making jerky different ways

Discussion in 'Making Jerky' started by smoking hot ash, Nov 19, 2015.

  1. I have been on this site for quite awhile and finally found the time to join......I just wanted to share some thoughts and experimentation on different technics that I have done trials on. I used London Broil for all three techniques.

    I started with 2 pounds for each way and all were sliced 1/4" so nothing would vary on weight or thickness.

    1) marinated in fridge for 12 hours and into dehydrator for 8 hours (cheap dehydrator with NO fan)

    2) marinated in fridge for 12 hours and went directly on my charcoal grill/smoker for 4 hours using alder wood

    3) (My Grandpas Way) blanched slices of meat in a boiling saltwater mix (Salty enuff to float an egg) blanched them till they just started turning brown, cool on a rack and then marinated in fridge for 12 hours and then smoked on charcoal grill/smoker for 3 hours, also using alder wood.

    few things worth mentioning.....Dehydrator jerky was just ok, no smoke flavor (which I expected) smallest yield of the 3 ways, probably due to 8 hours in dehydrator....smoked jerky had nice flavor and smoke, better yield than dehydrator jerky.....The blanched and smoked jerky was the best of the 3 types, more marinade flavor and a slightly better yield.

    All 3 variations were marinated with a simple garlic & black pepper marinade.

    Just wanted to share my thoughts and results.
  2. n4ynu

    n4ynu Meat Mopper

    Thankyou for that recipe sir, noted, I know people that have done this as well on side burner charcoal units, I never did, but they did and the meat was tastier, just getting ready to get busy, all my spices will be here tomorrow, waiting on 3 racks for the MES 30 I bought and then season the smoker and get busy  :)
  3. n4ynu

    n4ynu Meat Mopper

    If I may ask, I am curious, as I am getting confused a little, I am hearing that the meat should be washed after brining / marinating / curing, but now it seems I am hearing people say "straight to the smoker", question being, is it only when the cure is being used that you should wash it off ?
    Seems to be a conflict here and I think it is TMI syndrome lol, I would think maybe a short brine you would not need to as it would just be spices and seasoning at a constant cold temp , but then enter the cure maybe it would be a required or very good idea, can you help me out with this ? 
    Or is it just being left out of the tasks in the posts because it would be common sense...................I am on the fence, maybe lacking common sense :)

    Thankyou ahead of time, and Thanks again for that recipe and the technique on the "Blanching", I will surely try it  :)

  4. sqwib

    sqwib Smoking Guru OTBS Member

    I think jerky can be a tough discussion because of certain variables such as drying temps, cures, etc... A lot of times somethings are left out, for example, you can see from your post that drying temp was not part of the equation and for someone trying that method would need to know that number.

    As far as your question goes I can answer from my experience only, I have used tenderquick cure and rinse it off.

    My old school way... I do not rinse but I wont post because it may be frowned upon an example of this is Biltong made from nothing more than a vinegar base and 40 watt light bulb in a box.

    I have had a lot of success with a simple marinade and after pulled from the marinade to season the outside of the meat, prior to smoking or drying.

    I really like Grandads way and will be trying that, thanks for sharing.
  5. n4ynu

    n4ynu Meat Mopper

    That is something I am trying to get a better handle on as well before I run my first it better to dehydrate a little while at very low temps before adding smoke ?
    Does it have a beneficial cause like being more moist ?
    Or outside of going from brine to smoker is there really a difference in end process, maybe more smoke taste or not a overpowering smoke taste, still trying to figure that out in my head.
    Same thing with the wash after brine, is there a reason to for safety concerns either way or just with using the cure ?
    One other question I seem to seem conflicting me is after the brine is it better to dry to get the "pellicle" or do you even need to mess with that according to the jerky process ?

    A lot of information and I think some of it is crossing up in my thoughts and confusing me a bit, of course I am new to the brining, curing and even the MES, but not to smoking in general, have done that for years, but not near the same processes I see here.

    Thanks to anyone that can help clear these issue up for me, my spices are going to be here today ! Sugar, Brown sugar, Sea Salt, Minced Onion, Minced Garlic, Ground Cayenne and Black Pepper, all the spices are "Regal Brand" and Kosher, anything not "Regal" is still Kosher certified for the sake of the brine, the food and that I do not like additives anyway  :)

    Learning a lot in here, just have to get it in order regarding the different processes of Brining, Brining and Curing , and the two diff ways, Dry and Wet.

  6. sqwib

    sqwib Smoking Guru OTBS Member

    There's a ton of ways to do jerky

    Here's what I have on SMF and my website, when I wrote this I didn't rinse the marinade (TQ), you don't have to, but just watch the salt from additional ingredients.

    jerky-recipes from my website

    DISCLAIMER... Here's how I would do Biltong and Jerky for myself but not recommending folks on SMF to do this, THIS IS WHAT I DO and if the safety folks want to chime in, do so, but I AM NOT promoting this , just explaining my oldschool method.

    I feel the TQ makes it too salty throughout, kinda hard to explain sort of like if you ever had bread that was too salty, if that makes sense.

    There are all kinds of safe recommendations for doing jerky but you can research that yourself and make your own choices.



    Mix marinade
    • Worcestershire
    • Soy Sauce
    • Cracked Black pepper
    • Onion Flakes
    • Granulated Garlic
    Freeze meat, slice thin, place in fridge crosshatched, exposed, over a bowl overnight.

    Next day place in ziploc bag with marinade, marinate over night

    next day, take out wet meat place on napkin and add spices to wet meat, sometimes I blot the meat, sometimes I don't, hang in smoker to dry NOT COOK, DRY.

    I try to stay between 120 and 130°

    If the meat is wet, watch the amount of smoke applied, you only need a bit.



    • 3lbs London Broil
    • ½ c Balsamic Vinegar
    • ¼ c Apple Cider Vinegar
    • 1 tbsp Worcestershire
    Biltong Spice:
    • 4 teaspoons: Sea Salt or Kosher Salt
    • 2 heaping teaspoons: Coarse Black Pepper
    • 4 teaspoons brown sugar
    • 7 teaspoons coriander seeds or 4 teaspoons ground (Roast seeds)
    • 1 teaspoon smoked paprika
    • 1 teaspoon Garlic powder
    1) Roast coriander seeds and mince in processor, in a bowl combine salt, pepper, sugar, paprika and garlic powder, partition spice as follows; Put the spice in a salt shaker, set aside.

    2) Cut long strips of meat approx 1/2 to 1 inch thick with the grain, any length is ok. (see note below)

    3) Place Balsamic vinegar and cider vinegar in a Glass bowl then add the meat, coat meat liberally place in the fridge for 20 minutes.

    4) Remove meat and coat liberally with the spice, place meat in a plastic (no metal) colander in fridge up to 3 hours, pouring off any excess liquid.

    5) Hang in Biltong box for 3-5 days. (a 40 watt incandescent bulb is used to create a draft and dry the Biltong, just keep the bugs out!

    Variation 1: Add Worcestershire sauce with red hot.

    Last edited: Jul 29, 2016
  7. sqwib

    sqwib Smoking Guru OTBS Member

    BTW , One more thing, and I'm gonna get blasted for this. You can always use liquid smoke!
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nothing at all wrong with LS

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