Made some jerky today from some beef top round. Had it sliced at Safeway and unfortunately did not check it before I took it home. It was sliced WAY TOO THIN and most of the pieces would barely hold together. It was quite a chore to get it apart without tearing it up and getting the cure on. Next time I will lhave them cut ONE slice and look at it before I let them do the rest.
Been using the UDS exclusively since I built it but today for the jerky, the SnP got to come out and play. Here it is loaded up with the first batch.
Wind was really kicking up today and kind of swirling around so I tried to protect the smoker as best I could.
Trying to keep the temp low with the Afterburner was a bit of a challenge and the cool winds weren't helping so I put the SnP's "cover" on.
Temps were ranging between 140° and 160° so I smoked it for 3 hours and then moved the first batch to the oven to make room for the second batch. Here is the first batch in the oven.
The lowest my oven thermostat will go is 170° so the first batch finished up pretty quickly.
Here's the second batch on the smoker.
The second batch was most of the really thin pieces (they were all pretty thin) and I didn't have any more to do so I left them on the smoker to finish. After about 3-1/2 hours they were really starting to dry out so I took them off.
Here is what is left (we had been snacking on the first batch while the second batch was smoking)
Flavor was pretty good. Used the Hi Mountain Cracked Pepper and Garlic seasoning and cure with extra garlic powder and coarse ground pepper applied when they went on the smoker. Still not peppery enough for me.
I think next time I will do a "wet" cure with Tender Quck and marinade instead of dry seasonings. And I will definitely get thicker slices next time as well.
Thanks for looking.
Dave
Been using the UDS exclusively since I built it but today for the jerky, the SnP got to come out and play. Here it is loaded up with the first batch.
Wind was really kicking up today and kind of swirling around so I tried to protect the smoker as best I could.
Trying to keep the temp low with the Afterburner was a bit of a challenge and the cool winds weren't helping so I put the SnP's "cover" on.
Temps were ranging between 140° and 160° so I smoked it for 3 hours and then moved the first batch to the oven to make room for the second batch. Here is the first batch in the oven.
The lowest my oven thermostat will go is 170° so the first batch finished up pretty quickly.
Here's the second batch on the smoker.
The second batch was most of the really thin pieces (they were all pretty thin) and I didn't have any more to do so I left them on the smoker to finish. After about 3-1/2 hours they were really starting to dry out so I took them off.
Here is what is left (we had been snacking on the first batch while the second batch was smoking)
Flavor was pretty good. Used the Hi Mountain Cracked Pepper and Garlic seasoning and cure with extra garlic powder and coarse ground pepper applied when they went on the smoker. Still not peppery enough for me.
Thanks for looking.
Dave
