Need Help with Chuckar and Pheasant Jerky?!

Discussion in 'Making Jerky' started by smokin - k, Jun 16, 2011.

  1. smokin - k

    smokin - k Meat Mopper

    Hello fellow smoker addicts... I have made many a batch of jerky in the dehydrator (with my Meat Pistol) but really want to do Jerky the traditional way. I am looking for help with brine, smoker temp, type of smoke and duration. Pretty much think of me as a blank slate. Only I'm not as flat nor as interesting! I thank you all in advance for all the sage advice! Take Care, Smokin - K
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    The only difference to what you've done in the past is to add smoke. I smoke my jerky lightly for 1.5 - 2 hours and then dehydrate as you normally would. For something like poultry I would use a fruit wood. Keep the smoker temp really low -- (~100 - 150*). All you really need is smoke, not heat.

    Good luck, and post us some pix!
     
    Last edited: Jun 16, 2011
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I would recommend that you do like James said just smoke them for a couple of hours and then use the dyhdrater as usual.
     
  4. smokin - k

    smokin - k Meat Mopper

    Perfect! I knew I would get some great advice.. I'll take many photo's and post them this weekend! I read somewhere on this forum that "If you don't have pictures it didn't happen"... Have a great weekend!  Smokin - K
     
  5. smokin - k

    smokin - k Meat Mopper

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