15lbs Beef Jerky with Qview

Discussion in 'Making Jerky' started by sbishop, Mar 7, 2010.

  1. did a trial run was weekend and decided to do up 15lbs. This is my first Qview post!

    i've got 2 different marinades. one is bbqish..they other is just water/salt/pickling spice.

    Enjoy...will post ending results in 8rs!






    Sbishop
     
  2. timtimmay

    timtimmay Action Team

    Lookin good!
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything looks good so far and now I need to ask you for the particulars on your smoking the jerky. The first time I did it you could hardly chew it for it was way over done. So what temp? Then for how long?? What woods did you use???
     
  4. brohnson

    brohnson Smoking Fanatic

    Right on please share your info!! [​IMG]
     
  5. solaryellow

    solaryellow Limited Mod Group Lead

    [​IMG]

    About to start some jerky in the smoker myself. [​IMG]
     
  6. temposs

    temposs Newbie

    Every time I've smoked jerky, I usually just smoke it as cold as I can for ~2-3 hours. I always finish up with my dehydrator for about 6-8 hours. Turns out great, and it's easier to get it "perfect" in the dehydrator.
     
  7. desertlites

    desertlites Master of the Pit OTBS Member

    good looking meat-it's gonna be a Long 8 hours.can't wait
     
  8. I try to keep it 160...i'm by far a pro but last weekend's jerky was gone within 4hrs....but it was a small batch...2lbs...this is my first big batch.

    The wood i'm using is maple (canadian eh) [​IMG]

    i've got the ribs and pulled pork down right ..trying my hand at jerky!
    sbishop
     
  9. brohnson

    brohnson Smoking Fanatic

    What type of meat do you use to make your jerky?
     
  10. I use "special" meat....[​IMG]

    What ever is on special that day...this time it was sirloin roast...

    Anything that doesn't have much fat!

    Sbishop
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    I was thinking it looked sirloin-I agree that the cheapest and leanest at that time is best-good luck on your first BIG batch-I sale Alot so 12-16#s wet is a norm around here-and mine hardly see's over 110.
     
  12. Pics of the finished pro
    duct...not as good as last weekends trail run....but still happy with it!

    Sbishop
     
  13. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Waiting patiently for the final pics. Looks good so far.
     
  14. blzafour

    blzafour Smoke Blower

    I see you tied the meat to your racks. I use toothpicks to hang from the racks..... might just save you some time.
    Looks like some good eating though.... you got to love some jerky with a cold beer!
     
  15. tlzimmerman

    tlzimmerman Meat Mopper

    Did you use a cure with it? Just curious.
     
  16. My hats off to you guys(and girls) that use a smoker to make jerky. My problem in smoking jerky it never turns out the same twice. I'll stick to my dehydrator.(old habits are hard to break).
     

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