Flavored Beef Jerky

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cprmom

Fire Starter
Original poster
Nov 27, 2013
39
13
Concord, NC
Hello, last week I made beef jerky seasoned with onion powder, garlic powder, kosher salt, worseshire sauce and black pepper. Held gas smoker at 180/200 for about 2hrs. It was perfect! Tonight I seasoned with teriyaki sauce and some with hot sauce. I also used the above dry ingredients. Marinated overnight placed it in the smoker, again held the temperature at the same and the majority of it burnt! Same neat, thin sliced sirloin tip roast.
So my question is, why does the flavors burn? What am I doing wrong? So frustrating!! If someone had a teriyaki flavoring that they've used and they like can you please share.
Feeling defeated! Stephanie
 
MsMom ... NEVER are we defeated... we just didn't succeed that time... your gas smoker ?? does it have a needle valve for control ?? what are you measuring your temps with inside smoker ?? highly unlikely is it the marinades ...
 
I am using the master forge xl ... and using the digital probe and a needle for temp
Only thing different is marinade. This isn't the first time I have tried to marinade and burnt. Strange!
 
I haven't used my smoker for jerky yet, but have done it in the oven several times. I'd say if your jerky is done in 2 hrs, your temp wasn't 180/200 ish, especially as thick as the jerky appears to be cut.Personally I don't like teriyaki because I find it sickeningly sweet. There inlies another issue. If indeed the temps were much higher than you thought, the sugars in the teriyaki would scortch. Hence your burnt jerky.

 I'd like to hear what others have to say, as I freely admit I'm still just a rookie with only a little experiance. 
 
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I think you will find that the best temp to smoke jerky at is about 145 degrees.

It will be hard to get that low with a gas smoker.

Al
 
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I haven't used my smoker for jerky yet, but have done it in the oven several times. I'd say if your jerky is done in 2 hrs, your temp wasn't 180/200 ish, especially as thick as the jerky appears to be cut.Personally I don't like teriyaki because I find it sickeningly sweet. There inlies another issue. If indeed the temps were much higher than you thought, the sugars in the teriyaki would scortch. Hence your burnt jerky.
 I'd like to hear what others have to say, as I freely admit I'm still just a rookie with only a little experiance. 

Thank you! I am thinking it is sugar. Marinade was high sugar count. I don't like it cuz it's sweet. Others like it.
 
I am thinking to it was the grade of the meat. First batch I got at Harris Teeter grocery store and second batch was from Walmart. Would that make a difference?
 
I am thinking to it was the grade of the meat. First batch I got at Harris Teeter grocery store and second batch was from Walmart. Would that make a difference?

Doubt it would be the meat.

I too am leaning towards high temp and sugar scorch. Have you checked your thermometer accuracy in boiling water?
 
Doubt it would be the meat.

I too am leaning towards high temp and sugar scorch. Have you checked your thermometer accuracy in boiling water?

I will have to try boiling water. I hope it's not. It's my favorite. Since all liked it, i will be trying again. Thanks everyone!!! Love this message forum!
 
I will have to try boiling water. I hope it's not. It's my favorite. Since all liked it, i will be trying again. Thanks everyone!!! Love this message forum!

We love pictures and tales of BBQ, but we live to assist others in this wonderful hobby. Collectively, we'all help you figure out the issue.
 
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I will have to try boiling water. I hope it's not. It's my favorite. Since all liked it, i will be trying again. Thanks everyone!!! Love this message forum!

I have to agree--it sounds like your therm is reading way low. Boil testing it will settle that question real quick.

I agree with you re: teriyaki. I don't like it either.

Just me saying but I like to start my jerky at 100 and jump it 10 degrees every hour. Not only does that slowly dry and cook it but the jerky stays in the smoke much longer. 2 hours in the smoke doesn't impart the smoky goodness that I love in jerky.

Gary
 
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I have to agree--it sounds like your therm is reading way low. Boil testing it will settle that question real quick.

I agree with you re: teriyaki. I don't like it either.

Just me saying but I like to start my jerky at 100 and jump it 10 degrees every hour. Not only does that slowly dry and cook it but the jerky stays in the smoke much longer. 2 hours in the smoke doesn't impart the smoky goodness that I love in jerky.

Gary

I use the same method. With your smoker though you would need to install a needle valve to control the temps. I use my propane smoker with a needle valve and can get the temps to run consistently at around 120-130 depending on the weather conditions. My
Jerky takes anywhere from 8-12 hours using the step up heat method. Ithe highest temp I go to is 170.

Going above 180 you run the risk of rendering what fat may be present. Not ideal for jerky.
 
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