So I've been told that I am responsible for bringing the appetizers for Thanksgiving dinner. Figured I'd share the love and make a big batch of jerky and smoked salmon. I've got the salmon smoking perfected(to my taste buds, anyway), but I've been wanting to try my new Hi Mountain jerky seasonings. I need some input....... I'm using a Bradley smoker, so I can control the heat and time easily. I've got 4 flavors of the seasoning. What is the best way to marinate? How long do you marinade? If I cut the meat 1/4" thick, how long to smoke? Which seasoning takes to the meat the best? I'm a deer jerky rookie, so help me out guys!!!
Hi Mountain Seasonings
- Thread starter pmcgovern
- Start date
libidilatimmy
Veteran member
They come with some pretty detailed instructions with the kits. If I remember correctly, you want to let the jerky "marinate" for 24 hours in the cure and seasoning for whole muscle jerky. One thing I noticed with those kits is that you want to follow the cure/seasoning/meat ratio closely for best results so a good kitchen scale is a must. When marinating, I'll split the batch into a couple gallon sized zip-lock bags and pull them out of the fridge 3-4 times during the marinating process and toss around to make sure the cure/seasoning stays evenly distributed on the meat. As far as cooking time goes, it's kind of all about personal taste, but I think they have recommendations for that on their website as a starting point. When I use the smoker for jerky, I've quit using the jerky racks and now use toothpicks through one end of the piece and hang from the smoker racks as I can fit more in my smoker this way.
Hilltop
Veteran member
Musket Man
Veteran member
I found this on the Bradly site and it sounds about right for the time in the smoker. http://www.north-america.bradleysmoker.com/recipe/sugar-cured-venison-jerky/ I make most of my jerky in a dehydrator. I have made some in my Bradly but its been a while and I dont remember exact times but 1 hour with no smoke, 2 hours with smoke, another couple hours with no smoke sounds about right. I wouldnt smoke it to much and I wouldnt get it to hot. Jerky needs to dry fairly slowly. Keep trying it and dont over dry it. If you dry it to long it will be hard as a rock. I take mine out when its cooked but still pretty soft but its not quite shelf stable so I store it in the fridge or freezer if Im keeping it a while before I eat it.
Colorado Cowboy
Super Moderator
The one cardinal sin you can have making jerky is cooking to hot/too long and you get something akin to potato chips. Start with a small batch in the smoker, that way if you make a mistake it isn't all ruined.
I use a dehydrator, which really doesn't "cook" the jerky, but dries it like the old timers did.
Good Luck.
I use a dehydrator, which really doesn't "cook" the jerky, but dries it like the old timers did.
Good Luck.
Eberle
Veteran member
I use a dehydrator as well. I dry mine at 155 degrees for 5 hrs. That is in a 5 lb batch. When I pull them off the racks, I put them in a ziplock immediately & zip it. It will condense, but keep it from being to dry. Once they cool completely. I take them out of the ziplocks wipe any moisture off the jerky & the inside of the ziplocks with napkins. This will help prevent premature molding.
Thanks for all the input, fellas...... I cut up about 15 pounds last night and will get it seasoned tonight for the weekend smoking session. With all your input, I feel like an ol' pro and I haven't even started!!!! Your help is much appreciated.
Pat
Pat