Nick87
Well-known member
You guys that prefer the smoker what temp do you usually smoke at?
Jerky?
- Thread starter WildWill
- Start date
WildWill
Well-known member
I shoot for 160 and make sure to keep it below 180.
Nick87
Well-known member
How long do you actually smoking?
WildWill
Well-known member
4-6 hours depending on thickness and where on the smoker it is.
Got it. I know some folks use a marinade with soy sauce or other things for their flavorings. Anything like that could get messy in the oven without something under them. The High Mountain stuff I use actually gets quite tacky after it sits in the fridge for a day.
Nick87
Well-known member
Yup I do both kinds the marinade does get messy. Garlic pepper has always been my favorite hi mountain but my cousin made a batch of Cajun style the other day and it was great.
Nick87
Well-known member
Yah ive gotten written down I think 8 teaspoons for every 2lbs which I think is like half again or more than what they call for. If you go what they call for seems like you barely get a hint of the seasoning.
Nick87
Well-known member
Maple jalapeño is another great one. Sounds weird but it's good. I like making my own marinade and tweaking the recipe though.
Nick87
Well-known member
I'll probably get creamed here but there's always a half of steer and at least 1 pig in the freezer. So most of our deer except backstraps and all of our geese usually go into "treats" jerky, sticks and summer sausage. With three boys and myself we burn through a lot of it though. Plus I gift a good bit of it. Ducks though, those are for cookin!
Nick87
Well-known member
If you do quite a bit of ground jerky, got a shortcut that'll have you tossing that jerky gun out.I mostly dehydrate mine using ground meat and my Jerky gun. I don't use stake meat for Jerky...too good to turn into dried meat
Plastic wrap, a rolling pin and a pizza cutter!
Nick87
Well-known member
I use 1 gal bags. 1 lb shakes out perfectly in a that bag for desired thickness, ymmv. I couldn't find the rolling pin so I used a silo of Miller lite. I've found that a meat cleaver is also way faster than the pizza cutter.
Nick87
Well-known member
That way you can stack the bags in the fridge over night without any mess.
I've used a recipe that involved a red wine (select your favor) small bucket, etc.
I place a lined pan and flip it to about 160* for 4 hours with the oven door cracked open. Remov
Something similar to this:
www.food.com
I place a lined pan and flip it to about 160* for 4 hours with the oven door cracked open. Remov
Something similar to this:
Spicy Beef Jerky Recipe - Food.com
This is not for the weak of heart. But for those who like things spicy. The prep time includes the time it takes to marinate the meat.
www.food.com
Arcola
Well-known member
No pro here, but I've had great success with Hi Mountain seasonings. Often use their cure and sub in my own seasonings. Toothpick method in the oven works well (I think some stranger going by @EYJONAS! Introduced me to that) but I've received higher praise on the stuff I've done on my smoker. Same prep, but I think smoking brings it to another level. I rarely go past 3 hours at 165F. Doesn't last a week, so I'm not real concerned with longevity.
Tried it once. Never again. Seems simple, but once you have the slices on the skewer it is a PITA to get them down into the individual slots in the rack while dangling from the skewer. The handles take up space as well.
