Hi gang,
I've been compelled to finally make a batch of jerky in my WSM this weekend. I have a plan of attack, but want to ask you guys, the experts, to make sure that I'm not missing anything.
I have 2 marinades that I'm planning on using, and will probably be using bamboo skewers to hang the meat on the grates.
First off, the cure.
I have pink salt (sodium nitrite) that I picked up for a batch of bacon. I have rubber gloves and everything else to handle it (the local spice shop that I got it from left me thinking I was handling a bomb, so I'm sufficiently terrified of it). I'm planning on getting a 5 to 6 lb piece of top or bottom round, cut into 3/8 inch strips. Once I have the weight of the marinade and the meat, add the pink salt at a ration or 1.1 grams per pound.
As to the fire, since I don't need to cook it, just dry it, it's a low heat (120-160F) heat using a small group of charcoal (less than 10 briquettes) and some wood (I'm thinking hickory and cherry). Try to keep it at this temp throughout, occasionally opening the door to let any humidity out. Also, make sure to remove the water bowl.
I'm sure just one batch of coals isn't going to cut it, but I have the ability to keep adding new coals as they start to fail.
From there, keep it drying from 10-12 hours, testing it to make sure it bends but doesn't break.
I think that's it.
Am I missing something? The cure does go into the marinade, right?
Thanks for any help. I'll be sure to take some pics as I go through!
Frank
I've been compelled to finally make a batch of jerky in my WSM this weekend. I have a plan of attack, but want to ask you guys, the experts, to make sure that I'm not missing anything.
I have 2 marinades that I'm planning on using, and will probably be using bamboo skewers to hang the meat on the grates.
First off, the cure.
I have pink salt (sodium nitrite) that I picked up for a batch of bacon. I have rubber gloves and everything else to handle it (the local spice shop that I got it from left me thinking I was handling a bomb, so I'm sufficiently terrified of it). I'm planning on getting a 5 to 6 lb piece of top or bottom round, cut into 3/8 inch strips. Once I have the weight of the marinade and the meat, add the pink salt at a ration or 1.1 grams per pound.
As to the fire, since I don't need to cook it, just dry it, it's a low heat (120-160F) heat using a small group of charcoal (less than 10 briquettes) and some wood (I'm thinking hickory and cherry). Try to keep it at this temp throughout, occasionally opening the door to let any humidity out. Also, make sure to remove the water bowl.
I'm sure just one batch of coals isn't going to cut it, but I have the ability to keep adding new coals as they start to fail.
From there, keep it drying from 10-12 hours, testing it to make sure it bends but doesn't break.
I think that's it.
Am I missing something? The cure does go into the marinade, right?
Thanks for any help. I'll be sure to take some pics as I go through!
Frank