There is always a few Jerks hanging around the Turkeys

Smoke Dawg

Smoke Dawg

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I had the Smoke House going this week for a few birds so I dug out some Beef and Elk from the freezer to make a little Jerky

I hand cut the meat into strips and try to keep them about the same thickness. I’ve used a slicer before but just like the hand cut better.
View attachment 104546
Here is a close up of some of the Elk. (I forgot to take pictures of the beef – Just imagine it!)
View attachment 104547
I brine it overnight in a simple salt brine with garlic and onion powder. Then rinse and soak in a teriyaki sauce with brown sugar, garlic powder, onion powder, black pepper, and a little sesame oil.
View attachment 104548
I then string it, and hang in the smoker, sprinkle with course black pepper (I added HDD to a string of each the beef and Elk)
View attachment 104549
Close up of it strung in the Smoke House
View attachment 104550
Ready to light the fire
View attachment 104551
Smokin along
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Almost done
View attachment 104554
I got busy tending to the fire and entertaining company so there was no pictures of when it came out but here is the next morning after it got bagged
View attachment 104555

The elk was drier than the beef but has good taste – Great pocket jerky to take hunting. The beef was very tasty. The HDD was not as hot as I expected but it did change the flavor and has a longer lasting heat than just the black pepper. I vacuum pack most of it so it doesn’t all get eaten right away

Thanks for Lookin
SD
 
Last edited:
NICE !! Good looking jerks, better than the one's hanging around the turkey fryer drinking beer at my place! :clap:
 
Looks good...really like the smokehouse...noticed you got room for a couple more hinges....
 
code3rrt said:
Great looking stuff! How long and at what temp for the turkeys? They look fabulous.

KC
Click to expand...

It is usually around 12 hours I run about 200° - 225° most the cook but bump it to the +250° range after 6-8 hours.

I cook to just 165° because they are cooled and reheated at a later time in an oven bag.
 
So you just build your fire right in the bottom of the smoke house? It looks like you build a fire and let the coals drop onto the splits? or is that just more splits waiting to get put on the fire?
 
fingerlickin' said:
So you just build your fire right in the bottom of the smoke house? It looks like you build a fire and let the coals drop onto the splits? or is that just more splits waiting to get put on the fire?
Click to expand...

Just splits warming to add later. I have to manage temp with air intake (vent on the bottom door), amount of wood, and the dryness of the wood.

My first smoke house just had metal over the wood for about 3' and I used a 55 gallon drum cut out to house the fire. on a dirt floor.

This is the upgraded version with fire brick for 3' (about a foot of metal covered) and a poured castible floor. The fire is in a cut out SS pipe with 1/4" SS top. The bottom door is just metal covered due to weight of the bricks.

My buddy that taught me has switched to propane with chips in CI but I keep it old school - Love the flavor of real fire and it just means more than food when you "Cook with Love"
 
My wife thanks you because I have to build a smokehouse now:tsk: awesome looking jerky!
 
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