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Jerky questions with Q-View

post #1 of 9
Thread Starter 

Making my first ever jerky and first time using cure. I used Hi mountain cure & seasoning and followed measurements after weighing meat when I finished trimming and slicing. I actually let cure for 46 hours instead of 24 hours because I wasn't around to smoke it at the 24 hour mark.


#1 Should I be concerned that some of the meat is brown and some is red? It was fresh meat and seasoned/cured the day I bought it. I was under the impression that cure colored meat so I assumed it would all look the same. Is this normal(see pictures)?


#2 I included Hi Mountain's smoking directions which vary greatly from most of what I've seen here in the forums. Most here seem to go lower temp and longer time than Hi Mountain's 200 for 1 1/2-2 hours. I wanted to follow their directions being my first time but now I'm wondering if I should go slower and lower.


Any feedback is appreciated.


post #2 of 9

I have used Hi-Mtn cures alot, as long as you followed the directions you are good to go. The brown parts are probably where it wasn't sitting in the juice like the other parts, no worries on that just smoke on. I always use a lower temp (160)  for jerky, it's cured so you don't have to worry about rushing it. Hope this helps. 

post #3 of 9
Thread Starter 

thanks for the feed back.

post #4 of 9

Or the pieces of meat were in contact with each for a period of time. This will cause it to turn brown too. Oxygen is what makes it red. Lack of O2 will cause brown discoloration. Like when you break open some ground beef and it's brown inside even though you know it's fresh.

post #5 of 9



If it has cure I smoke no higher than 140, no water

post #6 of 9

Sometimes it's best not to follow the directions.

post #7 of 9

agree with all the above....lower temps is the way to go....you want to dry the meat, not cook it. Sqwib has an excellent tutorial on jerky I read extensively when first starting to make jerky. Check it out https://sites.google.com/site/sqwibcooks/jerky 

post #8 of 9
Thread Starter 

Thanks guys. I'll definitely go lower temp next time.

post #9 of 9

It might also be helpful to hang the meat (if possible) to get an even smoke.

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