James Lake
TVWBB Emerald Member
I saw another member post their Jerky cook on here and it inspired me....thank you!
Saturday I spent the whole day making Jerky, due to some problems with charcoal. Long story short I used Trader Joes to do the snake method and it really didn't work out for me, but that whole story is on another post...titled problems with snake method. I finally emptied out the whole ring and used KFB and it performed perfectly. However, before I get too down on TJ I will state that I did use TJ on my first overnight cook and I would use it again, just not on the snake method when I'm trying to get a low temp.
Back to the Jerky, I purchased two pounds of thinly cut round steak and I cut it into strips. I have read two different ways of doing this, one to cut with the grain and the other to cut against the grain. So I cut half with the grain and half against the grain to see if it will make a difference. Here is a picture of the meat all cut up.
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For the marinade I used equal parts worchestershire sauce, soy sauce, onion powder, honey, black pepper, red pepper flakes and some rub that I had made up weeks ago.
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The meat was in the marinade for 36 hours and I got it to about room temp prior to putting it on the fire. Here is a picture of the bottom rack ready to go on.
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I love pepper!
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The plan was to use the snake method using both mesquite and hickory wood and smoke the jerky at 150 for 7 hours. Well it took me almost 10 hours to smoke the jerky for 7 hours, but in the end I got it done and learned something at the same time.
It was dark outside as I pulled the jerky off the wsm but here are some plated pictures.
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The jerky had a really great taste and I would rate it a 7 out of 10 but I will take some to work to share with the guys. I will defiantly give this another shot in the future. Oh, while the jerky was smoking, I set this up.
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Old school meets new school, time to try the pie again, but that is another post, but I will say that it was our best pie to date.
Saturday I spent the whole day making Jerky, due to some problems with charcoal. Long story short I used Trader Joes to do the snake method and it really didn't work out for me, but that whole story is on another post...titled problems with snake method. I finally emptied out the whole ring and used KFB and it performed perfectly. However, before I get too down on TJ I will state that I did use TJ on my first overnight cook and I would use it again, just not on the snake method when I'm trying to get a low temp.
Back to the Jerky, I purchased two pounds of thinly cut round steak and I cut it into strips. I have read two different ways of doing this, one to cut with the grain and the other to cut against the grain. So I cut half with the grain and half against the grain to see if it will make a difference. Here is a picture of the meat all cut up.
For the marinade I used equal parts worchestershire sauce, soy sauce, onion powder, honey, black pepper, red pepper flakes and some rub that I had made up weeks ago.
The meat was in the marinade for 36 hours and I got it to about room temp prior to putting it on the fire. Here is a picture of the bottom rack ready to go on.
I love pepper!
The plan was to use the snake method using both mesquite and hickory wood and smoke the jerky at 150 for 7 hours. Well it took me almost 10 hours to smoke the jerky for 7 hours, but in the end I got it done and learned something at the same time.
It was dark outside as I pulled the jerky off the wsm but here are some plated pictures.
The jerky had a really great taste and I would rate it a 7 out of 10 but I will take some to work to share with the guys. I will defiantly give this another shot in the future. Oh, while the jerky was smoking, I set this up.
Old school meets new school, time to try the pie again, but that is another post, but I will say that it was our best pie to date.
