Jerky

[44 bbq]

Wanted to try some jerky on the stumps so I gave it a try over the weekend. Kept it simple as I'm trying to get the taste I am looking for. This batch was marinated in low sodium soy, worcestershire, spices and tiger sauce. It was one of the better batches I've done, but not quite there yet.

Hanging in the cooker


Finished

[lynsey123]

Looks pretty good to me.

[Richtee]

Cured or cooked?

[Meat Hunter]

It looks pretty darn good to me.

[Gunslinger]

I love jerky. Jerky gives me the drive to get on solid food again.

[T-bone Tim]

good looking jerky

[Bbqgoddess]

hummmm love me some jerky!!

[44 bbq]

Cured or cooked?

I guess you can say cooked. I did add a bit of curing salt to the marinade. Some of the recipes I've seen on the web do not call for curing salt.

[Richtee]

I guess you can say cooked. I did add a bit of curing salt to the marinade. Some of the recipes I've seen on the web do not call for curing salt.

Well, you have come to the right place. Yeah- some of the recipes I have seen on the web are downright dangerous.

Check thru our jerky forum for SAFE procedures in jerky-making

And feel free to ask... we have experts here!

[44 bbq]

Well, you have come to the right place. Yeah- some of the recipes I have seen on the web are downright dangerous.

Check thru our jerky forum for SAFE procedures in jerky-making

And feel free to ask... we have experts here!

I read your post in the sticky section and will use the 1.5 tsp TQ/lb. Going to do another batch this weekend. Will change up my recipe a bit and add a little chipotle powder. May also use a marinade called Dales (low sodium).

[44 bbq]

I've been reading through some of the jerky posts and i'm a bit confused. I've done two small batches in my stumps smoker and both took about 3-3.5 hrs at a smoker temp of 155-160*. I don't like dry, brittle jerky so i pulled it when it was "bendable" and a bit moist. Some of the posts here show 7-12 hrs of smoking for jerky. I'm kinda concerned that I may not have dried my jerky enough.
Is 3 hrs too short a time?
How do you know when it is ready to be pulled?
I've done jerky on a dehydrator for extended times and it was too dry and brittle.

[DDave]

Is 3 hrs too short a time?
How do you know when it is ready to be pulled?
I've done jerky on a dehydrator for extended times and it was too dry and brittle.

Depends on the thickness I suppose. Some folks here slice it pretty thick -- which will be my intent next time. That would need longer to get to the right consistency. Although by your pics it looks good and thick.

If you have my local Safeway slice it, you can read a newspaper through it and it doesn't take nearly as long to dry.

Matter of personal preference I suppose. If you like it more moist and do thicker stuff, that's another really good reason to cure it, I would think.

Dave

[Richtee]

Is 3 hrs too short a time?
How do you know when it is ready to be pulled?
I've done jerky on a dehydrator for extended times and it was too dry and brittle.

Well, several things come into play here... and most of it is experience.

Time Vs. temps... air flow and the evaporation/moisture loss are all related. Higher temps to a point speed mositure loss, but you can end up with uneven dryness...tough, dry outside and still mushy inside. Lower temps will allow the moisture to depart from the meat's interior easier.

Airflow also affects the deal. Getting the humid air out while maintaining a good temp can be tough. I apply smoke for an hour or so to my jerky and use a convection oven rigged to take advantage of a down-draft fan the stovetop has. Easy even heat... about 150- and superior airflow. Works like a charm

WHEN is it ready? I found just BEFORE you think it's ready No, seriously, I'll pull a hunk and let it cool for a few and check it. If it feels "cold" or "mushy" when bit into, there's still too much moisture inside.

But, remember also that jerky continues to dry after removal. Only thing I can say for sure is you gotta play with it and learn.

[44 bbq]

Thanks for the info. I sliced them about the width of a pencil. I believe my stumps has good airflow and I'm able to keep the temps between 150-160. I can go lower since I'm running a digi q but haven't tried it.

I may experiment with the time this weekend. Will definitely add curing salt and will check at the 3 hr mark and continue to maybe 5 hrs or until it looks to be drying too much. The two batches that i've done were gone in a matter of a couple of hours. didn't have time to put any in the fridge to sample the next day. Granted, i only did about 3 lbs.

[JustSmoke2]

I use a dehydrater for doing jerky. I set it for 165 degrees and it has a blower on it. I find it usually takes about an hour a lb with it to my desired taste. Only you have to get it just before what you want as a finished product. Somewhere I have posted a apple flavor jerky recipes. If ya wanna play with something its a good one change things up.