First attempt at Jerky on my smoker

Discussion in 'Making Jerky' started by johnnyb99, Jan 19, 2014.

  1. johnnyb99

    johnnyb99 Fire Starter

    This is actually only the second thing I have done period on this smoker.  I have been making jerky for years on the dehydrator, but with my new purchase I am attempting it on the smoker today.  Marinated about 4 1/2 lbs in a soy / teriyaki / Worcestershire / cure mix for two nights.  just added the dry seasoning today and loaded the smoker.  I was only able to fit about 3 lbs on it, so the rest had to go on the dehydrator.  I read a couple of people suggesting to not add smoke until after an hour. So i will do that.  I have hickory, mesquite, and apple chips.  I'm assuming maybe the hickory or mesquite will work best?



     
  2. johnnyb99

    johnnyb99 Fire Starter

    I'm a couple of hours in now, and there seems to still be alot of moisture inside the smoker. Also getting alot more drippings compared to dehydrating.   Not sure if that is normal or not.  I have the vent open all the way.  Can anyone hint to me how long I should use smoke?  Also, is the moisture normal?
     
  3. canadianbacon

    canadianbacon Fire Starter

    Did you let the jerky sit after you took it out of the brine for a hour or so on racks or paper towel? That usually gets rid of all my moister problems and helps the smoke taste out. I wait till it feels sticky to the touch rather then wet. I do it with salmon too. I leave mine by a open window to catch a draft. 
     
    Last edited: Jan 19, 2014
  4. fuzzyfishin

    fuzzyfishin Fire Starter

     If using a brine I always like to wipe off the brine. This seems to help with the moisture. You will still get plenty of moisture as you are drying it.
     
  5. johnnyb99

    johnnyb99 Fire Starter

    Jerky took a lot less time than I thought it would. Only about 5 hours, but I'm pretty sure the butcher sliced it a lot thinner than I wanted. I think it was only 1/8 inch thick.
     

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