Questions for first jerky

[kaze105]

There are a few things I would like to confirm.

Some people say cure #1 or TQ is necessary, but do you require it if you smoke at a slightly higher temp?

I dont have a slicer, but if the meat is slightly frozen, could a sharp knife do the trick or would maybe an electric knife be better,

Last question is about the jerky itself. I absolutely love jerky due to low fat and protein (at least the ones in packages), but would the same thing apply if I made my own jerky?

Thanks for any answers.

 

[daveomak]

Kaze, evening....  Making jerky.... can be dried at low temps and smoke but it definitely needs cure# 1.... or smoke at a higher temp of say 160-170 ish and cook until IT (internal temp) reaches 145.....  Since the meat is thin and temp is hard to take, 3-4 hours should be adequate....  About slicing.... a sharp knife is good... electric is easy... or if you buy a roast, maybe the butcher will slice it for nothing for you...   Dave  

 

[forluvofsmoke]

There are a few things I would like to confirm.

Some people say cure #1 or TQ is necessary, but do you require it if you smoke at a slightly higher temp? It's not required if you can get the meat hot enough before it starts to dry (160* for meats, 165* for poultry). The alternative is to heat the meat to the same internal temps as listed while still in the marinade (after allowing to marinate). Thing is, if you're going to heat it up that hot so quickly, you're not drying it, you're cooking it...same goes for heating while still in the marinade. With cure, you can let it ride @ 100-120* smoke chamber for 20-30 minutes of smoke, then start bumping temps up spread out over a few hours and get a slow drying which really helps the meat hold onto all that great intensified flavor.

I dont have a slicer, but if the meat is slightly frozen, could a sharp knife do the trick or would maybe an electric knife be better, I find slicing free-hand with a fine edge knife on semi-frozen works quite well, and I get reasonably uniform thickness, but I don't even attempt to slice thin @ 1/8"...I go closer to 1/4", and up to 3/8" for pepper-steak jerky.

Last question is about the jerky itself. I absolutely love jerky due to low fat and protein (at least the ones in packages), but would the same thing apply if I made my own jerky? Yes. Your best cuts to start out with are lean, such as top/bottom round. You can trim what little fat there is left, and remove the muscle membranes if you wish, for a really nice slice of jerky. What makes jerky such a good proteinirich food is that you have taken away about 50% of the weight when you dry it, leaving a more dense protein behind.

Thanks for any answers.

I'm a firm believer in curing jerky, but then I'm partial to a slow smoke and drying. If you have to rip on the smoke chamber temps to get the meat heated through before it starts to dry just makes a tough, leathery thin-cut steak, as can heating the marinate after marination, IMHO. The flavor, texture and colors don't even compare. When you cure you're adding sodium, which is needed to get a proper cure along with the sodium nitrite, but you may be able to use reduced salt curing with a longer cure time (if you're watching your sodium intake). But, as with everything we eat, even if it's bad for you, the effects will be greatly lessened if consumed in moderation...you wouldn't try to live on jerky as your only source of protein (unless you had no choice, as in emergency food rations), so the negative health impacts will be slim at best (or worst, however you look at it).

USDA's info on marinating, heating, drying jerky: http://www.fsis.usda.gov/Fact_Sheets/Jerky_and_Food_Safety/index.asp

If you like, go to my Pepper Steak Jerky thread, HERE. Methods and tips for curing, smoking and drying, as well as discussions that followed are beneficial to the beginner jerky makers.

Hope this helps you decide which method is right for you.

Eric

 

[kaze105]

Thanks for the replies, Ordered some cure #1. Should be able to make my jerky by the end of next week. 

 

[waymore3]

I use no cure, tender quick or liquid smoke just a good salt brine "TOP SECERT RECIPE" and my Luhr Jensen Big Chief smoker

Here's the Video        Smoked this jerky in 6 1/2 hours

 

[smokinhusker]

Eric gave you great info.