Hi Mountain Jerky Cure/Seasoning

Big_T · December 31, 2010, 09:37:41 AM

I have 3.5 pounds of beef that has been sitting in the fridge for almost 24 hours with the amount of cure/seasoning that the package suggested. I am about ready to preheat my OBS and get it going. I do have a question about cooking/smoking times. Should I follow the directions and smoke it at 200 degrees F for 2 hours or has anyone with a OBS found a different time and heat temp works better? Thanks!!

REPO · December 31, 2010, 09:53:13 AM

I'd like to know as well! I have my jerky sitting on the racks with my brand new smoker warming up as we speak! Also doing the High Mountain pepper cure, with a batch of High Mountain Inferno blend in the fridge.

I am going to try Oak I think, but would Mesquite be better?

Big_T · December 31, 2010, 09:55:07 AM

I am using the Hickory Blend and intend on using hickory pucks for smoking if that makes a difference on smoke/cook time.

FLBentRider · December 31, 2010, 10:09:09 AM

200F will work, or you could do 180F

You will want to rotate the racks front to back and top to bottom every hour or so.

Apply 2 hours of smoke, and continue @180-200F until your jerky bends but does not break.

Take a sample or two when you rotate.

I put on an hour of smoke @180F and then into the dehydrator @145F for about 6 hours.

Big_T · December 31, 2010, 10:28:51 AM

Thanks for the advice! Perfect timing as my phone alarm just started going off telling me it is time to put it in.

Big_T · December 31, 2010, 10:30:41 AM

One other quick thing. Do you suggest flipping the beef over as it is smoking?

FLBentRider · December 31, 2010, 11:04:50 AM

Quote from: Big_T on December 31, 2010, 10:30:41 AM
One other quick thing. Do you suggest flipping the beef over as it is smoking?

I never have. Seems like too much work.

KyNola · December 31, 2010, 12:02:25 PM

At 200 degrees you're beginning to cook the jerky rather than drying it. Not saying there is anything wrong with that method. I have 10 pounds of ground deer jerky going in the dehydrator at 155 degrees as we speak.

REPO · December 31, 2010, 01:46:31 PM

Well I got mine all done, it turned out pretty good, except for a few pieces on the bottom rack near the bottom. I had swapped the racks a couple times, but never turned them. Clearly on the next batch I will turn the back side towards the door as I move the racks about.

Not bad for my first batch!

Big_T · December 31, 2010, 03:14:54 PM

Mine turned out pretty decent as well. I had trouble getting it up to temp. It was like 10 degrees out and I had it right on the inside of my garage. About half way through I shut the garage door most the way and was able to get another 40 degrees or so. I do think that I need to invest in a meat slicer through. I had the meat guy at the grocery slice up a roast for me and he used a knife and was not very consistent. So some of it could have used a little more time drying and some was maybe just a little too dry. But I guess overall it was a win.

KItsapSteve · February 22, 2011, 03:12:16 PM

Good for you, I found as I experiment , I get a good track of times and when to turn them,,, I have filled my 6 Rack DBS and took for every,, but the jerky was very good...

tues6694 · March 13, 2011, 09:44:10 AM

Hello, the way i do my jerky is i slice the roast thin, hi mountain seasoning, smoke in the smoker with no heat just 20 minutes of flavored pucks of my choice then i dehyderate the meat in the dehyderator for 6 to 8 hours or so. I do not flip the jerky in the smoker or rotate the racks.