More Jerky Help

Discussion in 'Making Jerky' started by rbrinton2373, Feb 18, 2010.

  1. rbrinton2373

    rbrinton2373 Fire Starter

    I want to try and start smoking some jerky. I have done it with a dehydrator but I do not like it near as well as the stuff I can get from the local smoke house, But I don't want to spend $12 plus on jerky.

    I have a few questions,

    1. Is there a difference between a marinade and curing compound?
    2. Do I just hang the meat and smok it until it is completely done through? or what is the nbasic process of smoking jerky?
    3. Temp for smoking the jerky?

    Any and all suggestions are welcome.

    And if somebody has a regular process maybe we can get a sticky of it in this section. :)
  2. hogfan40

    hogfan40 Meat Mopper

    I have always used my dehydrator to make it. i can just prepair the jerky, lay it on the trays and set the timer, and walk away. But i have been toying with the idea of smoking it though. Good thread.
  3. brohnson

    brohnson Smoking Fanatic

    Yes, I'm very curious also.
  4. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    I've used the Hi Mountain kits a couple of times but the best jerky I've made was with the marinade/cure recipe in this thread.

    A marinade is not necessarilly a cure but cure should be used for the safest possible product.

    Here is some more info on brining vs. curing.

    I smoke mine for about 3 or 4 hours at around 140° to 160°. I use my propane fired SnP so after 3 or 4 hours I remove the smoke wood and just let the gas burner provide the heat. If I have another batch to do, I'll move the first batch to the oven on low with the door propped open. Or you can move it to your dehydrator. You want to dry it, not cook it and the thin slices are easy to oversmoke.

    Hope this helps.


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