2nd Try at Jerky

larry hensley

Newbie

Original poster

Dec 30, 2009

25

11

Pacific Northwest

• Dec 30, 2009

• #1

First one turned out Burnt to a crisp
second looks good but for some reason tasts like "Bacon"?
what would cause that. I used Original Recipet Jercy cure from Wal Mart.
(Eastmans) and a Rump Roast from a local Grocer. Cooked 3.5 Hours at approx 180. Degrees.

 

bigtrain74

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Feb 23, 2009

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Springfield, Ma

• Dec 30, 2009

• #2

What kind of smoker are you using?

 

uncle_lar

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Feb 4, 2009

903

14

Hennepin, Illinois

• Dec 30, 2009

• #3

sounds like you may be running too high of temps
Jerky really needs to be dried and not cooked
try and keep your temp @ 150* below
like above, what type of smoker do you have

 

meatball

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Apr 6, 2009

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12

Gainesville, FL

• Dec 30, 2009

• #4

Can't tell you for sure what you're doing wrong, because I've never used that jerky kit and don't know your smoker. First question, did you calibrate your thermometers to make sure you're not really at more than 180* inside the smoker? I usually dry my jerky at 140* or below - takes longer, but it won't cook the meat. I guess my suggestion would be to shoot for a lower temp.

If you don't like the flavor (as opposed to the texture or look), that may be a problem with the spices/kit you are using.

 

beer-b-q

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May 1, 2007

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• Dec 30, 2009

• #5

What they said, Too Fast & Too Hot...

 

BandCollector

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Feb 4, 2009

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Mt. Lebanon, PA (South Hills of Pittsburgh)

• Dec 30, 2009

• #6

Commercial jerky mixes tend to be on the salty side.

Try this one, I think you will like it:

1 lb Beef or Venison Strips (cut about 1/8 to 3/8" thick)
1 T Morton's Tender Quick
3/4 C Soy Sauce
1 T Dark Brown Sugar
1/2 t Minced Garlic
1/2 t Grated Ginger
1/2 t Ground Black Pepper
2 T Worcestershire
2 T Molasses (optional)
1 T Liquid Smoke....If using a dehydrator, otherwise eliminate if using a smoker.

Mix all ingredients together with the exception of the Beef/Venison strips. Allow the ingredients at least 15 minutes for the flavors to blend. Add Strips. Marinate in a plastic bag in the refrigerator for at least 24 hours. Remove from marinade and dehydrate for approx 5 hours.

If using a smoker: Smoke strips @ 140-150 degrees for 1-2 hours and then finish in a dehydrator. Or complete drying in the smoker.....your choice.

Enjoy!

 

larry hensley

Newbie

Original poster

Thread starter

Dec 30, 2009

25

11

Pacific Northwest

• Dec 30, 2009

• #7

The SMoker is a Smoke Hollow #3 Propane Smoker.
I kept it at 180 and I have not calibrated the Temp. How do you do that?
And thanks for all the help on this.

 

BandCollector

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Mt. Lebanon, PA (South Hills of Pittsburgh)

• Dec 30, 2009

• #8

If you are using the thermometer mounted on the door of the unit.........disregard any reading that it is giving you. Just use it for decoration on the door because those thermometers are generally inaccurate.

Your best bet is to invest in a decent digital thermometer and use that to monitor your smoke box temperatures.

Good Luck, John

 

larry hensley

Newbie

Original poster

Thread starter

Dec 30, 2009

25

11

Pacific Northwest

• Dec 31, 2009

• #9

any recomendation for a thermometer?

 

sqwib

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Sep 25, 2007

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Philadelphia

• Jan 15, 2010

• #10

Recipe looks good, but a little salty ,I would cut the TQ to 1.5 teaspoons per LB of sliced meat and be careful with the soy sauce

 

bkos

Fire Starter

Oct 25, 2009

31

10

Western PA

• Jan 26, 2010

• #11

How in the heck does one calibrate a digital theromoter?

KOS

 

jamminjimi

Meat Mopper

Dec 22, 2009

250

13

Loveland CO

• Jan 26, 2010

• #12

Put the probe in ice water. Should be really close to 32* F. Boil water it should be close 212*F. Depending on altitude it will vary the higher you go. I seen somebody had a chart for that. Where I live water should boil at about 202*F. I have two digitals and while playing I will compare them. From what I have read there is no actual calibration that can be done. You are just verifying accuracy.

Jim