I have tasted some really good hamburger jerky so I thought I’d give it a try.
My first attempt tasted good, but the texture sucked.
Several people told me that I just didn’t smoke it long enough.
The Hi Mountain Jerky instructions caution against going longer than 2 hours.
Using that as an argument against smoking any longer I was still told I needed to go between 2 and a half to 3 hours.
So, for my 2nd attempt I just smoked 10 lbs of jerky and beef sticks for 3 hours at 200⁰ and it was still rubbery.
Then I stuck it in the oven for an hour at 215⁰.
This dried it out a bit more the beef sticks were only ok, but I think the jerky is still rubbery.
I have eaten hamburger jerky you could barely tell apart from whole muscle jerky. What’s the trick?