cold smoking jerky?

[namron2]

Hi All

Just bought a Bradley cold smoke attachment and thought I would try some pork jerky"

I cured pork strips for 24 hours in fridge and then patted them dry.
I then put them into the cold smoke for about 6hours and, when I took them out I found they were still soft and moist?

I then disconnected the cold smoke thingy and turned the smoker to heat (200 Degrees) and left them in there for 2 hours?
After that I found they were very slowly drying....

Did not want to wait any more so I finished drying in my air oven for 1 hour///////

After that they we're done and tasted good.

My question is did I do this right?  I have some beef strips just cured and waiting to be smoked.....should I dehydrate them fist and THEN smoke them with cold smoke or what??

As you can tell I am new tho this cold smoking thing but any help would be appreciated>

Thanks

[Johnny]

Hi Namron2,
I dont have any experience with cold smoking jerky but I believe the texture of cold smoked vs hot smoked is a tender/soft jerky. I have read that this procedure is not recommended with pork and poltry, so I think you did the right thing with cooking it to bring the internal temp up.

[Johnny]

Also I believe NePaSmoKer has experience with this so you may want to PM him and ask his advice.

[namron2]

thanks Johnny

[Johnny]

No problem, keep us posted on your results. I'm curious to find out how things turn out! Especially when you cold smoke your jerky from beef, I bet it will be great .

[namron2]

Will do for sure

Thanks Johnny

[watchdog56]

Also I believe NePaSmoKer has experience with this so you may want to PM him and ask his advice.

I wish he would come back here. I always appreciated his view on how to make things. Especially sausage, thought he made the best looking sausage around. His expertise is missed by many I am sure.

[Roget]

I'm no expert, but I've  smoked a lot of jerky.
Some may correct me, but I believe you should smoke the jerky at a medium temp, (155F maybe) then continue to dry at the same medium temp.
At 200F you are almost cooking it, which you really don't want to do.
I always smoke mine for a couple of hours @ 155F then move it to the dehydrator until it has the right texture.
Someone with experience cold smoking jerky may come along and say I'm full of it. (& my wife will agree with them) ;D ;D

[namron2]

Ok Job done and here's the results:

1) Cured  3lb beef strips in high Mountain cure  1 1/2 tsb and a little 1 tsp of High Mountain  flavouring  for 24 hrs
+ 1/2 cup water

2) Dehydrated for 12 hours

3) Light coating of honey (which I heated in microwave for 30 secs)

4) Smoked for 2 hours in cold smoke

Result.......fantastic


Cheers Norm

[cherrybergher]

Ok Job done and here's the results:

1) Cured  3lb beef strips in high Mountain cure  1 1/2 tsb and a little 1 tsp of High Mountain  flavouring  for 24 hrs
+ 1/2 cup water

2) Dehydrated for 12 hours

3) Light coating of honey (which I heated in microwave for 30 secs)

4) Smoked for 2 hours in cold smoke

Result.......fantastic


Cheers Norm

That sounds fantastic, I may give that a try

[namron2]

Yes you should. It turned out slightly spicy and with a sweet aftertaste>

Cheers

Norm

[Johnny]

Norm, question..
Your original post you mentioned the pork was moist and soft, did you dehydrate that batch before cold smoking?
Just curious.

[namron2]

No, I didn't dehydrate the pork but if I was to do it again, I would for sure. I'm learning as I go along :'(

[Johnny]

Hey Brother, that's how we all roll! learning from our mistakes :)

[namron2]

Now isn't that the truth ;D