Bob Correll
R.I.P. 3/31/2022
After thawing a pork butt for Smoke Day I found a small round steak under it in the grocery bag that both were frozen in.
It was short dated when I bought it and I had no immediate plans to cook it.
So I thought Jerky!
Wanting to keep things simple, I mixed some brown sugar, black pepper, onion & garlic powders into about 1 cup of Wickers marinade.
Sliced the meat, and bagged it on Saturday.
Yesterday afternoon, Monday, I set up a snake in the ash pan of my Performer using hickory for smoke.
Put the meat on a raised rack.
And gave it a half hour to see if the temp would rise to at least 150.
I could see some smoke and a felt a little heat, but not enough, so I started another short snake upstairs.
My thinking was that maybe this one drafting up would help keep the one below burning better.
This seemed to work well.
Ideally I like to dry jerky between 150 and 185, this wanted to lock in at 200, but I didn't do any vent adjustments since I wanted to get it finished by nightfall.
Seven hours later it was done.
Curious about how much of the pan snake burned, I took a peek this morning.
I did add a few briqs to the top coals about 5 hrs. in, total time was 7 hours.
The jerky turned out really well, could have used a little more heat, a little cayenne would have fixed that.
A snake in the pan only should work well for cheese, as I believe a member once suggested, but not sure if anyone has tried it.
Side note, this is the way I prefer to cut meat for jerky, even though most recipes say to slice it really thin.
It takes longer to dry, but I like the texture much better.
Hope everyone has recouped and regrouped after the long weekend.
It was short dated when I bought it and I had no immediate plans to cook it.
So I thought Jerky!
Wanting to keep things simple, I mixed some brown sugar, black pepper, onion & garlic powders into about 1 cup of Wickers marinade.
Sliced the meat, and bagged it on Saturday.
Yesterday afternoon, Monday, I set up a snake in the ash pan of my Performer using hickory for smoke.
Put the meat on a raised rack.
And gave it a half hour to see if the temp would rise to at least 150.
I could see some smoke and a felt a little heat, but not enough, so I started another short snake upstairs.
My thinking was that maybe this one drafting up would help keep the one below burning better.
This seemed to work well.
Ideally I like to dry jerky between 150 and 185, this wanted to lock in at 200, but I didn't do any vent adjustments since I wanted to get it finished by nightfall.
Seven hours later it was done.
Curious about how much of the pan snake burned, I took a peek this morning.
I did add a few briqs to the top coals about 5 hrs. in, total time was 7 hours.
The jerky turned out really well, could have used a little more heat, a little cayenne would have fixed that.
A snake in the pan only should work well for cheese, as I believe a member once suggested, but not sure if anyone has tried it.
Side note, this is the way I prefer to cut meat for jerky, even though most recipes say to slice it really thin.
It takes longer to dry, but I like the texture much better.
Hope everyone has recouped and regrouped after the long weekend.
