2nd Try at Jerky

Discussion in 'Making Jerky' started by larry hensley, Dec 30, 2009.

  1. First one turned out Burnt to a crisp
    second looks good but for some reason tasts like "Bacon"?
    what would cause that. I used Original Recipet Jercy cure from Wal Mart.
    (Eastmans) and a Rump Roast from a local Grocer. Cooked 3.5 Hours at approx 180. Degrees.
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    What kind of smoker are you using?
  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    sounds like you may be running too high of temps
    Jerky really needs to be dried and not cooked
    try and keep your temp @ 150* below
    like above, what type of smoker do you have
  4. meatball

    meatball Smoking Fanatic OTBS Member

    Can't tell you for sure what you're doing wrong, because I've never used that jerky kit and don't know your smoker. First question, did you calibrate your thermometers to make sure you're not really at more than 180* inside the smoker? I usually dry my jerky at 140* or below - takes longer, but it won't cook the meat. I guess my suggestion would be to shoot for a lower temp.

    If you don't like the flavor (as opposed to the texture or look), that may be a problem with the spices/kit you are using.
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    What they said, Too Fast & Too Hot...
  6. Commercial jerky mixes tend to be on the salty side.

    Try this one, I think you will like it:

    1 lb Beef or Venison Strips (cut about 1/8 to 3/8" thick)
    1 T Morton's Tender Quick
    3/4 C Soy Sauce
    1 T Dark Brown Sugar
    1/2 t Minced Garlic
    1/2 t Grated Ginger
    1/2 t Ground Black Pepper
    2 T Worcestershire
    2 T Molasses (optional)
    1 T Liquid Smoke....If using a dehydrator, otherwise eliminate if using a smoker.

    Mix all ingredients together with the exception of the Beef/Venison strips. Allow the ingredients at least 15 minutes for the flavors to blend. Add Strips. Marinate in a plastic bag in the refrigerator for at least 24 hours. Remove from marinade and dehydrate for approx 5 hours.

    If using a smoker: Smoke strips @ 140-150 degrees for 1-2 hours and then finish in a dehydrator. Or complete drying in the smoker.....your choice.

  7. The SMoker is a Smoke Hollow #3 Propane Smoker.
    I kept it at 180 and I have not calibrated the Temp. How do you do that?
    And thanks for all the help on this.
  8. If you are using the thermometer mounted on the door of the unit.........disregard any reading that it is giving you. Just use it for decoration on the door because those thermometers are generally inaccurate.

    Your best bet is to invest in a decent digital thermometer and use that to monitor your smoke box temperatures.

    Good Luck, John
  9. any recomendation for a thermometer?
  10. sqwib

    sqwib Smoking Guru OTBS Member

    Recipe looks good, but a little salty ,I would cut the TQ to 1.5 teaspoons per LB of sliced meat and be careful with the soy sauce
  11. bkos

    bkos Fire Starter

    How in the heck does one calibrate a digital theromoter?

  12. jamminjimi

    jamminjimi Meat Mopper

    Put the probe in ice water. Should be really close to 32* F. Boil water it should be close 212*F. Depending on altitude it will vary the higher you go. I seen somebody had a chart for that. Where I live water should boil at about 202*F. I have two digitals and while playing I will compare them. From what I have read there is no actual calibration that can be done. You are just verifying accuracy.


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