First time with jerky

Discussion in 'Making Jerky' started by marcus killion, Dec 21, 2014.

  1. Hi ;

         Well I decided to venture into the beef jerky away from my usual smoking of ribs . I used a marinade of soy brown sugar and liquid smoke on half and minus the liquid smoke plus a bit of honey on other half . Trying to keep my electric smoker at 120 or so but so far have not been real lucky at that . How ever I did get it 135 . this temp taken with probe right on rack . The temp reading on smoker was 108. Had it wide open on vent with apple chips . tray of chips burned away quickly . i just opened up and lit some chips and turned down the temp . Lit chips since turning down temp about 10 degrees might not allow electric burner to ignite them . Also closed vent to less than half .

     thinking around 4 hours . Not sure as everyone seems to have a different idea on this . Everywhere from 120 to 185 degrees and 3 to 12 hours . Seems like 12 hours at 165 would make crunch sticks .

    I will try and take a few pics during process and report back on the out come . Of course I will have to say that these are the best tasting beef jerky I have ever had ! [​IMG]  

    edit : thought I would add in that I am also going to smoke my first turkey in a few days . Will be putting that post where it belongs in the turkey section.
    Last edited: Dec 21, 2014
  2. I always like jerky. My problem is it doesn't last.

    I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

    Happy smoken.


  3. I like to dry jerky at about 100*F +/- 10*F. You don't really "cook" it. I recommend a cure in your recipe because this takes all day to dry.
  4. I just bumped up the temp to what i am hoping is about 150 or so . Got to leave home soon so i want it done quicker . Hopefully this works okay . Do not want dry jerky . Like it kind of soft myself . hoping for something like Jack Link's original . 

    edit : Just checked and 137 on guage and 149 on probe in middle rack on meat . Hope 149 is a good temp . If I have to leave I guess I will turn it down  some . 
    Last edited: Dec 21, 2014
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MK, temps sound good you just have to watch it (which lets heat out ) and not overcook it. You will have it down pat for times and temps the more you do. Write it down so you remember next time.
  6. When I say "dry" I am referring to dehydrate not a dry mouthfeel. Increasing the heat may be counter productive for your desired result by "cooking" it. A low gentle heat will produce a jerky that will remove enough water from the meat so it will bend but not crack or break.

    I hope yours turns out great!
  7. So it did not come out well . Far too dry on much of it . Tastes okay . I just bought a food dehydrator for future batches . I will be smoking it first with apple chips for maybe an hour at 150 or so then put in dehydrator to finish up . Nesco 700 watt with temp control .
  8. Actually after taking a bag out of the fridge  ( I put it in there since it never really got hot enough to kill bad guys ) Iit was pretty good . The thicker pieces were nice and tender and it all tasted good . I just grabbed up some kind of pre sliced chuck shoulder steak that was in the store cut to about 4 inch rounds . Some thicker some thinner . the thicker ones came out quite good . I will be smoking the next batch for a hour and then putting in the dehydrator as I think that will work better . Going to try some of that Nesco seasoning I think . maybe buy a variety pack.
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Check out the manual jerky slicers at cabelas  You will get uniform strips for more even cooking times for all pieces

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