Got some Jerky on the WSM

[James Lake]

Purchased a 3 pound bottom round roast which I had the butcher cut in 1/4 inch thickness. Cut the strips when I got home and marinated for 30 hours. This morning I used this set up on my Performer table to hang the strips without the mess. It will be on the WSM for about 8 hours which is bouncing between 175 and 180.

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[Bill Schultz]

Very crafty my friend, you know that will be good

 

[Dwain Pannell]

Looks good from here!

 

[Cliff Bartlett]

Looks great Jim. Like your set up.

 

[RJ Banks]

Can't wait to see the end results.

 

[James Lake]

Jerky is done....talk about shrinkage. I started with a little under 3 pounds of raw meat and probably got a little over a pound of Jerky. Not bad for $12.00,

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On the smoker for just shy of 8 hours with temp between 175 and 185.

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A nice Smokey flavor and I'm very happy with it.

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[Cliff Bartlett]

Looks awesome Jim! now for some beer!

 

[Rich Dahl]

Nice setup, and the end results look great!

 

[Robert McGee]

James;
Good report with informative pictures! That should be a help to a lot of us who haven't yet made jerky on our WSM's.

Any information on your "fire" would be appreciated. Also, it would be helpful to know your tests for "done".

Keep on smokin',
Dale53

 

[James Lake]

James;
Good report with informative pictures! That should be a help to a lot of us who haven't yet made jerky on our WSM's.

Any information on your "fire" would be appreciated. Also, it would be helpful to know your tests for "done".

Keep on smokin',
Dale53

Robert for the fire I started with a chimney of charcoal in the pit and then added about a third of a chimney of hot coals. For a cook like this where I wanted to keep the temp at 180 I hooked up my ATC....yep I blew my pit, kind of like deflating footballs. For the smoke I added three chunks of hickory. As far as when the Jerky is done I was shooting for 8 hours of cook time but started testing the Jerky at the 7 hour mark.

 

[Rich G]

Very nice, Mr. Lake!

Rich

 

[Clint]

James;
Good report with informative pictures! That should be a help to a lot of us who haven't yet made jerky on our WSM's.

Any information on your "fire" would be appreciated. Also, it would be helpful to know your tests for "done".

Keep on smokin',
Dale53

Tests for done are performed each time I walk past my dehydrator (try the smallest pieces that look edible )

Looks perfect James! Better than anything I've turned out SO FAR I picked up some from Thompson's Smokehouse in Erda (next to Tooele, UT) and their chunks were HUGE.

The loss in weight seems to explain the high cost of Jerky..........

 

[Troy Allen]

Nice looking jerky! Shrinkage like this is good.

Coming out of the pool is another story, but perfectly natural...

 

[Jim Lampe]

Hey Costanza! Your Shrinkage Jerky Looks AWESOME!!

 

[T MacGreggor]

Looking real good, James!

 

[Tony R]

I want jerky now.... Nice job