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Smoking meats other then beef, same process??

post #1 of 13
Thread Starter 

so i smoked my first beef jerky 2 weeks ago and it was great! i'm hooked!

 

my question is, do i smoke other meats using the same process? if im curing it do i use the same amounts as i did for beef? do i smoke the same way? is there anything different other then its just a different meat flavor (chicken, pork, venison)

 

 

thanks in advance

 

post #2 of 13

So far I've only done beef jerky and I use a dehydrator at about 125 temp and do use a cure. I would suggest the handy dandy search bar above for specific meats you want to use. From what I understand if you use to high a heat you are 'cooking' the jerky rather than drying it. My first concern would be safety with wild game....parasites and all that. Here's a link I checked on venison jerky....http://www.smokingmeatforums.com/forum/thread/84031/venison-jerky My.... 

post #3 of 13

Interesting question

 

Don't know why I never hear about pork jerky, maybe to much fat in it.  I know most of the fat should be removed from beef before curing and drying to make jerky.  With pork I would be concerned about Tric since I don't believe cure is effective on trichinosis only, heat.  There again I need to do a bit of research before being definitive about that.

 

Venison is pretty lean but I would be concerned about not getting it to temps to kill worms.  Bacteria should be taken care of by a cure.

 

Basically what Chef Willie said.  When drying jerky you are missing the heat component.

post #4 of 13

I know that they make chicken and turkey jerky - maybe do a search for that and see what you get for processes

post #5 of 13
Quote:
Originally Posted by alblancher View Post

Interesting question

 

Don't know why I never hear about pork jerky, maybe to much fat in it.  I know most of the fat should be removed from beef before curing and drying to make jerky.  With pork I would be concerned about Tric since I don't believe cure is effective on trichinosis only, heat.  There again I need to do a bit of research before being definitive about that.

 

Venison is pretty lean but I would be concerned about not getting it to temps to kill worms.  Bacteria should be taken care of by a cure.

 

Basically what Chef Willie said.  When drying jerky you are missing the heat component.


FYI, I pulled my manual out from the Nesco dehydrator and it states when making jerky from chicken, turkey or pork use pre-cooked and processed meats and dry at a high temp. Then heat in the oven at 165 for at least 30 minutes to protect against salmonella. When jerking game meats they say freeze the meat at 0 for at least 60 days as a precaution against any disease the animal might be carrying. Sounds like it might come out like leather...
 

 

post #6 of 13
Thread Starter 

hmm ok i guess i'll stick to beef...haha

post #7 of 13
Quote:
Originally Posted by Chef Willie View Post




FYI, I pulled my manual out from the Nesco dehydrator and it states when making jerky from chicken, turkey or pork use pre-cooked and processed meats and dry at a high temp. Then heat in the oven at 165 for at least 30 minutes to protect against salmonella. When jerking game meats they say freeze the meat at 0 for at least 60 days as a precaution against any disease the animal might be carrying. Sounds like it might come out like leather...
 

 


Hmmm, That's what I do with my Salmon to be smoked, only I freeze it for 30 days at 0 ˚ to eliminate any parasites. Then I don't have to smoke it to 160˚.

I got that from some NorthWestern University---Don't remember which one.

 

 

Bear

 

post #8 of 13

That is probably why I never hear of Pork Jerky.  Thanks for looking that up. 

post #9 of 13

Yes you can smoke other meats the same way as beef.

Many times i have smoked pork, turkey, chicken even fish jerky. Just use the same amount of cure #1. 1 level tsp per every 5 lbs of meat.

 

 

Here is some venison i did in Feb.

DSC01053.jpg

post #10 of 13

I do goose jerky and love it.. icon14.gif

post #11 of 13

A few weeks ago I made 4 lbs of ground Bear meat jerky.  I followed the Eastman's pkg instructions for beef and it came out perfect.  yahoo.gif

post #12 of 13
Quote:
Originally Posted by Dextreme View Post

A few weeks ago I made 4 lbs of ground Bear meat jerky.  I followed the Eastman's pkg instructions for beef and it came out perfect.  yahoo.gif


 

OUCH !   eek.gif  frown.gif  eek.gif

 

 

Bear

post #13 of 13

If it's meat jerk it. Ground, whole, poultry, fish etc...... icon14.gif

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