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Smoking meats other then beef, same process??

dougmays

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so i smoked my first beef jerky 2 weeks ago and it was great! i'm hooked!

my question is, do i smoke other meats using the same process? if im curing it do i use the same amounts as i did for beef? do i smoke the same way? is there anything different other then its just a different meat flavor (chicken, pork, venison)

thanks in advance
 

chef willie

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So far I've only done beef jerky and I use a dehydrator at about 125 temp and do use a cure. I would suggest the handy dandy search bar above for specific meats you want to use. From what I understand if you use to high a heat you are 'cooking' the jerky rather than drying it. My first concern would be safety with wild game....parasites and all that. Here's a link I checked on venison jerky....http://www.smokingmeatforums.com/forum/thread/84031/venison-jerky  My.... 
 

alblancher

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Interesting question

Don't know why I never hear about pork jerky, maybe to much fat in it.  I know most of the fat should be removed from beef before curing and drying to make jerky.  With pork I would be concerned about Tric since I don't believe cure is effective on trichinosis only, heat.  There again I need to do a bit of research before being definitive about that.

Venison is pretty lean but I would be concerned about not getting it to temps to kill worms.  Bacteria should be taken care of by a cure.

Basically what Chef Willie said.  When drying jerky you are missing the heat component.
 

scarbelly

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I know that they make chicken and turkey jerky - maybe do a search for that and see what you get for processes
 

chef willie

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Interesting question

Don't know why I never hear about pork jerky, maybe to much fat in it.  I know most of the fat should be removed from beef before curing and drying to make jerky.  With pork I would be concerned about Tric since I don't believe cure is effective on trichinosis only, heat.  There again I need to do a bit of research before being definitive about that.

Venison is pretty lean but I would be concerned about not getting it to temps to kill worms.  Bacteria should be taken care of by a cure.

Basically what Chef Willie said.  When drying jerky you are missing the heat component.
FYI, I pulled my manual out from the Nesco dehydrator and it states when making jerky from chicken, turkey or pork use pre-cooked and processed meats and dry at a high temp. Then heat in the oven at 165 for at least 30 minutes to protect against salmonella. When jerking game meats they say freeze the meat at 0 for at least 60 days as a precaution against any disease the animal might be carrying. Sounds like it might come out like leather...
 
 

dougmays

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hmm ok i guess i'll stick to beef...haha
 

Bearcarver

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FYI, I pulled my manual out from the Nesco dehydrator and it states when making jerky from chicken, turkey or pork use pre-cooked and processed meats and dry at a high temp. Then heat in the oven at 165 for at least 30 minutes to protect against salmonella. When jerking game meats they say freeze the meat at 0 for at least 60 days as a precaution against any disease the animal might be carrying. Sounds like it might come out like leather...
 
Hmmm, That's what I do with my Salmon to be smoked, only I freeze it for 30 days at 0 ˚ to eliminate any parasites. Then I don't have to smoke it to 160˚.

I got that from some NorthWestern University---Don't remember which one.

Bear
 

alblancher

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That is probably why I never hear of Pork Jerky.  Thanks for looking that up. 
 

SFLsmkr1

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Yes you can smoke other meats the same way as beef.

Many times i have smoked pork, turkey, chicken even fish jerky. Just use the same amount of cure #1. 1 level tsp per every 5 lbs of meat.

Here is some venison i did in Feb.

 

dextreme

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A few weeks ago I made 4 lbs of ground Bear meat jerky.  I followed the Eastman's pkg instructions for beef and it came out perfect. 
 

Bearcarver

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A few weeks ago I made 4 lbs of ground Bear meat jerky.  I followed the Eastman's pkg instructions for beef and it came out perfect. 
OUCH !   
  
  


Bear
 

meateater

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If it's meat jerk it. Ground, whole, poultry, fish etc...... 
 

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