How much smoke for Jerky?

sameguy · September 12, 2005, 09:26:16 PM

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"

SMOKEHOUSE ROB · September 12, 2005, 10:18:13 PM

same guy, i always give my jerky about 2 hours of smoke, just right, welcome to the fourm.

calatexmex · September 13, 2005, 07:01:45 AM

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

nsxbill · September 13, 2005, 12:19:34 PM

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

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Phone Guy · September 14, 2005, 12:05:09 AM

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.

MallardWacker · September 14, 2005, 01:53:02 PM

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.....

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

whitetailfan · September 15, 2005, 04:16:41 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 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">
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.

whitetailfan
"Nice Rack"
Lethbridge, AB

SoupGuy · September 26, 2005, 01:50:41 PM

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...

Malia102 · December 16, 2005, 11:54:09 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by sameguy
 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">

Tell me that you're joking with us, please....

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manxman · December 16, 2005, 01:04:56 PM

<blockquote 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">

Bogey / bandit @ 12 o'clock!?

Manxman.

whitetailfan · December 16, 2005, 05:07:04 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by manxman
 Bogey / bandit @ 12 o'clock!?
<hr height="1" noshade id="quote"></blockquote id="quote">
Thats what I was thinking.

whitetailfan
"Nice Rack"
Lethbridge, AB