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  5. Gigawatt jerky today

Gigawatt jerky today

Scheduled Pinned Locked Moved Meat Processing
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  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher
    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
    wrote on last edited by
    #1

    53604D7C-EB17-45C3-86CD-EE3E66DA5208.jpeg

    Life is a Garden - Dig it.

    lkrfletcherL 1 Reply Last reply
    2
    • Fat_BobF Offline
      Fat_BobF Offline
      Fat_Bob
      Team Blue Canning
      wrote on last edited by
      #2

      How long does it take? Just trying to time my departure from here. LOL Looks great!

      It’s all about the duck fat.

      lkrfletcherL 1 Reply Last reply
      0
      • Fat_BobF Fat_Bob

        How long does it take? Just trying to time my departure from here. LOL Looks great!

        lkrfletcherL Offline
        lkrfletcherL Offline
        lkrfletcher
        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
        wrote on last edited by
        #3

        Fat_Bob probably be around 8 hours in the dehydrator. I made the pieces pretty thick.

        Life is a Garden - Dig it.

        1 Reply Last reply
        0
        • lkrfletcherL lkrfletcher

          53604D7C-EB17-45C3-86CD-EE3E66DA5208.jpeg

          lkrfletcherL Offline
          lkrfletcherL Offline
          lkrfletcher
          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
          wrote on last edited by
          #4

          Finished
          BB033092-E84B-40BA-95C7-0338E859DC48.jpeg

          Life is a Garden - Dig it.

          Fat_BobF 1 Reply Last reply
          2
          • s.a.mS Offline
            s.a.mS Offline
            s.a.m
            Regular Contributors
            wrote on last edited by s.a.m
            #5

            What’s the weight? Looks good!

            lkrfletcherL 1 Reply Last reply
            0
            • s.a.mS s.a.m

              What’s the weight? Looks good!

              lkrfletcherL Offline
              lkrfletcherL Offline
              lkrfletcher
              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
              wrote on last edited by
              #6

              @s-a-m
              I did 12 pounds. Didn’t bother to weigh it when it was done. It shrank pretty good. I ended up With 27 bags. 7 pieces each.

              Life is a Garden - Dig it.

              1 Reply Last reply
              0
              • s.a.mS Offline
                s.a.mS Offline
                s.a.m
                Regular Contributors
                wrote on last edited by
                #7

                Cool! Lately I’ve been doing 20# batches of whole muscle jerky, turns out to be about a days worth of smoking!

                1 Reply Last reply
                0
                • lkrfletcherL Offline
                  lkrfletcherL Offline
                  lkrfletcher
                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                  wrote on last edited by
                  #8

                  I always do reconstructed jerky. Whole
                  Muscle too hard on my crowns.

                  Life is a Garden - Dig it.

                  1 Reply Last reply
                  0
                  • s.a.mS Offline
                    s.a.mS Offline
                    s.a.m
                    Regular Contributors
                    wrote on last edited by
                    #9

                    Gotta let it soak on the gums a little longer!

                    1 Reply Last reply
                    0
                    • lkrfletcherL lkrfletcher

                      Finished
                      BB033092-E84B-40BA-95C7-0338E859DC48.jpeg

                      Fat_BobF Offline
                      Fat_BobF Offline
                      Fat_Bob
                      Team Blue Canning
                      wrote on last edited by
                      #10

                      lkrfletcher Looks excellent my friend.

                      It’s all about the duck fat.

                      1 Reply Last reply
                      1

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