3.5 of eye of round getting ready for tomorrow

[KCowTown]

Just getting the little tasty nuggets ready to roll in the morning, basic terriaki blend with my ladies extra touches...tumeric...coughcough. Cant wait to wake up and start the day! Ps im new to smoking so please feel free to share any tips or tricks

 

[GaryHibbert]

What are you making?? Burnt ends??
Gary

 

[phatbac]

I believe he is making Jerky. you use a cure?

Happy Smoking,
phatbac (Aaron)

 

[KCowTown]

cure? Ha ill have to brush up on that term. Just soaked em then started the smoker. And jerky is correct! Burnt ends are another one of my favorites though.

 

[KCowTown]

Having some trouble with photos, says they are to big even if i use camera for direct upload... maybe later

 

[phatbac]

If you are making jerky with a food dehydrator cure isn't necessary. but if you are using a smoker to dry the meat you need to add a cure to your marinade to prevent botulism. Cure #1 (pink curing salt or Prague powder) is cheap and you don't need very much like 1 tsp per 5lbs of meat. But i wouldn't eat jerky that wasn't cured and was left out for hours. When i smoke my jerky it can take 8-10 hours at 125-150 degrees.

Happy Smoking,
phatbac (Aaron)

 

[KCowTown]

Pink salt was added, and im up at 170 degrees, over if anything... and this is why im here haha thanks for the help, dont want to die i just got this thing!

 

[KCowTown]

And last time they were done in about three hours.

 

[phatbac]

3 hours? yours must also be thinner than i cut my jerky. I use my WSM 22.5 and some charcoal with a A-Maze-N Pellet Smoker (AMNPS) and smoke for around 8 hours and if they are still not where i want them i go about 180 in the oven till the consistency is what i want.
since this thread is worthless without pics...

my cold smoke setup
View media item 548100
smoking some jerky (bottom round)
View media item 548099
Happy Smoking,
phatbac (Aaron)

 

[KCowTown]

Looking good phatbac! Cant got with Aaron with a nickname like that! But yea, im not cold smoking until i get the add on box for the Louisiana 900. And ill have to give bottom round a try next. I thought cold smoking was for cheese and curing though mostly, didnt even realize that was jerky temp too

 

[KCowTown]

Finally able to get a few up

 

[b-one]

Tasty looking jerky!

 

[KCowTown]

Thank you b-one

 

[Rings Я Us]

Pretty cool.. Looks like fine jerky.
I've only used the commercial made jerky seasonings mix.. found a few I like. Just marinate overnight and do it in the oven for a few hours or on the smoker a few hours 150 to 170.. I'm not a fan of the dehydrated stuff at all.. Paper thin jerky doesn't appeal to me either..

 

[KCowTown]

With it being winter mine fluctuates 150-180 depending on wind and sun. 3-4hrs Slice just under a quarter inch and the eye in half before strips. But totally agreed on needing that thicker stuff. As far as premade ones ull have to share whats best. Ive been wanting to try the Hardcore Carnivore rub or whatever it is.. but im cheap haha

 

[KCowTown]

Oh and i know zip about dehydrators unless thats what my mom made dried fruit with in that plastic tray thing :) must.learn.everything