Beef Jerky Making For Newbs on weber smoky mountain

aer0

Newbie

Original poster

Jan 22, 2013

8

10

• Jul 23, 2014

• #1

hey guys just wondering if i could get some help / answers on making beef jerky.

i had some flank steak and found a recipe for making some black pepper beef jerky.

i did not use cure#1 and smoked it around 225-250.. (i think my temp was too high?)

my cuts were a little bit thick so i layed in on the trays.

smoked it for about 3.5 hours.

i find it was very burnt on the outside but was very moist in the inside.

again i am a newb so just wondering what i did wrong here...

 

aer0

Newbie

Original poster

Thread starter

Jan 22, 2013

8

10

• Jul 24, 2014

• #2

any help?

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,301

6,016

Central Pa

• Jul 24, 2014

• #3

No help here, sorry. I dry my jerky.

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,301

6,016

Central Pa

• Jul 24, 2014

• #4

If j was to try it I would slice maybe 1/4 inch thick and try to get a low temp. Try to dry it.

 

rgautheir20420

Master of the Pit

Jun 11, 2014

1,126

60

Crest Hill, IL (Chicagoland)

• Jul 24, 2014

• #5

The last time I did jerky was in the oven and low and slow. I see the oven on the lowest setting, I think 175, and laid the strips on the racks with the door slightly propped open to allow moisture to leave. This worked well.

I definitely think you went too high but I'm glad you did. Without the cure if you went lower and slow the meat would have been in the danger zone for a good while. Next time add your cure #1 and cook lower. You get an evenly dried finished product.

 

shrekastac

Smoke Blower

Nov 30, 2013

109

15

Hampton, Va

• Aug 3, 2014

• #6

I used to do my jerky in 2 dehydrators but couldn't make it fast enough. The FDA wants you to take meat internally and externally to 160 degrees if I'm not mistaken. I am using an AMNPS for my smoke and a propane burner that will support a low heat. I was recommended the 3 burner from northern tools so I picked one up. The heat IMO isn't as important as the consistent air flow to dry it out. Stay Smokey my friends.

 

shrekastac

Smoke Blower

Nov 30, 2013

109

15

Hampton, Va

• Aug 3, 2014

• #7

Also you can make it however but I found 1/4" was the ticket. Partially freeze it just long enough for the meat to firm up so its easier to cut.

 

uling

Newbie

Jan 29, 2015

1

10

• Jan 29, 2015

• #8

set your smoker to 165 to 180

 

fire in the hole

Meat Mopper

Jun 10, 2008

233

14

williston nd

• Jan 29, 2015

• #9

I just finished 4 batches. I had the beef sliced +/- 1/4" laying on racks in my MES at 150 degrees for 5 hours, with smoke for about 3 hours. The color was nice...........flavor was nice.........texture and bite was nice.