Beef jerky on a wsm

Tonybel · BBQ Fan Joined: 09 Feb 2012 Posts: 166

I'm planning to make beef jerky this weekend. Doesn't any one have a good recipe I can use? Thank you in advance.

GF · Posted: Apr 15 2012 Post subject:

Tonybel, are you planning on curing it or cooking it?
If your not gonna use a cure, tenderquick etc., I wouldn't suggest leaving meat at a low temp for extended times.
Check out the cured meat section, there are a few threads there that should be helpful.

Jarhead · Posted: Apr 15 2012 Post subject:

Ya better git busy. It won't be cured in time.
My #10 can smoker, it will work in a UDS.

Do a search using "jerky and recipe" without the quotes. 82 results.

or the Bible

http://www.wedlinydomowe.com/hams-other-meats/recipes
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Tonybel · BBQ Fan Joined: 09 Feb 2012 Posts: 166

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Is it possible to make jerkey without the curing salt?

roxy · Posted: Sep 15 2012 Post subject:

Yes it is.. But it is not true jerky and will need proper refidgeration.

I have made a variation on kippered beef a couple three times and it turns out good.. but I keep it in the fridge.
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RollinontheRvr · Posted: Sep 15 2012 Post subject:

Rinngrizz · Posted: Sep 16 2012 Post subject:

Shaymus · BBQ Pro Joined: 04 Apr 2006 Posts: 869 Location: Boone NC

Not sure how he does it , but if you want cold smoke like for cheese, someone posted that you get a bean can and don't cut the lid off totally( just bend it up ), fill it with chips, close. Have a hole in the lid big enough to put a cheap soldering iron through and let it smoke.
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Jarhead · Posted: Sep 16 2012 Post subject:

Sorry about just now getting back to ya.
There are 4 holes around the perimeter and 3 holes on the bottom.
Light 1 or 2 briquettes, this is what controls your temps, more if needed.
Add your favorite flavor of chunk wood. About 3 or 4.
After it gets to going you won't need any more charcoal.
Cover with foil or use a cast iron skillet to control air flow.
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RollinontheRvr · Posted: Sep 16 2012 Post subject:

Cool, thank you Sir. I take it the foil slows the air down a bit like a damper? Allowing the air to come in from the bottom creating the updraft to draw the airflow over the wood chunks at a slow rate?
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Jarhead · Posted: Sep 16 2012 Post subject:

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Jarhead · Posted: Sep 17 2012 Post subject:

King, to be safe, I always add cure #1 if I am going to smoke any meat with a dry/wet cure.
Regardless if the recipe calls for it or not.
Better safe than sorry.
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tacklebox · Posted: Sep 17 2012 Post subject: