After seeing how much they are charging for jerky in Costco, I decided it was time to make some jerky. I wanted to try Case's recipe for some time, so I waited for roasts to go on sale and picked up a couple that looked decent - froze them over night and placed in fridge the next morning to slice after work on the 10" cabela's slicer.
I don't know why I grabbed the sea salt .. didn't use any so ignore that ingredient.
I used Case's recipe-
http://www.smokingmeatforums.com/t/233270/thai-jerky
only adjustment I did was add 1/2 dark soy and 1/2 regular soy sauce for that ingredient.
The slicer was set to a little under 1/4"
Mixed it up (wife was out of the house so I opened the fish sauce bottle inside -do that at your own risk if you can't get all your equipment and anything that touched fish sauce washed before she gets back!)
Into the tumbler - and let them spin for 30 minutes and then into the fridge for ended up being 48 hours till I could smoke them.
This canisters can easily hold 6 pounds but since I had 8 pounds- split into two 4 pound batches.
Start up the Smokin-IT #3 with ended up being 5 trays with Q-Matz
http://www.amazenproducts.com/product_p/qmatz.htm
with some of Todd's Alder pellets for a mellower smoke flavor in the in the amazen tray 5x8
http://www.amazenproducts.com/product_p/amnps5x8.htm
being it was jerky I got to add the jerky fan on the SI-3 exhaust and it helped with airflow to keep the pellets burning.
I followed the step up instructions of 120 for and hour with no smoke- then 10 degree increase every hour to 170 with smoke (pretty easy with the PID controller) rotated and flipped about 4 hours later and then I moved trays and pieces around according to the texture I was looking for. I don't know how long exactly it took my guess is about 8-9 hours.
I got about 2 gallon zip locks full of this beautiful looking and incredible savory balanced jerky. Thanks Case!
I don't know why I grabbed the sea salt .. didn't use any so ignore that ingredient.
I used Case's recipe-
http://www.smokingmeatforums.com/t/233270/thai-jerky
only adjustment I did was add 1/2 dark soy and 1/2 regular soy sauce for that ingredient.
The slicer was set to a little under 1/4"
Mixed it up (wife was out of the house so I opened the fish sauce bottle inside -do that at your own risk if you can't get all your equipment and anything that touched fish sauce washed before she gets back!)
Into the tumbler - and let them spin for 30 minutes and then into the fridge for ended up being 48 hours till I could smoke them.
This canisters can easily hold 6 pounds but since I had 8 pounds- split into two 4 pound batches.
Start up the Smokin-IT #3 with ended up being 5 trays with Q-Matz
http://www.amazenproducts.com/product_p/qmatz.htm
with some of Todd's Alder pellets for a mellower smoke flavor in the in the amazen tray 5x8
http://www.amazenproducts.com/product_p/amnps5x8.htm
being it was jerky I got to add the jerky fan on the SI-3 exhaust and it helped with airflow to keep the pellets burning.
I followed the step up instructions of 120 for and hour with no smoke- then 10 degree increase every hour to 170 with smoke (pretty easy with the PID controller) rotated and flipped about 4 hours later and then I moved trays and pieces around according to the texture I was looking for. I don't know how long exactly it took my guess is about 8-9 hours.
I got about 2 gallon zip locks full of this beautiful looking and incredible savory balanced jerky. Thanks Case!
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