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Chipotle Jerky with Qview!

Discussion in 'Making Jerky' started by dustincantrell, Oct 10, 2010.

  1. I love making chipotle jerky (though my recipe changes each time) and I just loaded up my smoker with a portion of another batch.  I bought a 22.5lb whole inside round and trimmed it up separating each individual cut in an attempt to trim out as much fat as possible and sliced it about 3/6" thick.  Took forever!  I whipped up a marinade and all the meat wouldn't fit in a 2.5 gallon food storage container so I put the remainder in a 1 gallon ziploc bag.  I have always rigged up three grates in my 22.5" WSM and could only fit a single 1 gallon ziploc bag on meat laying flat on the grates.  This is my first time hanging jerky to smoke and I was able to fit almost twice as much in there!  I'm smoking with lump charcoal and a bit of hickory after around 36 hours in the marinade.

    Here's the marinade I used:

    7T onion powder

    5T garlic powder

    7 T cayenne

    4T black pepper

    5 cans chipotle peppers in adobo sauce (pureed with some of the soy sauce)

    5 cups soy sauce

    3 cups worcestershire sauce

    2 cups pineapple juice

    2T pink salt

    Here's some of the meat after I loaded one bag on the smoker and removed enough from the 2.5 gallon container to finish filling the smoker.


    This is one of the big pieces I was able to slice up.


    I patted each piece dry with paper towels before hanging to smoke.


    Smoker loaded.  Sorry for the poor quality pictures but I am doing this at night and just used my phone to snap pictures because I didn't want to drag out my digital camera.

  2. rcullison

    rcullison Fire Starter

    Looks great
  3. jbg4208

    jbg4208 StickBurners

    Looks good. I'm gonna try that recipe sometime for sure.
  4. reichl

    reichl Meat Mopper

    what is your method for smoking jerkey with the wsm?  I have smoked jerkey with my MES with great success but have been nervous to try it over charcoal.  It looks real good so far!
  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    It does look good and I can't wait to see it out of the smoker. Now your recipe for the marinade looks pretty tastey too.

  6. I get a bit of lump going and toss on some hickory to get it around 150.  Load up the smoker with jerky and then try my best to keep the temp between 150 and 170.  Takes a lot of work, but usually turns out great.  
  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks good so far Dustin !!!!!
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks good, but how about some finished pics?

  9. squirrel

    squirrel Master of the Pit OTBS Member

    Wow Dustin that looks awesome! I can't imagine how long it took you to do all those toothpicks! I've never tried making jerky, never really cared for it, but I have never had any homemade stuff that looks like yours! Thanks for sharing and I hope you will post more pics when it's done![​IMG]
  10. mdacs

    mdacs Newbie

    Recipe looks really good. Is it pretty hot? Is 3/6" thick the same as 1/2" thick? Were you happy with how it turned out? You mentioned your recipe changes each time. Would you make it like this again?

  11. 3/6" would be 1/2", though I made a mistake typing and it should have been 3/16".  I tried to keep it between 1/8" and 1/4" and most of it was 3/16".  I love the way my jerky turns out every time, and I'd absolutely make it the same as last time.  I think this was the best batch yet.