I have a few questions on my first Jerky attempt, with venison...
1. How thick should I cut it? the cure/seasoning I bought says 1/2 inch...
2. What temp should I keep the 4 rack on and for how long?
3. I believe I went vent wide open and the bowl empty - is that correct?
Note - the cure/seasoning instructions say to smoke for 1 1/2 to 2 hours - at 200. I assume that would alter the temp/time in #2 above so I wanted to make sure I threw that in.
Thanks guys!
Quote from: beyondclarity on December 01, 2009, 02:09:14 PM
I have a few questions on my first Jerky attempt, with venison...
1. How thick should I cut it? the cure/seasoning I bought says 1/2 inch...
2. What temp should I keep the 4 rack on and for how long?
3. I believe I went vent wide open and the bowl empty - is that correct?
Note - the cure/seasoning instructions say to smoke for 1 1/2 to 2 hours - at 200. I assume that would alter the temp/time in #2 above so I wanted to make sure I threw that in.
I don't cut mine that thick. More like 1/4 to 1/8th. You can do it 1/2, but it is going to take a long time to dry.
I would lower the temp to 150-170 and keep the smoke time.
No water in the bowl.
after the smoke, remove the bowl, continue @150-170F until your desired level of dryness.
You will need to rotate the racks top to bottom AND front to back every hour or so.
beyondclarity- check out my post I just put on posting "Condensation".
Just my 2 cents. we slice ours between 1/4" to 3/8". With 3/8" it is usally not as dry and abit chewier. Of course that depends on how long you dry it.
Thanks for your help everyone.
I think I will go with the 1/4" - my cure/seasoning provides info on adjusting marinating time based on thickness so I can cut 1/2 the marinating time off by cutting the meat half as thick.
So I'll go with 1/4 inch thickness and smoke for 1 and 1/2 - 2 hours at 200 - then I'll lower the temp to 150-160 - rotating about every hour or so - how long would you all expect it to take to get to proper dryness?
It will take anywhere from 8 to 12 hours. You will get to know how you like it and then you can gauge it by feel. Give a piece a bend and you can tell how moist it is.
Quote from: beyondclarity on December 02, 2009, 07:27:21 AM
Thanks for your help everyone.
I think I will go with the 1/4" - my cure/seasoning provides info on adjusting marinating time based on thickness so I can cut 1/2 the marinating time off by cutting the meat half as thick.
So I'll go with 1/4 inch thickness and smoke for 1 and 1/2 - 2 hours at 200 - then I'll lower the temp to 150-160 - rotating about every hour or so - how long would you all expect it to take to get to proper dryness?
Just to add here.
The 1/4" is fine, however if you slice it just a bit thicker it will shrink in size. 1 to 2 hours of smoke is fine but keep the heat between 150-170*. 200 to start is way too high and you will fat out the meat.
When doing jerky at the 150-170* temps this will give the meat fibers time to tighten, this then forces any fat strands to extrude fat and oils to the surface. Then if needed bump the temp up from the 170. Try not to exceed 180* Jerky can take time and allot of the time it will stall in temp (hold) for some time. This can take anywhere from 6 to 20 hours for good jerky.
nepas
Awesome - I think I know everything I need to get working on the 30 pounds of venison I currently have.
Thanks a lot everyone!