Tri-Tip Jerky


 
Clint

Clint

TVWBB Olympian
I split a cryovac package of tri-tip and a bunch of other stuff from Restaurant Depot today. There were only 4 roasts in the package (11.51# @ $3.62/lb) and I got two.

I searched the forum for "jerky" and Dwain recommended a recipe I've seen before: http://tvwbb.com/showthread.php?512...ear-old-recipe&p=561405&viewfull=1#post561405

I doubled it & then added a few things... like 1/3 cup habanero sauce:
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I didn't have onion powder so I pulverized a small handful, along with probably 4x the pepper called for, & probably 1/3 cup dehydrated jalapenos:
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It tastes pretty good at this point! I saved a Tbsp to taste later & it was still good.
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And now for the star of the show
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Thompson's Smokehouse has super thick jerky, I decided to try mine like that last time I shopped there.
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There was less marinade than I expected so I put the tri-tip into 1 gallon bags instead of the 8qt stock pot in effort to keep the liquid more in contact with the meat.

I'm sure the meat juices will come out & make the marinade a little "jucier", but I added about 1/2 cup more per bag of soy sauce since I used more meat & a lot more dried herbs & chiles.

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That's going to come out great Clint, I have 2 TT-Steaks in the frezz all be doing also as soon as this wind calm's down over hear.
 
Wow that's out of the box for sure. I think you'll have a winner there like the idea of the thicker slices.
 
Clint, so fare it's looking great and when it's done I'm sure it will be outstanding. I can taste it already yummy!;)
 
And it's on!

This is another first for me.....
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Lit the ones on the left with a map gas torch:
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The water pan was nasty from the 2 butts, ribs, & chicken from yesterday. The weather's cool enough it solidified, making it easy to scrape out, wash, & re-foil. (double layer of foil next time I do a lot of meat)
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All I have is a blurry shot from the top, here's one from below:
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And the heatermeter:
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This video shows the layout: https://goo.gl/photos/rnrwNgW4ZhsxokLX7

And this one the fire: https://goo.gl/photos/KgSn5zqGDMGWZCSv8
 
ChuckO said:
Wow Clint, this is some impressive Jerky. Can't wait to see the finished product
Click to expand...

Thanks bud - I can't wait to taste it; the marinade smells so good.

I'm going to sneak out for an hour or so, it seems to be running steady. I'm not sure what temp I should be shooting for... I've dried jerky (venison) hanging a string in the basement before so I'm sure this is ok (I hope!).

I've got the bottom 3 vents @ about 25-30% open each, & the top vent half closed. The smoker temp is creeping up with the heat of the day..... it's 108.5 just a couple minutes later.....

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It's creeping up
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I am looking forward to seeing you pull this off. Will you be relying solely on the smoker, or will you also be using a dehydrator?
 
The temp started dropping just a little and I'm going to take off again this time for a couple hours...... can't seem to access the HM remotely but yougetsignal says port 443 is open.... I'll have to re-figure that out again (by that I mean ask questions) later.

I added some more coals (10-12?), and added them to raise the heat & extend time. I don't expect it to get above 180F while I'm gone. I wish I could see this thing remotely, but I'll eat this stuff no matter what.

I tried a little sample & it's got a kick to it! Nice flavor & look so far.

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I run my WSM all the time in the 135-165 range all the with time jerky and bacon. I load the ring completely full and get 6 or so coals barely going and put them in the center. Choke my vents way down immediately and it runs nice and low all day like that.
 
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