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Added this to my business menu. My pig candy is a big time seller and thought I'd give it a whirl to make pig candy jerky. It came out great! Was curious as to how the fat in the bacon would react, but it was actually fine. I use my signature rub, coat both sides and put them in the smoker for 4...

Since I'm an Llc and a catering company I get all my supplies and meats at a place called Restaurant Depot. They always come in 2 cuts. I got 22 lbs at 1.02 a lb. Here they are as I was rubbing them down with the dry rub. I still have another to go.

Got a few catering orders for this Sunday and go figure, pulled pork and pig candy were the big sellers. Needless to say, I don't have the capital for commercial smokers at the moment and while I do enjoy fire or coal, electric is the way to go when it comes to non competition business running...

Here's how my jerky comes out. This batch is an order of bee sting. Out of a 6.5 dressed cut off beef I got 3lb15oz

I forgot to add that a lot people say jerky can't be done fully in a smoker. Most people smoke it 3/4 then finish it off in the oven. There's no need to do that. Keep it low and slow and you'll be good.

Just thought I'd share what's headed into the smoker tomorrow for a few catering orders set for Sunday morning.

I own a jerky and BBQ catering business. I set my electric at 130-135 which keeps the internal smoker temp around 150 ish and generally takes about 3-5 hours depending on the conditions. For the cut I use eye of round that is bought in 10-15 lb slabs and cut with the grain at 1/8" thick. I don't...

If you get your temps and times down to perfection you'll have no problem with the end result. Mine is nice and moist. I'm not knocking you I was just curious.

Ryan, I set my smoker at 130-135, but I forgot to mention that the thermometers I have set inside the smoker read from 140-150. My smokers are insulated and the LCD screen reads the 130-135 but I assume the manufacturer thermostat is off. So, the range inside is about 140-150. Mine holds a solid...

Out of curiosity, why do people not smoke jerky the whole way through? That's the only way I do it and I crank out about 20 lbs a week.

For my jerky inset the temp at 135 and depending on the weather, can take anywhere from 4-6 hours. The beef is cut to 1/8 " and the consistency allows it to bend and allows the grain to separate and turn white and doesn't snap in half.

Well, it doesn't hurt that theirs only about 4 BBQ places in 2 counties where I'm at. Plus, 2 of them don't smoke their Q on site. They get the pre made frozen stuff and then "smoke" it. The restaurant depot where I get my supplies and meat from sells damn near everything Q related in the frozen...

My BBQ took off like wildfire. I'm in NJ and my jerky has orders coming in from Kodiak and North Pole Alaska. I've also had about 4 catering jobs for the Super Bowl so far. Aside from the jerky and pulled pork catering jobs, j also sell my dry rubs and BBQ sauce.

Ryan. Feel free to PM me and I'll gladly share my recipe for the Bee Sting. It is by far my most popular jerky. It's just what the name indicates. A nice sweet taste of honey with some heat on the back end that takes a moment to catch up. They two flavors are clearly distinct.

I use long skewers and hang all the jerky. It really does make a difference since it's hanging and all sides get the same amount of heat and smoke as well as allowing for more open space. I can fit about 10 lbs of jerky in my MS40 no problem. The honey bourbon came out good but it was tricky. I...

I'll shoot you a PM. And thank you for the support. We all wish we could have done more though. Currently no, I don't advertise here.

Good job man. I sell my jerky online and locally along with other BBQ and do some catering. A one man show but it's taken off like wildfire. I'm in NJ and have orders coming in from North Pole and Kodiak Alaska. I use eye of round personally and I sell anywhere from 25-35 dollars a lb depending...

Well, I'd really like to expand down the road. I dunno if I'd want a full scale restaurant. But, where I live it's kinda hard to have anything but that once you reach a certain point.

For now, I know what temp range the readout needs to be in order to produce my product with no issues. That said, would be nice to have some real temps. I'll pick up some thermometers when I can.

So, I've read that the meat drone cane be somewhat unreliable. But, it's damn near 0 here in NJ and I'm out smoking and filling jerky orders. I opened to door to shift my makeshift chip tray for all of 2 seconds, literally open and shut and the temp went from 139 to 112. It slowly started...