I thought the SV24 is gonna burst at the seams with this one…I almost found out what the max is for the amount of jerky space I have available right now. The lower rack position isn’t the best choice when heavily loaded with jerky due to heat/air circulation issues just above the perimeter of the water pan, though I added a 5th rack and stayed away from the outside edges of the racks, which increased the space by about 1.5 racks, to 9.5 racks…yeah that’s a lot…if this weighs out similar to the last run of 9lb-6oz, it should be 12.55-12.70 lbs. This is 1/3 larger by weight than the last round.

My good neighbor and friend stopped by for a visit, and I couldn’t resist handing her some regular and hot pepper jerky, along with some frozen spares and PP from last week Thursday, 10-01-09. She’s a Q lover and I knew she’d appreciate it. She really liked the jerky, so much so, that she asked if I’d do up another batch if she’d spring for the beef and we’d split the batch out when done. I agreed and she promptly returned with the freshly packaged 85/15 ground chuck from the local grocer.

So, here I sat lastnight with enough Nesco regular seasoning and mix for 6 lbs, a recipe and plenty of ingredients & TQ for the rest of 12.81 lbs (per the label) of 85/15 ground chuck.

Hmm…I had to break out the big guns for this jerky shoot. 8 levels in the SV24 would not handle all of it. I had the meat, seasonings and cure mixed up lastnight and let it cure for 12 hours before I started shooting it out. 55 minutes later, it was all into the Vault.

Weather forecast was 20% chance of rain & 55* Today, and 40% chance of snow & a high of 37* on Thursday, so today was my nest window.

Man, this is crazy…3 jerky runs in…I don’t know, but, seems like less than 2 weeks.

The Vault is capable of running 20~* lower on “low” burner setting than I need today with ambient temps currently @ 52*, so no problems with high temps.

The lower racks are loaded with 6lb-10.25oz of my pepper jerky seasoned/cured, the upper half is 5lb-15oz of the Nesco regular seasoned/cured.

Another mod...2 grates from my 3405GW GOSM (smallest) wired together to form a single full grate for the Vault, and a 10" x 14" baker's rack on top of it for an extra level, loaded & ready for TBS:

All loaded up for the day...note the darker color, changing from darker red to lighter brown/tan, from bottom to top as the smoking/drying has begun to take effect (I started loading from the bottom up):

Here's the goods @ 2hrs-55min since I started smoking the first pair of racks on bottom, the top is @ 2hrs flat:

My best calculations indicate that with closely crowded racks as I did with most here, I can load it with approx. 14lb-6oz of the jerky gun strips, so that will probably be the target weight for my next run. A full smoker is a happy smoker!

I'm in cruise mode now, just watching and waiting for pat-downs of rendered fat, texture checks and rach rotations to keep the drying fairly even.

Back later with weights and final pics...until then, good smokes!

Thanks all!

Eric

My good neighbor and friend stopped by for a visit, and I couldn’t resist handing her some regular and hot pepper jerky, along with some frozen spares and PP from last week Thursday, 10-01-09. She’s a Q lover and I knew she’d appreciate it. She really liked the jerky, so much so, that she asked if I’d do up another batch if she’d spring for the beef and we’d split the batch out when done. I agreed and she promptly returned with the freshly packaged 85/15 ground chuck from the local grocer.

**Yes, she REALLY likes my cooking skills.***COOOOOOOOOOL!!!*So, here I sat lastnight with enough Nesco regular seasoning and mix for 6 lbs, a recipe and plenty of ingredients & TQ for the rest of 12.81 lbs (per the label) of 85/15 ground chuck.

Hmm…I had to break out the big guns for this jerky shoot. 8 levels in the SV24 would not handle all of it. I had the meat, seasonings and cure mixed up lastnight and let it cure for 12 hours before I started shooting it out. 55 minutes later, it was all into the Vault.

Weather forecast was 20% chance of rain & 55* Today, and 40% chance of snow & a high of 37* on Thursday, so today was my nest window.

Man, this is crazy…3 jerky runs in…I don’t know, but, seems like less than 2 weeks.

The Vault is capable of running 20~* lower on “low” burner setting than I need today with ambient temps currently @ 52*, so no problems with high temps.

The lower racks are loaded with 6lb-10.25oz of my pepper jerky seasoned/cured, the upper half is 5lb-15oz of the Nesco regular seasoned/cured.

Another mod...2 grates from my 3405GW GOSM (smallest) wired together to form a single full grate for the Vault, and a 10" x 14" baker's rack on top of it for an extra level, loaded & ready for TBS:

All loaded up for the day...note the darker color, changing from darker red to lighter brown/tan, from bottom to top as the smoking/drying has begun to take effect (I started loading from the bottom up):

Here's the goods @ 2hrs-55min since I started smoking the first pair of racks on bottom, the top is @ 2hrs flat:

My best calculations indicate that with closely crowded racks as I did with most here, I can load it with approx. 14lb-6oz of the jerky gun strips, so that will probably be the target weight for my next run. A full smoker is a happy smoker!

I'm in cruise mode now, just watching and waiting for pat-downs of rendered fat, texture checks and rach rotations to keep the drying fairly even.

Back later with weights and final pics...until then, good smokes!

Thanks all!

Eric

**EDIT: Smoker temps are 150-160*F**