Pellet Fan
Here's How I.... => Cook Beef => Topic started by: 02ebz06 on February 21, 2023, 12:49:58 PM
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Time to make some Jerky again.
Made the marinade yesterday.
Sliced the meat (2 bottom round, and a flank steak) this morning and put them in the marinade.
Will turn/mix 4 or 5 times today.
Tomorrow into the smoker. Will also do the other rack of the spare ribs I have.
Will probable do ribs first, then turn temp down for the jerky.
I think I have a problem, I'm a meat hoarder.
This stuff has been in the freeze quite a while so decided time to cook it.
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I quit making my own marinade and used World Harbors spicy teriyaki the last time I made jerky. Looking forward to seeing your final results. It has been several years since I have made any.
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The recipe I use uses a whole lot more than just Teriyaki Sauce.
Everything in the picture above goes into it.
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Just waiting on the ribs to finish so I can put these in the smoker.
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Those are nice racks for that Camp Chef vertical.
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I love jerky, just does not sit well with the teeth any more. S0ome work in the future and maybe that will help!
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Those are nice racks for that Camp Chef vertical.
Yeah, it came with 7 racks with 3 being jerky racks. Had to use mats on the 4th one.
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Under normal weather conditions, do you know the lowest temp at grate level you are actually get using a Thermoworks grate temp probe or a similar device? At what temp is the controller set at to achieve that lowest grill temp?
I saw Amazon had one of these verticals online and was considering buying one if it could be a jerky machine.
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Right now the Controller is set at 160 and grate temp as reported by the Thermoworks Smoke is 220. Very windy - 37MPH
The grate I have the probe on is on lowest rack and is it is about 5-6" from wall RTD is on and about 5" from read wall.
RTD is about 5" higher on side wall.
Lowest temp controller goes to is 150.
I don't recall exactly, but in summer I think they read no more that 15-20 apart.
Been on the kick of bread making and smoking meat, got me thing I should smoke some cheese as well.
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Depending on the cheese it can't be more than 80°-90° in the smoker or it will start to deform or melt.
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Thanks for the temp control info.
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Depending on the cheese it can't be more than 80°-90° in the smoker or it will start to deform or melt.
Yes, have to do it in cooler weather.
I just put the smoke box inside, and set the controller to "Fan Only" mode.
FYI - If you hadn't noticed, the controller is a Savannah Stoker. Stock controller does not go down to 150 or have a Fan Only mode.
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I didn't notice the updated controller. Thanks for the update
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I didn't notice the updated controller. Thanks for the update
You can see part of it (the orange) in the lower left corner.
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Oh man very nice.
That looks outstanding.
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Finished product. Flank Steak on left, bottom round on right.
I think I prefer the bottom round as it is easier to slice.
All vacuum sealed and in freezer. Well almost all. ;D
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do you dehydrate at all or just use the smoker
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Just the smoker.
Could use the dehydrator I suppose. Haven't used it in a long time.