- Nov 25, 2019
- 45
- 54
Hey Gang-
Was going to post some pics of my first jerky, but figured I'd just combine that with a post to introduce myself.
I live in the NW Chicago Suburbs, 45yo, work in Health Care. Wife and 2 kids (4g/6b). My old gas grill crapped out, so started looking at the pellet grills but ended up going with a smaller gas grill for some quick everyday use (saving a little cash on the gas grill) and also got an MES 40 G1 smoker. Love it so far. Have done chuck roast (came out too smoky, learned my lesson), ribs (they were a little dry, again lesson learned there), and yesterday did jerky. Jerky/snack sticks are the 'genre' of smoking in which I'm most interested.
So here's what I did for the jerky:
London Broil (had it in the freezer, about $4.50/lb at Sams). We defrosted it and then I decided to make jerky.
Threw in freezer 1h to stiffen it up, sliced against the grain.
Soy/Worstershire/Sriacha/Lime, marinate (flipping frequently) for 4 hrs (will go longer next time).
Dabbed it all nice n dry, then sprinkled it with red pepper flakes and patted it down again.
Spread it out on the rack. Heated MES 40 to 160. 1.5hr at 160, crank up to 200, add handful chips in drawer.
Keep at 200 till smoking ceases, back to 170 for another few hours (I'd be more precise but I was not only
cooking this but the rest of the steak and some chicken thighs on the gas grill....oh, and I got fairly sauced).
My guess at total cook time is probably 3.5-4 hrs (was only 1.5 lbs).
Finished product. DELICOUS. Perhaps a tiny bit dry, but really great stuff. So Proud!
Guess what I'm doing all day this coming Sunday? JEKRYTHON.
Any tips/feedback/recommendations/thoughts?
Thanks again for this great resource y'all have built.
Cheers!
Mike
Was going to post some pics of my first jerky, but figured I'd just combine that with a post to introduce myself.
I live in the NW Chicago Suburbs, 45yo, work in Health Care. Wife and 2 kids (4g/6b). My old gas grill crapped out, so started looking at the pellet grills but ended up going with a smaller gas grill for some quick everyday use (saving a little cash on the gas grill) and also got an MES 40 G1 smoker. Love it so far. Have done chuck roast (came out too smoky, learned my lesson), ribs (they were a little dry, again lesson learned there), and yesterday did jerky. Jerky/snack sticks are the 'genre' of smoking in which I'm most interested.
So here's what I did for the jerky:
London Broil (had it in the freezer, about $4.50/lb at Sams). We defrosted it and then I decided to make jerky.
Threw in freezer 1h to stiffen it up, sliced against the grain.
Soy/Worstershire/Sriacha/Lime, marinate (flipping frequently) for 4 hrs (will go longer next time).
Dabbed it all nice n dry, then sprinkled it with red pepper flakes and patted it down again.
Spread it out on the rack. Heated MES 40 to 160. 1.5hr at 160, crank up to 200, add handful chips in drawer.
Keep at 200 till smoking ceases, back to 170 for another few hours (I'd be more precise but I was not only
cooking this but the rest of the steak and some chicken thighs on the gas grill....oh, and I got fairly sauced).
My guess at total cook time is probably 3.5-4 hrs (was only 1.5 lbs).
Finished product. DELICOUS. Perhaps a tiny bit dry, but really great stuff. So Proud!
Guess what I'm doing all day this coming Sunday? JEKRYTHON.
Any tips/feedback/recommendations/thoughts?
Thanks again for this great resource y'all have built.
Cheers!
Mike
