Jerky

I have tried several products as well as home brews, but the cures/seasonings from
Hi mountain are the easiest and best.
I also now use toothpics and am able to put a lot more in my CS.
Layne

Layne,

I agree about the HiMountain Seasonings. By the way Cookshack now makes jerky rods that will fit in the Smokette and Model 50's that make it easier to do jerky. Sure beats using toothpicks to hang it.



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Stuart

Hi all!!

Just thought I would share my Jerky page with ya. It has my 15 years worth of tips. At the bottom is a link for about a dozen more recipes.

http://members.home.net/ktaylor11/kevi.htm

Just want to repeat that I have used Stogies methods for jerky with my CS50. I opened the unit at least once each hour to let moisture out to help with the drying of the meat. i just smoked till the meat flexed to my desired driness. After storing the jerky in the fridge after smoking the meat was perfect. BIG TIP use stogies technique on his site. It works!

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Oscar

I have used the HiMountain Jerky Seasonings, and have had good luck with it..I went by the directions on the seasoning package. My kids loved the jerkky so much, I did not have much left for me. Also, I have used the jerky rods from Cookshack, and they work great...Can cook more jerky.

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GEAUX TIGERS!!!!!

Hey Oscar!!

Thanks for the mention!! I just cooked up 7 pounds this weekend. Winter is tough because I do mine on an old electric CharBroil and the ole gal doesn't have much left in her. This batch took 10 hours at a temp between 150-165�.

I tried something a little different this time....I used Country Bob's All Purpose Sauce. Nice sweet flavor and very good jerky. Here is the recipe........

1 cup sugar
1/2 cup Tender Quick
1 cup Country Bob's All Purpose Sauce
4 TBS beef rub
2 TBS garlic powder
2 TBS Endorphin Rush
Enough water to cover meat

Go here and you can get a free bottle of Country Bob's sauce. It is a sweet version of A1.

www.countrybobs.com

Go to the right side of the page and go to the guest book.

Stogie

Another link for Jerky recipes:

The Jerky Recipe Pages

Enjoy



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

I had some outstanding jerky a few weeks ago -- it was moister than most jerky and since I had losing teeth when I eat, I thought this was a good thing. It was still nice and chewy, but not tough.

It was cut not in a flat strip, but a sort of square strip. Like if you looked at end on, it would be about 1/4" square. About 5 - 6 inches long.

Does anyone have any recipes for doing jerky this way?

Donna

I seem to have trouble getting my jerky to dry to the consistency I like. It is usually too moist. The way I work around it as follows:

I smoke/cook the jerky for about 2 hours with light-med smoke & then transfer to a dehydrator. I keep in the dehydrator for an additional couple of hours or until the color & texture is right....

Can any give a work around so I don't have to use the dehydrator to get the "dryer" texture that I want?

Search the forum for "jerky" there are some other posts out there about jerky and how to overcome the "moistnest" caused by the CS.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

I just made about 4 lbs. of beef jerky this weekend. It seemed fairly dried out for my taste. I cut the meat into 1/8" strips & brined overnight. The brine was nothing special, just canning salt, white & brown sugar, garlic powder, onion powder, red & black pepper & water. Before smoking I washed the meat in cold water & put it on 1/4" wooden dowel rods. I place the rods where the
top shelf goes in the smokette. I used 2 oz. of apple wood & smoked @180' for 7 hours. I think if you want it any drier all you have to do is keep it in the smoker longer. I hope this helps you out.

Hi Donna!

No special instructions needed when working with this type of meat. It is just a little thicker than normal. That means you must cook MUCH longer to totally dry out. Chances are this person stopped the drying process right where he wanted.....a litle moister but still done.

quote:

Originally posted by SmokinOkie:
Search the forum for "jerky" there are some other posts out there about jerky and how to overcome the "moistnest" caused by the CS.

Hey SmokinOkie,

I have tried a search as you suggested but didn't come up with anything but someone asking the same question(in the beginners sections). I guess I will continue with my dehydrator until I figure how the CS can make jerky with good texture..

Keep up the good work!

Hi Stuart,
I am wondering where to find the jerky rods - I looked in the products and accessories and didn't find any. I would love to try them.
Thanks,
Teresa

quote:

Originally posted by Stuart:
Layne,

I agree about the HiMountain Seasonings. By the way Cookshack now makes jerky rods that will fit in the Smokette and Model 50's that make it easier to do jerky. Sure beats using toothpicks to hang it.

For the jerky rods, just call Cookshack (their website is being rebuilt and some accessories aren't there, including the new mild BBQ sauce).

As for a search for jerky.
I did one and it returned 11 results. There's good info in there. We're still learning how to use it, don't worry about posting a question. Just wanting people to use the search more often.

Let me know if those don't answer your questions.

Smokin'

Smokin' a batch of jerky tonight,Himountain seasonings/cure since last night. I'll let you know how it turned out.
Layne(been too busy to play lately)

This is my second batch of jerky this week.
The first batch was my tried and true Himountain dry rub style. Great results as usual. The second batch was a wet-brine solution,it turned out really great and was easier to make.
Layne
I have digital pictures, just can't figure how to get them on here for the contest.

[This message has been edited by Layne (edited May 22, 2001).]

Layne,
What temp did you smoke your jerky at and for how long? I want to try a batch using the HiMountian seasoning/cure that came with my smokette. Any help would be appreciated.

2 hours at 200 degrees
if you like it drier, lower temp and increase times. A small decrease in temp makes a large increase in time. If I remember correctly, 175 degrees took about 3-4 hours. Layne

Be sure to check out Layne's post for jerky in the contest area. And I'm sure they'll be posted here soon...hint, hint...

Smokin'

New to the group I just thought I would throw an Idea out there for you to try when making Jerky. I used toothpicks for a few years and then I came up with the idea of using paper clips to hang the meat with. Just bend the clips so that there is a hook on each end, hook one end through the meat and hang it on the rack. It is really simple. then you can save the clips for the next time you make jerky and dont have to fumble with the toothpicks.

By the way this is a great site! I have been looking all over for a site like this one! Good work!