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Jerky temps and time

jts70

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I liked to make some jerky soon and was wondering what time and temps should I smoke it at? Using my GOSM and Hi Mountain cajun, pork is the meat. A friend of mine does it alot but he is going thru a divorce and I do not want to call and bother him. So I turn to you good folks. I posted in an old thread by mistake so I reposted here.

Thanks
__________________
Jeff
 

irwinwd

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I've never tried jerky in the smoker. If you don't get a good answer by tomorrow, I'll take out my dehydrater and set in on meat and throw a temp probe in there just out of curiosity.
 

peculiarmike

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I'd call the friend, might take his mind off the unpleasantness and toward something he enjoys.
 

jts70

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I tried earlier last week and he does even want to talk. Not to mention he is working alot of hours and hard to get a hold of.
 

jts70

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I totally agree, I couldn't even imagine what he is going thru.
 

teacup13

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i have and dont wish it on anyone.... when it happens you want to shut yourself off from everything...

on the jerky subject, you want to put your smoker as low as it will go, you are trying to dry it not cook it... as debi said 150* or less
 

shellbellc

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My dehydrator has a meat selection and it runs it at 160. I've done some in the smoker and ran it right around there...Came out awesome. I think the stuff in the dehydrator you can taste the spices more, done in the smoker the bit of smoke just makes it awesome. I've had people tell me the smoked is the best they've ever had.
 

navionjim

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I may have very little experience with briskets, but I've been making jerky for years. Dry brines are the best and the use of cure is much desired. Air dry the jerky in front of a fan in a warm room for as long as you can first. I will shorten your smoking time and you'll never burn anything at rom temp, a day or two is nice if you have the time. Smoke at the lowest temp you can manage. I use a propane burner in my smoker and ice in the water pan to keep it cool. Leave the dampers open and smoke for 3 to 6 hours. keep it below 120-130 if you can. You may find you want to run it another hour or two the next day, it softens up overnight if you seal it up, but thats just fine too. Too soft is better than making dog treats.
 

jts70

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Thanks Jim. I'll be sure to post pics once I smoke some jerky
 

chrish

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I was just wondering if you were using park as the main meat here? I
dont like using pork at all here, the fat hinders the taste of the spices so
you almost have to double the amount, first bite and the fat coats the
tounge and you cant taste anything, ive done deer meat with 20% pork
and it still was coated with a layer of hard fat after dehidrating.
145-155 is the drying temp for meat thats cured with nitrates such as Hi
Mountian cures,
You will have a better result using beef if you dont have any game meat, use a lean cut of beef like a bottem round or center round or chuck roast if your grinding it and trim it yourself as i doo.
 

buzzard

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i have tried smoking jerky but, for me it always turns out over smoked. smoking a little and finishing in the dehydrator is the way to go for me if i need the smokey flavor.

i was always taught(from reading books and manuals) to cook at 155 +/-. i think the reasoning behind this is bacteria grows between 40 and 140 and they want the temp of the meat to be over 145 for a while to kill all bacteria. since it may sit around for a day or so before its all gone, or you allow others to have it, it makes since to me.

do not get me wrong what makes since to me is usually not right in the first place!!
 

deejaydebi

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I use to make it in the dehydrators, smoked it once and it tasted nice and smokey but kind of blah so now I do it in the oven I have three racks and a bread proofing setting that works great.
 

jts70

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Hopefully the weekend of the 23rd, I'll be able to report on how my jerky turns out. I am planning on smoking some jerky then , along with a few other items. My current money flow has not allowed me to smoke anything in 3 very long weeks now, and it is killing me. At least i have this site and all of you to kinda curve the pain!
 

buzzard

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i started making so much jerky i had to upgrade my dehydrator from the round ronco to an 80 liter unit that holds more then 30lbs of meat at a time. i have only used it once (i just got it) i had a little more the 24 bls on there and i did not use 3 racks, not to mention i had a lot of space between the meat. i may be able to fit even more!!!! here is the one i got. it was really cheap. but the last time i made jerky i striped a gear in my meat slicer.
so now i can not make jerky untill i either fix it or get a new bigger model
 

goat

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Call him and tell him to just write the check, even if he has to borrow the money and get it over with. Time will pass, the money will be repaid and you do not have to listen to her any longer. You have a license to introduce her to the dial tone.

Been there, done that, got the tee shirt, 17 years ago.

As for the jerky, I just smoke mine a little for flavor and air dry it until it is to your liking.
 

buzzard

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here is the link to the one i got. i got the smaller one because of the price but now i am kinda wishing i got the bigger one. but 30+ lbs of jerky is still a lot.

http://www.cabelas.com/cabelas/en/te...=cat570005&rid=

if the link does not work i got it from cabela's just search for dehydrators, you will see two in one pic, i got the smaller one. it is a lot bigger then it looks in the pics
 

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