Need Help Please

Discussion in 'Making Jerky' started by spencerdrake, Jan 10, 2012.

  1. Hey I am new to this site and I have got a question. I just purchased my first electric smoker and have never used one before. I have read alot of post of people putting the jerky in the smoker and letting it dry out for about 2 hours before applying the wood chips and smoking. My question is should I dry it out first like a said above or just jump in with chips right off the back? Thank you
  2. dougmays

    dougmays Limited Mod Group Lead

    Welcome SpencerDrake.  If you haven't already head over to the Roll Call area and introduce yourself.

    to answer you question...i dont have the luxury of a electric smoker so i smoke mine right away because i only get about 3 hours of smoke time before my small amount of coal goes out and i finish on the dehydrator.  But if you can maintain that temp for longer you could wait on the smoke.

    i treat jerky as i do with any meat and start smoking right away...getting as much smoke into the meat as possible before it no longer accepts anymore smoke
    Last edited: Jan 10, 2012
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello SpencerDrake - Like Doug suggested please swing by Roll Call so we can give you the proper welcome 

    The times I have done jerky in my SmokinTex I have gone without smoke and used 110 temp for a couple of hours to dry it out and it has worked well 
  4. solaryellow

    solaryellow Limited Mod Group Lead

    I also dry it out for a couple hours before applying smoke.
  5. Hey thanks for all the input. I will let everyone know how it turns out. 
  6. In no way am I an expert on Jerky, but after making many pounds and reading many posts on here I feel free to ad my 2 bits worth. I have read many posts from people that say that nwet meat will not absorb smoke.

    I always put my jerky meat in and turn on low heat (100 degrees) for approx an hour. I open and physiclly feel the meat and once it is dry to the touch, I then fire off my amazn-p smoker and keep smoke going untill the meat reach's the desired bend,feel,tear point.

    Oh and I have had many people say my jerky is as good or better than a lot they have tasted. Not bragging, just the facts.

  7. Hey thanks for the great advice. I will have to give that a try

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