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Community => Butchering, Cooking, Recipes => Topic started by: buglebuster on December 21, 2011, 06:18:31 PM

Title: jerky making tips
Post by: buglebuster on December 21, 2011, 06:18:31 PM: I'm having a problem. I can make ribs, summer sausage, pork loin, chicken, pulled pork and more like a champ, but can't make jerky to save my life. :dunno: any tips? I'm using a brikman smoker.
Title: Re: jerky making tips
Post by: gasman on December 21, 2011, 06:26:27 PM: Whats teh problem :dunno:
Title: Re: jerky making tips
Post by: batch on December 21, 2011, 06:31:49 PM: i find the easiest way for me is to use burger, season it with high mountain seasoning put it into my jerky shooter. and put it right on the smoker racks. i don have the patience to slice meat for jerky.
Title: Re: jerky making tips
Post by: buglebuster on December 21, 2011, 07:11:20 PM: Quote from: gasman on December 21, 2011, 06:26:27 PM
Whats teh problem :dunno:
It either comes out to crunchy or to raw, even when I keep a constant eye on it. Also can't find a cure I like.
Title: Re: jerky making tips
Post by: gasman on December 21, 2011, 08:34:01 PM: Quote from: buglebuster on December 21, 2011, 07:11:20 PM
Quote from: gasman on December 21, 2011, 06:26:27 PM
Whats teh problem :dunno:
It either comes out to crunchy or to raw, even when I keep a constant eye on it. Also can't find a cure I like.

Consistancy will come with experiance......Some pieces will dry faster then others, so dont be afraid to remove a few pieces at a time adn they dry. I always tear a piece off to taste and check for doneness. I like mine a little on the raw side where it is plyable and chewy not leathery.

One way to make sure you jerkey does not get over done is to lower the temp. in your smoker. It will take longer to do dry it but it can be monitered better with out drying to fast.

Keep trying different cures untill you find the one you like. High Mountain makes amulti pack that has 5 different sesonings for making jerkey. Each packet will do 5lbs of meat, or look up online some recipes or get some jerky books and adjust to your taste.
Title: Re: jerky making tips
Post by: EDT on December 21, 2011, 08:49:28 PM: Im with gasman. except I use a dehydrator and I slice the meat. Nevertheless, after about 8 hours I check the jerky about once an hour and take off what ever is done at that time. I usually have to do four rounds, but it turns out very good.

I use Nesco Jerky Spice cure, we love it in our household. we have found that Original and Spicy are good, but the teriyaki mix is not very good - or at least there are better teriyaki mixes out there.

You cant beat a great piece of jerky!
Title: Re: jerky making tips
Post by: Wea300mag on December 21, 2011, 08:54:00 PM: Using a dehydrator, rotating shelves, and pulling pieces that are done (as EDT mentioned) are very important to making good jerky. :twocents:
Title: Re: jerky making tips
Post by: NRA4LIFE on December 22, 2011, 10:39:11 AM: Make sure the temperature never exceeds about 110-115. I like to flip mine over after a couple hours. And like said before, check every hour and pull out what you think is done. I prefer the dehydrator just because it controls the temperature so much better than my smoker. I tend to make more in the winter also when the weather sucks and doing it inside is a lot easier anyway. I slice mine when the meat is still partially frozen.
Title: Re: jerky making tips
Post by: robodad on December 22, 2011, 11:06:37 AM: Best thing I found to do is smoke it a while then finish in the dehydrator leave it all in there till the last piece is done to your liking, then take it all out and let it air out a while, then when its still just a bit warm place it all into a ziploc bag and into the refrigerator and leave it there for several hours. That makes it all the same consistency then just take it out and vacuum seal into smaller pouches. Works really good !!!
Title: Re: jerky making tips
Post by: Encore 280 on December 22, 2011, 11:27:20 AM: Here's a recipe that's in my Gunsmith Kinks II book and it's really good. They do mention to cut with the grain if you want your jerky chewy, across the grain for more tender, brittle jerky.
1.5-2lbs meat
1/4c soy sauce
1tbsp Worcestershire sauce
1/4tsp ea. pepper & garlic powder
1/2tsp onion powder
1tsp hickory smoke flavored salt
Mix everything together until dissolved then add the meat and work thoroughly into mix until it's all well coated. They say to cover and let stand in the fridge over nite or you can let stand for an hour or so then proceed. I soak mine in a gallon ziplok bag over nite. Shake off excess liquid and arrange on racks or cake racks set in a shallow pan. These guys are brave and say to use the wife's oven on the lowest possible setting 150 -200 degrees until it turns brown, feels hard and is dry to the touch. 4 - 7hrs for beef and venison. Pat off any beads of oil. I've used this one a couple times and really turns out great!! Makes the house smell good too! Hope Brownell's doesn't get mad at me for giving away their recipe. Good luck
Title: Re: jerky making tips
Post by: DoubleJ on December 22, 2011, 11:34:28 AM: Here's what I do.

http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html

Drying explained here
Title: Re: jerky making tips
Post by: gasman on December 22, 2011, 03:27:49 PM: I might have to try that filter idea soeme time :chuckle: :chuckle: :chuckle: