I got questions??

lennyluminum

Smoking Fanatic

Original poster

Jul 19, 2008

637

19

ST. Petersburg, FL

• Feb 19, 2009

• #1

first what is the most common used cut of beef for jerky?
next what is a good temp range?
and last I will need a few good recipes from your secret books please.

I have never smoked jerky before but would really like to try it.

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Feb 19, 2009

• #2

Use the cheapest, leanest cut you can find. As far as temp, anything over 150 and you'll just cook it instead of drying.

 

white cloud

Master of the Pit

OTBS Member

Mar 27, 2007

1,173

13

Riley Center MI

• Feb 19, 2009

• #3

as it says I use this recipe for all meats.

http://www.smokingmeatforums.com/for...y+jerky+recipe

 

trapper

Smoke Blower

Feb 19, 2008

110

10

• Feb 19, 2009

• #4

Eye of round, top round, and bottom round are my favorites depending on which is cheapest. Chuck has too much fat plus I think it should be illegal not to smoke and pull a chuckie.

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Feb 19, 2009

• #5

White Cloud you say in you step by step that you smoke jerky at 175-190 but I hear that over 150 is to high and you will just cook the meat. Have you ever had any problems with a higher temp as far as the way the jerky turns out?

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Feb 19, 2009

• #6

I may have been a bit hasty in saying over 150 would cook the meat. The dehydrator manual suggests 140 degrees for jerky. That's basically what I was going by. I've never done any over the 140.

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Feb 19, 2009

• #7

your slow cooking jerky-at low temps-only add a couple hrs. of smoke maybe forth and fifth hr.u smoke much more and will be overpowering.