Salmon takes me 8hrs. at 180deg. but I smoke & cure jerky at even lower heat, 160 deg. and it takes 5-6hrs. I made my jerky slicer and it gives me a nice 1/4in. thick slice of meat. I'm more or less using my smoker as a dehydrator for the jerky with the ability to add smoke, but it comes out great. If I put more heat to it and left it in that long you're correct, I've have a brittle chip of meat.
New smoker
- Thread starter Gr8bawana
- Start date
libidilatimmy
Veteran member
http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html
Here's an interesting study done on soaked vs. un-soaked smoking wood. I personally don't see the need to soak any smoking wood as I'm trying to infuse the smoke flavor into the meats in the first couple hours of the cooking process and want the smoke to start without any delay (i.e. the water evaporating off of the wood before it starts to burn). I think it's more important to understand the different flavor profiles that each different type of wood has in regards to mellow vs. strong and the different meats ability to absorb the smoke flavor to prevent from getting a bitter product.
Here's an interesting study done on soaked vs. un-soaked smoking wood. I personally don't see the need to soak any smoking wood as I'm trying to infuse the smoke flavor into the meats in the first couple hours of the cooking process and want the smoke to start without any delay (i.e. the water evaporating off of the wood before it starts to burn). I think it's more important to understand the different flavor profiles that each different type of wood has in regards to mellow vs. strong and the different meats ability to absorb the smoke flavor to prevent from getting a bitter product.
I have tried the High Mountain kits but haven't had much luck with getting much flavor out of them following the instructions to a "t" for whole muscle jerky. IMO It doesn't seem like there is enough seasoning per pound of meat to get it all coated/flavored. I made 5 different flavors of it last time and could barely tell any difference between the 5. I was thinking of doubling up the seasoning if I try their kits again. Any suggestions?
Horniac
My electric smoker calls for solid wood hunks so that us what I have been using - a 2 oz chunk per batch. I have been using a lot of apple wood lately for my venison and antelope jerky and I don't presoak the wood. On my smoker (Amerique) it takes about 3 1/2 hours at 200 degrees. I like my jerky thin so my jerky slices start no thicker than 1/8" before marinating it in Yashidas and I like to leave it in the marinade for at least 24 hours. I sprinkle on black pepper and red pepper (if I want it hotter) when the jerky is laid out on the racks right before it goes in the smoker...
Horniac
Horniac
I do increase the jerky seasonings by about a 1/3 and when I'm mixing for fresh breakfast sausage I double for the desired flavor. It's not going to hurt anything as long as you're happy with the final flavor.
I'll doctor up the mix when I do mine. I like extra garlic and red pepper. I also smoke with the same kind of wood as the seasoning packet I have mesquite and hickory flavors at this time. I do whole muscle meat jerky too but shoot for 1/4 to 1/2 in x 1/4 to 1/2 in strips been using some old packages of some'er steaks ( some are thicker then others) to make jerky out of here lately. Smoke for 2 to 3 hours at about 190 to 210 degrees. Its not dried out completely but is brought to proper temp.
brianboh
Active Member
BY FAR the best jerky marinade is Dales sauce and what ever kind of seasoning on top of it. I think I could use leather boot with dales sauce and it be good
I've had great results with these as well. I really like making the beef sticks as well.
I generally do my own seasoning/marinade for jerky, but I have used theirs for jerky as well. I thought it was great one time and a little salty the second, but good. I since bought a scale to weigh the meat because my guessing of weight for the spice ratios wasn't exact enough. Most of their seasonings I use for beef sticks vs jerkey. I've had great results. Don't need to smoke them, just bake in the oven, but a light smoking adds flavor.
sneakypete
Veteran member
My butcher in Montana used Hi Country original jerky seasoning, but added extra pepper and an once or more honey per lb. excellent !