Jerky help

[WV_Crusader]

So I have always made jerky from the premix packets of 5lbs ground to the pre-measured cure and season packets in the dehydrator but never whole meat smoked.

anyone have a link or care to elaborate on how to make whole meat jerky on the pellet grill?
I have a GMG Daniel Boone Choice WiFi.

thanks in advance!

 

[BandCollector]

I have a Camp Chef Woodwind. I smoke my jerky on the lowest setting for two hours and finish in my dehydrator. Right amount of smoke and no danger of "cooking" the meat instead of drying it out.

I hope this helps,

John

 

[sandyut]

Heck yeah! get an eye of the round and cut it about 1/4" thick. I usually cut them lengthwise and then slice against the grain. I have tried many packed seasoning most were meh. I have used Dales marinade over night - not bad. But my fav is OFG jerky

In that thread I made an excel file to calculate the quantities for you based on the pounds of meat.

I do mine in my Rec Tec Pellet grill. 180 (or low high smoke) for 2 or so hours then to 225 to dryness of liking. the meat will dry a smidge more as it cools. It takes some practice. if you undershoot the dryness a quick trip to the oven will fix. if you overshoot it it can be "crispy?". no t sure that can be fixed.

if you search he forum for OFG Jerky there are a few threads on it. its great!

Let us know how it goes!

 

[BigW.]

I'll add slicing the meat slightly frozen makes slices more even and easier. If you have an electric meat slicer use that.

 

[sandyut]

good call B BigW. I just got a slicer - cant wait to try it out!

 

[WV_Crusader]

Great info guys!!! Thanks a bunch!!!!