- Jul 21, 2010
- 5
- 10
I just tried my own variation of the 3Men Jerky Making Process (http://www.3men.com/3men_jerky_making_process.htm)
I started out marinading the jerky in vacuum sealed Ziploc bags, using a vinegar based bbq sauce created by a local place called Black Hog (http://www.blackhogbbq.com/). I also seasoned the meat with meat tenderizer from a local Aldi's grocery store. I used thin-sliced "breakfast steaks", as they were approximately 1/8" to 1/4" thick, perfect for jerky.
I kept the smoker at approximately 150 degrees, as I had trouble getting it to go any lower. My charcoal smoker is a little leaky, and a small amount of oxygen gets around the vents even if I have them shut. Hey, I built it out of an old Weber grill & a 55 gallon drum, and it cost me almost nothing to make, so you get what you pay for I guess haha.
After about 4 hours, the Jerky is almost done. A few of the smaller pieces were finished, and were absolutely delicious when I tried them.
I use throw-away aluminum trays for easier cleanup, and since these do not provide the same exposure to air as placing the meat directly on the grill, it was necessary to flip the jerky after 2 hours, to ensure proper drying and appearance.
Below is the almost-done Jerky.
I started out marinading the jerky in vacuum sealed Ziploc bags, using a vinegar based bbq sauce created by a local place called Black Hog (http://www.blackhogbbq.com/). I also seasoned the meat with meat tenderizer from a local Aldi's grocery store. I used thin-sliced "breakfast steaks", as they were approximately 1/8" to 1/4" thick, perfect for jerky.
I kept the smoker at approximately 150 degrees, as I had trouble getting it to go any lower. My charcoal smoker is a little leaky, and a small amount of oxygen gets around the vents even if I have them shut. Hey, I built it out of an old Weber grill & a 55 gallon drum, and it cost me almost nothing to make, so you get what you pay for I guess haha.
After about 4 hours, the Jerky is almost done. A few of the smaller pieces were finished, and were absolutely delicious when I tried them.
I use throw-away aluminum trays for easier cleanup, and since these do not provide the same exposure to air as placing the meat directly on the grill, it was necessary to flip the jerky after 2 hours, to ensure proper drying and appearance.
Below is the almost-done Jerky.
