Beef Jerky

[smokenjoes]

I just got a used Smokintex 1400 from my son and have a ham in it as I type this. Can somebody tell me the best way to cure, cook and smoke my beef jerky. I've done a lot of jerky but I would like to improve it and make sure I am curing it correctly.

Thanks'

Joe

 

[s2k9k]

Hi Joe, here's some good reading that should help:

http://www.smokingmeatforums.com/search.php?search=jerky

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[driedstick]

I always cut mine 1/4inch thick or a little thicker , marinate or I dry marinate overnight no liquid, start smoker at 120 and put in for 1 - 11/2hrs no smoke then bump up 10* each hr till 170 or so with smoke the whole time and take a peice off and bend it and you should see white fibors and not too rubbery should be done hope this helps - also no water in water pan if you have one

I see you posted this in pork should be in Jerky forum

I have never used pork or have heard of anyone using it

let us know how it turns out.

Steve

 

[smokenjoes]

I posted it in the wrong forum. I'll get it right next time.

 

[driedstick]

Its ok hey by the way welcome use the search bar at the top or also go to the jerky forums you will be amazed by the info

 

[smokenjoes]

Thank' for all the advise. by the way, my ham came out great. I should have taken some pic's. I ysed less smoke and cooked it to 160. I like the Smokintex but can't wait to buld my own

 

[deanoaz]

I just got finished with 4 days of doing jerky for my wife to send in Christmas packages.  Do some jerky searches for marinade recipes (make sure they contain cure).  Then slice up your meat (I buy the thin-cut breakfast pieces, which are 1/8" to 1/4" thick) into whatever width you desire (remember you lose about 25% during smoking), put it into a container with your marinade and soak for 24 hours (approximately).  I then put it on the smoker grills (I have an ECB with two grills), no water pan and smoke for 6-8 hours with the vents wide open for good circulation.  I try to keep my temperature between 120-150 degrees.  See if that works for you.

 

 

[thoseguys26]

Do you guys like to rinse after your brine or not? I always have and sometimes re-season with some extra spice.