Jerky!

[Jim Lampe]

about 4 pounds of top round seasoned and cured using this stuff

hickory wood for smoke... tried to keep the temp inside as low as possible...

4 racks (one below, 3 on top)... I managed to keep the temp as low as 140ºF...

the beef was on the WSM from 230pm to 530pm yesterday...
I then took the racks inside to finish the jerky in the dehydrator in our oven at 160ºF
It was in there until midnight. Packed it away in the fridge until this morning...
It's back in the dehydrator at 120ºF

sampled a few small pieces, it has a great smoky hickory flavour and is quite tasty
Thanks for stoppin' by!

 

[Tony R]

Now I want some jerky... Nice work Jim.

 

[Dwain Pannell]

Cool jerky stack. What technique did you use to keep temp down?

 

[ChuckO]

Looks fantastic, but that's expected

 

[Cliff Bartlett]

Great looking jerky Jim. Need to get a dehydrator.

 

[Jim Lampe]

Thanks guys

Cool jerky stack. What technique did you use to keep temp down?

Dwain, I used a smaller charcoal chamber than the 18"WSM comes with, made from expanded metal... about 8 inches in diameter... lit about 7 or 8 briquettes in the center then placed a few more unlit around them...
closing the bottom vents (sometimes all 3 all the way) and the hickory atop the lit.
Not scientific, but it worked ok yesterday. The winds were pretty strong from the east also...

 

[Dwain Pannell]

Thanks guys
Dwain, I used a smaller charcoal chamber than the 18"WSM comes with, made from expanded metal... about 8 inches in diameter... lit about 7 or 8 briquettes in the center then placed a few more unlit around them...
closing the bottom vents (sometimes all 3 all the way) and the hickory atop the lit.
Not scientific, but it worked ok yesterday. The winds were pretty strong from the east also...

Cool. Cool. Cool.

 

[James Lake]

Dang Jim...that is nicely done and a lot of work, but where are you going to buy Jerky like that?

 

[Jim Lampe]

...where are you going to buy Jerky like that?

Thanks James actually, there are a number of joints around here that make and sell OUTSTANDING jerky... Harry Hansen's Meat Service is my favourite and it's only 5 miles away...
A place in Slinger Wisconsin called HELD'S makes and sell the most interesting jerky, it's about a quarter inch thick yet soo chewy tasty and delicious!
Ray's Butcher Shoppe also makes some swell jerky, although inconsistent from batch to batch (IMO).
A co-worker's wife actually makes the BEST I've had.
Anyway, thanks again folks!

 

[Enrico Brandizzi]

Bravissimo!

 

[Rich Dahl]

Looks like a lot of work but well worth the effort, nicely done Jim!

 

[JimK]

Multi-day cook? Nice! That's a labor of love. And it looks like it was well worth it.

 

[Kim Drana]

That is some awesome jerky!

 

[Jim Lampe]

Thanks Enrico, Rich, Jim and Kim

That is some awesome jerky!

Kim, have you been to Held's on 41 & 144 in Slinger?
if not, check it out... Great sausage and jerky to DRIVE for!

 

[Gary H. NJ]

Hey nice work Jim. This may be the first jerky I've seen made in the WSM.

 

[Miguel M]

Great looking snack!

 

[John Solak]

Really like your jerky setup and looks fantastic, any left?

 

[Bob Correll]

I've never made better looking jerky, and I've never seen better looking jerky!
Neat set-up too!
Way to go Jim!

 

[Jim Lampe]

Thanks guys
yeah John, lots left!

 

[Greg B.]

Wow thats amazing! Can you send some over,I'll make sure John will get some!