How to Make Perfect Jerky

Former Member

This jerky tutorial was published for neophyte readers, and compares jerky done in a kitchen over with a batch in the Cookshack. It may be helpful for those just starting to do jerky. The brine is dependable and the process of trimming, brining, and drying is detailed in a slideshow.

11/10/0912:46 AM

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wheelzSmmmmoooookin'!

I do a lot of jerky. If, as suggested in this article, I smoked my jerky for 7.5 hours at 180* (my usual temp) it would come out like dog biscuits! Hard as a rock. Three & a half to fours is the absolute longest it's ever taken.

11/10/098:25 AM

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pagsMember

That's an interesting tutorial, but my Cookshack jerky takes about 4 hrs. also. But I generally smoke at a 200* temperature rather than 180* and that may account for the shorter smoke times.

11/10/099:18 AM

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Former Member

I was surprised too at the time. I opened the door several times to let out the moisture, but my usual time is 6 hours. Came out great, who knows why the cook times vary.

11/10/099:18 AM

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Former Member

I cranked up the temp to 200 and used another marinade for my second batch. With heavy smoke the revised marinade was an improvement, and the cook time was down to 3.5 hours. Cookshack.com and the posters get all the credit in the article. Thank you.

Perfect Jerky Follow Up: Part II

11/13/0912:31 AM

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