Beef Jerky: Ten Pounds, Two Types (with Pics)

Discussion in 'Making Jerky' started by couger78, Mar 23, 2013.

  1. couger78

    couger78 Smoking Fanatic

    Certainly, with the exception of the cure. I always do CURE amounts by weight (grams), not volume.

    Last edited: Aug 30, 2013
  2. beef77

    beef77 Smoke Blower

    Great looking jerky!
  3. thatcho

    thatcho Meat Mopper

    WOW!! Looking great.[​IMG]
  4. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    that's how I do mine,,,,kind of on a 45 degree,,,better of both worlds. I have some in the smoker right now....
  5. Looks good!!! I hope my duck turns out looking half as good as your jerky!

    How long did you have it in the smoker total? Did you keep the temp at 150* the whole time?

  6. How long should the meat marinate? Have it marinating since last night and am anxious to throw it in the smoker.
  7. golson

    golson Fire Starter

    I tried your recipe this wekend and my jerky did not even look like this. I had to smoke for about 12 hours at 150 to get them dried out. Maybe I am doing somethin wrong. After 5 hours my jerky was still moist. This was my first try at a wet marinade so maybe too much moisture in the meat?
  8. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member


    Did you have a water pan going in the smoker while you were drying the jerky? Also how thick were your meat slices? 12 hours is quite a while to be smoking, so there is definitely something up there.
  9. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  10. Good Looking product! What is that smoker?
  11. buda q

    buda q Smoke Blower

    What is the "tried and true wooden toothpick method" mentioned for hanging the jerky on the rack? Have yet to make jerky, but I sure wanna!!

  12. antler

    antler Newbie

    Looks great! what smoker do you use?
  13. couger78

    couger78 Smoking Fanatic

    Masterbuilt ExtraWide
  14. mickey jay

    mickey jay Meat Mopper

    I also use the MasterBuilt extra wide and can get 7.5lbs of jerky strips laid on the 4 included racks. Would like to buy a couple more racks specifically for jerky to get to an even ten lbs.
  15. timsnewatsmokin

    timsnewatsmokin Fire Starter

    I did both recipes just like you said for the first jerky I've ever smoked and the flavors are great!! Thank you so much for sharing.
  16. hextejas

    hextejas Newbie

    I did your peppered jerky recipe and I am a new hero to my wife who looovvvvvveeeeesssss jerky.

    A few lessons learned were:

    1) Try and keep a consistent length and thickness.

    2) Try and fix my smoker so that I can keep a 150+/- temp. I think that is the reason mine came out so dark and crispy. The pictures are actually darker that in person. I had a hard time keeping it below 180.

    The taste is great though a bit salty. I think that has to do with me not having a decent kitchen scale so I guessed at the weight of the meat. Someone stole it if you can imagine such a thing.

    Question: Where do you keep the cooked jerky for later road trips ? In the fridge ? Will it spoil or get moldy if left outside the fridge ?

  17. dtash

    dtash Newbie

    First time smoking jerky. Used the teriyaki brine with Instacure (no.1) which I bought on Amazon. Came out GREAT, delicious flavor. Only "mistake" was the pieces that I cut too thick, causing a slightly odd texture and red insides. Overall perfect instructions which I look forward to using again!!!!
  18. Looks good. Just out of curiosity, why use so much sodium/ soy sauce and Worcestershire sauce if you are using nitrites? Do you not get a upfront soy sauce flavor?
  19. oldcanalsmoke

    oldcanalsmoke Fire Starter

    How can I get a charcoal ECB to maintain the low temp consistantly? I just picked up a 1,100 watt hot plate. Should I run temp tests on the different settings then go from there? I plan to pick up the Amazn smoker too.
  20. maxgunner

    maxgunner Fire Starter

    Just marinated and bagged 6 lbs of your terriyaki recipe.  Can't wait to see how it turns out.  My first jerky!

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