Search results for query: Jerky

can't go wrong with that. Are you going to smoke it before drying out? HT

...a small package of Mule deer, elk roasts and wanted to try some pronghorn as it’s been 20+ years since I’ve had any. Figured a small batch of jerky was in order! Not a long post, but will start with these pics and end when done later today. From bottom up is Antelope (turbo goat)...

Started the venison jerky this morning. So far it has been easy. I just have to keep a very small fire/ coal bed with the air inlet 75% close and stack vent all the way open and it is cruising between 175 -200 degrees.

...you say. When smoking ribs, pulled pork, briskets using high heats the fluctuation is never a problem. But if you try smoking items like jerky, sausage, salami, fish, cheese, charcuterie meats, etc. You will run into major issues if you can't control the temperature precisely. Because these...

Agreed. Everything I have read says jerky IT needs to 165. Cooking at 140 and expecting overshoots to cook it through 25 degrees higher sounds risky.

Good to know! many thanks. Havent done a wet marinade in a while, but im sure it will come around again.

Just a note: Anybody making jerky with marinade that contains acid like soy, woorsy sauce or vinegar or citrus such as lime, you are wasting your time adding cure #1 into that mixture, the nitrite will burn off almost immediately and perform no curing or be present inside the meat. To cure...

Tube or tray with pellets or dust. I use the mail box mod. The cure isn't solely to preserve. But to also ensure it is safe. Not to mention not using it. It doesn't give you the flavor that is normally in jerky. I smoke at 160-170.

thats good lookin jerky!

Do you cure it first or just dehydrate it on the smoker?

I do all the time on my stick burner. But I cheat on jerky to keep temps low. I point a weed burner at a log to bring temps up very slow to 140, takes 6-8 hours but comes out very good like traditional jerky

Sorry no suggestion on the chips... But on the jerky, what id you rub on it or marinade it in? Its important to use cure on jerky given the lower temps. Second, Flank can be a little fatty for jerky which can lead to shorter preservation time. I would be sure to freeze it in batches and what...

This is my first time making jerky what I had in the freezer was a flank steak so I figured I would start with that since I already had it. I put some apple chips in the smoke tray but at a low temperature of one 170 they don’t seem to ignite at all. Any suggestions on what I need to do to get...

Sounds like you have come to the right place!

I had a pellet smoker and it made great jerky but I moved on from it and now only have the Masterbuilt and the offset. My wife thinks I have an obsession with smokers. She is probably right.

I dont have an offset, but my experience smoking jerky is like this. I found it more challenging than I had hoped. Product was good enough, but always left me wanting better. I now use a dehydrator at 165 and like the product better. Welcome to SMF. Hit the rollcall forum for an introduction.

...Grand Champ XD for about a month. I haven’t had any trouble keeping it between 225 and 275 degrees. My son got a deer and I want to make jerky. I have a Masterbuilt gravity but the temp only goes down to 250 degrees. How many of you have made jerky on an offset and how difficult was it to...

I've tried many things over the years. All have been mentioned prior except for fruit jerky. aka fruit leather. If you're thinking to dry herbs, blanch and chill before you put on the dehydrator. Smoke then dry tomatoes, but not fully dehydrated. Either oil pack or vac pack. Amazing the...

Besides jerky we do pineapple, mango, green onion, and pork skin to make chicharrones.

If cured and then dehydrated and/or smoked it should last well at ambient temps providing it's not fatty. That was the original purpose of jerky. Granted I've always kept mine in the fridge for added safety and have never made enough for it to last long enough to freeze.