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7 replies

Smoke some jerky this weekend

FM Former Member
I used Qdogg's method of openening and closing the door (thanks to airboss for reminding me of the times). My biggest problem was that I had the butcher at Sam's slice the meat for me and he did a horrible job. I asked for 1/4 slices - most were 1/2 and some were 3/4 thick. So the next batch I'll slice - I've heard that setting in the freezer for an hour helps get an even cut. I took most of it to a get together and everyone gave props...lol Oh ya, I used my own seasons with high mountain cure for this one but I think next time I will use Stogie's method of using tender quick and the racks instead of skewers. I'm also interested to know how many folks make their jerky without opening and closing the door?

Cheers!

Jammin_Jim
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Q qnorthNear Traverse City, MI
GLH:
Doesn't the jerky come out looking like cooked beef that way? Still good and I've made a lot like that but I would like to get the red-colored stuff they sell at a local meat market. I've talked at length to the owner who has been very helpful and all he can say is to marinade it longer, like 3 days. But I'll settle for the 'cooked look' if that the best I can do.

Just happen to have some of the store-bought jerky on hand so here is a picture:

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FM Former Member
I used to have the butcher cut mine up also but was getting mixed results so I used the semi frozen advice and seemed to work. I found that using an electric knife to slice it up works great and it doesn't need to be frozen. High mountain cure is the way to roll also, haven't found any better.
FM Former Member
I like to use alot of wood. It helps the drying process. Mine ends up reddish brown most usually, like the pic on the other thread. (even blurry you can see the color) I don't know why the color matters, however. When folks taste and smell my smoked jerky, they 2nd guess the dehydrator. I actually do not want my beef or venison completely dried out. It is really good after being tightly closed in a ziplock bag in the fridge for a few days. I put it in ziplocks and into the fridge or freezer (depending on how much I have) as soon as it is cooled off.

Cool
FM Former Member
quote:
Originally posted by GLH:
I do not open the door. It will dry if left in long enough, low enough. In the Smokette, 180* for 3 hours will do a full load, hung on rods. Hi-Mountain says 200* for 2 hours and longer if not 200*. I have done 200* for 2 hours, and did not get as dry.

Cool


Tried this today. Worked like a champ without the open, close, open, close technique. Much easier and the jerky came out perfect.

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