UPDATE: First time making Deer Jerky Smoker: Bradley Digital 6 Rack Temp: 12C Outside
Decided to smoke some jerky this past weekend. Great recipe from alelover!, but........................not sure if the smoker was reading the correct temp? I smoked for 1 hour and then set temp at 150F. Readings inside the smoker, said anywhere from 152-156F. I think that's OK. But had it in the smoker for about 11 hours which seemd long to me. Some of the jerky seemed a little soft to the touch. Should it have been in the smoker that long?? I thought that the cuts were a tad thick, yet I cut them about 1/4 inch thick, as I had seen online and what my local butcher told me. Some dried very well and others not. Soaked in a brine mixture about 20 hours, patted dry, left out for about 30 minutes then into the smoker. Taste was great, yet the range of pieces were from very dry, (almost hard) to perfect, to kinda soft.
I did move the racks up and down every 2 hours as well. Not sure what my problem might be with the difference in pieces, but it the first time and I guess I expected better from myself after following recipes and instructions. Is this something that happens most of the time? or am I doing something wrong here?? Does it make a difference with the type of meat used? I used mule deer.
Any help, ideas or tips much appreciated.
I know I always want to do the best every time, but like some things it takes a few times. I now know SMOKING IS AN ART!!! LOL
One thing I did do, was just before I put the some of the jerky into the smoker I sprinkled some Motts Clamato Rimmer (we use it on the glass rims when making Vodka Caesars) on one tray of marianted strips. It gave the jerky a very nice taste. I will do some with this spice again.
Kully
Decided to smoke some jerky this past weekend. Great recipe from alelover!, but........................not sure if the smoker was reading the correct temp? I smoked for 1 hour and then set temp at 150F. Readings inside the smoker, said anywhere from 152-156F. I think that's OK. But had it in the smoker for about 11 hours which seemd long to me. Some of the jerky seemed a little soft to the touch. Should it have been in the smoker that long?? I thought that the cuts were a tad thick, yet I cut them about 1/4 inch thick, as I had seen online and what my local butcher told me. Some dried very well and others not. Soaked in a brine mixture about 20 hours, patted dry, left out for about 30 minutes then into the smoker. Taste was great, yet the range of pieces were from very dry, (almost hard) to perfect, to kinda soft.
I did move the racks up and down every 2 hours as well. Not sure what my problem might be with the difference in pieces, but it the first time and I guess I expected better from myself after following recipes and instructions. Is this something that happens most of the time? or am I doing something wrong here?? Does it make a difference with the type of meat used? I used mule deer.
Any help, ideas or tips much appreciated.
I know I always want to do the best every time, but like some things it takes a few times. I now know SMOKING IS AN ART!!! LOL
One thing I did do, was just before I put the some of the jerky into the smoker I sprinkled some Motts Clamato Rimmer (we use it on the glass rims when making Vodka Caesars) on one tray of marianted strips. It gave the jerky a very nice taste. I will do some with this spice again.
Kully
