Doing a little beef jerky

MelSharples · February 2015

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 · February 2015

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 · February 2015

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

tarheelmatt · February 2015

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 · February 2015

@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 · February 2015

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

fusionhq · February 2015

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 · February 2015

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.

Image: http://static.flickr.com/78/163934604_70c8c6cd61.jpg

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 · February 2015

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.

Doing a little beef jerky

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