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First time shooting ground beef jerky

post #1 of 5
Thread Starter 
Hands were too messy to get pics of the shooting process. Maybe next time.
Did five lbs 90/10 mixed with High Mountain Hickory and in fridge overnight. Ended up with 5 trays and hung two under two of the three shelves in my Smoke Hollow elec. I used bent paper clips to hang the additional two racks. (S-books on the list)
Using a-maze-n smoke generator with mix of Hickory and Apple dust. Started 100 degrees 1 hr. then 120 next hr. Has been at 160 for 1.5 hrs. And will keep it here til done.

post #2 of 5
Thread Starter 
Here it is off the smoker and degreased via paper towels. Might need a little time dehydrating in oven. Ours has a dehydrate setting.
This being my first time even making jerky any suggestions or criticisms.
What should the finished "texture" be?

Some of the strips that are thicker have the texture that I would compare to a Salami.

post #3 of 5

I can't answer your question because I don't know the answer, but those sticks look amazing to me.

post #4 of 5
I'd let it rest and see how it is after that. It will continue to dry a bit more. If you go too far it will be like cardboard.
post #5 of 5
Thread Starter 
Whistec and dirtsailor2003, thanks for the responses.
dirtsailor-I decided not to dehydrate in the oven, glad too. Texture turned out to be just right. You are sooo correct, any longer and it would have been too dry. Thanks again. Have a batch of Hot in the fridge getting ready to smoke up tomorrow.
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