- Jun 8, 2016
- 54
- 23
HI All,
I just took a batch of jerky out of the smoker. It looks and tastes good but I have a few questions.
I used eye of round sliced to about 1/4 inch. I sliced it myself so it wasn't the most consistent thickness.
I also used the Hi-Country seasoning and cure kit and followed the directions for the most part. I say for the most part because I did not crank the smoker up at the beginning. I had it set at 200°F and had a water tray in the smoker as per the instructions. I let it cook for about 2 hours and then lowered the temp to 170°F and let it cook for another 3 hours until it looked and felt right (bend, crack but not break). I never checked the internal temperature of the beef. I did rotate the racks several times.
I assume that a 1/4 thick slice in a 200° smoker for 2 hours would have reached 160° IT. Should I have concerns? Anything I can do different besides actually checking the internal temperature?
I plan to do some chicken breasts, any comments on those?
Thanks,
David
I just took a batch of jerky out of the smoker. It looks and tastes good but I have a few questions.
I used eye of round sliced to about 1/4 inch. I sliced it myself so it wasn't the most consistent thickness.
I also used the Hi-Country seasoning and cure kit and followed the directions for the most part. I say for the most part because I did not crank the smoker up at the beginning. I had it set at 200°F and had a water tray in the smoker as per the instructions. I let it cook for about 2 hours and then lowered the temp to 170°F and let it cook for another 3 hours until it looked and felt right (bend, crack but not break). I never checked the internal temperature of the beef. I did rotate the racks several times.
I assume that a 1/4 thick slice in a 200° smoker for 2 hours would have reached 160° IT. Should I have concerns? Anything I can do different besides actually checking the internal temperature?
I plan to do some chicken breasts, any comments on those?
Thanks,
David