#914 - First Jerky

[holysmoke]

#914 delivered its first jerky today after a 6 hour brine and a 6 hour cold smoke.

Purchased a cryopak of Flank at Cash-n-Carry (6 steaks); trimmed the fat (very little); quartered and froze for 45 minutes before slicing on a meat slicer @ #4. Then into the brine (in 5# batches)

4C Soy Sauce
1# Dark Brown Sugar
1TBSP Onion Powder
1TBSP Garlic Powder
1/2 TBSP White Pepper

The second wave is smoking overnight, with a third wave ready for the morning -- provided the neighbors don't swipe the goods...

 

[MossyMO]

Jerky looks great!
What temp you running the smoker at? I have a large propane vertical smoker I use for sausage and jerky, never thought about doing jerky on the pellet grill. Now you have me wanting to pull a few venison roasts from the freezer for a batch of jerky on the Yoder!

 

[holysmoke]

Mossy - using the cold smoker side of the pit. The pit itself is running at 175, using Bear Mountain Hickory pellets , and the ambient temp was around 68F today.