So in the continuing search to find a jerky that practically makes itself, I decided to make this batch this way round.
8 hours in the dehydrator at about 140 and then 5 hours cold oak smoke in the smoker.
The dehydrator is on a timer switch, so that's set and forget.
Loaded up two sections of the smoke-vark and once lit, that is also set and forget. 2 sections runs for around 7 hours.
No pics of the process up to taking it out of the dehydrator.
Basically I slice it about 1/4 inch in big slabs, sprinkle the cure mix in a container, layer of meat, layer of cure mix, drizzle on honey or maple syrup (honey this time) and repeat.
Leave overnight and give a good shake every now and then and leave for another day.
So out of the dehydrator and into the smoker
5 Hours later
Close up
I then chop it into bite sized bits for snackpacks.
IN this house where there's meat - there's phoenix
Snackpacks can be vacced 3 at a time
Nice big box of snackpacks :-)
Dropped some round to the usual suspects at the garage for market research.
General consensus good mild smokey flavour.
8 hours in the dehydrator at about 140 and then 5 hours cold oak smoke in the smoker.
The dehydrator is on a timer switch, so that's set and forget.
Loaded up two sections of the smoke-vark and once lit, that is also set and forget. 2 sections runs for around 7 hours.
No pics of the process up to taking it out of the dehydrator.
Basically I slice it about 1/4 inch in big slabs, sprinkle the cure mix in a container, layer of meat, layer of cure mix, drizzle on honey or maple syrup (honey this time) and repeat.
Leave overnight and give a good shake every now and then and leave for another day.
So out of the dehydrator and into the smoker
5 Hours later
Close up
I then chop it into bite sized bits for snackpacks.
IN this house where there's meat - there's phoenix
Snackpacks can be vacced 3 at a time
Nice big box of snackpacks :-)
Dropped some round to the usual suspects at the garage for market research.
General consensus good mild smokey flavour.
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