My 1st attempt at Jerky....

[SouthernSmoked]

Weird - I've been using a Bradley smoker for over 4 years now and I never attempted something as simple as Jerky.

What a mistake that was....

Until now!



Making Beef Jerky for this first time...

I took a Top Round and put it in the freezer for about 30 minutes. Not enough to freeze but just to firm the Round.

Next I slice the Round into 1/4" slices.

I then cut the slices into strips - desired lengths and widths.



Next I placed on some wax paper and weighed...



After trimming the total weight is 1LB 9.78oz.

I used the Hi Mountain Jerky Cure & Seasoning (OB) that I received via the Christmas Exchange. (Thanks once again Chili Head)



I place the strips flat on an even surface and pat dry.

Next, sprinkle each side with the mixed spices and cure.



Then I place the strips into a mixing bowl and tumble until the seasoning has been spread evenly on all sides of the meat.



Next place the strips in a Ziplock bag...

Pressed together tightly and seal.

Place in refrigerator for at least 24 hours.



Twenty Four hours later...



Next Place the strips on your racks leaving enough room to allow smoke through.



I heated up my smoker to 225f for about 45 minutes and then inserted the strips inside.

I lowered the temp to 200f and will smoke for 2 to 2 1/2 hours using Hickory.

To Be Continued...

[beefmann]

looks good

[SouthernSmoked]

Act Two of My 1st attempt at Jerky....



After 2 1/2 hours I begun pulling the Jerky out of the smoker.





Man this stuff was gooood!

I'm doing this again soon!!

[Keymaster]

I think you'll be happy with the seasoning and cure. Can't wait to see it done  :) Nice Job slicing the meat !!!

[Keymaster]

That looks killer!!! Is there anything you might try different next time or is it Perfect? Looks perfect to me  :)

[classicrockgriller]

Jerky looks mighty fine for sure.

Isn't it fun!

The rack kit looks great!

[SouthernSmoked]

Jerky looks mighty fine for sure.

Isn't it fun!

The rack kit looks great!

Thanks Sonny,

While in the Chat Room last night my daughter called and I informed her about the jerky that I made.

She's so funny!

While on the phone she said Dad check your email. I did and there was a label that she made for the Jerky.



As I said "She's so funny" - gotta love her.

[thirtydaZe]

wanting to do some jerky here soon.

are you saying that the total cook time on this was 2.5hours?

[KyNola]

are you saying that the total cook time on this was 2.5hours?

Had that same question myself.  If the total time in the smoker was 2.5 hours then the jerky is more of a cooked variety than a dried variety.  Not being critical at all as it looks great and I'm sure if SouthernSmoked did it, then it tastes as good as it looks.  Just a shorter time than I am accustomed to seeing and experiencing when making jerky.

[SouthernSmoked]

are you saying that the total cook time on this was 2.5hours?

Had that same question myself.  If the total time in the smoker was 2.5 hours then the jerky is more of a cooked variety than a dried variety.  Not being critical at all as it looks great and I'm sure if SouthernSmoked did it, then it tastes as good as it looks.  Just a shorter time than I am accustomed to seeing and experiencing when making jerky.

Yes the total cook time was only 2.5 hours. I too was concerned with the instruction that came with the "Hi Mountain Jerky Seasoning" so I called and talked to someone there. They said that their seasoning is different then normal jerky seasoning since they their goal is to have a moist product. The rep informed me that once the strips hit 165f it's time to remove from the smoker.

She reminded me that after cooking, always keep jerky frozen or refrigerated.

Since this was my first attempt I decided to try their instruction to the letter and man was it good.

What is normal time of drying to make jerky so that I wouldn't have to frig? I've looked through out the forum and I'm seeing times ranging from 2-9 hours. I would like to try it again this week but I would also like to do this correctly.

SS

[Chili Head]

I'm glad you like it southernsmoked!  ;D

Yours looks delicious ! Jerky is the perfect snack food  ;) ;D

[NePaSmoKer]

Thats nice looking jerky Mark.

[JF7FSU]

I've always read on this forum that you shouldn't exceed 180* when doing jerky.   I have also been told that if you use cure and use a paper bag or jar with holes you can leave it on the counter for a few weeks. 

If I can do it at 225* and get it done in 2 hours I am gamebut would like to hear from NePas on this matter.

[NePaSmoKer]

Heat all depends on how you like your jerky?

Chewy, start low and ramp up.

Hard, start at a high heat above 180*

On jerky as well as sausage i start at a low temp not exceeding the 175-180*  Remember outside temps can make you bump the heat but keep an eye on it cuz it can get away from you.

Also i use a wet marinade, even the recipes i have that call for adding to the meat dry i liquid it.

My basic go to marinade. Works good on game too  ;D

Double everything for a larger batch. This is for 5-6 lbs

5-6 lbs meat strips
2 T salt (more if you like salty)
1 t cure #1
1 t curry powder
1 t cayenne
1 t black pepper
2 T onion powder
1 cup worcestershire
1 cup soy sauce

Mix all together and marinate meat 12 to 24 hrs. Let strips dry some before adding to smoker.

[JF7FSU]

NePas, any comment on when to or not to use cure?  I imagine you gotta be real careful with jerky and no cure, or is it the high heat he uses that makes it ok?