Doing a little beef jerky

MelSharples

tarheelmatt said:

MelSharples said:

So from the photos can I deduce that you didn't use a damper/metal top? And the partyq held the temp that low? I've been looking at these and that would be a ringing endorsement.

@MelSharples I used the daisy wheel along with the Party Q.  The daisy wheel was barely open (maybe a 1/16th).  The key is building a small fire.  

I was using Fogo lump here as well as a piece of hickory and apple.  Fogo I have found is excellent with low and slow types of cooking.  At one point, the temp crept to 170°, so I closed the daisy wheel even more (to the 1/16") and it held 155° until done.  

Thanks, great info!

Hi54putty

I have used the same cut of meat and exact same recipe 4 times. 3 times it was great and one time it tasted burned and dry. Total mystery to me. Yours looks great. When it's good, its really good. 

fusionhq

I'm gonna give this a shot...are you guys cutting the meat with a meat slicer, or knife and eye balls?!

tarheelmatt

fusionhq said:

I'm gonna give this a shot...are you guys cutting the meat with a meat slicer, or knife and eye balls?!

I just sliced with a knife.  Make sure it is very sharp.  Some say to freeze slightly first to firm up the meat so you can get nice thin slices.  I didn't cuz I am gangsta like that.  

tarheelmatt

@fusionhq I have a small sandwich bag left of what I made.  I am hitting hard right now as I am working from home today.  I need to make more.  I may go buy another london broil today to make.  

NPHuskerFL

@fusionhq When you get your Stoker you should be able to dial it in to do this. 

fusionhq

My stoker hasn't shipped yet Blake, thanks for reminding me!!

Matt, Make some more!! I am going to load the AR up with it!!

Zmokin

fusionhq said:

I'm gonna give this a shot...are you guys cutting the meat with a meat slicer, or knife and eye balls?!

I've hand sliced it, I've used my own meat slicer, and I've grabbed a package of London Broil, gone to the meat counter, and asked them to slice it into jerky size strips for me.  They do it for free, and it's a whole lot less work for you.

However, I now prefer to make my jerky with ground london broil.  I find it much more tender and easier to chew if I grind it and then use a jerky press gun to make the strips (works like a caulking gun).  & Instead of marinading and throwing away the marinade, I use a lot less liquid seasoning and dry spices and mix it like I'm making meatloaf before pressing it through the jerky gun.



That's not me, just a picture I found on the web of the same gun I have.
Also looks like the same dehydrator as I own.

tarheelmatt

NPHuskerFL said:

@fusionhq When you get your Stoker you should be able to dial it in to do this. 

I agree with @NPHuskerFL , you really need a controller.  I am not sure if I could have maintained the temp at that point otherwise.  The Party Q worked flawlessly.