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What would happen if...

post #1 of 8
Thread Starter 

What would happen if you made jerky like this, would this work?

 

Get meat, slice and cure like usual, but then...

 

Put slices in a slow cooker, really low temp, with flavor liquid, like beef broth, Worcestershire, etc.

Let slow cook till really tender

THEN smoke for a bit

THEN put in dehydrator till done

Would that create a super tender super lean super flavor-ey jerky or what would happen?

post #2 of 8

That's a very good question, I wish I had the answer.

 

In theory, it should work.  Make a batch of jerky and do just a little bit like you describe and see how it goes...  Be sure to take good notes if you do it, it would be bad if you did it and all went great, but you didn't know how to duplicate it...

post #3 of 8
Thread Starter 

OK, I will do that. Next time I'll put a few slices in and try it out then let you guys know how it went. Might be bad, might be no difference, and maybe it will be really good, so curious I have to know now :)

post #4 of 8

I am planning on taking the strips after marinating and slow smoke for 2 hours in my smoker and then transfer to the dehydrator to complete.  I'll post the results if interested

post #5 of 8
One thing that would occur is you'd add a ton of moisture into the meat and it would take longer to dehydrate. Then there's the cure, not sure how that would be affected, but it could be.

I get great texture all the time. Good bite, but not break your teeth off. I feel the secret is using the step method when smoking the meat. As mentioned in my threads I start at 120-130 for the first hour no smoke. Add smoke and up the temp 10 degrees every hour until I hit a pit temp of 170, or the jerky is done.

Many use a dehydrator, which is set at a consistent temp, and get good results. I never liked the results of the process. Why use liquid smoke, or smoke in one thing and then use another to dehydrate??? I like the KISS method, Keep It Simple Stupid!!!!!
post #6 of 8
Thread Starter 

Cool, I was just looking for tender.

Hey question, WHY do we not smoke for the first hour? What happens if you do?

post #7 of 8
Quote:
Originally Posted by RonS View Post
 

Cool, I was just looking for tender.

Hey question, WHY do we not smoke for the first hour? What happens if you do?

The main reason is to allow the meat to for the sticky pellicle. The same can be done with  fan prior to smoking, or letting the meat air dry in the fridge for 8-12 hours.  It is assumed that the meat will then absorb the smoke better. Whether its true or not who knows. I'm sure that running smoke during that time wouldn't hurt a thing.

post #8 of 8
Thread Starter 
Ah OK, thanks!
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