Jerky

[salty wambsgans]

Hey guys I've done a lot of jerky in my dehydrator but never in a smoker is there anything that you need to do differently?

[Conumdrum]

Low temps till good smoke flavor. Then on the dehydrator to finish. I have used my MES with just the tube smoker, no heat, and have used it as low as it will go, about 100f, I added a fan to my MES with a top exhaust to move the smoke around and to remove the humidity from the chamber. I usually smoke for 4 hours and then dry it i the smoker or dehydrator. I think my dehydrator is like 110f max air temp.

How I used my smoker to hold more.

http://www.smoked-meat.com/forum/sho...8&postcount=25

[Richtee]

Hey guys I've done a lot of jerky in my dehydrator but never in a smoker is there anything that you need to do differently?

Mainly ya gotta watch temps... and keep the air moving after a bit.

Recent info suggests keeping humidity IN for about an hour..to avoid the "cooling" effect of evaporation- allowing the meat to attain 160... THEN evac the moisture.

[salty wambsgans]

Should I cure the meat?

[Richtee]

Should I cure the meat?

Most all jerky should be cured... however if you get it to 160 in n hour it'll be safe. HOWEVER... you will not have the classic red color and the flavor notes cure adds.

Yes..cure the meat.

[Fishawn]

Just a heads up from my experience.... Jerky can take on too much smoke & I would choose a wood source that is on the mild end, with Hickory being aboot as strong as I would go personally.

[IrishChef]

Just a heads up from my experience.... Jerky can take on too much smoke & I would choose a wood source that is on the mild end, with Hickory being aboot as strong as I would go personally.

If I'm cooking some thicker slices, I'll even lay off the wood completely after a couple of hours, and go with straight lump. Avoid mesquite.

[Bama BBQ]

Jerky

I started some jerky on cure tonight for tomorrow's brew day. I normally wet cure with a Soy-Worcestershire concoction. I like pecan for smoke.

[MossyMO]

Excellent flavor jerky seasonings with many unique flavors that come with the cure and directions/suggestions for ground or whole muscle jerky using a dehydrator, oven or smoker. Directions/suggestions are also available to download.
http://www.owensbbq.com/sausage-seas...rky-mixes.html
- Original
- Cracked Black Pepper & Garlic
- Honey BBQ
- Teriyaki
- Hickory
- Mesquite
- Sweet & Spicy
- Maple Jalapeno

[Slanted88]

Most all jerky should be cured... however if you get it to 160 in n hour it'll be safe. HOWEVER... you will not have the classic red color and the flavor notes cure adds.

Yes..cure the meat.

me risk management side of me brain say's the Hunky Cat Daddy is right with the cure...done it many way's...the cure is self induced insurance of a bad booger gig...