jerky rods

Phillip,
Tell me what a jerky rod is. Do you hang the meat around it so it hangs down?
Candy's pellets are great for us. We get really good results with them.
When you're 12, you can stomach a lot of stuff the rest of us can't. Hope you have a lot more winning jerky eating contests!
Peggy

Peggy,

A jerky rod is simply a stainless steel rod that you thread the meat through so it can hang. It allows a lot more space than just laying the pieces flat on a rack. Cookshack sells them, or people just make them if they have the equipment to do so.

AS for the jerky contest, I can agree with you, that as you get older you cannot withstand as much. That was some years ago.

phillip

Phillip,
Thanks for the jerky-rod information.
I bet you have great teeth after all that jerky competition!
That's one thing I haven't tried yet with the SM150. I got to make a little jerky.
Peggy

Peggy,

At least the dentist says so..lol. A friend of mine recieved his 150 a couple weeks ago. And, recently finished up a batch of jerky. It's deer season in MI and it's great out it the woods. So, he made up a big batch. It was his first time doing it on a CS and he said it was "bodacious". I get my FEC100 this week, and everyone is already placing orders...lol I can't wait! I hope they allow me to make some jerky for myself...lol

phillip

Phillip,
How did your batch of jerky on the FEC100 turn out? I hope you had enough for you!
Peggy

Peggy,

I had to switch some things around this week, so unfortunately I was unable to get some going. Right now I plan on some later next week.

I just put a 17.7# shoulder on, and two butts. The butts are a test for a friend that supposedly make the best tamles around the holidays. he usually just roastes the pork. So he wanted me to develope a sesaoning blend for him, ad see how the tamales taste with the pork off the FE instead of the oven.

I will update you on the jerky when I complete it. thanks for asking.

phillip

I have some skewers that fit across the length of my FE-100... I skewer the meat and let it hang. Works good...

Peggy, and anyone else that may be interested:

I made a test batch of jerky today using the FEC100. Here is how it went:

I marinated strips (cut 3/8 in. thick)of top round in a jerky marinade (from recipe that my Uncle gave me some year's back) for around twelve hours. This morning when I woke up, I made a pot of coffee and gathered everything that I needed to prepare the jerky for the cooker.

Using scottie's suggestion, I skewered the jerky and hung them from the top shelf (workes great while I wait for my jerky rods). I allowed them to hang for a little while so that the strips would form a pellicle layer (shiny, smooth skin of sorts). Then I turned the dial to smoke and kept it there for one hour. Then turned it up to 180 for another two hours. After the three hour mark I checked for doneness. The strips were dry but yet pliable. I decided that i was satisfied with that so i turned off the cooker. With the door cracked I let things cool down about ten minutes before removing the jerky.

All in all a great test! Good enough to have gotten more orders. Next test will be with three different flavors! If you are into jerky, then I definately recommend you use the FEC.

phillip

Glad it worked out Phillip. I agree, the FE is awesome for making jerky...