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Could it work??

post #1 of 15
Thread Starter 

A buddy went hunting and sent Mr Buck to the processor.  What to do other than JERKY!!  Well i had an idea while browsing.  Why not use a WSM 22" and an AMNS??  Use the water pan as an empty drip pan.  Open all vents and light the AMNS and leave the top vent wide open.  In theory I dont see why it wouldnt work.  Make sure to place the AMNS exactly center were the ring goes.

post #2 of 15

It should work fine. I used to make jerky in my UDS before I built my plywood smoker. I tried to keep the temps in the 120 - 150*F range to dry out the meat.

 

http://www.smokingmeatforums.com/t/82961/drum-jerky-ftmfw

post #3 of 15
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

It should work fine. I used to make jerky in my UDS before I built my plywood smoker. I tried to keep the temps in the 120 - 150*F range to dry out the meat.

 

http://www.smokingmeatforums.com/t/82961/drum-jerky-ftmfw



photos not working th_crybaby2.gif

post #4 of 15
Quote:
Originally Posted by graphicsman View Post





photos not working th_crybaby2.gif



 

Really? I can see them just fine. Let me see if I can reupload them since that is a pretty old thread.

post #5 of 15

Here ya go.

 

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post #6 of 15
Thread Starter 

drool.gif  recipe??  

post #7 of 15

That is some very fine looking jerky!  Well done!

 

-Salt

post #8 of 15

That Jerky looks amazing.  Do you have a jerky gun or how'd ya cut it so thin?  I thought about doing some goose jerky this year, but lost all the meat when my deep freeze decided to kinda crap out on me...

post #9 of 15
Quote:
Originally Posted by graphicsman View Post

drool.gif  recipe??  


Give this a try. Omit the liquid smoke. Also, I didn't think about it until I read Len's recipe that you are using wild game. Follow his instructions about getting the meat up to 160*. http://lpoli.50webs.com/index_files/JerkyLens.pdf

 


 

Quote:
Originally Posted by heyer5 View Post

That Jerky looks amazing.  Do you have a jerky gun or how'd ya cut it so thin?  I thought about doing some goose jerky this year, but lost all the meat when my deep freeze decided to kinda crap out on me...


I used a cheap slicer.

 

 

post #10 of 15

That's some great looking jerky!

 

Awesome job!

post #11 of 15

great looking jerky.  i make mine on the WSM also...takes awhile to dial it in to remain under 150...but once you get it it's easy

post #12 of 15
Thread Starter 
Quote:
Originally Posted by dougmays View Post

great looking jerky.  i make mine on the WSM also...takes awhile to dial it in to remain under 150...but once you get it it's easy



define please your "dialing"

post #13 of 15

icon_cool.gif

Well the photos worked this time but the jerky taste dry and alittle dusty too.

post #14 of 15
Quote:
Originally Posted by graphicsman View Post



define please your "dialing"



what i do is use very little coal..honestly..but you only get about 3 hours of smoke doing this and then i put on the dehydrator.  so i take about 5 briquets and place them in the bottom of the smoker.  then i get 10-12 more and put them in my chimney in a "cross" pattern and light that up.  once the coals are grey i pour them carefully over the unlit briquets. i'll then close the vents to half open.  watch them temp rise a bit to about 90-100 and then close the vents to almost closed (1/8th open).   the heat will gradually rise to about 150 over 3 hours. 

 

hope this helps

post #15 of 15

Wow it looks  a good jerky

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