5 lbs. of bottom round...

Discussion in 'Making Jerky' started by guvna, Aug 14, 2008.

  1. guvna

    guvna Smoking Fanatic

    that's what i picked up today. it's sliced and has been curing for 20 hours now. i'm planning on smoking it in the morning. using the search function, i've decided to smoke it for 2 hrs at 135* using pecan, then continue at 135* (no smoke) until "done".
    pics to come...
     
  2. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Sounds like a good plan......if you can maintain pretty consistent temps, you should be able to dehydrate it at 150 and speed things up a bit. Once you get much above that, though, you start cooking it instead of drying it.

    Post up some qview of your smoke......I love good jerky...[​IMG]

    L8r,
    Eric
     
  3. smoked

    smoked Master of the Pit OTBS Member

    yea, actually about 145 for several hours would do and I'd keep the smoke on it longer then 2 hours.....but that is me...., not sure how pecan will do with it.....but will be interested in hearing......I'd do hickory myself for jerky....but that's just me........ good luck, let us know!!!!
     
  4. guvna

    guvna Smoking Fanatic

    Alright, i'm taking both of your advice. i'm ramping up the temp to 145 and i'll continue with the smoke for an additional hour. here's some view of the jerky after about an hour...





    the temp is coming up...
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Lookin good so far!
     
  6. guvna

    guvna Smoking Fanatic

    here's the jerky about 4 hours in... it tastes great, but i'm not sure if it's done yet.
     
  7. desertlites

    desertlites Master of the Pit OTBS Member

    that does sound and look good-can't wait for more pics-and a taste test! I think after this WE bacon smoke I will plan a jerky 1-great job so far.
     
  8. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    I hope you are not sending all of that to your brother!!!
    Hey I need your help authenticating my fattie, since I still can't q-view.
    you have phone q-view from me.
     
  9. guvna

    guvna Smoking Fanatic

    A genuine ATB fattie!
     
  10. guvna

    guvna Smoking Fanatic

    the jerky's been in there for over six hours now... i just tried a piece and it was really tough! i bent another piece in half and fat squeezed out of it. i guess she's not ready still... i can't wait!!!
     
  11. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Your patience will be rewarded.....I usually use a dehydrator for my jerky, and 8 to 12 hrs. is not uncommon for it to finish....depends on how thick I slice it.

    Some day when I'm rich and famous I'll have the fridge smoker all set up with a PID controller for real smoked jerky....[​IMG]

    L8r,
    Eric
     
  12. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Looks Yummy!

    looking good!! I actually have some top-round marinating overnight for tomorrow:) I owe a friend a favor so he gets a bunch!!!

    Can't wait till its done!

    SMS
     
  13. guvna

    guvna Smoking Fanatic

    some pics of the finished product... what was left!
     
  14. guvna

    guvna Smoking Fanatic

    one more action pic i found... :)
     
  15. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    YUmmy, YUmmy!!!!!
     
  16. 1894

    1894 Smoking Fanatic SMF Premier Member

    Looks good [​IMG]

    Phil
     
  17. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Good lookin jerky , and I love the looks of that fatty ... awesome q-view [​IMG]
     

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