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wittdog 05-09-2008 09:02 AM

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

Pigs On The Wing BBQ 05-09-2008 09:08 AM

No fair Dave! You used the slicer. :lol: Looking good. 8)

wittdog 05-09-2008 09:19 AM


Originally Posted by Pigs On The Wing BBQ
No fair Dave! You used the slicer. :lol: Looking good. 8)

Nope...I hand cut it..

ronbeaux50 05-09-2008 09:23 AM

Nice job! Hand cut me some too.

Pigs On The Wing BBQ 05-09-2008 09:24 AM

Excellent! Looks like a great batch. :D

Puff 05-09-2008 12:28 PM

What kind of marinade are you using Dave?

wittdog 05-09-2008 12:40 PM

This but I tweeked some of the ing...

Rag 05-09-2008 06:53 PM

What are you using for heat?
Go for it.
This is the cherry, right?

wittdog 05-10-2008 08:28 AM

Rag I'm going old school for heat...I'm going to use charcoal and wood to do the jerky

wittdog 05-11-2008 07:15 AM

Ok I’ve got the jerky in the smokehouse…hopefully I’ll be able to get the temp up just using wood….

Pigs On The Wing BBQ 05-11-2008 08:02 AM

Go dog, go. Looks great.

wittdog 05-11-2008 08:21 AM

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

ronbeaux50 05-11-2008 08:27 AM

That baby is gonna rock!

Greg Rempe 05-11-2008 08:37 AM

What about a gas burner in the house for heat?

wittdog 05-11-2008 10:41 AM


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

007bond-jb 05-11-2008 11:50 AM

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

wittdog 05-11-2008 12:40 PM

Some of the jerky is done…
QC guys says it passes…

Rag 05-11-2008 12:53 PM

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. :lol: :lol:
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?

wittdog 05-11-2008 01:15 PM

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

Unity 05-11-2008 01:43 PM

Man, each piece of your jerky is like a meal! I guess that's how it works when you do 15-lb batches! :shock:

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

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