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!
The only issue is storage. Fully dried Jerky is fine at room temp for an indefinite time. However Kippered Beef, needs to be stored under refrigeration. However, it is perfectly Safe for a 4 to 6 hours at ambient for a day out Fishing, Hunting, Hiking or other function with no refrigeration available or easily carried. Now if you got a Cooler of Beer in the Boat, put the Snack Pack in too,☺...JJ
