My latest to do is a pepper beef jerky. I'm looking for a chewy and flavorful recipe. Only problem is, while searching, I've found tons of information on this site; however, much contradicts other posted information.
I'm looking for authentic, step-by-step instructions from those who have made jerky, using an MES smoker. No offense but I've read postings where people have given instructions using a dehydrator. Since I don't own a dehydrator, I prefer to hear from folks who have the MES.
Here are my questions/confusion regarding jerky. I hope someone can chime in to clarify this for me.
- I've read postings from some who have made their own rubs and some recommend using Hi-Country Kits. Is there a significant difference, other than flavor?
- Some recommend using a cure. Isn't the cure, salt; thus, which ever rub I use, it should be made with salt?
- I plan on using a top round beef (I chose this because quite a few folks here have picked this cut of meat). Is there 1 cut of beef superior to others for jerky?
- I've noticed that some folks hang their meats in the smoker, while others lay the meat flat. Is there a difference?
- I've seen a lot of temperature ranges. Some say to smoke at 120 - 130 degrees to dry out the meat. I've seen others who smoke at 220 degrees. What is the correct temperature to smoke jerky.
- When is the jerky done. Based upon the temperature, how long should I smoke the jerky?
- Can I use my AMNPS for jerky? Generally, I use Pitmaster pellets as my all around pellet. For jerky, is this a good flavor pellet or should I purchase Hickory.
If there's anything else that I'm not asking, please fill me in.