How To Extend Your Holiday Weekend...

[Jim Lampe]

Skip outta work and smoke some Jerky

​

 

[Tony R]

Very nice Jim... Maybe some details on how you make your beef jerky?

 

[Jim Lampe]

Thanks Tony
i use top round, slice it thin, season it with this:

JERKY SEASONING
2 ½ Tablespoons Paprika
2 Tablespoons Salt
2 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Onion Powder
1 Teaspoon Cayenne Pepper
~ Optional ~
1 Tablespoon Dried Leaf Oregano
1 Tablespoon Dried Thyme

rack it up, on the WSM for 1 hour at 100 to 150ºF with hickory wood for smoke.
remove to dehydrator at 135ºF until you think it's done (a few hours)

 

[Chris Lynch]

nice...I was just thinking about doing more jerky as I eat some store bought...

 

[Tim McCann]

Looks good Jim.

 

[JimK]

Good stuff! I hope the boss isn't looking...

 

[Paul Kastner]

Nice looking smoke Jim.

I know this will sound dumb but I thought we must have been retired with all the cooking you do.

 

[Bob Mann]

Very nice Jim!

 

[Mike Willis]

Looks great Jim! Hints on keeping WSM temps that low...(amount of unlit, amount of lit, vents, etc.)? I gotta get the WSM outta the shed and onto the patio!

 

[Mike Coffman]

Awesome looking jerky Jim! Thanks for the recipe!

 

[Tony R]

Thanks Tony
i use top round, slice it thin, season it with this:

JERKY SEASONING
2 ½ Tablespoons Paprika
2 Tablespoons Salt
2 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Onion Powder
1 Teaspoon Cayenne Pepper
~ Optional ~
1 Tablespoon Dried Leaf Oregano
1 Tablespoon Dried Thyme

rack it up, on the WSM for 1 hour at 100 to 150ºF with hickory wood for smoke.
remove to dehydrator at 135ºF until you think it's done (a few hours)

I don't own a dehydrator
Is there an alternative?

 

[Gary H. NJ]

So it's a very low temp hot smoke, then dehydrator. Smart. Thanks Jim.

 

[Chris Lynch]

I don't own a dehydrator
Is there an alternative?

Hey Tony, you don't HAVE to take it to the dehydrator...just let it go at those temps until its done.

 

[Jim Lampe]

here ya go, have some!

probably seasoned a bit too much... a touch spicy, butt with a cold brew, no sweat!

 

[Jim Lampe]

thanks guys

I know this will sound dumb but I thought we must have been retired with all the cooking you do.

yeah Paul, i ain't retired.
Tired, sometimes... butt not REtired.

Hints on keeping WSM temps that low...(amount of unlit, amount of lit, vents, etc.)? I gotta get the WSM outta the shed and onto the patio!

Mike, certainly have your water pan in place.
I did not add ANYTHING to the pan, just was there. I used a few leftover pieces of both lump & Kingsford then added about 5 pieces of LIT coals to the used UNLIT and added plenty of wood for smoke. AND, vents open at first until YOU feel you need to adjust.

I don't own a dehydrator Is there an alternative?

yes Tony, use your smoker (WSM or kettle) with VERY low temps for a longer time. I've done this with good results, butt my new kitchen oven is also a dehydrator. So why not use it?!
The thing the dehydrator does that your kettle or smoker will not do is, blow air, drying out the meat.
Butt heck, go for it, just keep your temps VERY low.

 

[Chris Lynch]

oh man...my bagged "Jacks Links" just aren't cutting it now...looks awesome.

 

[Jim Lampe]

oh man...my bagged "Jacks Links" just aren't cutting it now...looks awesome.

Chris, i've bought JL's MANY times... THIS is NOT jack links.... OOHsooMUCHBETTER

 

[Joe InJersey]

I hear that jerky like that ships well, but only if you send it east. (like a thousand miles east) we should try it. ya know... just for science's sake.

 

[Jim Lampe]

fine Joe, send me your address..

 

[Kurt]

Ok beginner question... Using multiple racks seperated by wood blocks??? Unused smoke wood or just plain ole wood??? Also I been reading about jerky in a few different places and saw something about the snake method or incomplete circle to keep temps very low... Actually a recipe in book WEBER SMOKE I was lookin at