- Apr 14, 2016
- 424
- 143
Ive been debating on if I should give making jerky a try. So the other day I decided to see if I could get my charcoal smoker to stay at jerky temps. To my surprise I was able to run it at 120 130 140 150 and 160 with ease! The next day I was off to the meat market ! 15 pounds of eye of round sliced to 1/4 inch and 3 pounds of chicken breast! I also picked up multiple seasonings and cure.
I seasoned and cured all the meat the day before smoking it! Most of the seasonings were a pre mix from the Market except I added jalapeno powder and honey to the bbq. The chicken i used Hooters buffalo sauce mesquit and sriracha sauce. There is also 7 pounds of peppercorn garlic not pictured here.
The following morning I let all the jerky air dry for about an hour and a half while my smoker got up to temp.
Here is a picture of my smoker and of the fire box. I used alder wood chips that I sprinkled on top of all the charcoal. I lit about a hand full of charcoal in a chimney to light it !
loaded up and chugging along
Almost done!
At about 8 hours in jerky started to be done ! By 9 hours all the jerky was finished ! I didn't go by temp to decide when it was finished. I went by looks,feel, and texture.
I took this jerky opportunity to go buy another toy haha it was "NEEDED" should be mentioned after all the jerky was finished I let it cool on the counter. That night I placed all the jerky in paper bags and placed it in the fridge to soak up any last bit of moisture. The following morning I sealed it up.
I have to say the pepper and garlic was my favorite beef flavor. The chicken jerky was my favorite! It was amazing ! All the jerky had just the right amount of softness and salt! I have to say out of everything I've ever smoked this is the best first run of anything I've Smoked! Friends and family are all very happy
I seasoned and cured all the meat the day before smoking it! Most of the seasonings were a pre mix from the Market except I added jalapeno powder and honey to the bbq. The chicken i used Hooters buffalo sauce mesquit and sriracha sauce. There is also 7 pounds of peppercorn garlic not pictured here.
The following morning I let all the jerky air dry for about an hour and a half while my smoker got up to temp.
Here is a picture of my smoker and of the fire box. I used alder wood chips that I sprinkled on top of all the charcoal. I lit about a hand full of charcoal in a chimney to light it !
Almost done!
At about 8 hours in jerky started to be done ! By 9 hours all the jerky was finished ! I didn't go by temp to decide when it was finished. I went by looks,feel, and texture.
I took this jerky opportunity to go buy another toy haha it was "NEEDED" should be mentioned after all the jerky was finished I let it cool on the counter. That night I placed all the jerky in paper bags and placed it in the fridge to soak up any last bit of moisture. The following morning I sealed it up.
I have to say the pepper and garlic was my favorite beef flavor. The chicken jerky was my favorite! It was amazing ! All the jerky had just the right amount of softness and salt! I have to say out of everything I've ever smoked this is the best first run of anything I've Smoked! Friends and family are all very happy
