Smoking meats other then beef, same process??

Discussion in 'Making Jerky' started by dougmays, Mar 15, 2011.

  1. dougmays

    dougmays Limited Mod Group Lead

    so i smoked my first beef jerky 2 weeks ago and it was great! i'm hooked!

    my question is, do i smoke other meats using the same process? if im curing it do i use the same amounts as i did for beef? do i smoke the same way? is there anything different other then its just a different meat flavor (chicken, pork, venison)

    thanks in advance
     
  2. chef willie

    chef willie Master of the Pit OTBS Member

    So far I've only done beef jerky and I use a dehydrator at about 125 temp and do use a cure. I would suggest the handy dandy search bar above for specific meats you want to use. From what I understand if you use to high a heat you are 'cooking' the jerky rather than drying it. My first concern would be safety with wild game....parasites and all that. Here's a link I checked on venison jerky....http://www.smokingmeatforums.com/forum/thread/84031/venison-jerky  My.... 
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Interesting question

    Don't know why I never hear about pork jerky, maybe to much fat in it.  I know most of the fat should be removed from beef before curing and drying to make jerky.  With pork I would be concerned about Tric since I don't believe cure is effective on trichinosis only, heat.  There again I need to do a bit of research before being definitive about that.

    Venison is pretty lean but I would be concerned about not getting it to temps to kill worms.  Bacteria should be taken care of by a cure.

    Basically what Chef Willie said.  When drying jerky you are missing the heat component.
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I know that they make chicken and turkey jerky - maybe do a search for that and see what you get for processes
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    FYI, I pulled my manual out from the Nesco dehydrator and it states when making jerky from chicken, turkey or pork use pre-cooked and processed meats and dry at a high temp. Then heat in the oven at 165 for at least 30 minutes to protect against salmonella. When jerking game meats they say freeze the meat at 0 for at least 60 days as a precaution against any disease the animal might be carrying. Sounds like it might come out like leather...
     
     
  6. dougmays

    dougmays Limited Mod Group Lead

    hmm ok i guess i'll stick to beef...haha
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmm, That's what I do with my Salmon to be smoked, only I freeze it for 30 days at 0 ˚ to eliminate any parasites. Then I don't have to smoke it to 160˚.

    I got that from some NorthWestern University---Don't remember which one.

    Bear
     
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    That is probably why I never hear of Pork Jerky.  Thanks for looking that up. 
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yes you can smoke other meats the same way as beef.

    Many times i have smoked pork, turkey, chicken even fish jerky. Just use the same amount of cure #1. 1 level tsp per every 5 lbs of meat.

    Here is some venison i did in Feb.

    [​IMG]
     
  10. tyotrain

    tyotrain Master of the Pit

    I do goose jerky and love it.. [​IMG]
     
  11. dextreme

    dextreme Newbie

    A few weeks ago I made 4 lbs of ground Bear meat jerky.  I followed the Eastman's pkg instructions for beef and it came out perfect.  [​IMG]
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    OUCH !   [​IMG]   [​IMG]   [​IMG]

    Bear
     
  13. meateater

    meateater Smoking Guru SMF Premier Member

    If it's meat jerk it. Ground, whole, poultry, fish etc...... [​IMG]
     

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