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Ground Lean Chicken Jerky & Whole Muscle Eye Round Jerky with Q-View!

post #1 of 10
Thread Starter 

Decided to smoke some Jerky, Hope you enjoy the Q-View.

 

The Ingredients I used to spice the 2 Lbs of Ground Chicken.

(The Shot glass has Cure #1 in it.)

All mixed up and in a freezer back to sit over night.

Got the Jerky Gun out and my 12x15 inch Q-Matz and started shooting some jerky.

 

Little less then 2 lbs, I set some aside to make up some sample patties to make sure the spice and flavor is right before I smoke.

Here is test Pattie #1, Decent flavor but I am going to add some more cayenne for a little more kick!

More Q-View to follow.

 

Here is the Eye Round Roast I cut up with the Grain, I like my jerky with a little pull to it.

 

Ingredients I used to Marinate the meat.

All mixed up and in the freezer bag to sit in the fridge overnight with the Chicken.

After a good nights rest in the marinade, I skewered the meat to hang in the smoker.

Gotta Love plastic bins, I use this thing for everything I do BBQ and Smoking related.

More Q-View to following During the SMOKE!


Edited by Big Lew BBQ - 12/16/13 at 12:16pm
post #2 of 10
Thread Starter 

As soon as I get home from Work today all that Jerky is going into the smoker! I will post more of the smoke Q-View and the finished Q-View as well.

post #3 of 10
Thread Starter 

Just loaded up the smoker.

Smoker temp set @ 180* for the 1st hr.

Then down to 165* for 2 hrs.

Last hour @ 150*

More to Follow.

post #4 of 10
Thread Starter 

Here is the Jerky after an Hour @ 180*

Nice Color change taking place I will move around the racks for more even smoke.

 

More to follow.

post #5 of 10

Looking good! 

post #6 of 10
Thread Starter 

Re arranged the Racks and rotated the Q Matz

 

@ 3 hr Mark. Looking GOOD!

 

The Chicken Sticks are almost done, but the whole muscle jerky has to go at least another hr.

More to Follow.

post #7 of 10
Thread Starter 

Thank you Dougmays!

 

Stand by for more Q View Pics.

post #8 of 10
Looks awesome man. I gotta get a jerky gun. Do you have a specific spice recipe you use each time or do you just wing it?
post #9 of 10
Thread Starter 

Jerky right out of the smoker.

Got to pat them dry with some paper towel and then into a Brown paper bag to sit over night!

Enjoy!

 

 

As you can see some of the ends of the sticks got a little "well" done.  I think next time I wont make the sticks as long, or i might shoot them onto the Q-Matz the other direction.

They are still delicious and had the right flavor, however they need to be hotter, so once again I will be increasing the cayenne!

post #10 of 10
Great Job with the chicken.!!
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