Toggle sidebar

Ehh from Canada

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
libtech

libtech

Newbie
Original poster
May 27, 2009
2
10
Hi guys, im from Alberta Canada. I typically do hunting in the fall for elk, moose and deer. I have a Bradley smoker and have been having trouble getting my deer jerky to come out of good. I dont know if this is the place but would anyone have any recomendations on slice thickness, marinades and cook times? I have read some people use their oven after the smoker, I didtn think you would have to do that.

Thanks guys.
 
Welcome to the SMF. The folks who do jerky will be ringing in soon with some great advise. It's all good my friend.
 
Welcome to the forum. You don't say what it is that is not "good" about your jerky. Is it the texture or taste? Is it too brittle, too much smoke? If you can be more specific, we can help you with more specific answers.
 
Oh ok,

So the last batch was quite brittle my assumption is I cut to thin and cooked either too long or to hot.

It also tasted bitter which may have been to much smoke?

I'm always worried I wont smoke/cook it long enought and it will spoil after> I think maybe I have confusion on how long and just what im supposed to use the bradly for. Is it strictly for the smoking process and then you cook or dehyrdate elsewhere or can I do it all in the unit?
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

KCinNE
New to the Forum
Replies
18
Views
836
Roll Call
Fueling Around
Fueling Around
C
Greeting from North of Toronto, Canada
Replies
15
Views
375
Roll Call
Hank R
Hank R
F
Venison and CWD
Replies
19
Views
521
Wild Game
chopsaw
chopsaw
J
Pork Butt. Room temp or from Fridge to Smoker? And is it more about internal temp than time?
Replies
44
Views
6K
Roll Call
JLeonard
JLeonard
Rafter H BBQ
Just Curious On What All States Do?!
Replies
38
Views
1K
Wild Game
K9BIGDOG
K9BIGDOG
M
Gravity Fed Smoker Build
Replies
5
Views
780
Other Builds
02ebz06
02ebz06
S
Have been smoking for a while
Replies
11
Views
326
Roll Call
geostriata
G
I
Chorizo or Sausage? Help a newbie!
Replies
53
Views
2K
Sausage
geostriata
G

Latest posts

Hot Threads

Top Bottom
Back
Clicky