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1st time jerky

post #1 of 5
Thread Starter 
Should i add smoke to the entire drying process? If so, in all my research i have many varying temps at which to dry the jerky. I usually go with the average of the many recipes i find. I'd love anyones input.
post #2 of 5

On the WSM, I only add one chunk of smoke wood at the beginning of the drying time.  I dry at about 100*F.

post #3 of 5
Quote:
Originally Posted by patvj2 View Post

Should i add smoke to the entire drying process? If so, in all my research i have many varying temps at which to dry the jerky. I usually go with the average of the many recipes i find. I'd love anyones input.

Remember to take note. Then you will find what works best for your taste. Just because I make it that way and like it doesn't mean anyone else will.

Happy smoken.

Dvid

post #4 of 5
Yes as bama says jerky can be over smoked quite easily.
Mule is dead on.... keep notes.
You will get a million different answers on temps.
Some folks like a higher temp til the meat is 160 for a certain amount of time then dry.
I use cure and dry at lower temps.
I have even done biltong and dried for several days with a 40 watt bulb.
Whatever you choose... make sure its safe.
post #5 of 5

I'm a little late to the party here but i'll throw in my 2 cents.

 

I made my first batch on my WSM and put in about 4-5 chunks of hickory. It came out VERY smoky. Not bitter but still not where I wanted it.

My 2nd batch I only put in 1 large piece of apple (which was equit to MAYBE 2-3 of the smaller chunks). Seemed to be perfect. The apple was not as heavy a flavor either so it was nice.

 

I put the jerky on as it came up to temp along with the wood and smoked it between 140-160 for 6 hours.

 

Thats how I do mine. I'm still learning "proper" methods but that's what i was told to do when i learned and it seemed to work just fine.

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