GB flat jerky

[daveomak]

This works fairly well.... I like it cut into small hunks.... Reach in the jar and eat... It also takes spices well.... shake and smoke...

 

[slevin]

About how long do you keep the smoke on it? Is it kind of the same as muscle jerky? I normally dry it for an hour at 120 then bump it up to 140and put smoke on it for 3 hours. Then after that 170 till finished.

 

[daveomak]

See post 17.... 100-110 and add smoke... raise temp to 155-160 ish... and cook... I use pasteurization tables to do jerky and sticks etc. to avoid fat out...
Any questions ??? Happy to answer...

 

[slevin]

Sorry I should have been a little clearer with my questions.

Should you dry it too before putting smoke on it? Does it absorb smoke the same as a whole meat meaning if I do 3 hours of smoke on my regular jerky would the smoke flavor be close to the same? Maybe they are silly questions, I'm just inexperienced.

Thanks.

 

[daveomak]

Considering the amount of surface area per pound, I'm thinking smoking for a lesser amount of time would be a good thing... Remember, you are going to get smoke on 2 sides of a 1/4" thick piece of meat... If that makes any sense...