A couple firsts... MES & Venison Jerky

[couchfisher]

This is my first post on the forum and first attempt at making Jerky. I have the Masterbuilt Electric Smoker (MES as I see it referred to) 30" and "new generation" as it arrived a week ago yesterday. I preseasoned the smoker and cooked some ribs last Sunday, they were okay, but I learned a lot. Four hours of hickory smoke using the 3-2-1 method was a bit too much hickory. :confused: I won't do that again.

Two days ago I thinly sliced 1 pound of venison steaks to roughly 1/4" thickness and they have been marinating (see recipe below) in the fridge since. This afternoon I'm planning to put them in the smoker for about 6-8 hours @ 170°F. I haven't decided on what wood chips to use yet, though I have hickory, oak, pecan, cherry, and mesquite.

After some forum reading I gleamed that I should not use any water in the tray (makes sense) and keep the vent all the way open. The smoke is only necessary in the beginning so a single tray of chips should suffice. Any other suggestions?

Thanks!

Marinade Recipe:

1 tablespoon A-1 Steak Sauce
1 tablespoon Worcestershire sauce
3 tablespoons Brown Sugar
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey (Canadian)

CouchFisher

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[woodcutter]

That looks like a good marinade for a roast as well. Hickory and mesquite have strong smoke, great flavor but I prefer to cut back on the smoke time some when using those. When I use oak cherry and apple I smoke most stuff the whole duration.

Good luck with your jerky!

 

[jarhead]

Welcome aboard CouchFisher.

Looks to be a tasty marinade. Copied and gonna give it a try next time. Thanks.

I use Hickory for 3-4 hours after drying at 120 for a couple hours.

I bump the temp up 10 degrees per hour after the drying stage. Not to exceed 170.

Remove when dried the way you like it.

Set on racks at room temp for about 24 hours and then package and label.

I'm planning to put them in the smoker for about 6-8 hours @ 170°F.

You want to dehydrate it not cook it. See above on my method.

Good luck and take pics.

 

[couchfisher]

I use Hickory for 3-4 hours after drying at 120 for a couple hours.


I bump the temp up 10 degrees per hour after the drying stage. Not to exceed 170.


Remove when dried the way you like it.

Thanks!

I realize that people who use smokers shouldn't be concerned about time, but rather focus on quality - but so I have a general idea, how long should I expect this method to take?

Thanks again.

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[chef jimmyj]

Now that you are hooked, you will find all kinds of things to smoke and Toys to spend on. Look into an AMNPS Pellet Smoke Generator...http://www.amazenproducts.com  It makes the MES a total Set and Forget Smoker for up to 10 Hours. Real nice for long Butt and Brisket Smokes. The Marinade sounds good...JJ

 

[seenred]

Welcome aboard, CouchFisher!  It looks like your off and running.  Thanks for sharing the marinade recipe, that looks good.  Looks like this is your first post here.  When you have a chance, stop over in the Roll Call Forum and tell us all a little about yourself.  It'll give the members here a chance to give you a proper SMF welcome.  Good luck with that venison jerky, and remember, we love Qview!

Red

 

[toby bryant]

After some forum reading I gleamed that I should not use any water in the tray (makes sense) and keep the vent all the way open. The smoke is only necessary in the beginning so a single tray of chips should suffice. Any other suggestions?

Thanks!

Marinade Recipe:

1 tablespoon A-1 Steak Sauce
1 tablespoon Worcestershire sauce
3 tablespoons Brown Sugar
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey (Canadian)

CouchFisher

Sent from my Nexus 7 using Tapatalk HD

Actually, if you leave the water pan in for the first few hours then take it out the jerky will dry faster and smoke will adhere better. The humidity in the smoke chamber keeps the pores of the meat open initially to allow smoke penetration and moisture to evaporate out of the meat. When the jerky starts to skin over remove the water pan and finish with a dry smoke chamber. I start at 130° for 1 hour with no smoke, bump to 140° with smoke for second hour, bump to 150° with smoke for third hour, then take out waterpan and smoke generator and bump to 160° until desired dryness is reached.

Marinate sounds good! Good luck with the jerky.

 

[couchfisher]

The smoker is heating to 130° and everything else is ready and waiting. Once the jerky drips through the colander some more I'll grate it.

I'm using apple juice in the water bin.

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[couchfisher]

The venison has been in the smoker for nearly 5 hours now. I took earlier advice and started at 130° and apple juice in the water bin for the first hour. Then added hickory chips and raised the temperature by 10 degrees at hour 2 and 3 stopping at 160°. I just added more hickory chips about 30 minutes ago, the second of two times that I added hickory chips.

Now... I'm guessing that I start checking the tenderness at around hour 6? I hate to open the smoker and lose the heat so hopefully someone can validate my assumption?

Thanks!

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[couchfisher]

Disregard. Six hours was perfect.

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[woodcutter]

And how is it?

 

[couchfisher]

It's good. I had just eaten dinner before trying it so, there was obviously a scale of comparison that doesn't exist when you normally eat jerky. The marinade has a very nice finishing flavor. I'll make this again, though I might make a sweet and spicy variety.

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[toby bryant]

It's good. I had just eaten dinner before trying it so, there was obviously a scale of comparison that doesn't exist when you normally eat jerky. The marinade has a very nice finishing flavor. I'll make this again, though I might make a sweet and spicy variety.

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Glad it turned out well for you. This will probably be the first of many jerky smokes for you. I probably make about 4lbs a month now. No more store bought jerky!