10lb batch of Sweet Chipotle Jerky
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Sliced up some Costco eye of rounds last night to 1/4"+ thick and set in the Sweet Chipotle jerky seasoning. My batch was a bit over 10lb so I did 12.5lb (half) of the seasoning mix and just tsp of pink salt per 5lb bag. Mixed in 5lb batches to fit a gallon ziploc well with 1 cup water each and cured overnight.
Smoke schedule is 130F for an hour, 145F for 2 hours (smoke - mixed hardwood), then 175F until done. PK100 fits a 10lb batch perfectly using 6 shelves.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Jamieson22 on last edited by
Jamieson22 looks like someone is prepping for the future.
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I used to do a lot of jerky on my pellet smokers but this is only second batch on PK100. Usually do 4.5-5h on pellet but PK100 ran like 9+ hours. Also got sort of a weird finish on many pieces where they are not very red/shiny. When I pulled smoke pan noticed pieces had liquid pooled on top. Guessing that then dried to leave the spotty finish.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Jamieson22 on last edited by
Jamieson22 very nice
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Have to say the chamber sealer is a huge improvement in vac seal quality over my suction sealer. 8oz packages all done to give away (missing one that was already handed off).
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Jamieson22 on last edited by
Jamieson22 Looks great, the fall is close, that is when I really start to do jerky and snack sticks for hunting.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Jamieson22 on last edited by
Jamieson22 looks really good
