first try at jerkey!

[deerhunter_98520]

Ok guys this was my first try..it was more steak bites than jerkey but thats ok  :chuckle:i thought about hanging it from the racks but i think i would have had to much meat for them so i just threw them on cookie sheets and turned them after 2 hrs...the smaller thinner pieces i just marinated and the thicker lieces i lightly coated with sweet baby rays for the last hour...half hour cook on each side....didnt turn out half bad...its got good flavor to it...i ended up cooking them at 180 degrees for 4.5 hrs....next time im gonna do thicker pieces and cook a little less...i like them a little more tender

[Kc_Kracker]

nice bark, how does it taste?

[RifleRidge]

  Good eats right there.

[deerhunter_98520]

The flavor is great...just a little over cooked  well the smaller pieces anyways

[Kc_Kracker]

a really good trick I do is some steel fishing leaders and large paperclips to hang the meat for jerky, makes them cook way more evenly  and when its even looking close to done i take one out every 30 minutes and let it cool then see where i am, and i personally shoot for 90-130 for like 12-15 hrs in a smoker.  the elcheapo cardboard box cold smoker works GREAT for jerky. looks yummy, burnt but yummy still good job 

[kentrek]

a really good trick I do is some steel fishing leaders and large paperclips to hang the meat for jerkey

about how far apart do you hang each piece from one another ?

[deerhunter_98520]

I will have to try a smoker next....i love the smoke flavor

[Kc_Kracker]

a really good trick I do is some steel fishing leaders and large paperclips to hang the meat for jerkey

about how far apart do you hang each piece from one another ?

just so they dont touch but spaced or close dont matter, the trick rocks though. i found a internet pic to show

[kentrek]

a really good trick I do is some steel fishing leaders and large paperclips to hang the meat for jerkey

about how far apart do you hang each piece from one another ?

just so they dont touch but spaced or close dont matter, the trick rocks though. i found a internet pic to show

one more question....

with or with out a fan ? i figured youd end up with more cold spots this way pending on how much space ya have 

[Kc_Kracker]

thats where water comes in, water doesn't keep meat moist what it does is keep temps consistent all over. dont get me wrong i am NOT a jerky know-it-all by any means i just know enough to not f*** mine up  mines a lil different though, all ours is salmon jerky a.k.a. squaw candy but same theory. If i was you i would PM dogtuk, or register on the best place to ask is www.smoked-meat.com 

[kentrek]

thats where water comes in, water doesn't keep meat moist what it does is keep temps consistent all over. dont get me wrong i am NOT a jerky know-it-all by any means i just know enough to not f*** mine up  mines a lil different though, all ours is salmon jerky a.k.a. squaw candy but same theory. If i was you i would PM dogtuk, or register on the best place to ask is www.smoked-meat.com 

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