Jerky 104 - Whole Muscle Jerky Basics
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Tex_77 I’ve used that cut recently and it turned out great. As long as your meat block is as lean as possible any cut should do
Joe Hell great, there is a good sale on it, so I’m going to try it out.
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Tex_77 Yeah you can use bottom round for sure, just trim it up
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Does this look like it it’s cooking, anyone? I had smoker set to 170 degrees F with door closed. Do I crack door open or is it fine?
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I take you are thinking you are running hot and actually cooking it, verses dehydrating it? The piece on the right, looks to me like it might be cooking a bit. What kind of cooker are you running?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I take you are thinking you are running hot and actually cooking it, verses dehydrating it? The piece on the right, looks to me like it might be cooking a bit. What kind of cooker are you running?
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Tex_77 A 30" smoke hollow. Its only been running for 20 minutes. Are they salvageable?
JerkyIsMySalad That’s way above my expertise. Jonathon Austin
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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JerkyIsMySalad That’s way above my expertise. Jonathon Austin
Tex_77 I just read online that some people actually cook their jerky before drying it to kill bacteria. It changes the texture and maybe appearance but I’m guessing it’s not ideal to the experts. But as Abraham Lincoln once said, “Don’t believe everything you read on the internet”
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I got my smoker for a good deal last year So I am still learning! I used to make my jerky in the oven or dehydrator
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I got my smoker for a good deal last year So I am still learning! I used to make my jerky in the oven or dehydrator
JerkyIsMySalad I’ve always used a dehydrator.
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Tex_77 I just read online that some people actually cook their jerky before drying it to kill bacteria. It changes the texture and maybe appearance but I’m guessing it’s not ideal to the experts. But as Abraham Lincoln once said, “Don’t believe everything you read on the internet”
JerkyIsMySalad I haven’t found that to be the case. I bring mine to temp as quickly as possible in the smoker or oven and finish in the dehydrator. People rave about our jerky at the shop and can barely keep up with demand.
Better Living Through BBQ!
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JerkyIsMySalad I haven’t found that to be the case. I bring mine to temp as quickly as possible in the smoker or oven and finish in the dehydrator. People rave about our jerky at the shop and can barely keep up with demand.
Joe Hell when you do that, does it give off a pinkish color like mine did? I ended up smoking them for an hour and they’re now in the oven at 170° with the door cracked for air flow. So far they look great! I guess I panicked because they never look like that in the oven or dehydrator.
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Joe Hell when you do that, does it give off a pinkish color like mine did? I ended up smoking them for an hour and they’re now in the oven at 170° with the door cracked for air flow. So far they look great! I guess I panicked because they never look like that in the oven or dehydrator.
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JerkyIsMySalad Sorry, been in the test kitchen. How are they looking now? I assume they are done. What seasoning did you use and how did you marinate. They don’t look good when they are in the smoker and while those look pretty pink I am betting part of that is the camera picking the color from the screen a little. Like Joe Hell says, they darken up as they dehydrate for sure. Why did you start at 170°?
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Yep! They look great! I just read some blogs where many people have done a steady 170 to 200 degrees and thats what I do in the oven, so I figured that it would work.
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JerkyIsMySalad Sorry, been in the test kitchen. How are they looking now? I assume they are done. What seasoning did you use and how did you marinate. They don’t look good when they are in the smoker and while those look pretty pink I am betting part of that is the camera picking the color from the screen a little. Like Joe Hell says, they darken up as they dehydrate for sure. Why did you start at 170°?
Jonathon Yep! They look great! I just read some blogs where many people have done a steady 170 to 200 degrees and thats what I do in the oven, so I figured that it would work
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Jonathon Yep! They look great! I just read some blogs where many people have done a steady 170 to 200 degrees and thats what I do in the oven, so I figured that it would work
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JerkyIsMySalad
That’s looking better. Taste and texture? -
JerkyIsMySalad
That’s looking better. Taste and texture?PapaSop I added a tablespoon of soy sauce per lb of meat on top of the colorado recipe. I added just a little of brown sugar but I like my jerky a little sweeter. I like it but it’s a little salty for my ideal. If you like a salty jerky, this perfect. Texture is great. Nice and chewy.
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PapaSop I added a tablespoon of soy sauce per lb of meat on top of the colorado recipe. I added just a little of brown sugar but I like my jerky a little sweeter. I like it but it’s a little salty for my ideal. If you like a salty jerky, this perfect. Texture is great. Nice and chewy.
JerkyIsMySalad Nice!
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Jonathon Yep! They look great! I just read some blogs where many people have done a steady 170 to 200 degrees and thats what I do in the oven, so I figured that it would work
JerkyIsMySalad If I am home processing I run at 350 in the oven for 10-12 minutes and then to the dehydrator. At the shop I go 190 until I hit 160 and then dehydrate. BTW…I brought my Weston dehydrator to the shop so that’s what we use for everything.
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