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couple jerky questions

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couple jerky questions

Postby tjdeerslayer37 » Tue May 20, 2014 5:15 am

So the few times ive made jerky before it never really came out good for one reason or another. Im ready to try again and i Have a couple questions.

When marinating, is there any benefit to vacuum sealing rather than just using a baggie or big bowl?

Im planning on using my electric smoker, what kind of temps should I go for? 160? Also I don't want it to come out crazy smokey so I was thinking just one good handful of chips and once they're gone they're gone, sound reasonable?

As far as a marinade I figured id just throw a hodge podge of stuff together but if anyone has something good feel free to let me know!


Thanks!
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Re: couple jerky questions

Postby tjdeerslayer37 » Tue May 20, 2014 5:22 am

Oh yeah does it matter if I lay it flat or should I hang the jerky in the smoker?
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Re: couple jerky questions

Postby Stykshooter » Tue May 20, 2014 5:31 am

I make half dozen batches of jerky each year. I have a huge plastic bowl that I put all of my strips in and then cover with the cure and seasonings. I leave it in the spare refrigerator in the basement for 3-4 days before I dry it. When ever anyone in the family walks by or happens to think of it, we pull it out and stir the concoction with a big wooden spoon. I think this method helps to get all of the pieces evenly covered with "juice".

I use a home made mixture of seasonings, and it varies from batch to batch as I don't measure anything and the amount of meat changes. I put the cure and salt, liquid smoke, hot sauce, mustard, etc in that everyone else uses. Two things that I always put into my mix and that I think make it great are a little molasses and some brown sugar.

I use a commercial dehydrator. It came with four racks and I bought extra so that I now have ten racks to stack up, so I can't speak about how well your smoker will work.
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Re: couple jerky questions

Postby superkodiak38 » Tue May 20, 2014 5:37 am

I have never made jerky in a smoker, I use a dehydrator. Along with the cure I use Worcestershire, soy, black pepper, old bay, brown sugar, salt and a few other ingredients and pour it over the meat, cut against the grain, into a big ziploc and leave it in the fridge. I pull it out and "massage" it every few hours, I leave it in there at least a day before I start loading it and then I leave it run for 6 hours or so and then start checking it. I go by appearance then take a bite to tell if it's ready. I would think you shouldn't worry about reaching 160 degrees, my dehydrator is plastic and I am sure it doesn't get that hot. The sugar, salt and cure "cook" the meat and the low constant heat is the catalyst and also dries it out. I would think that smoking something that small more than an hour or so is a waste of wood chips. Maybe try it low and slow with and without the smoke ? Experiment a lil bit with small batches.
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Re: couple jerky questions

Postby tjdeerslayer37 » Tue May 20, 2014 6:37 am

The cure we're talking about is that pink salt stuff right?
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Re: couple jerky questions

Postby tjdeerslayer37 » Sun May 25, 2014 10:28 pm

Well I started the smoker set at 115 for a few hours with a small load of hickory and cherry. Seemed like it was taking forever so I pushed it to 130 and didnt add any more chips (hardly any burned at the low temps anyway) and it took like 8 hours I think.

I put everything but the kitchen sink in there, soy, teriyaki, worchestershire, pepper flakes, canned chipotles (blended up in the ninja), peppercorns, seasoned salt, curing salt. Im gonna call it a success, im actually impressed with it!
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Re: couple jerky questions

Postby Stykshooter » Sun May 25, 2014 10:54 pm

Outstanding. Be careful. Making and eating that stuff gets addictive!
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