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Beef Jerky Making For Newbs on weber smoky mountain

post #1 of 9
Thread Starter 

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...

post #2 of 9
Thread Starter 

any help?

post #3 of 9
No help here, sorry. I dry my jerky.
post #4 of 9
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.
post #5 of 9
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.
post #6 of 9
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.
post #7 of 9
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.
post #8 of 9

set your smoker to 165 to 180

post #9 of 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.

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