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First attempt at Jerky on my smoker

johnnyb99

Fire Starter
61
18
Joined Jan 18, 2014
This is actually only the second thing I have done period on this smoker.  I have been making jerky for years on the dehydrator, but with my new purchase I am attempting it on the smoker today.  Marinated about 4 1/2 lbs in a soy / teriyaki / Worcestershire / cure mix for two nights.  just added the dry seasoning today and loaded the smoker.  I was only able to fit about 3 lbs on it, so the rest had to go on the dehydrator.  I read a couple of people suggesting to not add smoke until after an hour. So i will do that.  I have hickory, mesquite, and apple chips.  I'm assuming maybe the hickory or mesquite will work best?



 

johnnyb99

Fire Starter
61
18
Joined Jan 18, 2014
I'm a couple of hours in now, and there seems to still be alot of moisture inside the smoker. Also getting alot more drippings compared to dehydrating.   Not sure if that is normal or not.  I have the vent open all the way.  Can anyone hint to me how long I should use smoke?  Also, is the moisture normal?
 

canadianbacon

Fire Starter
44
10
Joined Dec 5, 2013
 
I'm a couple of hours in now, and there seems to still be alot of moisture inside the smoker. Also getting alot more drippings compared to dehydrating.   Not sure if that is normal or not.  I have the vent open all the way.  Can anyone hint to me how long I should use smoke?  Also, is the moisture normal?
Did you let the jerky sit after you took it out of the brine for a hour or so on racks or paper towel? That usually gets rid of all my moister problems and helps the smoke taste out. I wait till it feels sticky to the touch rather then wet. I do it with salmon too. I leave mine by a open window to catch a draft. 
 
Last edited:

fuzzyfishin

Fire Starter
60
10
Joined Feb 3, 2009
 If using a brine I always like to wipe off the brine. This seems to help with the moisture. You will still get plenty of moisture as you are drying it.
 

johnnyb99

Fire Starter
61
18
Joined Jan 18, 2014
Jerky took a lot less time than I thought it would. Only about 5 hours, but I'm pretty sure the butcher sliced it a lot thinner than I wanted. I think it was only 1/8 inch thick.
 

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