I'm making some jerky later this week and am wondering how much smoke to give it. 4 hours was great on my brisket but the jerky is going to have a lot of flavors in the maranade, I'd still like to taste some smoke.
sameguy
"smoke em if ya got em"
same guy, i always give my jerky about 2 hours of smoke, just right, welcome to the fourm.
Same Guy,
I give mine 4 apple pucks. Just the right ammount of smoke taste for me. If I want it a little bit smokier I alternate hickory and apple.
Mike C
I also did 2 hrs on my last smoked jerky. I used Hickory, but will expirement with something different next time, maybe Oak. Good luck, and hope it comes out great.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
I agree. I wouldn't go any longer than 2 hours. It will aquire the ash taste after that. also make sure the vent on top is opened most of the way to allow moisture to escape.
Where is White, I was sure he would of chimed in on this one. We didn't mess with him did we? Wait a minute it, I bet his hunting season is just starting up.....
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Where is White, I was sure he would of chimed in on this one. We didn't mess with him did we? Wait a minute it, I bet his hunting season is just starting up.....
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
LOL
Just read it, no you didn't, yes it is.
I use about 3 hours on my jerky. Maybe more sometimes, as there is lots of door opening and meat turning. Sometimes late in the rotation, I get the urge to toss on a little more smoke for good measure. I like good smoky jerky. As far as using only 4 pucks, I use that recipe on cheese, my taste buds call for way more on my deer/beef/other red meats.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
1.5 to 2 hours here. I use hickory 99% of the time; Apple the other 1% and would never consider using mesquite!
If your cure does not contain sodium nitrite (instacure #1) be SURE to keep your heat up just over 140F to avoid [xx(] botulism poisoning!!!
Enjoy !
Best know not for soup, but rather smoked meats...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by sameguy</i>
<br />I'm making some jerky later this week and am wondering how much smoke to give it. 4 hours was grea<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Tell me that you're joking with us, please....
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<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Malia102: Tell me that you're joking with us, please....<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Bogey / bandit @ 12 o'clock!?
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by manxman</i>
<br />Bogey / bandit @ 12 o'clock!?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Thats what I was thinking.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB