Ground beef jerky - Lean meat on parchment paper.

Discussion in 'Beef' started by canadianbacon, Dec 5, 2013.

  1. canadianbacon

    canadianbacon Fire Starter

    I been smoking for afew years now. I have one of the electric element little chief smokers. I find that when i smoke food I always have creasol build up on my food and get the bitter taste so i started to use parchment paper under everything I smoke. I have noticed the taste of creasol is always gone when i do this but it traps allot of the fat since i use lean meat rather then extra lean thats harder to find where i live.

    Has any one had any issue storing fatty jerky for about a month of so? will it go rancid quicker then that you think? and dose anyone else use parchment paper for everything. It seems to give my salmon and jerky the perfect amount of smoke taste with no sourness. 


     
    Last edited: Dec 5, 2013
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Are using cure in your jerky?

    I usually only keep jerky a few weeks refrigerated. More than that and it goes into the freezer.

    I never had a problem with creosote or bitter flavors when I had my big chief. How much wood are you using? Wet or dry chips?
     
  3. canadianbacon

    canadianbacon Fire Starter

    I just use one teaspoon of salt for every pound + spices and 3-6 teapoons warshier for each pound. dry chips only. wet chips seem counter productive to me since they add moisture. I used 3 pans, after that i get a strong bitter taste without paper.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay since you aren't using any cure, I would freeze the jerky after a week in the fridge.

    Dry chips are good! It sounds like you may be getting too much smoke. When I had my big chief I'd do a pan or two at most. I also only ran smoke for 4-8 hours tops.
     

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