First go at smoking jerky

Discussion in 'Drying/Dehydrating' started by tamarockstar88, Mar 28, 2012.

  1. Going at my first try smoking jerky today. Picked up a 5lb round yesterday and sliced it up. I'm trying an interesting mix of seasoning and marinades so we'll see how they come out!

    Dry rubs- Did 2 types of dry rubs, one is my brisket rub the other a hotter texas style rub.

    Marinades- I made 3 different marinades

    1- basic marinade with soy, worcestershire, seasonings

    2- Hot marinade with Asian chili paste, extra cayenne and peppercorns. nice flavor with a good after kick to it

    3- A bbq style marinade

    I'm also a big fan of Indian cuisine, so I'm trying a rub and marinade based on Indian seasonings. No idea how this will turn out haha but we will see! and I know, kind of funny using Indian seasonings on beef, but I'm crazy so I went there.

    I'll do a follow up when it's done and if it was a success I'll post some pics and the recipes
     
  2. Did you put any type of cure in your rubs?
     
  3. No I didn't use any cures. I'm still new to making jerky so I'm not sure how everyone does things. I've seen people marinade, cure, season and a mixture. this is basically a trial run for me so i did a small amount of each type to see the results. The book I have on smoking is the only one that explains making jerky, but only gives recipes doesn't explain a lot of the how to. any suggestions or tips would be welcome

    Thanks!
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You should use cure 1 when doing any smoking of jerky, sausage at temps below 180-190. However if your going to dehydrate cure 1 is normally not used but your call.
     
  5. Are you smoking it or dehydrating it? If smoking it, like Nepas says, you need some Cure 1 in there due to the low temps. I make loads of elk, venison, antelope and waterfowl jerky from dry cure and always low and slow. Let us know how it turns out.
     
  6. So far so good, a few of the smaller pieces are done and they came out great, the bigger pieces that were marinated will take at least the full 6 hours. Was tricky at first getting the temp down below 200* luckily the door on my smoker has a moveable latch so I was able to keep the door slightly open and its been at a steady 150 which is great. Meat picked up great smoke flavor, and the Indian spice marinade and rub both taste really great!
     
  7. So if I'm smoking below 180 I should add a cure? and is that only for the meat that I used the rub on or should it be added in the marinade. I haven't done much with curing yet
     
  8. I would. It gives it a better shelf life as well.
     
  9. I use 1 tsp. Cure 1 per 5 lbs of muscle meat in my jerky (which is a dry seasoning mix). I mix the Cure 1 with the other seasonings really well and sprinkle and work in to the meat, then refrig over night. But I do my jerky at 110-120* for 1-1.5 hrs to dry it with no smoke, then bump to 130-140* for 2-3 hrs with smoke, bump to 150-160* to finish it off. Usually take me approximately 7 hrs until it's done. In the past yr I've probably done over a 100 lbs of various game meat/waterfowl.

    I would say you need Cure 1 in your marinades as well but since I haven't done it that way, I'm not sure if the measurements are the same.

    Don't forget the q view!
     
    Last edited: Mar 29, 2012
  10. Awesome, thank you so much, the temps really help, I'll try that next time. The book I got some recipes out of didn't mention cure 1. Whenever it mentioned a cure it was just a salt based rub. I will start using it though because I have some friends I want to start selling it to so keeping it longer would be good.  It took me a while to get my smoker that low, but I smoked it at 150 and used smoke for the first 3 hours or so. I think it will be difficult to get it much lower than that. I had it on the lowest heat setting and had the door cracked open and it held 150 beautifully but I don't know if i can get it lower than that. It was in the smoker for 6 hours then I brought it upstairs to finish it in the oven at 180*. I live on the second floor and I did this for a number of reasons. when I prepared the meat I didn't have time to partially freeze it so i cut it free hand. I matched the sizes together so they would finish about the same time. After 6 hours there were a few pieces that weren't done, so it was partially being lazy after 6 hours of running up and down to check I decided to bring it up so I could just keep an eye on it more easily.

    It came out great and everyone really loved it. Had great flavor, all of them really came out great and had a nice smoke flavor. It's pretty much all gone already and I only have a few small things I would tweak with the recipe. Here's a couple rubs that I've been using.

    Texas heat rub

    1/4 cup salt

    1/4 cup ground peppercorn

    1/8 cup paprika

    1 1/2 Tbs chili powder

    1 Tbs cayenne

    1 Tbs garlic powder

    1/2 Tbs onion powder

    1/2 Tbs cumin

    1/2 Tbs thyme

    pinch cilantro

    I put this rub on the night before. It was hot and spicy but had great flavor. Mild initial spice then it crept in. I loved it because after eating a piece of it there was a  nice warming feeling left over.

    Indian Spice Rub

    People loved this on the jerky, I wasn't sure how it would turn out but it was a huge hit. This is a similar curry blend I use when I make chicken Korma. I'm going to try some different experiments with the marinade, but the spice blend is perfect.

    1/2 tsp. black salt

    1 Tbs kosher salt

    2 Tbs garlic salt

    2 Tbs Brown sugar

    1 Tbs black mustard seed ground

    1/2 tsp paprika

    1/2 tsp garlic powder

    1 1/2 tsp onion powder

    1 tsp tumeric

    1 tsp curry powder

    1/2 tsp cumin

    1 1/2 tsp ginger

    1/2 tsp red pepper flakes

    1/2 tsp corriander

    dash cinnamon, clove, nutmeg

    For a marinade - Use sour cream or yogurt for a base, mix a good amount of the rub into the cream. you should be able to taste the seasonings. Marinate over night, pat dry, and I sprinkled a small amount of rub on it prior to smoking.

    I didn't get a lot of pictures unfortunately. I only got some pre-smoking and didn't get a picture of the end product.

    [​IMG]
     

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