Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: RockChuck on October 24, 2008, 04:01:09 PM
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How do you make your jerky? smoker, dehydrator, oven? what is an average time for smoking it?
Thanks.
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I soak mine in Yoshidas gourmet sauce and about 1 1/2 teaspoon of liquid smoke overnight then I smoke it at med temp for 2 - 3 hrs or until done. I just finished a batch this morning that was the best I have ever made MMMMMMM. Been eating it all day :drool:
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Alder chips? or.....
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I've done it in all three. The oven or smoker work quicker to get the meat dried out. I like the gorund jerky better, seems to get more of the seasoning into the meat and I use the jerky shooter or I will take drop a handful of meat in between to layers of wax paper and roll it out until I get the right thickness and then cut into strips and place on racks and put in either the oven or smoker for 2-3 hours at 170 degrees.
As far as the seasoning, garlic powder, salt, pepper (either black, white or red pepper flakes) soy sauce, liquid smoke, and what ever else you want to add, Let it sit in the liquid for as long as you want, I usally will not let it sit over 1 day in the fridge.
When I use the smoker, I use either alder, pecan or maple disks.
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Alder chips? or.....
I use alder or apple
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Thanks for the replys I will try smoking it with alder chips.
