Anyone smoke prior to dehydrating?

Discussion in 'Drying/Dehydrating' started by rdefino, Feb 19, 2013.

  1. rdefino

    rdefino Newbie

    I heard this comes out really good. Just wondering if anyone has a procedure for it. How long to smoke and how long to dehydrate.

    I have an electric smoker so I can control the heat pretty well.

    Also, would I still need to marinate if I'm smoking the meat first?

    Thanks
     
  2. Rdefino, I just smoked a flat cut brisket for a co worker so he could do exactly what you are talking about.  I figure he'll know in a day or so.  I've never done it.  I simply seasoned, but you "can" marinate if you like from what I've ready.  I don't know if it's a huge difference or just preference oriented on that.
     
  3. Some folks smoke at about 120 to 150, most use a AMNPS in their smoker and do so for about two to 3 hours, then finish it of in the dehydrator.  Most is Personal preference on time smoked and the temperature they do it at.  And YES marinate the meat before Smoking; this adds a ton of flavour.  Search the Internets for recipes, there are about a million of them, any flavour you want.

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    Last edited: Aug 17, 2013
  4. fwismoker

    fwismoker Master of the Pit

    I cold smoke prior to dehydrating my my jerky
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    My Salmon jerky is always smoked for 2 hours before going into the dehydrator.
     
  6. For jerky, I marinate for 24 hours, smoke using the amnps in my smokin-it #2, for 2 hours, then dehydrate.
     

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