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Newb Makiing Beef Jerky 1st Attempt

post #1 of 10
Thread Starter 

hey guys..

 

i have a weber smokey mountain and just picked myself up 2lbs of beef and its all sliced ready for some marinade and to be smoked.

 

 

couple of questions before i get going.

 

 

i was going to get my smoker at a consistant 160 degrees to smoke my jerky... is that too low or too high?

 

 

also am in need of a very simple recipe to get me going.

 

 

any suggestions you guys can share with me?

 

 

 

thanks for all the help in advance!

post #2 of 10
Hey AeR0- I'm wanting to do the same. Never made it before and a lot of what I'm reading is about cures and dehydrators etc. Stuff I don't have. I have a smoker- TMLE Horizontal smoke w/ offset firebox. Any luck on advice would be greatly appreciated.
post #3 of 10
Copy the following and then paste it into the google search field:

jerky recipe site:smokingmeatforums.com
post #4 of 10

I make all my jerky at 160F (whether in the dehydrator or smoker).  Recipes... depends on what type of jerky you want to make (peppered, teriyaki, etc etc etc).

post #5 of 10

The temp sounds good, don't smoke for too long or you may ruin your jerky. 1-2 hours should give a nice smoke.

post #6 of 10
Thx everyone. That's what my butcher said Crazy, light smoke light wood like hickory. He also said to soak the wood chunks. I'm using a TMLE offset horizontal stck Burner. Agree? What kind of cook time should I plan for using 1/4 to 3/8" thick slices of eye round?
post #7 of 10

I haven't graduated to my own spicing yet.  Still using a commercial spice/cure - High Mountain Jerkey Cure and Seasoning" because it's so darn good. If I want teriyaki or BBQ I brush on my favorite sauces, roll the strips together for even distribution of flavors then marinate in fridge for 24 hrs before smoking. I use the hickory flavor with hickory smoke. Agree with CrazyMoon, just enough smoke is enough.  I only use one pan of chips. Smoke goes for about an hour. Then just the heat for another hour. check after 2 hours and pull it as it get's done.  I typically use 1/8" so you may not want to check it until total time of 2 1/2 hours but if first attempt better to err on side of not overcooked.  I check mine every 30 minutes after it starts being done.

Be real careful and clean for your prep to avoid bad germs ! I took a couple batches to share at work over last couple weeks and everyone loves it, many said best jerky they've ever had. ( trying to stay humble ha ).  I've posted these on other threads but here's a few pics of my process. Hope it's helpful.

post #8 of 10

Your plan to use the 1/4" eye of round at 160'F is very nice. I'd suggest six hours, to really get it nice and dry. The water activity and pH after six hours will quite low - and you'll be able to store it in the open for a long, long, long time without worrying about mold. Now, if you do it shorter, the water activity will be higher and you'll get a product that is chewy, but also carries a higher risk of spoiling. If you do go shorter, I'd use a cure like sodium nitrite or salt.  You'll get an amazing jerky either way. I'd really suggest making a simple brine, however, just to be safe at those lower temperatures! Soak it in the brine for a half-hour, then soak it in some soy sauce for another half-hour, then smoke it. Or, throw on some salt, pepper, garlic, and dehydrated onions and you're ready to go! 

post #9 of 10
Thx again for the tips everyone. As soon as I do it, I'll post the results and some Qview. The way my son eats jerky, I doubt it will be around long enough to spoil. Updates to come.
post #10 of 10
Quote:
Originally Posted by dtj16 View Post

Thx everyone. That's what my butcher said Crazy, light smoke light wood like hickory. He also said to soak the wood chunks. I'm using a TMLE offset horizontal stck Burner. Agree? What kind of cook time should I plan for using 1/4 to 3/8" thick slices of eye round?

No Wet Anything! You are dehydratng and wet wood will just delay the process. Good luck to you both...JJ

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