Master of the Pit
- Joined Jan 4, 2012
looks perfect. Do you need my address? You send me yours and I'll send you mine. Nice job.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55I can't seem to find it on bass. Can some give me a link to Cure #1? Thanks!!
Not a bad idea, but you'll need to take extra steps and certain precautions with poultry.SO, I'm wanting to smoke jerky and wings at the same time. Is this a bad Idea?
Thanks, Clarissa.Hey Couger,
Your jerky looks fantastic! As always, thanks for posting such clear and detailed recipes and instructions.
I'm definitely going to give your recipes a try....I have yet to make jerky in my smoker, I've always just used my food dehydrator. I'm sure your smoked jerky is much tastier.
Thanks for a great post!
Nope, you don't have to hang jerky to get great results. Plenty of folks lay the strips on racks/shelves in their smokers. Having non-stick mats is a real plus (frog mats & other similar products) in order to keep the meat from adhering to the metal. Only real difference in the results may be the rack 'pattern' or impression left upon the jerky. I originally intended on 'racking' the jerky vs hanging (quicker, less labor-intensive than hanging), but the delivery of my new non-stick mats was delayed so I went with the hanging style.This jerky looks awesome - definitely going to give both flavors a whirl.
Quick question - do you have to hang the meat? If you were to lay it flat on the grate would you get the SW results? I just don't have a rack to hang thee at and would rather not buy one unless it will produce a better product.
Thanks in advance.
Good luck with it, Jim! After sampling this batch, you can always adjust the ingredient amounts to suit your own tastes (more heat or sweetness, etc).This whole thread has been very helpful and timely for me. I've been wanting to make some jerky, and when I started searching for information on how to do it on here, this thread popped up and it has the answers to pretty much all of my questions.
I've got a batch sliced and marinading right at this moment using pretty much exactly the mixture Steve posted above as the "pepper jerky" recipe. I got the cure #1 from Amazon, and sliced mine across the grain, because I, too, prefer my jerky to be on the tender side.
I'll be drying/smoking it tomorrow night.
With great help like what I've found here, I'm pretty confident that it'll come out good.
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