Which do most of you use most often? I normally prefer whole muscle, but ground is easier to work with. I would like mine slightly thicker, as the jerky shooter I have from cabela's doesn't make to thick of a strip.
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I have only ever done whole muscle jerky. I am not fond of the ground I have tried.
I am like GLH, don't really like the ground I have tried. Go with the whole muscle jerky!
i have done both, with good results, but I prefer the whole muscle, usually get whole eye of rounds and cut up.
Just curios about the rest of you out there.
Just curios about the rest of you out there.
Just did 1# of ground this weekend. Used the Nesco/American Harvest seasoning and cure. Pumped it through the jerky gun. Cooked it with 4.5 oz Mesquite for 3 hours at 180. Next time I will try 200, needed to be a little dryer I think. I like it to break or crack when bent, this just bends. Also I just loaded it into a cold smoker and let her rip. No warm up. Also I've only done ground, easy to do and easy to eat. Had it mixed up and in the smoker in less than 30 minutes.
Sounds good. Try 200* for 4 hours. All smokers are a little different in how they heat up/draw air/cook. Also, a big load would naturally need different temp and/or time because of the added moisture.
Experiment, take good notes. Have fun!
Experiment, take good notes. Have fun!
GLH,
I made some jerky in my Amerique using your method, smoking it at 180 for 3 hours(I didn't pre-heat). The jerky tasted great, but it was more moist than what I like. Should I increase the temperature, the time, or both? I re-read some of your posts after I made the jerky and I noticed that you like to pre-heat the smoker--I wonder if that would have made the difference? Do you pre-heat for everything you smoke, or just the jerky?
I called Hi Mountain and asked what kind of whole muscle meat they recommend, they said their staff favorite is eye of the round roast, which is what I used. I used Hi Mountain's original jerky seasoning. I am curious about what other types of whole muscle meat others are using.
I made some jerky in my Amerique using your method, smoking it at 180 for 3 hours(I didn't pre-heat). The jerky tasted great, but it was more moist than what I like. Should I increase the temperature, the time, or both? I re-read some of your posts after I made the jerky and I noticed that you like to pre-heat the smoker--I wonder if that would have made the difference? Do you pre-heat for everything you smoke, or just the jerky?
I called Hi Mountain and asked what kind of whole muscle meat they recommend, they said their staff favorite is eye of the round roast, which is what I used. I used Hi Mountain's original jerky seasoning. I am curious about what other types of whole muscle meat others are using.
I mostly use deer meat for jerky, wild turkey is also good. No, I do not normally preheat the smoker, except with jerky. I preheat on 250*, then turn down after the meat is in. Try 200* for the same amount of time, then increase the time if needed. I would not go over 200*. I have done 200* for 4 hours alot of times with a full load of hung jerky. Part of the drying is after you take it out of the smoker and lay it out on paper towels on the kitchen counter.
quote:Originally posted by B.Tatton:
... The jerky tasted great, but it was more moist than what I like. Should I increase the temperature, the time, or both? ...
It will extend the time, but open the door a couple of times to let this moisture out the door. The CS is designed to be a moist environment, you can do jerky great, but I like to open the door, maybe as much as once an hour, to let air out.
Doesn't bother me if it takes longer to get the product I want.
Smokin'
shtrdave,I have not seen a cabelas jerky gun close up,but have always used the American Harvest jerky shooter with pretty decent thickness in strips and rods.Is there a difference in thickness of strips between the 2 guns?