Search results for query: Jerky

The fat isn’t a problem it’s mainly the tendons or inter muscular separatation that can get chewy but with eye of round it’s only a couple Spots on of the best cuts for jerky in my opinion

Thanks guys!

Wowza!! Beautiful jerky!

Biggest thing I miss about deer hunting is the whole muscle jerky . Beef just doesn't compare . Looks like it all came out great .

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.