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Jerky is done

Discussion in 'Making Jerky' started by OldFartFarmer, Dec 15, 2018.

  1. First time cooking in my offset dynaglow smoker,
    used a big empty can to "Minion" my charcoal basket, I got temps of 160-170 for 2 hrs,
    then i had the charcoal tapered down and got temps of 140-120 for 5 more hours
    reloading twice, and used apple chips. it was 34 deg out
    OMG came out dry and bendy not brittle, and good, but some of it was wet on the outside?
    wondering if i should have smoked it longer?
    IMG_1124.JPG IMG_1126.JPG IMG_1129.JPG
  2. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    OFF,Looks good, I sometimes get a wetter jerky from lack of air drying first or sometimes just the brine ingredients. Always tastes great though.
  3. Holly2015

    Holly2015 Master of the Pit OTBS Member

    The wet pieces or the whole batch can be put in the oven on the lowest setting with the door proper open a small amount with a ball of aluminum foil for a few hours to do a final drying. Then put in a paper bag to rest.

    As a side not teriyaki jerky does come out a bit more pliable and shiny verses soy/Worcestershire based marinades.

    Pinning and hanging jerky becomes a labor some task. If you buy small cooling racks that fit on top of the smoker rack you can lay the jerky out flat and cut some piece of wood to make spacers. In my MES I can get 2 additional racks on top of each smoker rack using 1 x 3/4 x 8 blocks of wood. You will have to rotate the racks but you can easily and efficiently up the capacity of the smoker.
    pa42phigh and ksblazer like this.
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I always throw a paper towel in the bag where I keep my jerky. If there's any liquid, it will absorb it.
    uncle eddie, chopsaw and ksblazer like this.
  5. ksblazer

    ksblazer Smoking Fanatic

    Looks really good Old Fart Farmer

    You made a good sized batch. What style of jerky is it?
  6. Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

  7. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    It looks fine to me! You got some good advice if there is a bit of moisture. Are you sure it isn't just rended fat though? Regardless, it gets a big like from me.
    crazymoon likes this.
  8. no, its not rendered fat, i went over it twice,
    I did put it in a ziplock and in the fridge, without letting it sit,
    I should have put it in a paper bag or wrapped it in paper towels and let it sit
    but it was late and i was tired, and wasn't thinking,
    the meat choice was 2-angus top-round roasts,
    the teriyaki was idea was from Holly2015 in a post i made last week looking for a recipe,
    I did over smoke it with apple chips, didn't notice it when it first came out, but its there
    today after being in the fridge, but no biggie to me, lesson learned,
    im thinking i didn't pat it down dry enough, before putting it in,
    it was a very messy job wiping it all with paper towels,
    maybe next time ill try a cold water rinse? then paper towels?
    its jerky, i made it, ill eat it,,LOL
  9. Holly2015

    Holly2015 Master of the Pit OTBS Member

    Don't judge the smoke flavor for a day or 3. Lots of stuff right off the smoke seems like too much but a couple days of mellowing and its becomes spot on.

    Also no cold water rinse. Liquid is liquid no matter if its water or marinade.
  10. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Your jerky looks fantastic!! Nice job.
    When I make jerky, I always run the smoker at 100 degrees with no smoke for the first hour to dry up any moisture.
  11. I don’t know much about making jerky, but man that looks so good! Good job.
  12. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sure looks good from here!
  13. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks like some real nice Jerky from the Bear Den!!
    Nice Job!

  14. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Great looking jerky you have there. Great job. Looks fantastic to me. Congrats on the carousel ride as well. Big LIKE..
  15. SecondHandSmoker

    SecondHandSmoker Smoking Fanatic ★ Lifetime Premier ★

    I'd eat that jerky. Congrats on making the carousel.
  16. uncle eddie

    uncle eddie Smoking Fanatic OTBS Member SMF Premier Member

    Yup - I do the same even when making the jerky in my dehydrator.

    Awesome looking jerky! Like!