No more sweets for me!

Discussion in 'Making Jerky' started by offshoreidol, Jun 15, 2013.

  1. Just smoked some beef jerky. I've always been a sucker for sweet and hot flavor. my first few attempts were ok but I just now noticed that using a sweet marinade may not be such a good idea as I thought. I notice when you start to smoke the sugars mix with the juices and begin to caramelize before the meat really has the chance to draw the smoke flavor in. I also think that possibly the sugars could be creating a "sealed surface"? that may also effect the absorption of the smoke flavor. These are just theories. I am a lil disappointed in the way this batch came out. The sugars actually began to burn causing a somewhat unpleasant flavor. Oh well. gonna finish it in the dehydrator. Maybe next batch I pull out sooner and finish in DH with a light baste of a sweet and hot sauce.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Try smoking the sugared jerky at 170 ish..... the sugar should be OK at that temp....   maybe.....   Dave
     
  3. thanks for the advice I'll give it a go.
     

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