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Fresh batch of teriyaki jerky

post #1 of 9
Thread Starter 

Had a pretty successful go at some teriyaki jerky today.  Thin sliced top round. Seasoned, cured and marinated for 24 hrs then 2 1/2 hours in the smoker ( no water) with an hour and a half of smoke.

Only problem is staying ahead of the power curve of production versus consumption.  Ya sure get a lot of new friends when ya start runnin' a smoker !

post #2 of 9
Looks tasty.

Share the recipe.
post #3 of 9

They come out of the Garden  , it seems :ROTF  And more follow after FB is read . . .


Have fun , find a good meat supplier and hold on , and as always . . .

post #4 of 9
Thread Starter 

No huge secret to the jerky but here's my process. First, get your hands on a good seasoning/cure. I use High Mountain Jerkey Cure and Seasoning. Comes in a variety of flavors. I like original and hickory best. Read and follow the instructions. After a few goes ya won't need to measure you'll have it figured out...

Cleanliness is a must as well as getting your smoker/oven hot enough to get the meat to 165* for at least an hour to kill bacteria. I clean my utensils, prep area, smoker racks etc. with a light bleach solution...of course, I'm a bit of a germ freak ha.

If you don't have a slicer or not so good with a knife you can get most meat sellers to slice it for you, I like about 1/8th in thick or a hair thinner. Slice crosswise to the grain for tender or with grain for chewier. Lay it all flat, sprinkle the seasoning cure evenly across all the meat. If you like bbq or teriyaki or whatever marinade drizzle it or in small to moderate amts on each slice. flip the meat and repeat
roll and tumble the meat to evenly distribute all that goodness then lay it in a glass ( NOT METAL ) pan rotating each lyer 90*, this makes it easier to pick the strips outta the pan to put on the racks.
It should take between 2-3 hrs if your smoker or oven is running around 200* - 225*, I like the smoker because you can actually SMOKE it
Don't use smoke for the whole cook, I usually only use smoke for first hour to hour and a half depending on how dense the smoke output is. Try to resist opening chamber to peek at the meat until after 2 hours. Then check every half hour, removing the jerky that is done and letting the rest finish up. Even though it's smoked and cured store in fridge or freezer ( if ya do a lot). Botulism is a nasty lil bitch ya don't wanna mess with ha
I've rarely kept ahead of the power curve of production vs consumption to require freezing but if you do a vacuum sealer is your best insurance against freezer burn.


Hope this is helpful.  I consider myself an amateur on smoking and look to all of ya'll for any input or advice, but I do have a bit of experience with jerky and salmon. Glad to share.  Happy smoking :yahoo:

post #5 of 9
Tasty looking jerky! With two boys in the house I can never keep up with the jerky production!!!
post #6 of 9

Looks delicious !

post #7 of 9
Thread Starter 

Thanks all for the positive "feed"back ,I was concerned the meat was sliced to thin but this was actually one of the best batches I've done. Happyhappyjoyjoy :icon_razz:

post #8 of 9

Congrats on the successful run.  I have been making jerky for years and it always amazes me how many more friends I have when the word gets out that I made some.  I have always dehydrated it but I smoked it for the first time this summer and it came out amazing.  My biggest problem is that my smoke is to small.  I would have to make several runs with the smoker to smoke it all and I don't have 14 -16 hours to do it all.  I smoked it an about 2 hours than finished it in the dehydrator.


Thanks for sharing.

post #9 of 9

Congratulations! That's a really nice color and sheen the jerky has taken on. 

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