First batch of Thai Jerky

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smokincraig

Fire Starter
Original poster
Feb 14, 2017
34
15
Minnesota

Beef all cut up! I also did a pork loin and the wife forgot to get pictures!


All bagged up and into the fridge for about 36 hours. I did rotate the bags every couple hours.


All hung on skewers did half of each with fresh ground pepper.


In to the smoker they go. Now to wait and watch!

I followed this recipe! http://www.smokingmeatforums.com/t/233270/thai-jerky
 
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I am we shall see how it goes I can't wait! The wife and kids are super excited to give this a shot!
 
Craig you are on the path,to a great treat. I did my third batch last week

Richie
 
It is at 180 and waiting to finish off. Probably another 4-5 hours by the looks of it but some of the small pieces of scrap are done and we gave it a shot! It is fantastic!
 
Well it is all done and looking fantastic! Next time I am going to cut my meat a bit thinner. This has a chew like I like but the wife wants some a bit more firm next time around. It was a solid 12 hour smoke and I believe it was a success.
 
Well it is all done and looking fantastic! Next time I am going to cut my meat a bit thinner. This has a chew like I like but the wife wants some a bit more firm next time around. It was a solid 12 hour smoke and I believe it was a success.

Great work and you may as well start another batch, this won't last long!
 
I am going to start another batch on Friday. I think next time I will also cut down the meat to smaller strips rather than keep it "whole" I think the drying and smoking process will be better. Also going to get Cure #1 instead of tenderquick. See if that cuts down on the saltiness of it. It's not over salty but I can taste it if that makes sense. Otherwise not bad for my first go round with it.
 
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I am going to start another batch on Friday. I think next time I will also cut down the meat to smaller strips rather than keep it "whole" I think the drying and smoking process will be better. Also going to get Cure #1 instead of tenderquick. See if that cuts down on the saltiness of it. It's not over salty but I can taste it if that makes sense. Otherwise not bad for my first go round with it.

Sounds like a solid plan! I also think that you'll be happier with the cure #1 for jerky.

Keep on posting!
 
That looks great I used TQ for BBB and CB always had to soak it.Cure #1 is the way to go

Richie
 
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