Hello
New to the forum and new to my smoker.
First attempt this weekend at making some beef jerky.
Ended up smoking for 5 hours.
JUst tasted it and the meat had a distinct cigarette taste...
What have I done wrong.
I didnt change the water and there was a huge pile of ash pucks and am wondering if I should have done so.
ANy advice would be appreciated.
Thanks
According to the owners manual it says that you should change the water with the expended pucks every couple of hours, that could have been your issue but I am sure others will chime in. I just did some sockeye last night with a total of 6 hours in the smoker and it came out very good.
here is where i think you went wrong...
jerky is thinly sliced meat , so not a lot of smoke is needed
next batch of jerky try 1 hour of smoke using a milder wood such as maple, alder, oak
change the water often and especially right after the smoking process
5 hours generally is a lot of smoke,
also keep the top vent wide open, if it was closed it contributes to the cigarette taste.
and some of the jerky makers will be along
great advice
Will try it again.
Thanks
Quote from: beefmann on June 24, 2013, 05:34:58 PM
here is where i think you went wrong...
jerky is thinly sliced meat , so not a lot of smoke is needed
next batch of jerky try 1 hour of smoke using a milder wood such as maple, alder, oak
change the water often and especially right after the smoking process
5 hours generally is a lot of smoke,
also keep the top vent wide open, if it was closed it contributes to the cigarette taste.
and some of the jerky makers will be along
X2 - I use just 4 hrs when doing an 8 lb butt. Jerky is usually an hour for me.
I to agree, 5 hours is a lot of smoke, even for a large cut of meat.
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When I did my first batch of jerky I used a brine. I threw the meat on the racks and started smoking immediately. I had the same ashtray flavor with that first batch I did. I went back to the drawing board and found that I needed to pat the meat dry with paper towels and also put it in the smoker at 120° F for one hour before introducing smoke. I think a really watery meat will take on a bitter ashtray flavor for some reason. I have never had that problem again. I only go 1 hour and 40 minutes of smoke and finish with just the heat on. Last time I think I went two hours and it was just a tad to much smoke :) Good luck!!
Quote from: jasonshahin on June 24, 2013, 05:17:00 PM
Hello
New to the forum and new to my smoker.
First attempt this weekend at making some beef jerky.
Ended up smoking for 5 hours.
JUst tasted it and the meat had a distinct ecigs (http://ecigfiend.com) taste...
What have I done wrong.
I didnt change the water and there was a huge pile of ash pucks and am wondering if I should have done so.
ANy advice would be appreciated.
Thanks
If it is good for health then I will try otherwise it is of no news..
Quote from: WilsonTrau on July 10, 2014, 11:10:47 PM
Quote from: jasonshahin on June 24, 2013, 05:17:00 PM
If it is good for health then I will try otherwise it is of no news..
WilsonTrau, I'm a little confused by your statement. Can you clarify it for me please? Thanks!