Recent content by nkoenig
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Smoking Jerky 101
I don't drain the marinade, I simply take bowl from fridge and place jerky strips directly on bradley racks and transfer to smoker. 165 degrees for about 4 hours. Then I transfer to food dehydrator set at about 165 until done. You want the dark color on outside but not completely dry. If your...- nkoenig
- Post #30
- Forum: Making Jerky
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Smoking Jerky 101
Does your cure have sodium nitrate? I would think you would be fine if you followed package instructions? Also, slice with the grain for a more tender piece of jerky and against the grain for chewy.- nkoenig
- Post #29
- Forum: Making Jerky
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Smoking Jerky 101
3# Eye of round, or bottom round roast (sliced with the grain 1/4" for tender jerky, against the grain for chewy jerky) then cut in strips 3/4 - C Low Sodium Teriyaki Sauce 1/4 - C Low Sodium Soy Sauce 1-1/2 t Garlic Powder 1-1/2 t Onion Powder 2 t - Black Pepper (salad / course grind) 2...- nkoenig
- Post #25
- Forum: Making Jerky
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- Album: Smoking Jerky 101
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Smoking Jerky 101
Bottom round roast 1/4" thick. Your butcher will slice for you Marinate / cure for at least 36 hrs. Set smoker to 165. Give jerky smoke for 4 hrs. Then dry at 165 until your likeness.- nkoenig
- Post #21
- Forum: Making Jerky
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Smoking Jerky 101
Use pink salt or cure #1 or Prague powder etc. etc.- nkoenig
- Post #20
- Forum: Making Jerky
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Smoking Jerky 101
- nkoenig
- Post #19
- Forum: Making Jerky
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Smoking Jerky 101
- nkoenig
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- Album: Smoking Jerky 101
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- nkoenig
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- Album: Smoking Jerky 101
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masterbuilt cold smoker kit
It takes a whopping 2 minutes to detach/reattach this unit. What's the big deal?- nkoenig
- Post #50
- Forum: Electric Smokers
