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Tried making jerky and failed - Page 2

post #21 of 27
We may have posted in the same thread recently :).
post #22 of 27
I know exactly where you are coming from. I had horrible results with my first few batches of jerky. What really helped me in identifying when the jerky was done, is a dehydrator. I have taken those principles over to smoking. Also some major keys, at least for me, are as follows:

- A meat/jerky slicer. Uniform cuts, hence a common cook time.
- Marinade/rub for at least 24 hours in the refrigerator.
- What type of wood to match the marinade/rub. I personally like mesquite for hot, hickory for pepper, alder for teriyaki.
- Do not wait for the jerky to be "dry" before remove from heat. Meat will continue to cook for a period of time after removed from heat. I had the biggest problem of too dry meat. Extremely tough, almost crunchy.
- Vacuum packing.

Hope this helps.
post #23 of 27
Just a question for people making jerky. Am I ok using my GOSM to make jerky or should I have an electric smoker for this?
post #24 of 27
I know nothing about a GOSM, but any smoker will work. I dry mine at temps between 90 and 110° for a couple hours, then add smoke for about 2 or 3 hours, then continue to dry until I like it. Which is still moist on the inside. Hence the cure. Don't smoke too long or that's exactly what you'll be eating...........Smoke.
post #25 of 27
I use flank steak, partially freeze to make cutting easier. Slice with the grain 1/4" slices, rub with Hi-Mountain Jerky rub and marinate overnite.

Next I smoke with Hickory in my Bradley smoker for 2 hours.

After 2 hours of smoke I remove the jerky from the smoker and put in my dehydrator for 3 hours.

I like my jerky chewy, not crunchy. My friends are always begging me for jerky.
post #26 of 27
Wow..looks great PG icon_smile.gif. What do you use for a recipe?
post #27 of 27


Try using 1/4 cup Lawreys 1/4 cup non-iodized salt 2cups brown sugar make sure everything is coated and let sit overnite.Add 3 cups cold water and stir.Set on racks and let dry for an hour.Run 3 pans of chips through a little Chief.And then finish usually 6-7 hrs.This is for 4-5 lbs.Let me know what you think.
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