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10 replies

1st Beef Jerky

FM Former Member
Thanks to this forum and especially GLH! I did 2.8 lbs of flank steak cut 1/4", marinated them with Hi Mountain Sweet & Spicy for 48 hours. I put them on stainless rods, hung from the top in my AmeriQue, set it at 180* for 3 hours with 4 oz. of hickory and 2 oz. cherry. After 3 hours, took them out and put them in zip lock bags overnight in the fridge. Came out wonderful! I will do another load this weekend, 1/2 with sweet and spicy a 1/2 with mandarin teriyaki. Really appreciate all the info on this forum. Thanks GLH for your postings, this method is the real deal!!
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FM Former Member
As long as you keep the ziplock sealed up between snackings, I don't see why the cure wouldn't keep the jerky safe to eat for 2-3 days out of the fridge as long as it is good and dry. Spread it out on the kitchen counter and let it cool off and dry good before you put it in a baggie and/or the fridge.

Glad you like the method, Louie. No use making anything more difficult than it needs to be. I should point out the method works well in the Smokette, and I cannot say it will work the same in the Amerique, or other smokers.

Cool



Cool
FM Former Member
After taking jerky out of smoker I always lay a couple paper towels down and lay 5-8 strips on the paper and add 2 more papers on top and 5-8 more strips and keep stacking and covering till done.I then let sit for an hour or longer.The grease is all gone and can put in ziplocks and add to fridge.After the first 12 hours in fridge I can use the vacuum sealer and store in a drawer or glass jug.The stuff is still good after 3 months so far!Enjoy.
FM Former Member
Hey,

Getting ready to make a batch.

I was thinking and over analyzing again. Since the cookshack cooks moist and you guys keep the doot closed throughout the smoke is the jerky too moist? I guess that may be one reason to leave the door open. I guess I should try it both ways.

Louie-Q
wheelzwheelzSmmmmoooookin'!
Louie -- I thought the same as you (try it both ways). Using the GLH method my jerky came out great in three hours. So, I figured "why bother with the other method that takes twice as long and more attention?"

Not knocking the Q-Dogg method at all. I have found something simple that works for me.

Just my $0.02 worth!

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