I got questions??

Discussion in 'Making Jerky' started by lennyluminum, 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.
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

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

    white cloud Master of the Pit OTBS Member

  4. trapper

    trapper Smoke Blower

    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.
  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?
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    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.
  7. desertlites

    desertlites Master of the Pit OTBS Member

    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.

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