I just bought some Hi mountain cracked pepper and garlic seasoning to do up some deer jerky. How long should I smoke it for? The directions say to set smoker at 200 degrees and smoke for 2 hours. The cooking time seems short, I was going to smoke it for 2 hours then cook it for a while longer. I have Maple, Apple and Crown Royal bisquettes, which would be the recomended flavour? I was going to go with the Crown Royal. I have about five pounds seasoning right now.
It is just going in now. Minor problem 5 racks of meat 4 rack smoker :o Another load in later today. I can hardly wait now. Smoker it preheating and presmoking. I need to setup a photo account.
till it bends but doesn't break.
Buy some extra racks and flip them upside down and slide in on top of your other racks, its an easy way to turn a 4 rack into a 8 rack for jerky. I never go 200 degrees, I stay in the 160-170 range or lower. I would recommend hickory, but since it doesn't look like you have that flavor I would say the crown royal.
SIA
I got the first batch out and it is pretty good. I think I would do the cooler cook temp next time so it dries a little more. It tastes good I need to let it rest a little more. First jerky is a 7 out of 10 I would say. I have a rack of Jimmy Kimmel wings in now.
I have done exactly the same thing. That is some good stuff. I do mine at 175 until it is done, usually runs 3 to 6 hours. I watch it after a couple hours and start rotating racks. I kinda go by feel for checking when it is done. I press on it and if there is still a little give I remove it, I don't go until it is completly dry feeling so it isn't real tough to chew!
Mark
I tried the cracked pepper and garlic kit yesterday with some flank steak, put it in the smoker at 200 for 2 hours with maple. I hung three pounds of meat from the top rack using toothpicks so the meat was verticle. It seemed to turn out good.
One question for everyone though: The meat inside is dry, but still pink. Is this normal or am I undercooked. I am used to the store bought dehydrated stuff that has no pink.
Great forum!
Thanks
Quote from: TheMetalicOne on May 25, 2010, 04:18:53 AM
I tried the cracked pepper and garlic kit yesterday with some flank steak, put it in the smoker at 200 for 2 hours with maple. I hung three pounds of meat from the top rack using toothpicks so the meat was verticle. It seemed to turn out good.
One question for everyone though: The meat inside is dry, but still pink. Is this normal or am I undercooked. I am used to the store bought dehydrated stuff that has no pink.
Great forum!
Thanks
W E L C O M E to the Forum TheMetalicOne!
To be honest I've never looked at the inside of the jerky, how thick did you cut it?
Thanks for the welcome :)
I cut it into 1/4" strips. Some were thicker, some thinner, but in the 1/4" zone.
Thanks
Welcome to the Forum TheMetalicOne
I assume you put 2 hours of smoke on and then continued to cook for ? hours?
If not, then 2 hours is not enough.