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Old 05-09-2008, 10:02 AM   #1
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Jerky Time

I’m getting ready to put that smokehouse to good use….I picked up a 15lb bottom round roast…and it’s jerky time…

All leaned out


Ready for the marinade

Waste
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Old 05-09-2008, 10:08 AM   #2
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No fair Dave! You used the slicer. Looking good.
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Old 05-09-2008, 10:19 AM   #3
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Quote:
Originally Posted by Pigs On The Wing BBQ
No fair Dave! You used the slicer. Looking good.
Nope...I hand cut it..
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My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-09-2008, 10:23 AM   #4
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Nice job! Hand cut me some too.
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Old 05-09-2008, 10:24 AM   #5
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Excellent! Looks like a great batch.
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Old 05-09-2008, 01:28 PM   #6
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What kind of marinade are you using Dave?
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Old 05-09-2008, 01:40 PM   #7
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This but I tweeked some of the ing...
http://www.bbq-4-u.com/forum/viewtopic.php?t=7394
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My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 05-09-2008, 07:53 PM   #8
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What are you using for heat?
Go for it.
This is the cherry, right?
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Old 05-10-2008, 09:28 AM   #9
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Rag I'm going old school for heat...I'm going to use charcoal and wood to do the jerky
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My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-11-2008, 08:15 AM   #10
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Ok I’ve got the jerky in the smokehouse…hopefully I’ll be able to get the temp up just using wood….




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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-11-2008, 09:02 AM   #11
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Go dog, go. Looks great.
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Old 05-11-2008, 09:21 AM   #12
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Ok I’ve got the smokehouse up to temp….in my initial trial runs..I’ve had a hard time getting it up past 120* but I really haven’t’ had time to experiment…today I built a huge fire in the fire box 3 big logs and a couple of chuncks of wood….It’s roaring now..and I’m at temp..


I turned the damper down half
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-11-2008, 09:27 AM   #13
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That baby is gonna rock!
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Old 05-11-2008, 09:37 AM   #14
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What about a gas burner in the house for heat?
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Old 05-11-2008, 11:41 AM   #15
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Quote:
Originally Posted by Greg Rempe
What about a gas burner in the house for heat?
That was covered early in the thread....and was determined to be a possibilty of an explosion without the right safe guards...
I tried the burner in the box with the lighter pipe and it didnt' give off enough BTUs
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-11-2008, 12:50 PM   #16
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Dave if you shorten that duct work/smoke transfer piping you'll get more heat with less fuel. also them 2 90s are a restiction to the air flow/convection
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Old 05-11-2008, 01:40 PM   #17
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Some of the jerky is done…




QC guys says it passes…
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-11-2008, 01:53 PM   #18
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First of all, as good as the jerky looks, the QC Dept has some concerns. 'D' is telling you something straight from the shoulder and Mike looks like he's ready to unload.
JB is right on the 90* bends. I know from dust collection in my wood shop that 90*s, 45*s and flex piping kills flow. Electric is not "old school", but a muffin fan in the dampered exhaust stack, or maybe in the cook chamber to stir the heat.
I'm not much help here.
Did you ever try the hot plate thingy?
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Old 05-11-2008, 02:15 PM   #19
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As far as the heat thing...I think it just takes a long time to get to temp...once its there it stays and it recovers well...
I'm still going to go with the lectric heat element
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-11-2008, 02:43 PM   #20
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Man, each piece of your jerky is like a meal! I guess that's how it works when you do 15-lb batches!

--John
(2-1/2 lbs is my biggie so far. BTW, looks good. )
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