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Had to make mods to smoke jerky

post #1 of 8
Thread Starter 

Over 90 degrees here in north Florida, but humid which isn't good for jerky.  This is my first try on jerky.  44" smoke hollow propane smoker.  Lit one burner and put it on low and it took the temp to 195.  As I understand it, a nice air flow of around 150-160 is what I'm aiming for.  It took me a little bit of modification, but got it where I want it.

 

I was hoping that the pellet tubesmoker would keep the temp up, but no go.  It kept going out.  I suspect from low air flow.  It took a cheap fan to help with the air flow, but it's working - tubesmoker is going and temp is just under 160.

 

I made it out of paper boxes to see if it would work.  I'll construct it of something more substantial now that I know it works.  Anyways here it is....... the redneck air flow helper for cool smoking in a hot and humid climate!

 

 

Fan running and temp right around 160.

 

Only 2.3 lbs of eye of round hanging for my first go.

 

 

Side view of the redneck mod I made.  The box on the left has a 9" fan in it.  The box on the right is situated over the smoke stack of my smoker.  I creates just a little convection, but enough to keep my pellet smoker lit.

 

I put too much black pepper on the jerky for most of the family's taste, but I'm happy with how it is drying.....

 

You can't see it in the picture but there is a good amount of smoke being sucked out which means I'm fairly close to accomplishing what I wanted.

 

Happy smoking.

post #2 of 8

Perfect mod.....   (2 hands clapping)....   Dave

post #3 of 8

Hey if it works then good for you!

post #4 of 8
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Perfect mod.....   (2 hands clapping)....   Dave

 

Quote:
Originally Posted by SmokinHusker View Post

Hey if it works then good for you!

 

Thanks to both for looking and commenting.

 

One thing that I hoped to accomplish was create a pellicle on the outside before putting smoke to it.  It didn't happen.  It went straight from wet to dry to smoked - I think this was because of the temperature.  Still tasted good though and the meat was sliced thin enough that it didn't become shoe leather in the process.  I didn't use any preservatives in the marinade, so I started getting worried when it was just sitting there wet.

 

Question...  I just got some cure #1.  I've never used it before.  If I use it in the marinade do you think it would be ok to just use the air flow created by the fan to create that pellicle layer?  In some of our summer conditions (hot and damp) it could take a couple of hours to form it.

post #5 of 8
Quote:
Originally Posted by JaxRmrJmr View Post

 

One thing that I hoped to accomplish was create a pellicle on the outside before putting smoke to it.  It didn't happen.  It went straight from wet to dry to smoked - I think this was because of the temperature.  Still tasted good though and the meat was sliced thin enough that it didn't become shoe leather in the process.  I didn't use any preservatives in the marinade, so I started getting worried when it was just sitting there wet.

 

Question...  I just got some cure #1.  I've never used it before.  If I use it in the marinade do you think it would be ok to just use the air flow created by the fan to create that pellicle layer?  In some of our summer conditions (hot and damp) it could take a couple of hours to form it.

Jax, evening....   You do not want a pellicle on jerky....  a pellicle is a skin of dried soluble proteins....  that skin is for holding in moisture.... like in smoking fish, or a pork butt.....   when drying meats, it a good idea to not have a pellicle......   thin meats will usually dry before a pellicle forms...

 

Dave

post #6 of 8

Hello Jax.  Mr. Dave got ya sorted on the jerky.  His advice is always spot on.  For future reference, when trying to form pellicle  ( on other meats ) in your humid conditions put the meat uncovered in the fridge over nite.  I had to deal with humidity back home in South Tx.  Good job on the mods BTW.  Good luck.  Keep Smokin!

Danny

post #7 of 8
Good Idea.. im having the same problems here today... I have to prop my door open .. but I like your idea! I Love some cracked black pepper!
post #8 of 8
Thread Starter 

As usual, thanks for the advise.
 

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