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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-21-2008, 10:40 AM   #16
Cabntmkr1
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You make jerky on the smoker like you would smoke cheese...
4 or 5 briquets and a small chunk of wood. This way the heat is LOW.
The idea is to dry the meat, not cook it.

BTW:
I sent you a pm with a recipe...
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Unread 06-21-2008, 11:27 AM   #17
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Quote:
Originally Posted by Pork Smoker View Post
I would so much like that recipe!
Quote:
Originally Posted by Hook_Line_and_Sinker View Post
funny thing is that that run, if I recall right was a test run of the hanging rods and just a fairly plain jerky recipe ... but boy they look great

those rods are the bomb
Quote:
Originally Posted by SmokinCoyote View Post
Thirdeye
That is what I am wanting to do. That sure looks good.
What did you keep the temp at? About 180? How long did it take?

Sorry for all the questions. I got it down with my dehydrator but as expensive as meat is I hate to waste it on an experiment using the drum.

It was a trial run with my hanging rack. Here are the details.

For my jerky, I cured 2 pounds of London broil for 28 hours using the Hi Mountain Original flavor, but I added black pepper. It calls for 24 hours of cure time if the thickness is 1/4", mine was thicker. (My favorite flavor is the Cracked Pepper & Garlic)



My mini ring was in the other BDS at my warehouse, so I went with about 1/3 or a basket of used lump, with cherry for smoke. I had one bottom plug out and 4 top plugs out. The cooker thermometer read 160* - 170*, so I'm guessing the actual temp was higher up where I was cooking. (Side note on this, I was talking to Rocky and he was thinking that the temp should be lower up there, but I believe the heat is held by the lid)

The skewers with the thinner or smaller pieces came off in 3 hours, the thicker ones went 3-1/2 hours. I spread the meat onto several skewers to see if there was a noticeable difference in cooking from the center to the edge, and I don't think there was.
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Unread 06-21-2008, 11:28 AM   #18
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May I get the receipe?? Ill be getting my first smoker TODAY or TOMORROW.. Would like to try this as my first smoking experience.. :)
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Unread 06-21-2008, 11:36 AM   #19
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Quote:
Originally Posted by dollahite View Post
I have made jerkey with my dehydrator.. I have never used smoke flavoring, but I do marinate the meat... I love it, I actually have 5 trays and each tray has a different flavor. One tray is ALL MINE... HOT & SPICY!!!!
Definetly not as thick as the above pics, but usually still takes me 12 hours to make the jerkey...
The cure I mentioned in the post above is a dry cure. Speaking of racks, HM does make a rack with it's own drip pan. Here it is in my Egg. Only half of the skewers are shown in place.

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Unread 06-21-2008, 01:52 PM   #20
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Thanks for the details thirdeye,i'll have to work on me a hanging rack this weekend.
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Unread 06-21-2008, 06:21 PM   #21
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Quote:
Originally Posted by thirdeye View Post
It was a trial run with my hanging rack. Here are the details.

For my jerky, I cured 2 pounds of London broil for 28 hours using the Hi Mountain Original flavor, but I added black pepper. It calls for 24 hours of cure time if the thickness is 1/4", mine was thicker. (My favorite flavor is the Cracked Pepper & Garlic)
Thanks thirdeye. I bought me some meat today and hopefully I'll have some good jerky in a few days.
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Unread 06-21-2008, 06:22 PM   #22
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Quote:
Originally Posted by Cabntmkr1 View Post
You make jerky on the smoker like you would smoke cheese...
4 or 5 briquets and a small chunk of wood. This way the heat is LOW.
The idea is to dry the meat, not cook it.

BTW:
I sent you a pm with a recipe...
Got it. Thanks.
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It ain't real Q until that precise moment, while watching the sunrise through a wisp of sweet smelling blue smoke, that a tough brisket finally surrenders itself to the gentle heat of an all wood fire and becomes a tender, juicy, smokey masterpiece.
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Klose 20 X 60 mobile
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Unread 06-21-2008, 07:22 PM   #23
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Quote:
Originally Posted by SmokinCoyote View Post
Thanks thirdeye. I bought me some meat today and hopefully I'll have some good jerky in a few days.
Remmber if you slice it with the grain it will be more chewey, and against the grain will give you more tender. When I make the tender version I go thicker to prevent tearing during the smoke/dry time in the cooker.
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Unread 06-21-2008, 07:25 PM   #24
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Quote:
Originally Posted by thirdeye View Post
Remmber if you slice it with the grain it will be more chewey, and against the grain will give you more tender. When I make the tender version I go thicker to prevent tearing during the smoke/dry time in the cooker.
good tip !
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