I posted the Turkey Smoke the other day but was busy and not able to post the Jerky part until today I took a few pictures of the Smoke House tonight also
Here is the Turkey Smoke and you will see a few of the same pictures in this thread
http://www.bbq-brethren.com/forum/showthread.php?t=253798
I did not do a good job of documenting but here is what I got.
I cut the meat into strips shooting for about 1/8” but thinner than 3/16”
I soak in a basic brine of tender quick, salt, garlic powder, onion powder, and brown sugar. The recipe I have calls for liquid smoke also but I usually leave it out because it will get enough of the real deal smoke. Soak overnight, rinse lightly and then soak in a marinade of teriyaki sauce, brown sugar, garlic powder, onion powder, and any peppers that you might want. I left out the peppers and will shake a coat of course Black Pepper on as I hang it. I have usually used Yoshidas but this time I used a product called Very Teriyaki that I got at Cash -n- Carry. It has sesame seeds in it.
The firsts picture I have is the marinade with the meat going in
View attachment 151654
I soaked it in marinade a few hours while bagging up the turkeys and hanging them. Drain off the liquid and start stringing up the jerky.
View attachment 151655
I got this heavy-duty string from my buddy that said it was commercial grade thread. It’s strong.
View attachment 151656
Hang it in the smoke house
View attachment 151657
Get a fire going
View attachment 151658
Check after about 90 minutes running about 150° - 175°
Here it is about 4 hours bumped up the temp to the 180° - 220°
Now it is done a little over 5 hours running 225° +
I was busy and did not get any pictures of the strings cut down but here is some on a plate from tonight
And a little closer. Not sure I will use the Teriyaki sauce with sesame seeds again but I do like adding a little sesame oil.
Here is a little more details of the smoke house that a few have asked about.
The short door on the bottom is great to check and add wood without losing heat
This is the side rails that I rest pipes or wood dowels to hang meat from or to hold racks
The nails are to hang strings of jerky. I tie a loop on one end toss it over the 2 x 2 and on the nail. The other end I do the same and tie it off.
The bottom couple feet is lined with fire brick and then about a foot of sheet metal lined above that
The door is just metal lined
View attachment 151667
The “fire box” is a SS pipe cut out in the front and notches at the back and around the top to let smoke / heat out. The top is ¼” ss plate
View attachment 151668
Here it is with the lid off
View attachment 151669
I just used house heat duct registers for the intake and exhaust so it is adjustable. I run the exhaust full open but can close it up when not in use to keep critters out.
View attachment 151670
It is old school and I like it.
Sorry for the long post
Thanks for Lookin
SD
Here is the Turkey Smoke and you will see a few of the same pictures in this thread
http://www.bbq-brethren.com/forum/showthread.php?t=253798
I did not do a good job of documenting but here is what I got.
I cut the meat into strips shooting for about 1/8” but thinner than 3/16”
I soak in a basic brine of tender quick, salt, garlic powder, onion powder, and brown sugar. The recipe I have calls for liquid smoke also but I usually leave it out because it will get enough of the real deal smoke. Soak overnight, rinse lightly and then soak in a marinade of teriyaki sauce, brown sugar, garlic powder, onion powder, and any peppers that you might want. I left out the peppers and will shake a coat of course Black Pepper on as I hang it. I have usually used Yoshidas but this time I used a product called Very Teriyaki that I got at Cash -n- Carry. It has sesame seeds in it.
The firsts picture I have is the marinade with the meat going in
View attachment 151654
I soaked it in marinade a few hours while bagging up the turkeys and hanging them. Drain off the liquid and start stringing up the jerky.
View attachment 151655
I got this heavy-duty string from my buddy that said it was commercial grade thread. It’s strong.
View attachment 151656
Hang it in the smoke house
View attachment 151657
Get a fire going
View attachment 151658
Check after about 90 minutes running about 150° - 175°
Here it is about 4 hours bumped up the temp to the 180° - 220°
Now it is done a little over 5 hours running 225° +
I was busy and did not get any pictures of the strings cut down but here is some on a plate from tonight
And a little closer. Not sure I will use the Teriyaki sauce with sesame seeds again but I do like adding a little sesame oil.
Here is a little more details of the smoke house that a few have asked about.
The short door on the bottom is great to check and add wood without losing heat
This is the side rails that I rest pipes or wood dowels to hang meat from or to hold racks
The nails are to hang strings of jerky. I tie a loop on one end toss it over the 2 x 2 and on the nail. The other end I do the same and tie it off.
The bottom couple feet is lined with fire brick and then about a foot of sheet metal lined above that
The door is just metal lined
View attachment 151667
The “fire box” is a SS pipe cut out in the front and notches at the back and around the top to let smoke / heat out. The top is ¼” ss plate
View attachment 151668
Here it is with the lid off
View attachment 151669
I just used house heat duct registers for the intake and exhaust so it is adjustable. I run the exhaust full open but can close it up when not in use to keep critters out.
View attachment 151670
It is old school and I like it.
Sorry for the long post
Thanks for Lookin
SD
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