Winter Jerky

[smokedad]

Duke, that is some good looking jerky.  We love jerky, but I haven't attempted to make it in a smoker yet.  I have a few questions for you.

Is the cure necessary to make jerky?  Do you use that because it is sitting in the fridge for 2 days in the marinade?

What temp do you have the smoker at when you make jerky? 

How long do you keep it in the smoker, and how do you know when it is done?

I tried making jerky in the stove a long time ago, but it didn't turn out quite the way I wanted in taste or texture, and I would love to try another batch.

 

[dukeburger]

 
Duke, that is some good looking jerky.  We love jerky, but I haven't attempted to make it in a smoker yet.  I have a few questions for you.

Is the cure necessary to make jerky?  Do you use that because it is sitting in the fridge for 2 days in the marinade?

What temp do you have the smoker at when you make jerky? 

How long do you keep it in the smoker, and how do you know when it is done?

I tried making jerky in the stove a long time ago, but it didn't turn out quite the way I wanted in taste or texture, and I would love to try another batch.

Thanks smokedad,

I smoke my jerky between 130-165 degrees F. At higher temps you'll be cooking your meat when you're just looking to dry it out. This particular batch took around 10 hours. When testing for doneness I take a piece and bend it and looking for it to crack like old leather. If it breaks, it's overdone. SQWIBS thread here explains it well.

As far as cure goes, I have made jerky in the past without using cure and have never been sick, but after doing research on bacteria and pathogens while smoking at lower temps I always use it now as I have it on hand anyways.

 

[mark ross]

Do I need to use the Cabelas Speed Cure?  Looks great by the way. This is going to happen this weekend!

 

[ab canuck]

Looks good and tasty. Way to go. 

 

[dukeburger]

 
Do I need to use the Cabelas Speed Cure?  Looks great by the way. This is going to happen this weekend!

Thanks Mark,

Speed Cure is just another name for Cure #1. I do recommend using a cure for safety. Cure #1 or Morton's TenderQuick will work. 

Can't wait to see how yours turns out!

Welcome to SMF also!

 

[dukeburger]

 
Looks good and tasty. Way to go. 

Thanks!

 

[4 seasons jerky]

Great job and the jerky looks delicious! Have you tried dehydrating? Wanted to know if there's a difference in texture and taste vs smoking the meat. I have mostly used dehydrating for my recipes and have started a craft jerky site at www.4seasonsjerky.com Please check it out and let me know what you think. Currently got 9 flavors, including turkey! There are discounts available!

 

[mopardog]

Thanks so much for this recipe, it is the best!

 

[hooked on smoke]

That looks very good indeed.

 

[masondixon]

Duke what temp did you smoke at and for how long? Also I will be using jerky racks rather then hanging if that makes any difference. Will be doing my first batch of jerky within the next two weeks. Thanks!

 

[dukeburger]

Thanks so much for this recipe, it is the best!

Glad you like it!

 

[dukeburger]

That looks very good indeed.

Thanks!

Duke what temp did you smoke at and for how long? Also I will be using jerky racks rather then hanging if that makes any difference. Will be doing my first batch of jerky within the next two weeks. Thanks!

Anywhere from 120-170 degrees, mine took around 10 hours. Jerky racks will work just fine, I only hang mine because I don't have the ideal racks and it saves me from flipping each piece. 

Let us know how yours turns out!