<SNIP> Pierre, While this may be very good it certainly is not jerky, at least in
the
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traditional sense. Jerky isn't cooked. It's cured and cold smoked.
Cold
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smoking involves a temperature of around 85dF for substantial periods
of
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time.
Hot smoking, which I also do is around 250dF-300dF tops but that's really a form of cooking with smoke. If you're doing this in 3 hours
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I'll guarantee that you're hot smoking which doesn't product classic
jerky.
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-- Steve
Steve, you are absolutely correct. While cold smoking might produce what you want in a traditional style jerkey, Katra wanted to use an offset smoker. That being said, Katra got a little more perspective on what to expect in such a device. (I assumed that a cure will be used, as most jerkeys use it.)Its yummy no matter what you call it.
Steve, you are absolutely correct. While cold smoking might produce what you want in a traditional style jerkey, Katra wanted to use an offset smoker. That being said, Katra got a little more perspective on what to expect in such a device. (I assumed that a cure will be used, as most jerkeys use it.)Its yummy no matter what you call it.
No arguement with ya there sir. No matter how it's done, if it's good, it's worth it! ;-)
-- Steve
Every job is a self-portrait of the person who did it. Autograph your work with excellence.
"Katra" <[email hidden]> wrote in message news:[email hidden]...
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In article <[email hidden]>, "Edwin Pawlowski" <[email hidden]> wrote:
<Snip>
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Biggest problem with making jerky in a smoker is keeping the temperature down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of burning charcoal, consider using a hotplate with a pan of ships or sawdust on it to make the smoke. I do that for curing sausages and bacon. You can see my setup on my web page.
Hmmmmm... I wonder if I cured and dried it first, then smoked it afterwards if that would help? I'm mainly looking for flavor and something to help inhibit mold more.
-- K.
Edwin is correct. I make jerky all the time in an electric smoker. The normal procedure is to slice and marinate top round (on sale) using worchester, soy, garlic, onion powders, some sweet, and ground black pepper. Please don't ask the ratios I've been playing with them for years.
Normally I prop up both the bottom of the barrel with chop sticks and I do the same with the lid. This allows an air flow as for me the object is to DRY not COOK the meat. At the lid I use an instant read thermometer to monitor the temperature. I try to keep it under 130 degrees. Please note many people recommend drying at over 160 degrees in order to kill any e-coli. I do not use ground beef ergo I have not had a problem.
"Katra" <[email hidden]> wrote in message news:[email hidden]...
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In article <[email hidden]>, "Edwin Pawlowski" <[email hidden]> wrote:
<Snip>
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Quoted message said:
Biggest problem with making jerky in a smoker is keeping the temperature down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of burning charcoal, consider using a hotplate with a pan of ships or sawdust on it to make the smoke. I do that for curing sausages and bacon. You can see my setup on my web page.
Hmmmmm... I wonder if I cured and dried it first, then smoked it afterwards if that would help? I'm mainly looking for flavor and something to help inhibit mold more.
Edwin is correct. I make jerky all the time in an electric smoker. The normal procedure is to slice and marinate top round (on sale) using worchester, soy, garlic, onion powders, some sweet, and ground black pepper. Please don't ask the ratios I've been playing with them for years. Normally I prop up both the bottom of the barrel with chop sticks and I do the same with the lid. This allows an air flow as for me the object is to DRY not COOK the meat. At the lid I use an instant read thermometer to monitor the temperature. I try to keep it under 130 degrees. Please note many people recommend drying at over 160 degrees in order to kill any e-coli. I do not use ground beef ergo I have not had a problem.
My jerky notes mention that at least 1 teaspoon salt per pound of meat will help preserve it. I prefer 1.5 teaspoons for taste. We don't use soy at all because of an unpleasant aftertaste. Maybe I just buy cheap soysauce, I dunno. Edrena, jerkying in the Excalibur.
