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Smokin' Jerky

 
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bootlegbbq
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Joined: 04 Feb 2010
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Location: Floyd, VA

PostPosted: Thu Dec 08 11 12:57 am    Post subject: Smokin' Jerky Reply with quote

I'd like to try smoking jerky. I have a lang 84 kitchen with a warming box. Anybody out there doing this? I have a good marinade but want to do more than the dehydrator can handle. Tried it once in the warming box but I think I got it too hot (170) and it didn't taste as good as in my dehydrator. I'm thinking I would like to do it in the cooking chamber so I can have more control over the temperature. Any input would be appreciated.
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tacklebox
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Joined: 07 Jul 2009
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Location: Big Bend, WI

PostPosted: Thu Dec 08 11 1:20 pm    Post subject: Reply with quote

I cold smoke my jerky before putting it in my dehydrator. Biggest thing you need to do is add the proper amount of cure (#1 or TenderQuick) to your recipe (Botulism possibilities). I don't smoke dry mine, as I find I have better control over the final results if I use the dehydrator after a bit of smoke.
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods

PostPosted: Sat Dec 10 11 1:10 am    Post subject: Reply with quote

When you make jerky, your goal is to dehydrate the meat without actually cooking it.

Using Cure#1 is a must for safety, and to get the proper color & texture.

The most simple recipe is 1 TBS of tender-quick to each pound of meat, maybe some blk pepper, after the curing time, rinse the meat, put it in the smoker racks and try to keep temps under 100 degrees for the first hours until the meat starts to dry, then raise them up to 120'ish until the meat is the texture you like.
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bootlegbbq
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Joined: 04 Feb 2010
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Location: Floyd, VA

PostPosted: Mon Dec 12 11 9:50 pm    Post subject: Reply with quote

Thanks for the input. I'm going to try it again with your suggestions. If it doesn't work I'll go back to the dehydrator.
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Cinder Block Spit/Smoker
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