Denny O So, there is a danger there that adding more will give you a salty product. I’d recommend a smaller batch before going up by 15%
Tender Jerky
-
sure wish I could find a Marinade Express Vacuum Tumbler somewhere
-
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
John Belvedere good looking jerky and a beautiful kitchen
. Congrats
-
Mcjagger said in Tender Jerky:
sure wish I could find a Marinade Express Vacuum Tumbler somewhere
I was very lucky, I ordered mine on Sept. 2020 from Walton’s before everything became back ordered. I would keep checking the Marinade Express Pro website (https://marinadeexpress.com/product/marinade-express-pro/). Good luck in your quest to find one.
-
Ed Paone said in Tender Jerky:
The jerky looks great and the kitchen looks awesome. What did you use for a variable speed fan and where is it located in the smoker?
Thank you for the compliment. The fan I use is from Auber Instruments (https://www.auberins.com/index.php?main_page=product_info&cPath=14_29&products_id=850). I have it place on the lower left side, just over the water pan. It really helps with preventing hotspots. I use a wicking towel in my water pan (thanks Jonathan for the idea) since the fan is placed by the water pan and near the towel it helps with increasing humidity when doing smoked sausage. -
Thanks for the link this will work well with my setup.
-
-
John Belvedere the remodel and the jerky both look awesome!!
I have the same smoker with the mailbox mod. I am working on getting a fan and a PID I saw the link for the fan and I will be ordering one. Do you have a link or a model # for a pid?Also I am going to be doing a batch of sweet chipotle jerky and I would like to hear your smoke / temp schedule that you used for your jerky. Thanks
-
chippewa said in Tender Jerky:
John Belvedere the remodel and the jerky both look awesome!!
I have the same smoker with the mailbox mod. I am working on getting a fan and a PID I saw the link for the fan and I will be ordering one. Do you have a link or a model # for a pid?Also I am going to be doing a batch of sweet chipotle jerky and I would like to hear your smoke / temp schedule that you used for your jerky. Thanks
This is the PID controller I’m using
[https://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=380)Sorry for the delay
-
John Belvedere said in Tender Jerky:
chippewa said in Tender Jerky:
John Belvedere the remodel and the jerky both look awesome!!
I have the same smoker with the mailbox mod. I am working on getting a fan and a PID I saw the link for the fan and I will be ordering one. Do you have a link or a model # for a pid?Also I am going to be doing a batch of sweet chipotle jerky and I would like to hear your smoke / temp schedule that you used for your jerky. Thanks
This is the PID controller I’m using
[https://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=380)Sorry for the delay
Thank you!! I might be bugging you about wiring the PID.
-
chippewa said in Tender Jerky:
John Belvedere said in Tender Jerky:
chippewa said in Tender Jerky:
John Belvedere the remodel and the jerky both look awesome!!
I have the same smoker with the mailbox mod. I am working on getting a fan and a PID I saw the link for the fan and I will be ordering one. Do you have a link or a model # for a pid?Also I am going to be doing a batch of sweet chipotle jerky and I would like to hear your smoke / temp schedule that you used for your jerky. Thanks
This is the PID controller I’m using
[https://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=380)Sorry for the delay
Thank you!! I might be bugging you about wiring the PID.
No problem I’d be glad to help. This is a post from when I started my conversion. [https://www.smokingmeatforums.com/threads/its-alive-the-auber-masterbuilt-hybrid-the-frankenbuilt.260975/]. Hopefully this will help out.
Suggested Topics
Sponsored By:

Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!