all done for now

[smker]

45 lbs of meat almost  20lbs of jerky,  devide it up and vac pack it all

17762954.jpg

• smker
• Feb 2, 2013

 

[hambone1950]

Wow! That's a load of meat , bro. What kind of pit do you use? I've been thinking about trying jerky on my WSM , wondering if I can keep temp low enough....:grilling_smilie:

 

[smoking b]

Wow - another big variety! 

 

[smker]

i use a GOSM and a AMNPS smoke generator and has allot better finish then hot smoking.   the way i did make it  use Hi Mountain jerky spice with ground meat,  and added some liquid smoke  or use the GOSM for a short smoke time so it wouldn't cook but didn't leave a real good smoke flavor,    this time after adding Hi Mountain jerky cure and let the meat sit for a couple of hours so the cure could work its magic, (its supposed to sit 12 or more hours anyway)   using the jerky gun i made the strips filling up the trays and then cold smoking for almost 5 hrs and then into the fridge for the remainder of the time and then into the dehydrator for around 3 hrs till its just right, 

then bag it and let it sit again to equalize the moister and then done.
 

 

[linguica]

45 lbs of meat almost  20lbs of jerky,  devide it up and vac pack it all

17762954.jpg

• smker
• Feb 2, 2013

Great job on a treat that will last a while.
I just did some Asian beef jerky. I started with 6 lbs of cross rib roast and finished with 2.25 lbs of finished jerky.  You got a 50% return and I got a 37% return. I'm wondering if i over dried mine.  How was your finished texture?  Mine was a little tough.

 

[smker]

Great job on a treat that will last a while.
I just did some Asian beef jerky. I started with 6 lbs of cross rib roast and finished with 2.25 lbs of finished jerky.  You got a 50% return and I got a 37% return. I'm wondering if i over dried mine.  How was your finished texture?  Mine was a little tough.

using ground meat there isn't much moisture left but enough so that when its folded it doesn't brake
there's times where its almost done  and anymore time in the dehydrator would over dry it. so i put all of it in a large bowl and let it air dry for a day,  

 did you use whole muscle meat cut into strips?   true jerky is tuff depending on the cut of meat used and the direction that it was cut into strips,  but over dried can do it too making the meat harder and brittle when bent.    if you find that its over dried  just dip each piece into water (to get an even amount of water on each one)  and bag it for an hour and then check,  if it needs more dip them again and it will gain some back and can make it better.