I’ve yet to try making jerky myself, but here is a link to a few thoughts:
It is mostly about curing/seasoning the meat in this case, as you are trying to dehydrate the meat. I’ve heard good things about seasonings from Hi Mountain Seasonings, and have also heard that you can use Morton’s Tender Quick, thought I’ve had trouble finding that in my area.
In terms of the smoking process, the first few hours (3-4) are the most important in the smoker, and are typically done between 200º-225º. Many people suggest smoking meat first, then putting it in a dehydrator to finish it off after it’s soaked up the smoke. I picked up a dehydrator at a yard sale recently, so when I have time I’ll have to give it a try.
One other thing I’ve read is the importance of using lean meats. If the meat is too fatty, the fat can go rancid if not eaten quickly. Everyone whose made jerkey says this isn’t too much of a problem, however, because they jerky goes very fast! I’ll put together a post if i’m able to figure it out.
about 10 months ago
GREAT video. I tried it. Yummmy cheese!!
about 10 months ago
Any ideas on making jerky??
about 10 months ago
I’ve yet to try making jerky myself, but here is a link to a few thoughts:
It is mostly about curing/seasoning the meat in this case, as you are trying to dehydrate the meat. I’ve heard good things about seasonings from Hi Mountain Seasonings, and have also heard that you can use Morton’s Tender Quick, thought I’ve had trouble finding that in my area.
In terms of the smoking process, the first few hours (3-4) are the most important in the smoker, and are typically done between 200º-225º. Many people suggest smoking meat first, then putting it in a dehydrator to finish it off after it’s soaked up the smoke. I picked up a dehydrator at a yard sale recently, so when I have time I’ll have to give it a try.
One other thing I’ve read is the importance of using lean meats. If the meat is too fatty, the fat can go rancid if not eaten quickly. Everyone whose made jerkey says this isn’t too much of a problem, however, because they jerky goes very fast! I’ll put together a post if i’m able to figure it out.
Thanks for the comment.