Weird - I've been using a Bradley smoker for over 4 years now and I never attempted something as simple as Jerky.
What a mistake that was....
Until now!
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Making Beef Jerky for this first time...
I took a Top Round and put it in the freezer for about 30 minutes. Not enough to freeze but just to firm the Round.
Next I slice the Round into 1/4" slices.
I then cut the slices into strips - desired lengths and widths.
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Next I placed on some wax paper and weighed...
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After trimming the total weight is 1LB 9.78oz.
I used the Hi Mountain Jerky Cure & Seasoning (OB) that I received via the Christmas Exchange. (Thanks once again Chili Head)
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I place the strips flat on an even surface and pat dry.
Next, sprinkle each side with the mixed spices and cure.
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Then I place the strips into a mixing bowl and tumble until the seasoning has been spread evenly on all sides of the meat.
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Next place the strips in a Ziplock bag...
Pressed together tightly and seal.
Place in refrigerator for at least 24 hours.
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Twenty Four hours later...
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Next Place the strips on your racks leaving enough room to allow smoke through.
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I heated up my smoker to 225f for about 45 minutes and then inserted the strips inside.
I lowered the temp to 200f and will smoke for 2 to 2 1/2 hours using Hickory.
To Be Continued...
looks good
Act Two of My 1st attempt at Jerky....
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After 2 1/2 hours I begun pulling the Jerky out of the smoker.
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Man this stuff was gooood!
I'm doing this again soon!!
I think you'll be happy with the seasoning and cure. Can't wait to see it done :) Nice Job slicing the meat !!!
That looks killer!!! Is there anything you might try different next time or is it Perfect? Looks perfect to me :)
Jerky looks mighty fine for sure.
Isn't it fun!
The rack kit looks great!
Quote from: classicrockgriller on December 14, 2010, 05:51:17 PM
Jerky looks mighty fine for sure.
Isn't it fun!
The rack kit looks great!
Thanks Sonny,
While in the Chat Room last night my daughter called and I informed her about the jerky that I made.
She's so funny!
While on the phone she said Dad check your email. I did and there was a label that she made for the Jerky.
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As I said "She's so funny" - gotta love her.
wanting to do some jerky here soon.
are you saying that the total cook time on this was 2.5hours?
Quote from: thirtydaZe on December 15, 2010, 08:32:38 AM
are you saying that the total cook time on this was 2.5hours?
Had that same question myself. If the total time in the smoker was 2.5 hours then the jerky is more of a cooked variety than a dried variety. Not being critical at all as it looks great and I'm sure if SouthernSmoked did it, then it tastes as good as it looks. Just a shorter time than I am accustomed to seeing and experiencing when making jerky.
Quote from: KyNola on December 15, 2010, 10:17:04 AM
Quote from: thirtydaZe on December 15, 2010, 08:32:38 AM
are you saying that the total cook time on this was 2.5hours?
Had that same question myself. If the total time in the smoker was 2.5 hours then the jerky is more of a cooked variety than a dried variety. Not being critical at all as it looks great and I'm sure if SouthernSmoked did it, then it tastes as good as it looks. Just a shorter time than I am accustomed to seeing and experiencing when making jerky.
Yes the total cook time was only 2.5 hours. I too was concerned with the instruction that came with the "Hi Mountain Jerky Seasoning" so I called and talked to someone there. They said that their seasoning is different then normal jerky seasoning since they their goal is to have a moist product. The rep informed me that once the strips hit 165f it's time to remove from the smoker.
She reminded me that after cooking, always keep jerky frozen or refrigerated.
Since this was my first attempt I decided to try their instruction to the letter and man was it good.
What is normal time of drying to make jerky so that I wouldn't have to frig? I've looked through out the forum and I'm seeing times ranging from 2-9 hours. I would like to try it again this week but I would also like to do this correctly.
SS
I'm glad you like it southernsmoked! ;D
Yours looks delicious ! Jerky is the perfect snack food ;) ;D
Thats nice looking jerky Mark.
I've always read on this forum that you shouldn't exceed 180* when doing jerky. I have also been told that if you use cure and use a paper bag or jar with holes you can leave it on the counter for a few weeks.
If I can do it at 225* and get it done in 2 hours I am gamebut would like to hear from NePas on this matter.
Heat all depends on how you like your jerky?
Chewy, start low and ramp up.
Hard, start at a high heat above 180*
On jerky as well as sausage i start at a low temp not exceeding the 175-180* Remember outside temps can make you bump the heat but keep an eye on it cuz it can get away from you.
Also i use a wet marinade, even the recipes i have that call for adding to the meat dry i liquid it.
My basic go to marinade. Works good on game too ;D
Double everything for a larger batch. This is for 5-6 lbs
5-6 lbs meat strips
2 T salt (more if you like salty)
1 t cure #1
1 t curry powder
1 t cayenne
1 t black pepper
2 T onion powder
1 cup worcestershire
1 cup soy sauce
Mix all together and marinate meat 12 to 24 hrs. Let strips dry some before adding to smoker.
NePas, any comment on when to or not to use cure? I imagine you gotta be real careful with jerky and no cure, or is it the high heat he uses that makes it ok?
JF7FSU , the Hi-mountain jerky and cure mix that SouthernSmoked used did have a cure in it. I think it may have been a type of maple cure. I made the same jerky but I did not follow the directions on the package and went for the slow smoke method which took abot 7.5 hours instead of two hours. I can tell you one thing, the Original Hi-Mountain Jerky seasoning and cure is one of the easiest processes and best tasting jerky I have ever made. Try it and I am sure youwill agree ;D
I am along with your time in the smoker. I do 25 to 50 pounds at a time so I can not spend so much time in the smoker. Once I have reached cure temp and have adequate smoke [about 2 hrs.]I have found that I get my best results by putting it in a dehydrator to finish it. If you finish it in your smoker you might tend to get hard edges and soft centers. You can control the rate of drying much better in a dehydrator. I dry mine until it is like shoe leather but will not snap. If you cut through a piece it is black all the way through and no pink showing. I then cut it into manageable sizes and wrap and freeze for longer storage. If you leave too much moisture in the jerky the water will expand when it freezes and crumble the jerky when it thaws.
Kirby
I am more along the lines of the slower smoking myself. I start out at about 90F and allow the temp to come up to about 120F over the course of the first two hours, then after that less smoke and higher temps, closer to 140F and the bottom tray is usually ready to come out in 3.5-4 hours and if I have all six of my racks full the last one usually will come out about 7-8 hours after I start the entire process. Of course I do not have a Bradley smoker, I have a home built that is 2'X2'X9' and my bottom rack is almost 3' from the top of my smoke pan. Mine comes out nice and moist every time (that is as long as I don't let time get away from me!!! ;D)
Good luck and Keep On Smokin!!!
Scottie
Keep up the jerky makin' !!