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Beef jerky on a wsm

 
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Tonybel
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Joined: 09 Feb 2012
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PostPosted: Sun Apr 15 12 12:49 am    Post subject: Beef jerky on a wsm Reply with quote

I'm planning to make beef jerky this weekend. Doesn't any one have a good recipe I can use? Thank you in advance.
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GF
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PostPosted: Sun Apr 15 12 2:33 am    Post subject: Reply with quote

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.
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Jarhead
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PostPosted: Sun Apr 15 12 3:56 am    Post subject: Reply with quote

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
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PostPosted: Sun Apr 15 12 4:46 am    Post subject: Reply with quote

Jarhead wrote:
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


Thanks.
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kingofcool
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PostPosted: Sat Sep 15 12 2:14 am    Post subject: Reply with quote

Is it possible to make jerkey without the curing salt?
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roxy
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PostPosted: Sat Sep 15 12 3:48 am    Post subject: Reply with quote

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
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PostPosted: Sat Sep 15 12 11:15 pm    Post subject: Reply with quote

Jarhead wrote:
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


I would be interested in hearing about your "#10 can smoker " and how it works. I want to use my UDS to do some jerky to. Thanks.
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Rinngrizz
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PostPosted: Sun Sep 16 12 8:09 am    Post subject: Reply with quote

RollinontheRvr wrote:
Jarhead wrote:
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



I would be interested in hearing about your "#10 can smoker " and how it works. I want to use my UDS to do some jerky to. Thanks.



Ya!! What he said haha
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Shaymus
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PostPosted: Sun Sep 16 12 8:20 am    Post subject: Reply with quote

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
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PostPosted: Sun Sep 16 12 9:03 am    Post subject: Reply with quote

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
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PostPosted: Sun Sep 16 12 10:58 pm    Post subject: Reply with quote

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
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PostPosted: Sun Sep 16 12 11:39 pm    Post subject: Reply with quote

RollinontheRvr wrote:
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?

You got it.
I have since gone with a CI Skillet instead of foil. Just slide it for the damper adjustment.
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kingofcool
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PostPosted: Mon Sep 17 12 2:23 am    Post subject: Reply with quote

roxy wrote:
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.


Interesting. This recipe doesn't call for it: http://www.wedlinydomowe.com/hams-other-meats/jerky-beef

Saw a few others that suggest that other forms of salt can be used to make real jerky.
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Jarhead
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PostPosted: Mon Sep 17 12 4:08 am    Post subject: Reply with quote

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
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PostPosted: Mon Sep 17 12 2:34 pm    Post subject: Reply with quote

kingofcool wrote:
roxy wrote:
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.


Interesting. This recipe doesn't call for it: http://www.wedlinydomowe.com/hams-other-meats/jerky-beef

Saw a few others that suggest that other forms of salt can be used to make real jerky.


That recipe doesn't cal for cure since you are only smoking it for a very short time. It's the long times in low temperatures without oxygen that cause you trouble.
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