Pepper Jerky ala Eric (forluvofsmoke)

[toby bryant]

Kroger had bottom round on sale "buy one get one"

so I figured this would be the perfect time to give Eric's pepper jerky I try.

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• toby bryant
• Mar 15, 2013

After trimming the fat and slicing 1/4" thick, I ended up with just over 3 1/2 lbs of meat

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• toby bryant
• Mar 15, 2013

Time to gather spices for Eric's Pepper Jerky marinade

http://www.smokingmeatforums.com/forum/newestpost/99298

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• toby bryant
• Mar 15, 2013

All mixed up and into the fridge.

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• toby bryant
• Mar 15, 2013

I will not have a chance to get this into the smoker until Monday.  I will give it the old squish and flip a couple of times a day until then.  Be back Monday with more Q-View!

 

[forluvofsmoke]

...and

...uh...no, wait a minute...

...there, that's better...ha-ha!

Looks like you're in for a spicy treat in a few days...nice scale, btw.

Toby, I haven't made this for quite a while now, but you've got me thinking I'm WAY overdue...

Eric

 

[californiadan]

I'm with ya!

 

[toby bryant]

:pepsi: ...and:popcorn ...uh...no, wait a minute...:110: ...there, that's better...ha-ha!

Looks like you're in for a spicy treat in a few days...nice scale, btw.

Toby, I haven't made this for quite a while now, but you've got me thinking I'm WAY overdue...


Eric

I am looking forward to it. My venison snack stick stash got eaten at the Super Bowl party and I haven't made any jerky since Christmas.

The scale was a Christmas gift from my sister-in-law, much nicer than my old one.

 

[toby bryant]

Well, our plans for today got cancelled so I was able to get back to the jerky a day earlier than expected.  Got the MES 30 fired up to 130* with 1 quart of hot water in the pan, lit the AMNPS with PMC Pellets, skewered the jerky, and placed through the racks.

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• toby bryant
• Mar 17, 2013

placed the jerky in the smoker and the AMNPS in the mailbox

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• toby bryant
• Mar 17, 2013

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• toby bryant
• Mar 17, 2013

After 35 minutes I took the AMNPS out of the mailbox and ramped the smoker up to 160*.  At the 2 1/2 hour mark, I rotated the jerky and took out the water pan for a dryer smoker chamber.

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• toby bryant
• Mar 17, 2013

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• toby bryant
• Mar 17, 2013

Now, the wife says she's getting hungry

 ... so I fire up the Kamado Kooker and throw a Pizza together.  Olive oil, garlic, shredded Italian blend cheese, onion, chicken, tomato, and fresh mozzarella.  Indirect heat at 525*, pizza stone on cooking grate.

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• toby bryant
• Mar 17, 2013

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• toby bryant
• Mar 17, 2013

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• toby bryant
• Mar 17, 2013

Man that was tasty

 ... OK, back to the jerky.  At the 5 hour mark I rotated the Jerky one last time, it is starting to skin up nicely.

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• toby bryant
• Mar 17, 2013

At 6 hours and 15 minutes it was finally ready ... removed it to paper towels to cool.

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• toby bryant
• Mar 17, 2013

Took the weight to find out what the final yield was.

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• toby bryant
• Mar 17, 2013

1 LB 13 OZS of spicy, chewy goodness.  Final yield was 51.71% of the original 3 1/2 LBS.  This jerky is very good, I used the hotter of the two recipes that Eric lists in the thread I linked because the wife wanted some really hot jerky.  Eric was not kidding about the warning, this stuff is tasty but very HOT

The wife loved it.  I could not be happier with this jerky adventure, the only thing I would do different next time is leave the AMNPS in the mailbox for a full hour.  It needed a little more smoke.

I will leave you with some Bear View

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• toby bryant
• Mar 17, 2013

Goodnight everyone! Thanks for looking.  Thinks again Eric, this stuff is awesome!

 

[forluvofsmoke]

Nicely done, Toby!

51.71% yield is nearly perfect, IMHO. I shoot for around 50%, sometimes I'm a bit under, sometimes a bit over. That final pic says it all...I zoomed in on it...BEAUTIFUL!!!

Using a humid smoke chamber during smoking and initial drying, then, switching to a dry smoke chamber about mid-way through will really speed up the drying process. The higher humidity during the initial stages allows for better smoke penetration and keeps the meat porous and allows it to sweat out moisture more easily. Looks like it worked out great for you...I've never had jerky dry as fast as yours did, although I load it up quite a bit, which slows things down a lot.

The hot recipe is not for everyone, as it can stimulate the dairy industry quite a bit, so I'm glad you took that into consideration, but also am very glad you like it...that's why we share our goods so others can have something new to try, even if they're just at a loss searching for ideas. And I'm all for being able to mix your own spice blends so you can get right down to the subtle changes in overall flavor profiles and be able to adjust everything to your personal preferences.

That pizza looks and sounds awesome! I gotta hot smoke some pizza one of these days...something I haven't done yet...yes, even I have things on my must do list, still. You just may have tipped me over the fence onto the right side...the one with "go for it" stamped into the concrete...LOL!!!

For any inspiration, methods or tips I may have offered, and the recipe, you're most welcome.

Be sure to stash some of this jerky away where it won't disappear so quickly, or else you'll have to make another batch very soon...OK, so what would really be wrong with that?...I'm having a mind lapse here, aren't I??? LOL!!!

Enjoy, my friend!

Eric

 

[jp61]

Looks good and the pizza too!

 

[s2k9k]

The pizza looks Awesome!
Oh and the jerky looks Great too!!!
I might just have to try it, I have some friends who you can't get stuff hot enough for them and Eric hasn't let me down yet!

 

[denny74]

That jerky looks awesome! The pizza looks great too. I just made some pizzas on my weber over the weekend. I love grilled pizza!!

 

[toby bryant]

Looks good and the pizza too!

The pizza looks Awesome!
Oh and the jerky looks Great too!!!
I might just have to try it, I have some friends who you can't get stuff hot enough for them and Eric hasn't let me down yet!

That jerky looks awesome! The pizza looks great too. I just made some pizzas on my weber over the weekend. I love grilled pizza!!

Thanks everyone, grilled pizzas are quickly becoming one of our favorites. The jerky is awesome but packs some afterburners. I am sure your heat loving friends would like this. Might even cool their jets a little, lol.