Smoked GB Jerky

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Got a 5 lb batch of GB split into two batches of 2.5 lb. Going with a Bradley smoke and a MAK smoke.

Mix ready to put together.

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All mixed up and ready to add into meat.

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Using my LEM 5 lb stuffer with jerky attatchment to extrude.

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On the racks, when done flip over and pull the wax paper off the jerky.

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2.5 lbs in my MAK on smoke with hickory.

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2.5 lbs in one of my Bradleys.

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Be back later.
 
Sorry gang, have been doing my honey do's for the Mrs.

Got the jerky cut this morning before the HD list 
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What temp and how long did you dry the jerky?  Looks great!  Nice color to it!


Temp on my MAK was smoke setting 180* which made the side box temp around 160-170 for 3 hours

Bradley is PID controlled starting temp was 150 no smoke then 160 w/smoke 170 for 5 hours.

Both were dehydrater after the smoke at 150 for 3 hours to further dry.
 
Some people dont understand how you can make jerky from ground meat....... I get a lot of people asking " how did you get it this way...."  I like the attachment nepas. didnt know they made something like that for the stuffer. Will have to get one... Nice looking jerky
 
I like mine as well.  Being a bit of a cheap skate (actually using the money saved for other smoking items), I bought regular rolls of wax paper, the wide stuff you can virtually anywhere, cut the roll down to the same size as you show in your images, and saved a few bucks.  Works just as well.  Not as many linear feet to the roll, but hey, think of the money you'll save. 
 
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