Jerky times and temp??

deadeye · November 28, 2005, 11:35:34 AM

Hey guys how is everyone. I just ordered me meat slicer and my jerky racks and was wondering how long and at what temp should I cook at, also any advice on pucks? I was thinking about Hickory. I have some venison in the freezer. My boy who is 8 years old shot his 1st doe 2 weeks ago all by himself and on Thanksgiving day he shot his 1st buck a 7pt all by himself and I got both hunts all on video!!!!!!!!!!!( a very very very proud dad at this point one of the most exciting things I have ever got to witness) I have been taking him hunting with me since he was 3. ANyways back to the jeky I got off track sorry about that. What I was wanting to know was, how thick, temp, times etc? I bought some Cabelas jeky seasoning and some High mountain seasoing. Any help would be greatly appreciated.

Thanks guys

Derek Canada

SMOKEHOUSE ROB · November 28, 2005, 03:04:18 PM

good job deadeye, noyhing like being a proud dad [;)] some day your son will be telling the same story about taking his kid hunting, that is a great story thanks for sharing. check this topic out about jerkey. http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2035

deadeye · November 28, 2005, 11:44:15 PM

Thanks Rob I appreciate it. I did some more reading last night on it and I think I read some of the same ones you just gave the link to, but know I have them all in a row. Your help is greatly appreciated!!!!!!!!!!! Going to the lease again this weekend hope to get another one!!!!!!!!!!!!

Thanks again Rob

Derek Canada

deadeye · November 29, 2005, 02:11:20 AM

Rob

I did have 1 question I read somewhere that I do not need to put water in the bowl. Correct me if I am wrong??

Thanks again

Derek Canada

SMOKEHOUSE ROB · November 29, 2005, 02:53:01 AM

just fill it 1/4 full with water, you are going only smoke for about 2 hours and will be done in less then 4 hours useing high mountain cure.

deadeye · November 30, 2005, 03:10:02 AM

Thanks Rob I apprecaite it

Derek Canada

whitetailfan · November 30, 2005, 09:42:00 PM

I think you'll like the hi-mtn line of jerky (cracked pepper and garlic is my favorite). 4 hours ought to be enough time, depends on how full you wedge the old smoker. I can fit about 5 pounds max, and had my best results at about 3 because the meat did not drip on the rack below.

Cut about 3/8" thick. Hickory is a good choice. Do not leave the water bowl empty.

<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

deadeye · December 01, 2005, 11:37:11 AM

Hey guys 1 more question?? I just got my slicer in last night and now I need a scale to weigh the meat I have. I have 2 deer deboned in the freezer and I need to know about weighing it so I can make sure I put the right amount of cure and seasoning on it? Any suggestions on scales, I seen a few on EBay last night but was just wanting some input. Should I go digital?? I am headed to the woods in about 6 hours, I can't wait!!!!!!!!!!!

Thanks for all the help

Derek Canada

SMOKEHOUSE ROB · December 01, 2005, 01:10:07 PM

yep go digital, get one that will do lb and oz. and get one that will do up to 30 or 40 pounds if yo get into making sausage you will need it. a postal scale will work

whitetailfan · December 01, 2005, 04:11:32 PM

I agree with Rob on style and size capacities.
I bought a postal scale at a garage sale for $10 could not pass it up. It is very good for jerky. Weighs up to 2 Kg (4+lbs) in 10 gram increments, which is fine for jerky...BUT, I also wanted to weigh some pork butts and larger pieces, which is not feasible with my scale.

Best of luck hunting. Our season officially ended yesterday although I was tagged out a couple weeks ago.

<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB