Its jerky Time

[Keymaster]

Mixed up some brine using lem's Original seasoning mix.



Then I hand slice all the top round into 1/4" thick slices and into the brine it went.





Cover and refrigerate overnight and shake it around everytime you fill your sippy cup up with ice and adult beverage.



Got up real early and got it in the Bradley smoker.





Be back later today with the finished pictures. Gonna roll with Alder smoke today

[nepas]

Looks good Aaron


Dark time for smoking. What smoke you putting to the jerky?

[TwoPockets]

"Cover and refrigerate overnight and shake it around everytime you fill your sippy cup up with ice and adult beverage."

This is looking good, but do you really need to shake it every 5 minutes?

[Keymaster]

Dark time for smoking. What smoke you putting to the jerky?

Yah it was early, made quite a bit of noise out there in the dark trying not to wake the neighbors up Alder smoke was wofting in the breeze today Rick

"Cover and refrigerate overnight and shake it around everytime you fill your sippy cup up with ice and adult beverage."

This is looking good, but do you really need to shake it every 5 minutes?

Kinda feeling like it was every 5 minutes but probably gave it about 4 shakes last night before retireing to bed.

[Keymaster]

Finally all done, never got above 40° F outside today so it was like puting my smoker in a walk-in cooler and trying to smoke meat. Last two hours finished in the Dehydrator.

[Chili Head]

Looks good!
I've been finishing mine in the dehydrator too! It goes a lot faster that way.

[Sam3]

WOW! That took on some real nice color!
How did you like the LEM mix?

[RAD]

Looks good and something I would like to try.

Couple of questions:
1.   How long did you leave the meat in the mix?
2.   What temp did you keep the smoker at?
3.   How long did it take to get the end results?


Thanks

[fishingbouchman]

Looks great.  Picked some jerky up at a show this weekend and dang that stuff is pricy. Need to start making my own.

[Keymaster]

Looks good and something I would like to try.

Couple of questions:
1.   How long did you leave the meat in the mix? 14 hours
2.   What temp did you keep the smoker at? 120 °F 2 hours, 130°-2 hour, 140- 1 hour, 150-2 hours, 160- 6 hours,
3.   How long did it take to get the end results? 2 hours of alder smoke and 11 more hours to dry, 1 hour to cut meat

Because it was so cold out the Bradley would jump up to 163° and drop to 140°F So the Average temp for the last 6hours wasabout 150°F. Bradleys are notorious for temp swings. I also used Cure# 1 which is imperitive when smoking at low temperatures to stop the growth of botchulism

Thanks

[Keymaster]

WOW! That took on some real nice color!
How did you like the LEM mix?

The lem mix is good Sam, a little Salty but I cut that back. I like it the best of all the mixes I have tried but I still am looking for something that taste like my butcher shops

[muebe]

I really like the backwoods mixes myself although I have quite a few other mixes I got from Chris during the Christmas gift exchange to use. I think it is also time to make myself another batch of nuggets.

[RAD]

Looks good and something I would like to try.

Couple of questions:
1.   How long did you leave the meat in the mix? 14 hours
2.   What temp did you keep the smoker at? 120 °F 2 hours, 130°-2 hour, 140- 1 hour, 150-2 hours, 160- 6 hours,
3.   How long did it take to get the end results? 2 hours of alder smoke and 11 more hours to dry, 1 hour to cut meat

Because it was so cold out the Bradley would jump up to 163° and drop to 140°F So the Average temp for the last 6hours wasabout 150°F. Bradleys are notorious for temp swings. I also used Cure# 1 which is imperitive when smoking at low temperatures to stop the growth of botchulism

Thanks

Thank you, great explanation on the process