- Dec 21, 2014
- 5
- 10
Hi ;
Well I decided to venture into the beef jerky away from my usual smoking of ribs . I used a marinade of soy brown sugar and liquid smoke on half and minus the liquid smoke plus a bit of honey on other half . Trying to keep my electric smoker at 120 or so but so far have not been real lucky at that . How ever I did get it 135 . this temp taken with probe right on rack . The temp reading on smoker was 108. Had it wide open on vent with apple chips . tray of chips burned away quickly . i just opened up and lit some chips and turned down the temp . Lit chips since turning down temp about 10 degrees might not allow electric burner to ignite them . Also closed vent to less than half .
thinking around 4 hours . Not sure as everyone seems to have a different idea on this . Everywhere from 120 to 185 degrees and 3 to 12 hours . Seems like 12 hours at 165 would make crunch sticks .
I will try and take a few pics during process and report back on the out come . Of course I will have to say that these are the best tasting beef jerky I have ever had !
edit : thought I would add in that I am also going to smoke my first turkey in a few days . Will be putting that post where it belongs in the turkey section.
Well I decided to venture into the beef jerky away from my usual smoking of ribs . I used a marinade of soy brown sugar and liquid smoke on half and minus the liquid smoke plus a bit of honey on other half . Trying to keep my electric smoker at 120 or so but so far have not been real lucky at that . How ever I did get it 135 . this temp taken with probe right on rack . The temp reading on smoker was 108. Had it wide open on vent with apple chips . tray of chips burned away quickly . i just opened up and lit some chips and turned down the temp . Lit chips since turning down temp about 10 degrees might not allow electric burner to ignite them . Also closed vent to less than half .
thinking around 4 hours . Not sure as everyone seems to have a different idea on this . Everywhere from 120 to 185 degrees and 3 to 12 hours . Seems like 12 hours at 165 would make crunch sticks .
I will try and take a few pics during process and report back on the out come . Of course I will have to say that these are the best tasting beef jerky I have ever had !
edit : thought I would add in that I am also going to smoke my first turkey in a few days . Will be putting that post where it belongs in the turkey section.
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