SV24 gets nearly a full load of jerky strips: q-view

Discussion in 'Making Jerky' started by forluvofsmoke, Oct 2, 2009.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Well, I honestly tried to load it up...I fell about 1-1/4 to 1-1/3 lbs short of a full load with all the racks I could conjur up. The add-on racks I modded worked out great.

    We had 33* temps this morning, rain turning to snow lastnight and vicious wind all night and today as well, with scattered rain/snow showers this morning and evening...but, I had a jerky run to do!

    6 lbs-0 oz of 85-15 ground beef got seasoned/cured over 36 hours ahead of time with:

    3 lbs-6 oz were cured and seasoned with a my hot pepper jerky seasoning and TQ at the same time as the Nesco batch:

    The jerky gun holds approx 7 oz, with a fairly tight pack, and here's how far it went on the SV24 rack:

    Getting ready to shoot onto the second level, modded add-on racks:

    The first set is ready to roll out the door:

    There's the load, 9lb-6oz, and I didn't even need to break out my last level of racks, with room to spare:

    I was pulled away due to a family medical emergency (everything will work out) a few hours into the drying stage, so I asked my 14 year old boy to take over until I returned. He did a nice job tending to things, from the jerky in the SV24 to the St Louis ribs and a butt in the GOSM charcoaler. [​IMG]

    The weigh-in for this batch of finished strips was 4lb-1oz for a finished ratio of 65oz / 150oz = 43.333333%, or 150 / 65 = 2.3076923. In theory, this process would yeild 1 lb finished for 2.3076 lbs. A very nice average to come out at, I think. Note: these weights do not include the seasoning/cure weights...I'm too tired from just getting home after 5 hours out of town to get that technical right now.

    Here it all is, after about 20 minutes of smoke with apple @ 160*, and drying @ 145-160* for approx. 9 hours. This was with fairly crowded racks, so that will slow the drying down quite a bit:

    My youngest daughter helped sort through the pieces to seperate the hot pepper jerky from the regular when we got home...I forgot to mention to my boy about the two recipes, and where they were located...I didn't want any frowns from unsuspecting victims! LOL!!!!!

    I estimate that this setup will hold 10lb with a bit more gap on the racks and adding the 8th level into the picture, so this should do a good job of keeping us jerky junkies happy!!![​IMG]

    Thanks for peekin', and great smokes to all!

  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Nice looking jerky there and a bunch of it too. That weather you have there sounds pretty awful too. But you made the best of it so enjoy.
  3. kookie

    kookie Master of the Pit OTBS Member

    looks damn good.................
  4. nickelmore

    nickelmore Smoking Fanatic

    I know what I am going to do with some leftover venison from last year now. Thanks for the times and temps, it always helps a newbie like me.
  5. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    I never wanted to make jerky till now, nice qview, great looking smoker and I really like your modded racks. The finished product looks good enough to eat. [​IMG]
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great... [​IMG]

    Is that made with ground meat or thin sliced?
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks, it is some good stuff! I wanted to test the hot pepper jerky before I posted the recipe for it...I'll get that up as soon as I can...I think I did a word document on it, I'll look for it.

    Thanks, we can never seem to have enough around to last very long!

    You're welcome, the main things with jerky is if the meat is cured, it makes things alot easier I think...also, the texture, and look of the meat is what you really need to watch as things progress. If you weigh the batch out pre/post smoke & dry, that will give you a really good idea how dry the average piece will be. I use weights it for a guideline.

    Thanks, yeah we already ate 1/3 of it in less than 4 days.. [​IMG] This is a really easy mod, not expensive either, and really is worth the effort...double the capacity for jerky, I couldn't resist.


    This was 85/15 ground beef...shot from a jerky gun directly to the smoker grates/add-on grates.

    Oh, I think I forgot to mention when I posted this, my boy who was watching my butt/st loius cut spares smoke for me also had this jercky drying session to handle...he did a great job holding things together for me when I had to leave for an emergency.

    And, now, HE'S HOOKED on smokin' and chargrillin'!!! [​IMG]

    I should have taken a pic or 2, but had to get my wife inside from the hospital...he marinated chicken thighs for 24 hours and chargrilled 'em...mmm-mmm-mmm!

    Thanks again EVERYONE!


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