Maple Jalapeno Beef Jerky on the PK100
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So last night I sliced 10lbs of eye of round roast I grabbed at Costco. I go pretty thick so this was 1/4"+ and marinated it in PS Seasoning Maple Jalapeno Jerky mix. One of the few times I’ve “cheated” on Walton’s.
This morning I loaded the PK100 (all 10lb filled 5.5 racks) and ran for 140F vents closed for an hour, then 150F vents open + smoke for an hour, then 170F for a few, and finished at 200F. Wasn’t a very strict smoke schedule and after 4 or so hours I flipped all the pieces and shuffled as needed. Pieces started coming off at 7 hours or so and rest pulled after 8.5 hours.
I prefer a softer jerky though always has me worried about safety. Have been known to throw some back on smoker next day to dry further. Will say once again the smoke tends to overpower the flavors so it would be hard to guess it is Maple Jalapeno. Def has a small kick, but can’t pick up any sweet/Maple.
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you don’t need to smoke the entire time just to your taste and follow the cook schedule
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So last night I sliced 10lbs of eye of round roast I grabbed at Costco. I go pretty thick so this was 1/4"+ and marinated it in PS Seasoning Maple Jalapeno Jerky mix. One of the few times I’ve “cheated” on Walton’s.
This morning I loaded the PK100 (all 10lb filled 5.5 racks) and ran for 140F vents closed for an hour, then 150F vents open + smoke for an hour, then 170F for a few, and finished at 200F. Wasn’t a very strict smoke schedule and after 4 or so hours I flipped all the pieces and shuffled as needed. Pieces started coming off at 7 hours or so and rest pulled after 8.5 hours.
I prefer a softer jerky though always has me worried about safety. Have been known to throw some back on smoker next day to dry further. Will say once again the smoke tends to overpower the flavors so it would be hard to guess it is Maple Jalapeno. Def has a small kick, but can’t pick up any sweet/Maple.
Jamieson22 me personally I would use the smoker for the temp schedule but would not add saw dust. I have been doing that with snack sticks and prefer them so much better without smoke
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So last night I sliced 10lbs of eye of round roast I grabbed at Costco. I go pretty thick so this was 1/4"+ and marinated it in PS Seasoning Maple Jalapeno Jerky mix. One of the few times I’ve “cheated” on Walton’s.
This morning I loaded the PK100 (all 10lb filled 5.5 racks) and ran for 140F vents closed for an hour, then 150F vents open + smoke for an hour, then 170F for a few, and finished at 200F. Wasn’t a very strict smoke schedule and after 4 or so hours I flipped all the pieces and shuffled as needed. Pieces started coming off at 7 hours or so and rest pulled after 8.5 hours.
I prefer a softer jerky though always has me worried about safety. Have been known to throw some back on smoker next day to dry further. Will say once again the smoke tends to overpower the flavors so it would be hard to guess it is Maple Jalapeno. Def has a small kick, but can’t pick up any sweet/Maple.
Jamieson22 well I don’t know about the taste but I can say it looks absolutely amazing. Congrats on a great looking product
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craigrice said in Maple Jalapeno Beef Jerky on the PK100:
you don’t need to smoke the entire time just to your taste and follow the cook schedule
Oh I def enjoy the smoke on them. I just think a lot of the flavor gets washed out. Next time I may try to use more seasoning for a stronger bite.
twilliams said in Maple Jalapeno Beef Jerky on the PK100:
Jamieson22 me personally I would use the smoker for the temp schedule but would not add saw dust. I have been doing that with snack sticks and prefer them so much better without smoke
Interesting. I may have to try that though still curious how much the end product reflects the “flavor”. I’ve done a lot of homemade and store-bought jerky marinades and have never had any luck with a “sweet & spicy” finish - usually just ends up “salty & spicy”.
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So last night I sliced 10lbs of eye of round roast I grabbed at Costco. I go pretty thick so this was 1/4"+ and marinated it in PS Seasoning Maple Jalapeno Jerky mix. One of the few times I’ve “cheated” on Walton’s.
This morning I loaded the PK100 (all 10lb filled 5.5 racks) and ran for 140F vents closed for an hour, then 150F vents open + smoke for an hour, then 170F for a few, and finished at 200F. Wasn’t a very strict smoke schedule and after 4 or so hours I flipped all the pieces and shuffled as needed. Pieces started coming off at 7 hours or so and rest pulled after 8.5 hours.
I prefer a softer jerky though always has me worried about safety. Have been known to throw some back on smoker next day to dry further. Will say once again the smoke tends to overpower the flavors so it would be hard to guess it is Maple Jalapeno. Def has a small kick, but can’t pick up any sweet/Maple.
Jamieson22 That’s some fine looking jerky. I’m still getting up the courage to try some.
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Jamieson22 That’s some fine looking jerky. I’m still getting up the courage to try some.
wdaly said in Maple Jalapeno Beef Jerky on the PK100:
Jamieson22 That’s some fine looking jerky. I’m still getting up the courage to try some.
Courage? Need a push? It is quite easy to do the hardest part is knowing when it is done. Can guarantee it will be the best jerky you’ve had!
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So last night I sliced 10lbs of eye of round roast I grabbed at Costco. I go pretty thick so this was 1/4"+ and marinated it in PS Seasoning Maple Jalapeno Jerky mix. One of the few times I’ve “cheated” on Walton’s.
This morning I loaded the PK100 (all 10lb filled 5.5 racks) and ran for 140F vents closed for an hour, then 150F vents open + smoke for an hour, then 170F for a few, and finished at 200F. Wasn’t a very strict smoke schedule and after 4 or so hours I flipped all the pieces and shuffled as needed. Pieces started coming off at 7 hours or so and rest pulled after 8.5 hours.
I prefer a softer jerky though always has me worried about safety. Have been known to throw some back on smoker next day to dry further. Will say once again the smoke tends to overpower the flavors so it would be hard to guess it is Maple Jalapeno. Def has a small kick, but can’t pick up any sweet/Maple.
Jamieson22 It sure looks good, maybe cut down on the smoke.
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So last night I sliced 10lbs of eye of round roast I grabbed at Costco. I go pretty thick so this was 1/4"+ and marinated it in PS Seasoning Maple Jalapeno Jerky mix. One of the few times I’ve “cheated” on Walton’s.
This morning I loaded the PK100 (all 10lb filled 5.5 racks) and ran for 140F vents closed for an hour, then 150F vents open + smoke for an hour, then 170F for a few, and finished at 200F. Wasn’t a very strict smoke schedule and after 4 or so hours I flipped all the pieces and shuffled as needed. Pieces started coming off at 7 hours or so and rest pulled after 8.5 hours.
I prefer a softer jerky though always has me worried about safety. Have been known to throw some back on smoker next day to dry further. Will say once again the smoke tends to overpower the flavors so it would be hard to guess it is Maple Jalapeno. Def has a small kick, but can’t pick up any sweet/Maple.
Jamieson22
Amazing!
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