Sweet and Spicy Elk Jerky in the MES

[smokinhusker]

Thank you! Yep I don't remember seeing too many elk there! 

 

[jammo]

I see you smoked for 7.5 hours but at what temp please.

Allen

 

[hoity toit]

Mr Husker had the meat already sliced and ready for seasoning (I use Hi Country-this time Sweet and Spicy), then into a vacuum bag and 24 hours in the fridge.

, 

Sorry about the pic quality-outside and phone camera. I use the non stick skewers and hang them by s-hooks off the racks. Smoking this with Cherry. 

And 7.5 hours later we have jerky!

Thanks for looking

What a great idea using the metal skewers !! I have been using the bamboo shish kabob ones and didn't even think about using the metal ones. I have metal ones just like the ones pictured in your post and am going to give them a try next time. Thanks !

 

[cfoxtrot]

I see you smoked for 7.5 hours but at what temp please.

Allen

Good question, I am looking to give some venison jerky a try and any help is mucho appreciated!

 

[smokinhusker]

I see you smoked for 7.5 hours but at what temp please.

Allen

Good question, I am looking to give some venison jerky a try and any help is mucho appreciated!

Sorry guys...I didn't get an email notification that this had been posted. 

I'm smoking in an MES40 and it generally takes me 7 hours to smoke it. I "thread" it on non stick skewers and then hang those horizontal on each end with small S hooks from the first and third racks from the top of the smoker. 

I start at 110*-120* with no smoke to dry the jerky for about an 1-1.5 hrs, bump temp to 130*-140* for 2.5-3 hrs with smoke, bump temp to 150*-160* (I also continue with smoke until it runs out) to finish it off (usually another 2-3 hrs), but no higher than 170*. I start checking it using the bend test (you should be able to bend it without breaking and have white fibers showing) after about 5 hrs on the smaller/thinner pieces and periodically check the remainder until it's done.

Here's another thread that I did

http://www.smokingmeatforums.com/t/123611/elk-jerky-again

 

[dirtsailor2003]

I am just setting up my GOSM for hanging jerky and other meats, what a great idea for the skewers! I have a ton of them in our camp gear! Thanks!

 

[cfoxtrot]

Thanks again for all the great info, checked out your link to you other jerky post and it

all looks great! 

 

[ken fischer]

What do you use to make it look glossy? I made a batch o venison today and it look like a old leather belt.