Jerky by a jerk...

Thr principle behind opening and closing the door is for the relese of moisture- getting the temp back up and releasing more moisture. The "dry enough" question I'll leave or someone else.

Don't know if you've ever visited Mainely Dave's website or not. He gives a couuple of photo-journalistic walk-throughs of doin jerky. Might be worth a look.

Good luck!

When making jerky here, I open the door every half hour during the smoking/cooking process.
I let the smoker flavor the meat w/the smoke. Then every half hour I swing open the door wide and close it and relatch it. I keep watch of the meat and when it looks like its close to being.........chewable and not hard as a rock. I do this usually after the 2 hr. mark of powering up the unit. I will grab a strip of meat and see/feel if its still a bit pliable. Hard jerky is hell on my teeth. Benefits of old age. If the jerky is too my likeing, I turn off power and place an electric fan to cool meat. The High Mountain Brand has products in it that allow the meat to be used on the trail. I believe its called prague powder #1. Contacting them by phone will awnser any and all questions.

Bull

quote:

Originally posted by Wheelz:
Thr principle behind opening and closing the door is for the relese of moisture- getting the temp back up and releasing more moisture. The "dry enough" question I'll leave or someone else.

Don't know if you've ever visited Mainely Dave's website or not. He gives a couuple of photo-journalistic walk-throughs of doin jerky. Might be worth a look.

Good luck!

Been to MainleyDave's and in fact we are using the Q-Dogg process he has there. Things are going just as the directions say they should.

Well, thanks for the mention about the coaching. However, it's pretty easy when you have the Q-dogg process and a smokette--pretty idiot-proof. My only issue is the Bloody Marys. Jerky is kind of a Budweiser situation. Since you are coming to Dallas on bidness this week, I will give you counsel as I sample your first jerky--which I am sure you will bring.

So how did it turn out??

Turned out great. We need to tweek (and only a little) a couple things next time but on balance we rated it a hard 7.5-8.0 out of 10. It's easy, it's fun and we have lots of other "flavors" to try.

I am sure the lad is being a little hard on himself, but I wouldn't know; he left the baggie of jerky lying on the kitchen counter. We did have smoked pork tenderloin which was quite good and went well with the margaritas.

quote:

Originally posted by a1sooner:
Jerky is kind of a Budweiser situation.

FWIW, Cooking jerky may very well be a Budweiser occasion, but a good stick of jerky makes an awesome garnish for a Bloody Mary!

I agree.

I am going on a flank steak buying spree on saturday. Probably gonna rain anyhow. Will be a good time to get some jerky meat curing.

So in conclusion, I am posting a few pics. (hopefully). A1sooner told me to keep the samples to a minimum. "Everyone will love it an expect you to send them a significant quantity on a weekly basis." I didn't listen and as always, he was right. I also think I may have generated interest enough so as to have at least one of my neighbors looking at a Smokette himself!

It WAS delicious. I finally got the samples he forgot to bring and sent later. I just sent Airboss a sample of the 'Inferno' seasoned jerky; I don't think it's that hot, but I am sure that most will think it's too hot. I think the next time I'll cut the heat by mixing half and half with the original flavor. Anyone done this?

Good job. It pretty much looks like the end product I get.

I have 4.5 pounds of venison meat cut up and thawing. I thought I had some cure here at home and don't and can't seem to find any in town.

Nice way to start off my 2 days off...