Here are some more pictures of preparation, and some tips on smoking on a bullet.
After the jerky has been trimmed and marinated for 24-36 hours, we take it out of the fridge and drain it for a few minutes (first pic). Then, I layer it out on a sheet pan and sprinkle with coarsely ground black pepper (second pic).
When all the jerky has been layered out and sprinkled, we get the smoker ready. We will be using toothpicks to hang the strips from the top cooking grid of the ECB. This is the best method I've ever used for jerky making (thanks to my friend Stogie). This way, I can hang about 5-lbs of meat from the top grid.
About 30min before you start the smoke, light your briquettes in your chimney lighter...about 8 pieces aught to be about right, depending on the weather. Then, when the coals are almost ready, put them in the firepan and start hanging your jerky. Save one or two hot briquettes in the chimney to light new ones as we go. You'll need to add 2-3 hot briquettes about every 45 minutes.
Now, cover it up and add your soaked wood or foil packets (I like pecan as a base, with EITHER hickory or mesquite as the flavoring...about 50/50). Go ahead and smoke heavily for about 3 hours, then stop the smoke and continue drying for another 2 hours. Maintain 150 degrees for the entire cook. At about 4 hours you can start sampling. Somewhere between 4 and 6 hours, depending on taste, pull 'em off.
I like my jerky to be firm and dry, but not hard and barky. For me, that's about 5 hours if I was able to keep the temp stable.
Pull them off and let them sit at room temp for a while. They will dry a bit more and cool down. Watch out for the family, or they'll snatch it all up!
