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jerky on the gosm gasser ( with lump )

post #1 of 18
Thread Starter 
hey everybody,

I need to get rid of the last of my deer burger from last year before the freezer gets filled up again so I decided to try my jeky recipe in the smoker.

I know the gosm wont get low enough to do it so I have been experimenting with lump, and have figured out that with 12 pieces I can get a steady temp right at 165. I took the charcoal basket out of my 22.5 and got the lump goin on that and then put my coffe can of there with the wood in it. It works real good and I am looking forward to the results.

My recipe for jerk is 3lbs. of ground venison
4.5 tsp morton tenderquick
2 tbs ground black pepper
2 tbs granulated garlic
2 tbs onion powder

then a half cup of a mixture of worchestershire , soy, and terryaki.

mix well and let sit in fridge for 24 hours.

then I take it a mash it out on a cutting board and get it about a 1/4 inch thick and cut into about 1 inch wide strips, and about an 4 inches long.

Take that and put it onto jerky racks, and dry it at 160-170 .










post #2 of 18
Thread Starter 
here is what I have done to get the heat and smoke, I forgot to put this pic in.





post #3 of 18
Looks like a great plan. Have fun nice thing is, you don't have to worry about opening the door too often and letting the heat out.
post #4 of 18
Thread Starter 
here it is all finished, it tastes real good, I like the smoke and I am sure it will dissapear as soon as the kids get home. It never lasts long around here.

hope you all have a good week.






post #5 of 18
Nice work on the inovative idea to get the temps you wanted & great pics too. POINTS from me.
post #6 of 18
That's some mighty great lookin' jerky. Points for the creativity using the GOSM.
post #7 of 18
Sure looks good. PDT_Armataz_01_37.gif
post #8 of 18
Thread Starter 
thanks fishawn, hope you have a good week
post #9 of 18
Thread Starter 
thanks rich, hope you have a good week
post #10 of 18
Thread Starter 
thanks fbj.. thanks for the points
post #11 of 18
Krusher I'm glad to see somebody actually try this method I kept hearing about it but seeing it is great. Looks like awesome results too PDT_Armataz_01_37.gif
post #12 of 18
Thread Starter 
pineywoods, it worked real good, I had done some cheese about a week ago just tryin it out, I used 5 pieces of RO and it stayed right around 123, The cheese got soft but never melted. They say to leave it out for an hour or two to let it get hard, but I didn't want to waste an opportunity to smoke something.
post #13 of 18
Nice looking jerky ya got thar krushPDT_Armataz_01_37.gif
post #14 of 18
Thread Starter 
thanks for the compliment, you'll have to give it a try.
post #15 of 18
Krusher your jerky looks really tasty!! If the kids don't want it, feel free to
send it my way. PDT_Armataz_01_37.gif
post #16 of 18
Thread Starter 
cowgirl, I would but I really dont think there will be any left by tommorrow, They were racing in the door today after school to see who would get to the bag first. They usually have something sweet when they get home from school, but when I make jerky they forget about everything else. My middle son wanted to eat it for dinner. Guess Ill be using the rest of my deer pretty quick.
post #17 of 18
Krusher, my mouth is watering
Where did you get those racks and what size are they?
post #18 of 18
Thread Starter 
squib I got them at walmart about 3 years ago, they'll have them during hunting season probably with all the other jerky stuff. The raks are 11x17. If you have the wide body they will sit right on the rack 2 high and then take out the other shelves and the other one will sit where the other rack goes.




here are some on walmart site to store, they probably have them at the store, but they say they are 11x14.


http://www.walmart.com/catalog/produ...uct_id=9730187
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