Jerky

SSQUAL612

About the only use I have for the MES now is Jerky & Cold Smoking.  

tenpenny_05

I did a test run for some jerky the other day. Cooked really well, but I wish i would have cleaned my grill before I did. Came out with a lot of greasy chicken thigh flavor.

SSQUAL612

@tenpenny_05    The MES has 4 racks & since the max temp is 275 it’s been relegated primarily to Jerky. Set at 160 & put the AmazN Tube Smoker with pecan pellets & let her go.   I’ve had this one for about 6 years & it had a seal problem & mfr sent a replacement so actually have a brand new 40” in the box.  

Moleman

Ten penny, what type of meat and process did you use? Thanks

tenpenny_05

@Moleman I used eye of round that I cut into 3/4 inch 'steaks' along the grain. Partially froze them and cut them into 1/4-3/8 inch strips.
Used hi mountain jerky cure and seasoning per the directions. The dome temp here was around 190 and jerky was done in less than 3 hours.
Here is a picture of the same batch. Bottom was dehydrator, top was on the smoker.

lkapigian

Mine as you mentioned and peppers that I want smoked but not cooked to make fermented hot sauce or smoked then dehydrated powdered peopers

Moleman

Now I already have a good slicer, I don't have a dehydrator.  I'm not against buying one though if it helps.  What was the difference between the two batches, please explain. 

tenpenny_05

I knew the dehydrator would do its job. The batch I did on the smoker was just a test run. I wasn't sure if I would be able to keep the temps low enough to smoke and dry the jerky instead of just cooking it.
I was really pleased that I was able to keep the temps pretty low, however I cook a lot of chicken thighs so there was quite a bit of grease in there that imparted a not so good flavor on the jerky. I would totally cook it on the smoker again but only after a good cleaning.

SSQUAL612

Jerky turned out good...got 4 Qt size bags.  MES was perfect for low temp & 4 racks makes it easy. 

SSQUAL612

lkapigian said:

Mine as you mentioned and peppers that I want smoked but not cooked to make fermented hot sauce or smoked then dehydrated powdered peopers

Are these home grown?  Sure look nice.  Bet the smoke adds a nice layer of flavor to your sauces. 

lkapigian

SSQUAL612 said:

lkapigian said:

Mine as you mentioned and peppers that I want smoked but not cooked to make fermented hot sauce or smoked then dehydrated powdered peopers

Are these home grown?  Sure look nice.  Bet the smoke adds a nice layer of flavor to your sauces. 

@SSQUAL612 not home, but locally--and dirt cheap...The smoke adds a great flavor for sure, a I also blend these into my own powdered chili and chili powder- I'll never by store bought again

nolaegghead

When I feel the urge to make a delicious jerky, step one is to go and find some hitch-hikers.

SSQUAL612

nolaegghead said:

When I feel the urge to make a delicious jerky, step one is to go and find some hitch-hikers.

Does step 2 involve a chainsaw?

nolaegghead

SSQUAL612 said:

nolaegghead said:

When I feel the urge to make a delicious jerky, step one is to go and find some hitch-hikers.

Does step 2 involve a chainsaw?

Sorry, I don't divulge trade secrets.  Suffice it to say the most work involves tenderizing the meat.

tenpenny_05

nolaegghead said:

When I feel the urge to make a delicious jerky, step one is to go and find some hitch-hikers.

Hippies from the north east make the best jerky. Long and lean leg muscles.

Thapco

Dang, that first picture looks like one my doctor had on his computer after he had just done a colonoscopy

SSQUAL612

Thapco said:

Dang, that first picture looks like one my doctor had on his computer after he had just done a colonoscopy

Well if your colonoscopy looks like that...Doctor says "You're gonna die".  You must of skipped the GaviLyte, cause you should have been crapping clear water. FWIW...it is some good ****.