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Prime Sirloin Jerky

post #1 of 27
Thread Starter 

I just put some jerky in the smoker this morning. I went to the meat market and got several cuts of Prime Sirloin and was able to slice the meat about 1/4" x 8" or less. I marinated in cure and seasoning all night and put inside the smoker at 100 degrees for the first hour and then will apply the hickory smoke for and hour really slow. Here is a picture from a few minutes ago. I post another when it is complete.

  Jerky Time

post #2 of 27

OH, Baby!!!!

 

I'm on this one!!!!

 

popcorn.gif

 

Bear

post #3 of 27

Nice start!

 

Move over Bear!

 

         110.gif

post #4 of 27
Thread Starter 

I am bringing the heat up to 150 now letting it coast along....smoking is about complete,  it has a ways to go to dry yet though..

post #5 of 27
Were still here!
post #6 of 27

I`m in move over you two !!!110.gif

post #7 of 27
Thread Starter 

Its coming along....I'm holding temp at 150*....a couple pieces look close to being ready, the thicker ones...are going to stay in there a few more hours. The box is pretty full, I think that's why its taking longer than I expected..I cut the smoke off about 3-1/2 hrs ago.. I suppose it would be ok to pull them now and dry the rest of the way naturally since I did use cure. I think I want to let them dry a little longer. Thanks Al

 

the piece on the far right is no longer with us. I ate it.

 

Here a QView:

IMG_1579[1].JPG


Edited by Hoity Toit - 11/20/11 at 3:15pm
post #8 of 27
Thread Starter 

I have rotated the stock once so far.

post #9 of 27
drool.gif. Can't wait for my meat slicer to get here.
post #10 of 27

Looks good so far!

post #11 of 27
Thread Starter 

I just removed a couple of the smaller pieces and they came out wonderful..

 

QUESTION: Is it ok to unlatch the door maybe 1/8" to let more moisture out at this point on the larger pieces? ?

post #12 of 27

looks great i did some in my smoker on saturday that turned out great.

post #13 of 27
Quote:
Originally Posted by Hoity Toit View Post

I just removed a couple of the smaller pieces and they came out wonderful..

 

QUESTION: Is it ok to unlatch the door maybe 1/8" to let more moisture out at this point on the larger pieces? ?



If moisture isn't leaving through your vent enough, I see no problem doing that.

Your element may come on a little more, but no biggy.

 

 

Bear

post #14 of 27

Sure looks good from here 

post #15 of 27

Looks awesome,, if i may what/how did you cure and season your jerky

 

Thanks.. 

 

post #16 of 27
Thread Starter 

I used the LEM jerky mix on this one. Only thing I added was some black pepper on the outside. Smoked lightly with sweet hickory.

 

And Bear: I just cracked the door on it a little .....it's getting real close to coming off. maybe another 1-1/2 be about right... Ill post up pics then. I know the sample piece I ate (devoured) earlier was on the money...thumb.gif

post #17 of 27
Thread Starter 

Ok, here is the finished product.... I just took them off and letting cool...there were a few big pieces I put back on for a little longer just cause....thank you folks for steering me in the correct direction.....These are not going to last long I know. yahoo.gif

 

IMG_1590[1].JPG

still plenty plyable and soft...

 

IMG_1591[1].JPG

I like a little pepper on mine

 

 

IMG_1592[1].JPG

 

 

Beef....it's whats for dinner !!   thanks folks. calling it a night , and a good one at that !

 

IMG_1595[1].JPG

post #18 of 27

Looks Great, HT !!!

 

Nice BearViews too !!!

 

Thanks,

Bear

post #19 of 27
Thread Starter 

Lettin 'em hang and cool a d ay or so..notice the fishin rod in the background,....hahahaha

 

IMG_1598[1].JPG

 

 

Almost 12 hrs..

 

IMG_1599[1].JPG

post #20 of 27

Jerky time  yahoo.gif  It looks great drool.gif!

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