- Aug 27, 2008
- 5,170
- 409
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.
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!!!
Thanks for peekin', and great smokes to all!
Eric
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.
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!!!
Thanks for peekin', and great smokes to all!
Eric