On a hunting and fishing site, this is the current conversation. I am speechless, with a loss of words of what to say without sounding rude so my intentions are not to reply anymore. I think you all can guess which one I am. I would value anyoneâ€[emoji]8482[/emoji]s opinion on this though.
Member 1 - I just did some venny jerky last weekend and it came out awesome! We used my brother-in-law's smoker. He's got a propane smoker with a chip tray and a liquid tray and 4 racks. I cut up 3 large venison roasts into good sized pieces (some were almost steak size). I bought the Cabela's Sweet and Hot jerky seasoning. I soaked it in the mix for about 24 hours and we smoked it at about 350 for 45 mins. to an hour. Best jerky I've ever had. We used a bag of hickory wood chips and put apple juice in the liquid bowl. I would recommend thicker chunks of meat as they turn out almost like roast beef.
Member 2 - Shadsky
This is meant as helpful advise and not to knock your jerky smoke at all. Glad to hear you made jerky that turned out great !!! Just hoping any experience I have had can help with your next jerky smoke.
When you say cut into thicker chunks because they turned out like roast beef. I would instead recommend thinner chunks and a much lower smoker temp than 350º. Smoking it at a lower temp make sure you have cure added or it was included in your seasonings. This will protect the meat during low smoking temps and help preserve it for safe eating later on.
Try a 1/2" to 3/8" cut and keep smoker temps around 150º. Smoke the jerky and every 1/2 hour to 45 min give it a spray of apple juice for moisture and taste. Rather than a water pan filled with apple juice, fill it with water and save the apple juice to spray on the jerky. Then when the jerky is getting close to what you feel is done, more frequently start checking the texture of the jerky for when you feel you want to pull it out from the smoker. Remember, when you pull it from a warm moist area, it will dry more rapidly until it is at room temp. Cover the jerky with a damp towel to cool and it and retain moisture.
This will take much longer than 45 min. but I think if you do try this, you will be even more happy with your end product.
Member 3 - I been smoking since a kid at my uncles cabin, and we did everything from fish to beef and I have say a good slab of smoked sucker is da bomb!
I currently have an Big Chief elect. and a Brinkman wood/charcoal fired, I prefer the set it and leave it with the electric although nothing is better than a slow smoked turkey basted in a Miracle Whip and mustard combo.
One of my favorite meats to smoke other than turkey is a pork roast, rub it with cavendars and garlic pepper place on top rack and smoke 3 pans of chips over about 2 hrs then move down to the middle and let it go for another 12 hrs. it will look like a big hunk of jerky although when you cut it you have a very tender ham like treat.
My favorite smoking woods include green poplar, Box Alder, and maple. I rarely buy chips except for a little Mesquite.
Soaking dry chips does not give the true smoke flavor like a slow burning piece of moist fresh wood. If you use green wood I would suggest to use small poplar branches that have recently died off and lost their leaves, or fresh Box Alder. DO NOT USE ANY OF THE ELMS! They can give a real terrible taste.
Member 1 - I just did some venny jerky last weekend and it came out awesome! We used my brother-in-law's smoker. He's got a propane smoker with a chip tray and a liquid tray and 4 racks. I cut up 3 large venison roasts into good sized pieces (some were almost steak size). I bought the Cabela's Sweet and Hot jerky seasoning. I soaked it in the mix for about 24 hours and we smoked it at about 350 for 45 mins. to an hour. Best jerky I've ever had. We used a bag of hickory wood chips and put apple juice in the liquid bowl. I would recommend thicker chunks of meat as they turn out almost like roast beef.
Member 2 - Shadsky
This is meant as helpful advise and not to knock your jerky smoke at all. Glad to hear you made jerky that turned out great !!! Just hoping any experience I have had can help with your next jerky smoke.
When you say cut into thicker chunks because they turned out like roast beef. I would instead recommend thinner chunks and a much lower smoker temp than 350º. Smoking it at a lower temp make sure you have cure added or it was included in your seasonings. This will protect the meat during low smoking temps and help preserve it for safe eating later on.
Try a 1/2" to 3/8" cut and keep smoker temps around 150º. Smoke the jerky and every 1/2 hour to 45 min give it a spray of apple juice for moisture and taste. Rather than a water pan filled with apple juice, fill it with water and save the apple juice to spray on the jerky. Then when the jerky is getting close to what you feel is done, more frequently start checking the texture of the jerky for when you feel you want to pull it out from the smoker. Remember, when you pull it from a warm moist area, it will dry more rapidly until it is at room temp. Cover the jerky with a damp towel to cool and it and retain moisture.
This will take much longer than 45 min. but I think if you do try this, you will be even more happy with your end product.
Member 3 - I been smoking since a kid at my uncles cabin, and we did everything from fish to beef and I have say a good slab of smoked sucker is da bomb!
I currently have an Big Chief elect. and a Brinkman wood/charcoal fired, I prefer the set it and leave it with the electric although nothing is better than a slow smoked turkey basted in a Miracle Whip and mustard combo.
One of my favorite meats to smoke other than turkey is a pork roast, rub it with cavendars and garlic pepper place on top rack and smoke 3 pans of chips over about 2 hrs then move down to the middle and let it go for another 12 hrs. it will look like a big hunk of jerky although when you cut it you have a very tender ham like treat.
My favorite smoking woods include green poplar, Box Alder, and maple. I rarely buy chips except for a little Mesquite.
Soaking dry chips does not give the true smoke flavor like a slow burning piece of moist fresh wood. If you use green wood I would suggest to use small poplar branches that have recently died off and lost their leaves, or fresh Box Alder. DO NOT USE ANY OF THE ELMS! They can give a real terrible taste.
