jerky ready for the bradly

dbondy · December 07, 2009, 05:41:19 AM

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. ;) ;)

cut into smaller chunks and put in the freezer to stiffen up

sliced and cured in the ice box for 24 hours, then put on racks for the bradly

dbondy · December 07, 2009, 10:20:38 AM

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.

outdoorsfellar · December 07, 2009, 10:36:44 AM

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 ?

FLBentRider · December 07, 2009, 10:41:44 AM

That looks good.

Did you use the Bradley for the whole thing or transfer to a dehydrator after the smoke was done?

dbondy · December 07, 2009, 11:00:09 AM

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

dbondy · 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

FLBentRider · December 07, 2009, 11:06:50 AM

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

dbondy · December 07, 2009, 11:22:00 AM

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

outdoorsfellar · December 07, 2009, 11:39:06 AM

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.

NePaSmoKer · December 07, 2009, 11:45:08 AM

Nice job there fellar ;D

nepas

dbondy · December 07, 2009, 11:50:05 AM

Thanks NEPAS' it was some of your posts and pics that got me going on the jerky thing.

dbondy · December 07, 2009, 11:53:34 AM

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

OU812 · December 07, 2009, 03:32:27 PM

Nice job on the jerky dbondy, looks real good.

I made some ground jerky this weekend, not in the smoker though.

ronbeaux · December 07, 2009, 04:34:28 PM

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.

OU812 · 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.

jerky ready for the bradly

NePaSmoKer