Finished up the long overdue Smoke House. Gave it a burn in last week and she is ready to roll.
Super busy week but wanted to get in a break in batch of Jerky to start off.
I apologize I did not take picture of the prep, brine, flavor soak, or much of the process at all. It has been 4 years since I moved away from my old smoke House and this one is slightly different (I hope) so I am learning how it will run on the fly.
Found out the meat cutter at WinCo will slice the meat at no charge so Eye of Round sliced for $3.58 / pound was a pretty good deal. Some pieces were wider than desired so just had to cut some down.
I do a salt, garlic, onion brine overnight. Then a rinse and flavor soak with teriyaki (Yoshida's), garlic, onion, soy, Worcestershire, sesame, and brown sugar. soak for a few hours or more. In this case I strung up the meat and put in the soak right before bed and hung it up first thing in the morning.
I coated 1/2 the batch with course Black Pepper (Grands don't like Pepper)
Lite the fire
Started out at 150° and brought up the temp to the 225° - 250° range playing with fire size and air inlet to get a good feel for the new House.
Ended up finishing in about 6 hours.
Not a real big batch but it was 12 strings of 16-18 pieces. I did learn how she runs and am ready for bigger runs to come.
Sorry I did not document much but I had a million things going on.
Thanks for Lookin - SD
Super busy week but wanted to get in a break in batch of Jerky to start off.
I apologize I did not take picture of the prep, brine, flavor soak, or much of the process at all. It has been 4 years since I moved away from my old smoke House and this one is slightly different (I hope) so I am learning how it will run on the fly.
Found out the meat cutter at WinCo will slice the meat at no charge so Eye of Round sliced for $3.58 / pound was a pretty good deal. Some pieces were wider than desired so just had to cut some down.
I do a salt, garlic, onion brine overnight. Then a rinse and flavor soak with teriyaki (Yoshida's), garlic, onion, soy, Worcestershire, sesame, and brown sugar. soak for a few hours or more. In this case I strung up the meat and put in the soak right before bed and hung it up first thing in the morning.
I coated 1/2 the batch with course Black Pepper (Grands don't like Pepper)
Lite the fire
Started out at 150° and brought up the temp to the 225° - 250° range playing with fire size and air inlet to get a good feel for the new House.
Ended up finishing in about 6 hours.
Not a real big batch but it was 12 strings of 16-18 pieces. I did learn how she runs and am ready for bigger runs to come.
Sorry I did not document much but I had a million things going on.
Thanks for Lookin - SD
