I enjoy using the cheese I've smoked to make trail mix. Basically, I take jerky, pepperoni, and cheese, cube the cheese, and slice the meat into small pieces and mix it together. Vacuum pack it, let it sit for a couple of days to let the flavors meld, and you have an irresistible snack.
But, I wanted to use my own jerky! I prefer jerky to be chewy and on the softer end of the spectrum. Mrs. Smoke has a lot of expensive dental work that she does not want to put at risk with dry jerky. In my opinion, it works best for trail mix anyway.
I used eye of the round. I marinated overnight in Yoshida's original Teriyaki, and his cracked pepper and garlic. He is a local guy and I love his sauces and restaurant. If he is present, he always comes to your table to ask if you are enjoying your meal. I also used Prague #1. I strung the pieces on bamboo skewers and hung the meat through the racks.
I set the smoker to 170 and loaded the smoking tube with hickory. It took a little over four hours to pass the "bend test". I had all of the vents wide open and the lower door cracked open. I also cranked up the air pump to full throttle.
They came out a nice, dark mahogany color. My bite test shows I got the texture I was hoping for and great flavor. Ms. Smoke says, "Great!" I've loaded them into paper bags to sit a spell in the refrigerator. I'll vacuum seal the majority of them, or whatever is left over. Which ever comes first. Yea!
But, I wanted to use my own jerky! I prefer jerky to be chewy and on the softer end of the spectrum. Mrs. Smoke has a lot of expensive dental work that she does not want to put at risk with dry jerky. In my opinion, it works best for trail mix anyway.
I used eye of the round. I marinated overnight in Yoshida's original Teriyaki, and his cracked pepper and garlic. He is a local guy and I love his sauces and restaurant. If he is present, he always comes to your table to ask if you are enjoying your meal. I also used Prague #1. I strung the pieces on bamboo skewers and hung the meat through the racks.
I set the smoker to 170 and loaded the smoking tube with hickory. It took a little over four hours to pass the "bend test". I had all of the vents wide open and the lower door cracked open. I also cranked up the air pump to full throttle.
They came out a nice, dark mahogany color. My bite test shows I got the texture I was hoping for and great flavor. Ms. Smoke says, "Great!" I've loaded them into paper bags to sit a spell in the refrigerator. I'll vacuum seal the majority of them, or whatever is left over. Which ever comes first. Yea!