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Hi All,

Does anyone have experience doing beef jerky in an Amerique (SM066)?  I've never tried it but want to, although I know the Amerique's reputation (and my own experience) for being an very moist environment for smoking. For most things, (pork butt, brisket, etc) this is a good thing.  For jerky, I'm thinking not so much. Any specific experience and tips welcome. Need this for Christmas gifts!! Merry Christmas!

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Thanks for that, Dave. lots of stuff to read, I think the lesson for my SM066 is opening the door periodically to vent moisture. With my old, cheap Sausagemaker smoker, I made really good sausage and jerky without that. I'm unhappy that that arena of smoking that I enjoyed so much is now such a pain with the smoker I also love. Bummer.

Jay - I got bleary eyed search the jerky forums.  I found what I believe was the GLH method IF GLH is a former member 2006/07 time frame.  From what I gather 180 degrees, a couple ounces of wood, 3 hours and no door opening.   When I have time I will try to link to it.  Read so many posts I forgot the one where the 'former member' answered a couple of questions . Wish I was a little more attentive when prowling around old posts.

Here are my notes from a recent jerky smoke. I smoke strips of meat, not ground meat. I leave the door cracked open during second half of smoke to allow moisture to escape  

Into closed smoker at 11:30 am at 160 w hickory and oak

At 1:30 opened door and increased temp setting to 200.

Internal smoker temp running 160 ish

Took off thinner stuff at 3:30 and thicker off at 4:30

Last edited by soleman

Jay:  I was doing jerky and summer sausage a number of years ago.  I got tired of having to go out and open the door to dump moisture and loose heat in the smoker all at the same time.   Like Soleman, I hit on leaving the door slightly open.    My dogs discovered that they could get the door open, and I had a couple of sick pups for a day or so.  I hit on using a large wood clamp like this:  DEWALT 36 in. 300 lbs. Trigger Clamp with 3.75 in. Throat Depth DWHT83195 - The Home Depot .  These let me make adjustments on just how big a gap there is on the door and keeps the pups from getting into the smoker.   I use these clamps when I am running the smoke tubes for cold smoking cheese.  I had trouble keeping the tube lit.  I can now get enough air flow to keep the tubes lit.

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