1st jerky

charcoal junkie

Smoking Fanatic

Original poster

Apr 18, 2012

314

17

hoople, nd

• Mar 21, 2013

• #1

Tonight I started my quest on my first jerky in a smoker. I just purchased a Cajun Injector electric smoker and I will use it for the first time this weekend. I bought 2 Sirloin Tip Roasts that together were 4.23 lbs before trim and 3.74 lbs after trim. One got hi-mountain original the other 3 pepper hi-mountain seasoning. They are in the fridge waiting for Saturday thinking I will use either hickory or a sweet wood pellet on them. Any heads-up would be great.

 

jarhead

Meat Mopper

Nov 8, 2011

243

17

Marionville, Missouri

• Mar 21, 2013

• #2

I prefer hickory on jerky.

Sounds like you have it under control.

Just drain it a bit before you start smoking it.
 

 

bakedbean1970

Smoke Blower

Dec 8, 2012

103

11

Colorado

• Mar 21, 2013

• #3

I have a whole box of unfinished hickory flooring scraps. I use only one chunk about 4 inches long for a batch of jerky.

 

charcoal junkie

Smoking Fanatic

Original poster

Thread starter

Apr 18, 2012

314

17

hoople, nd

• Mar 23, 2013

• #4

Just put my jerky in my smoker with one row of hickory in my AMAZN. I have the smoker set at 160° for 5 hours. I will probably rotate racks in about an hour or so. And yes I know no q-view didn't happen but I have a good excuse, my wife has it at the Jason Alden concert. I will take pics of finished jerky when she gets home.

 

mountainhawg

Meat Mopper

Jan 4, 2013

262

15

Mountains of Western NC

• Mar 23, 2013

• #5

On jerky I smoke no longer that 1 hour. Usually a bit less than that. I use chunk fruit wood mostly. If I was to use hickory, I would not go over 1/2 hour of smoke. Hickory is strong and will over come the jerky natural flavor and spices you've added. I normally do jerky at 110-130 and then edge it up and finish at the last hour at 165. Last batch was 1/4 inch and took 12+ hours. Normally I do 1/8 inch cuts and that takes 8 hours. Since the AMZN has less smoke than my chunks, you can probably smoke longer than I do. I do use cure #1. 

Keep checking the doneness, don't want to over cook it!

 

geerock

Master of the Pit

SMF Premier Member

Oct 25, 2010

1,367

77

central ct

• Mar 23, 2013

• #6

I like the hi mountain for a guick 24 hour cure. I use about 150 for the first hour and then go to 180 for 2 to 2 1/2 more hours. Remember that you are drying the meat too so leave the vent wide open. Hickory can be strong so be careful and definitely start checking for the type of chew you want during the cook. Easy to overcook. All the best to you.