New idea for humidity
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Cigar humidor humidity beads keep your stogies at a constant 70% environment. They soak up excess water and release it to keep your humidity at a constant 70%. The only unknown is the rate of moisture release. There are also electronic humidity controller’s that can be programmed to your optimum humidity. I have used the beads for years to keep cigars fresh but dont have an electronic.
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You can increase the humidity levels from evaporation systems if you can incorporate some kind of circulating fan to increase the volume of air moving past the water pan or absorbent pads or sponges.
I also have thought about how you could use a nozzle or atomizer on a pressurized water source. If you can create a fine mist in an heated smoker, its a lot easier for it to evaporate into steam . -
smokinbubba No, it was activated charcoal and it was an enormous failure. I was monitoring it with a dry bulb/wet bulb system I set up and it had exactly 0 effect. Disappointing but I am not 100% done testing yet.
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smokinbubba No, it was activated charcoal and it was an enormous failure. I was monitoring it with a dry bulb/wet bulb system I set up and it had exactly 0 effect. Disappointing but I am not 100% done testing yet.
Jonathon said in New idea for humidity:
smokinbubba No, it was activated charcoal and it was an enormous failure. I was monitoring it with a dry bulb/wet bulb system I set up and it had exactly 0 effect. Disappointing but I am not 100% done testing yet.
No such thing as an “enormous failure” just a need for further research.
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Has anyone ever tried a reptile humidifier fogger? Since they have long hoses the machine could be kept away from the heat and the fog put directly onto the meat.
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So, I don’t want to say it yet but it is possible that I have found something that might be better than either automotive sponges or aqua dry towels in your water pan to increase humidity in your smoker! I was having a conversation this weekend that had nothing to do with meat and I learned something that made me think of this.
I am going to do some testing this upcoming week. If it doesn’t work I promise I will share because even if it doesn’t work its still an interesting idea and maybe someone esle can make it work.
Jonathon
This moisture thing is blowing my tiny mind. During my previous (first) batch of jerky, I was only concerned with removing moisture. I’m planning some jerky in my big block smokehouse this weekend. My plan, now, is:- build the lump charcoal fire on the floor.
- place a 4-quart pot, about 3/4 full of water, on the coals.
- try to hold 180 to 200 degrees till my IT hits 165.
- remove water pot, reduce heat, and add wood chips for another 3 or 4 hours to dehydrate & smoke.
Is there any obvious flaw here that anyone can see?
“Never eat more than you can lift.”
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Jonathon
This moisture thing is blowing my tiny mind. During my previous (first) batch of jerky, I was only concerned with removing moisture. I’m planning some jerky in my big block smokehouse this weekend. My plan, now, is:- build the lump charcoal fire on the floor.
- place a 4-quart pot, about 3/4 full of water, on the coals.
- try to hold 180 to 200 degrees till my IT hits 165.
- remove water pot, reduce heat, and add wood chips for another 3 or 4 hours to dehydrate & smoke.
Is there any obvious flaw here that anyone can see?
Jonesy I know you were asking Jonathon, but in my jerky making years it was all about removing the moisture slowly but surely. The moisture issue is more about sausages and other meats. If your first batch turned out good then repeat and call it a day, this is my two cents worth, but Jonathon may give a better answer.
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Thanks for your input, Mrobisr. You might have a good point. If it’s not broke, why am I trying to fix it? I’m not sure. I thought I read somewhere in here that adding/controlling moisture was paramount for achieving the “holy grail” of tender jerky making. Could be I read it wrong, or I just misunderstood. My original question was really for anyone who could advise, so thanks again.
“Never eat more than you can lift.”
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Thanks for your input, Mrobisr. You might have a good point. If it’s not broke, why am I trying to fix it? I’m not sure. I thought I read somewhere in here that adding/controlling moisture was paramount for achieving the “holy grail” of tender jerky making. Could be I read it wrong, or I just misunderstood. My original question was really for anyone who could advise, so thanks again.
Jonesy from my experience tender jerky comes from low and slow temp along with pulling it out at the right time meaning it is still pliable yet when torn is dry.
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Has anyone ever tried a reptile humidifier fogger? Since they have long hoses the machine could be kept away from the heat and the fog put directly onto the meat.
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Jonesy from my experience tender jerky comes from low and slow temp along with pulling it out at the right time meaning it is still pliable yet when torn is dry.
mrobisr said in New idea for humidity:
Jonesy from my experience tender jerky comes from low and slow temp along with pulling it out at the right time meaning it is still pliable yet when torn is dry.
I have to agree with these comments. For traditional style jerky it’s more about technique and timing than it is about adding special ingredients.
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