bradley smoker and home made jerky

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revid

Newbie
Original poster
Nov 26, 2013
4
10
Recently did some  moose jerky.I ground up the meat,marinated it over night and then put it in my bradley smoker. I smoked at 175-200 degrees for about 2 hrs.The last batch I did turned out horrible. Used a couple of recipes of the net but the jerky came out crumbly! I lay strips out on a wire mesh rack with my jerky gun. Iam trying to figure out what went wrong.Did anyone have this problem? The recipe said to use 1/2 cup water per 5 lbs.Not enough cure??
 
It sounds like it was over cooked.  I've made it before the same way but I pull it off while it is still a little moist.  I set my smoker or dehydrator at 165.  
 
I would agree with Stainless and say over cooked.  I have made hundreds of pounds of ground jerky strips and it does require some baby sitting.

I have has some strips turn into jerky strip bits when they get overcooked if the racks were not rotated around through the smoke bath.  I would also suggest lower temps with your high side being 175.
 
Maybe let the mixture rest overnight in the fridge after mixing to allow everything to get all combined. It will be a sticky mess but that is what you want to bind it together. Cook until done and you get a nice bend but not an easy break in the strips.

Barry.
 
 
Maybe let the mixture rest overnight in the fridge after mixing to allow everything to get all combined. It will be a sticky mess but that is what you want to bind it together. Cook until done and you get a nice bend but not an easy break in the strips.

Barry.
That is what we do.  We usually mix up 25-30 lb batches and let them rest overnight in the cooler so the mix and spices can work through the entire batch.  We are not shy on the water either.

 
I agree to not be shy on the water.  It makes the mixing process a lot easier and it will evaporate when dehydrating or smoking.  
 
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