Jerky: smoking and smoke wood


 

tjkoko

TVWBB All-Star
Yesterday I smoked 3.5# of bottom round seasoned for jerky and using approximately one fist-sized piece of apple wood that was ax-split into finger sized pieces and also a couple of finger-sized pieces of hickory. The apple wood was for "dryness" and the hickory for a little bit of bitter bite in the meat. The combination tasted great and there was no real heavy bitter overtones from the hickory. IMHO a fist sized piece of hickory is too much for this amount of beef.

As to the heat, only four FOUR lit coals were place up a chimney's worth of unlit charcoals and the temperature heal steady at 147F with very minimal intervention and with ambient temperatures hovering around 32F right here just north of the Florida border! In reviewing some jerky articles, I can't see placing ten or twenty coals atop the pile; it seems like overkill and way too much lit coals.

Thanks for your comments and feedback.

Oh yes, and the jerky came out just fine.
 

 

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