 2011, 07:45:32 AM
What mube said.
Racks will rotate front to back and top to bottom.
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Meat tooth

#3
September 08, 2011, 06:40:07 PM
In process now, been in since 7 pm. rotating racks, and keeping a eye on the temps, so far so good. Sorry, no camera,  :( Stay tuned...
Chew carefully and don't let your meat loaf.
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