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Need Help with Chuckar and Pheasant Jerky?!

post #1 of 6
Thread Starter 

Hello fellow smoker addicts... I have made many a batch of jerky in the dehydrator (with my Meat Pistol) but really want to do Jerky the traditional way. I am looking for help with brine, smoker temp, type of smoke and duration. Pretty much think of me as a blank slate. Only I'm not as flat nor as interesting! I thank you all in advance for all the sage advice! Take Care, Smokin - K

post #2 of 6
The only difference to what you've done in the past is to add smoke. I smoke my jerky lightly for 1.5 - 2 hours and then dehydrate as you normally would. For something like poultry I would use a fruit wood. Keep the smoker temp really low -- (~100 - 150*). All you really need is smoke, not heat.

Good luck, and post us some pix!
post #3 of 6

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I would recommend that you do like James said just smoke them for a couple of hours and then use the dyhdrater as usual.

 

post #4 of 6
post #5 of 6
Thread Starter 

Perfect! I knew I would get some great advice.. I'll take many photo's and post them this weekend! I read somewhere on this forum that "If you don't have pictures it didn't happen"... Have a great weekend!  Smokin - K

post #6 of 6
Thread Starter 

 

 

http://www.smokingmeatforums.com/forum/thread/107834/chukar-and-pheasant-jerky-que-view#post_648158 

 

 

Jerky almost completed! Check out the Q-View.... Thanks for all your help! Smokin - K

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