Hi Mountain Jerky

Derek_KQ700 · May 21, 2010, 06:14:41 PM

I just bought some Hi mountain cracked pepper and garlic seasoning to do up some deer jerky. How long should I smoke it for? The directions say to set smoker at 200 degrees and smoke for 2 hours. The cooking time seems short, I was going to smoke it for 2 hours then cook it for a while longer. I have Maple, Apple and Crown Royal bisquettes, which would be the recomended flavour? I was going to go with the Crown Royal. I have about five pounds seasoning right now.

Derek_KQ700 · May 22, 2010, 11:50:09 AM

It is just going in now. Minor problem 5 racks of meat 4 rack smoker :o Another load in later today. I can hardly wait now. Smoker it preheating and presmoking. I need to setup a photo account.

classicrockgriller · May 22, 2010, 12:18:18 PM

till it bends but doesn't break.

smokeitall · May 22, 2010, 03:08:56 PM

Buy some extra racks and flip them upside down and slide in on top of your other racks, its an easy way to turn a 4 rack into a 8 rack for jerky. I never go 200 degrees, I stay in the 160-170 range or lower. I would recommend hickory, but since it doesn't look like you have that flavor I would say the crown royal.
SIA

Derek_KQ700 · May 22, 2010, 04:02:19 PM

I got the first batch out and it is pretty good. I think I would do the cooler cook temp next time so it dries a little more. It tastes good I need to let it rest a little more. First jerky is a 7 out of 10 I would say. I have a rack of Jimmy Kimmel wings in now.

MRH · May 24, 2010, 09:44:48 AM

I have done exactly the same thing. That is some good stuff. I do mine at 175 until it is done, usually runs 3 to 6 hours. I watch it after a couple hours and start rotating racks. I kinda go by feel for checking when it is done. I press on it and if there is still a little give I remove it, I don't go until it is completly dry feeling so it isn't real tough to chew!

Mark

TheMetalicOne · May 25, 2010, 04:18:53 AM

I tried the cracked pepper and garlic kit yesterday with some flank steak, put it in the smoker at 200 for 2 hours with maple. I hung three pounds of meat from the top rack using toothpicks so the meat was verticle. It seemed to turn out good.

One question for everyone though: The meat inside is dry, but still pink. Is this normal or am I undercooked. I am used to the store bought dehydrated stuff that has no pink.

Great forum!
Thanks

FLBentRider · May 25, 2010, 06:34:35 AM

Quote from: TheMetalicOne on May 25, 2010, 04:18:53 AM
I tried the cracked pepper and garlic kit yesterday with some flank steak, put it in the smoker at 200 for 2 hours with maple. I hung three pounds of meat from the top rack using toothpicks so the meat was verticle. It seemed to turn out good.

One question for everyone though: The meat inside is dry, but still pink. Is this normal or am I undercooked. I am used to the store bought dehydrated stuff that has no pink.

Great forum!
Thanks

W E L C O M E to the Forum TheMetalicOne!

To be honest I've never looked at the inside of the jerky, how thick did you cut it?

TheMetalicOne · May 25, 2010, 08:59:01 AM

Thanks for the welcome :)

I cut it into 1/4" strips. Some were thicker, some thinner, but in the 1/4" zone.

Thanks

classicrockgriller · May 25, 2010, 09:08:23 AM

Welcome to the Forum TheMetalicOne

FLBentRider · May 25, 2010, 10:44:40 AM

I assume you put 2 hours of smoke on and then continued to cook for ? hours?

If not, then 2 hours is not enough.