New jerky system

[Kevin Taylor]

I am in a constant effort to maximize the space on the WSM when making jerky. After all, you lose 60% to shrinkage, so every little bit more helps.

Follow the link to my latest set-up. The new pic is near the bottom of thepage. It's been working GREAT for the first 5 batches, so the kinks may be worked out.

Hope this helps someone out there!

http://mywebpages.comcast.net/ktaylor11/kevi.htm

 

[Guest]

Hi Stogie,
Do you prefer cutting meat for jerky with, or across the grain? I generally cut across the grain with tougher cuts, such as the rounds, and flanks. This results in a shorter piece of meat compared to cutting along (or with) the grain.
Do you have any reasons for one way verses the other? Other than the resulting length of the piece, I find that it breaks apart easier when cutting across the grain. Would you enlighten us with your experience?
I have also made jerky for a long time, but I have never really developed it into an art, as you have. Kinda whatever strikes me at the time as far as seasons. I generally use teriaki or Kikoman soy sauce, garlic powder, tenderquick (abt a tsp per pound of meat), then after the marinade, sprinkle with either pepper, or lemon-pepper before going on the grate. I use the toothpick method you use, but use one toothpick per 2 pieces of meat. Keeps the toothpick from turning, and the meat from "disappearing" through the grate! (Bet you know that story!)
I have also read that meat cooks at around 155? (ambient temp) and there is a fine line between cooking and drying meats for jerky, and probably as many arguments for one way as the other.
I'd like to hear your thoughts. Thanks.

 

[Guest]

Hey Stogie,

Pretty neat new system you got there, I'll have to see if I can find those trays somewhere around here. I usually do 3-4 pounds of jerkey using the toothpick method, but we got our annual fishing trip to Quebec coming up in June, which requires a whole lot of jerky. So I'll be very interested in trying out this new way. Thanks for the info.

Matt

 

[Kevin Taylor]

HI Ronnie!

That is the great jerky debate! The rule is.......if you like your jerky chewy, then cut WITH the grain. If you like your jerky tender, then cut AGAINST the grain.

Me, I cut it whatever way is easiest!

I try to keep my temps down as much as possible, but you will also have to balance that with the time you want to spend drying it. I have settled on cooking between 155-175? and try like crazy to keep at 160?. It will still take me 8 hours to finish and the pit will need some tending near the end. Anything lower and you will be drying all night.

When I first started cooking jerky, I cooked at around 190-200?. It finished in about 4 hours but I was not happy with the final texture. Drying at below 150? took HOURS, but the texture was perfect(I was using my electric unit at the time). So, I experimented and came to settle on 160? as a reasonable compromise.