Well, I got through my first batch of jerky last night. I had a little confusion as to the best temp to use in my smoker but you guys came through and helped me out. Thanks.
I had a chance to try out my home made jerky slicer and I must say, it worked great. I sliced up a 7 Lb. batch of venison roasts in less then 10 minutes. The slices all came out very uniform at a 1/4" thick.
I used a Hi Mountain Original blend for the jerky and my grand kids put their stamp of approval on it this morning, it turned out great. I used Rich's advice and pulled it from the smoker while still being able to bend it, without breaking in half.
I dried the jerky on racks overnight and then bagged it this morning. Kept some out to eat now and the rest to the freezer.
I did get the IT to 160* and the total smoke time was about 7 hours. I did only have the actual smoke going for about three hours.
To sum things up, I think it went real good and I appreciate the help you guys provide on this website.
I had a chance to try out my home made jerky slicer and I must say, it worked great. I sliced up a 7 Lb. batch of venison roasts in less then 10 minutes. The slices all came out very uniform at a 1/4" thick.
I used a Hi Mountain Original blend for the jerky and my grand kids put their stamp of approval on it this morning, it turned out great. I used Rich's advice and pulled it from the smoker while still being able to bend it, without breaking in half.
I dried the jerky on racks overnight and then bagged it this morning. Kept some out to eat now and the rest to the freezer.
I did get the IT to 160* and the total smoke time was about 7 hours. I did only have the actual smoke going for about three hours.
To sum things up, I think it went real good and I appreciate the help you guys provide on this website.
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