New jerky batch

dukeburger

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Sylvan Lake, Alberta

• Apr 9, 2010

• #1

Hey guys. I just finished slicing up a couple pounds of inside round and it's marinating nicely...I decided to try a bit of a sweeter recipe rather than the spicy stuff I normally make.
I'm experimenting with a couple of new ingredients... I'm trying to get a honey garlic taste. I hope it turns out alright.
Should be ready for the smoker tomorrow afternoon

 

pike

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Jan 10, 2010

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• Apr 10, 2010

• #2

cant wait for the finish on that.

 

dukeburger

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• Apr 10, 2010

• #3

Just about 2 hours in the smoker...

 

dukeburger

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• Apr 10, 2010

• #4

After 5 hours...keeping the temps steady between 140-150 degrees. At one point my wood chips burst into flames because i didn't cover them very good. Caught it quick though.

 

pike

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• Apr 10, 2010

• #5

its recommended that a temp of 155 or more for the first 30 min cured or not so it gets the meat into the safe zone for those lower temps,

 

dukeburger

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• Apr 11, 2010

• #6

I keep it between 160-170 the first hour, otherwise I can't generate any smoke

 

tld

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Gowen, Michigan

• Apr 11, 2010

• #7

Looks good. Did you get your honey, garlic taste?

 

dukeburger

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• Apr 12, 2010

• #8

Sure did! A tad on the garlicky side, but not bad overall.

 

pike

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• Apr 13, 2010

• #9

if you have the room use a larger an taller chunk of wood, i cut a log around 3 inch dia and 4 inch tall chunk, use a higher heat to get the chunk of wood going really good (and you can put alittle foil around it to stop any flair ups) then back the heat down and the wood will smolder and eat its self up on its own, depending on the wood a 3 by 4 chunk will last me around 7 hrs (give or take) to turn its self into ash.

 

pineywoods

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• Apr 13, 2010

• #10

That looks great

 

scpatterson

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• Apr 13, 2010

• #11

Great looking jerky!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

dukeburger

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• Apr 17, 2010

• #12

I am just using up the rest of my oak chips for the time being. It looks like I'll be getting a hold of a bunch of cherry wood for free so I will definitely keep that trick in mind. Thanks!

 

chefrc

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Jun 17, 2010

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Backwoods Blanchester Ohio

• Jun 21, 2010

• #13

Fantastic looking stuff there my friend