Clint
TVWBB Olympian
I left it on overnight - the tops of the jerky were dry but the bottoms were still way to moist. I refueled around 11pm, & watched it to just after 12am. the temp ran steady & then started peaking just over 160F at about 11:30.
This is what I woke to at 6:30am:
gave a couple a bend test & felt a few others -- it seemed done enough for me. Instead of vacuum bagging the pieces that have visible fat I put those in a zip lock bag to eat first
Finished product: five 8-oz bags, & 1 >10oz baggie
I put the baggies in the freezer, I put a few pieces in one that had visible fat & I marked "eat this one first". I lost track of it so two share that marking. I put them into the freezer, & the 10 or 12 oz baggie is in the fridge...
I wish I'd have weighed the raw meat along with the marinade - it didn't give up much of its juice, even in the drip pan... there were spots on the foil but not a pool of juice.
I figured 5.5 # meat, maybe 1.75# added liquid (3+ cups marinade), and finished product is 3# 2.25 oz including gallon baggie & 5 foodsaver bags.
This is what I woke to at 6:30am:
gave a couple a bend test & felt a few others -- it seemed done enough for me. Instead of vacuum bagging the pieces that have visible fat I put those in a zip lock bag to eat first
Finished product: five 8-oz bags, & 1 >10oz baggie
I put the baggies in the freezer, I put a few pieces in one that had visible fat & I marked "eat this one first". I lost track of it so two share that marking. I put them into the freezer, & the 10 or 12 oz baggie is in the fridge...
I wish I'd have weighed the raw meat along with the marinade - it didn't give up much of its juice, even in the drip pan... there were spots on the foil but not a pool of juice.
I figured 5.5 # meat, maybe 1.75# added liquid (3+ cups marinade), and finished product is 3# 2.25 oz including gallon baggie & 5 foodsaver bags.
