Beef Jerkey


 

Nick Hall

New member
So, I made some beef jerky a couple of weeks ago on my WSM 22.5. This was my first time making jerky. I used a video from T-Roy Cooks as a guideline. I found a DR Pepper Jalapeno marinade online and soaked the meat over night. I used a few chunks of hickory and the modified minion method described in the video. The results were amazing!

Here's the start of my cook:

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Here's the end result, I only did one rack full this time.

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The samples I gave everyone were so popular that now I decided to cook some for Christmas gifts. The only thing I wanted to do was increase my cook capacity. Here's my WSM top grate and bottom grate.

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I added an extra grate to each one to give me more surface area to cook more jerky!

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I'm so excited! I already bought 20 lbs eye of round and will start prepping everything tomorrow.
 
Last edited:
Hey Nick -

You can't use photobucket anymore for hosting on third party sites. You could try imgur. Looking forward to seeing it!

Daum
 
I added updated the post with photos from imgur.

I also started my jerky smoke today. I filled both of the bottom with a teriyaki jerky I marinated last night and both top racks with Jalapeno DR Pepper.

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I still ran out of room though. I still have some Dr Pepper jerky marinating and some of my own concoction. I combined some orange and apple quarters, three spoonfuls of crushed pineapple, two habeneros and some garlic and onion powder. I have no idea how this will turn out, but it will have to wait until this afternoon. I'll post updates and pictures.
 
Good looking jerky Nick.
I cut mine more the size of your top batch and can get a good amount on with skewers.
Maybe try hanging some from the bottom rack of each 2 rack setup.

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Man that Jerky looks delicious. The recipients of your jerky are going to be some lucky people.
 
Your jerky looks really good Nick and that marinade sounds interesting. I was curious, do you have any issues holding lower temps with that door? Seems like quite a gap along the top and sides with the door completely shut.
 
I did have problem with temp spikes. Both when the wood chunks ignited and with air coming in through the door. I am going to order a Cajun bandit door and some gaskets to seal everything better. I also want to get a better thermometer on the top dome and put one in the side, near the middle cooking grate.

I also used a type of minion method, which may have been too much coal. Next week, when I cook some more jerky, I am going to try a snake method to keep temps down.
 
Nice job on that jerky Nick! I usually use my excalibur dehydrator for jerky but there is no substitute for that wood smoked flavor. Yours looks awesome!

Regards,

John
 

 

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