Re: Jerky smoked with persimmonWell I'm 2 hours in.
Looking out my window, I see a big fat red squirrel that would taste good on my smoker.
I am using an oak base, and a split of hickory and a split of persimmon. It smells wonderful, if nothing else.
If anyone is interested, this is how the USDA recommends we do our jerky. I don't do mine this way, but I've considered it.
1. Pre-freeze meat to be made into jerky so it will be easier to slice.
2. Cut partially thawed meat into long slices no more than 1/2 inch thick. For tender jerky, cut at right angles to long muscles (across the grain). Remove as much visible fat as possible to help prevent off-flavors.
3. Prepare 2 to 3 cups of marinade of your choice in a large sauce pan.
4. Bring the marinade to a full rolling boil over medium heat. Add a few meat strips, making sure they are covered by the marinade. Reheat to full boil.
5. Remove pan from range. Using tongs, remove strips from hot marinade (work quickly to prevent overcooking) and place in single non-overlapping layers on drying racks. (Repeat steps 4 and 5 until all the meat has been pre-cooked.) Add more marinade if needed.
6. Dry at 140 to 150F in dehydrator, oven, or smoker. Test for doneness by letting a piece cool. When cool, it should crack but not break when bent. There should not be any moist or underdone spots.
7. Refrigerate the jerky overnight in plastic freezer bags, then check again for doneness. If necessary, dry further.