Jerky---smoker or dehydrator?

[grundy53]

http://hunting-washington.com/smf/index.php?topic=41106.0

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[KFhunter]

I've done it both ways. The way I found to be the best, is to use the smoker and smoke it the first half, then pull the smoke off and just cook it the last half. This will prevent the bitter over smoked taste.

In the smoker, right? I was thinking about just a pan worth of chips, let them burn off and just leave it in there the rest of the time. I can swap out to the dehydrator or just use the dehydrator for the whole thing.

That will work fine,  I did three pans last time and it was gross.   1 pan and once it's done pouring out smoke remove the pan and just leave (the meat) in there.   


With the pan removed it's just a dehydrator at that point.



Are you talking about the little or big chief smoker?

[jackelope]

I've done it both ways. The way I found to be the best, is to use the smoker and smoke it the first half, then pull the smoke off and just cook it the last half. This will prevent the bitter over smoked taste.

In the smoker, right? I was thinking about just a pan worth of chips, let them burn off and just leave it in there the rest of the time. I can swap out to the dehydrator or just use the dehydrator for the whole thing.

That will work fine,  I did three pans last time and it was gross.   1 pan and once it's done pouring out smoke remove the pan and just leave (the meat) in there.   


With the pan removed it's just a dehydrator at that point.



Are you talking about the little or big chief smoker?

I have a Masterbuilt similar to this one:
https://www.masterbuilt.com/cookmaster-propane-smoker.html

[HUNTaHOLIC5]

Done both and prefer dehydrator and liquid smoke.

[CP]

How about both.....throw it in the smoker to get a little flavor on it, then move over to the dehydrator.

  - Better flavor from the smoker

http://hunting-washington.com/smf/index.php/topic,182081.0.html

[runamuk]

I made a bunch of jerky my first time making jerky and using a smoker, its a little electric masterbuilt and my jerky turned out amazing.

[jrebel]

Smoker all the way!!!   

Curious if the people saying dehydrater have ever done it in a smoker....once you do you will never use your dehydrator again.   

[Jason]

Smoker all the way!!!   

Curious if the people saying dehydrater have ever done it in a smoker....once you do you will never use your dehydrator again.   

Been there and done that, I will never go back to a jerky in the smoker.

[packmule]

Smoke for an hour then dehydrator to finish or just the dehydrator if that's too many steps 

[grundy53]

Smoker all the way!!!   

Curious if the people saying dehydrater have ever done it in a smoker....once you do you will never use your dehydrator again.   

Done both. I prefer the dehydrator.

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[GameHunter1959]

I have done a tremendous amount of smoked meats, cheeses, etc. My issue; no matter how much you rotate the items, they never seem to all cook evenly in a smoker. Some say; "set it and forget it". Not in my experience with all the moisture and temp changes in Washington. I am going to start doing all jerky in a dehydrator. You can do way more in a batch, cheaper, consistent, etc. If anything; start in in a smoker for 2 hours and finish it off in a dehydrator. Good luck..

[biggfish]

Liquid smoke to any recipe will give it that smoked taste. I've only ever used a dehydrator, just don't forget it's in there I've made jerky dust in the past.

[trophyelk6x6]

I built this smoker but also use it as a dehydrator.  I have a 1500 watt system and run a fan along with just the heat from the burner to "dry" my jerky.  I got so tired of having small dehydrators and smokers to do the work. 

[trophyelk6x6]

I didn't mention I am not big on smoking or applying smoke to Jerky. I think your brine is your flavor and drying is the process to utilize. Using smoke for fish and certain sausage is another story.  I would love to try jerky that has had smoked applied?  Liquid smoke on anything   Doesn't sound right to me but have heard some people put some when canning certain meats. 

[bigjohn98591]

I run one sometimes two pans of chips in the smoker. then let it sit in the smoker (I have a Big Chief) with the heat on. I check the doneness every couple of hours and pull as the get to my desired level of done, and consolidate the racks as nessassary. I take the thicker pieces that are left at the end and will use the dehydrator on them.
I like this recipe:

1TBS onion powder
1TBS garlic powder
2TSP black pepper(or to taste)
1Lb Meat of your choice cut into 1/8 inch strips
1/2C brown sugar
2/3C Soy Sauce
1/4C Teriyaki Sauce
1/4C Worcestershire Sauce
1/3C Balsamic Vinegar
5TBS Liquid Smoke (omit if using a smoker)
1/2C Pineapple Juice
1TSP Red Pepper Flake (or to taste) Optional

1) In small bowl mix dry ingredients. Lightly (or tot taste) season meat. reserve remaining mixture.

2) Heat over medium heat, mix remaining ingredients and heat until the brown sugar is dissolved. refrigerate until cool.

3)Pour cooled marinade over the seasoned meat, mix to coat well. refrigerate for at least 3 hours.

4) Arrange strips on racks ( smoker or dehydrator) and sprinkle with a bit more of the spice mixture and red pepper flake (if using). Dehydrate for approx. 5 hours, or smoke until desired donness.

This will make a sweet n Spicy jerky I usually add about a 1/4 of the red peppr flake to the liquid mixture. and use my smoke as I described.