High Mountain Jerkey

[boxertrio]

Doin about 6lb of beef jerkey tomorrow;2lb original, 2lb hickory, 2lb inferno(all High Mountain mix).  Question is that the directions say 200 degrees for 1 1/2 hours.  This seems hot and short for jerkey.  Any jerkey gods out there with advice?  If it matters the inferno will be beef sticks and the rest will be flat.

Glenn

"You don't need a Hibachi to cook Japanese!"-BMW Motorcycles

[bsolomon]

I have used the High Mountain cures a couple of times.  I smoke and cook at a lower temperature, probably closer to 140 degrees, and let it go for several hours as needed.  Comes out great.

Remember, they're good at spices and cures, but smokers vary considerably, so they have written generic directions.  Always feel free to go with your gut instinct (which appears to be pretty good) and modify a recipe accordingly.

[Remington]

I've found the high mountain jerky to be basically tasteless. It's far and away the worst I've used. The only high mountain cure I have used that was worth anything was the wild river trout brine. There are several places online that sell much better products for jerky. Just my opinion.

Remington

[boxertrio]

Yea I wasn't to impressed with it.  The inferno was pretty good but the original and hickory were a wast.  


Glenn

White smoke good...Black smoke bad!!

[CtznCane]

I'm new to this but does one need to buy a cure in order to make jerky? If so why? all help appreciated.

[Thunder Fish]

High Mountain cures for making burgar jerky is very tasty,yet to try it on "whole" meats yet

[JJC]

Welcome to the Fourm, CC!  Lots of good advice here.

John
Newton MA

[Thunder Fish]

Sorry CtznCane,I never read your message [:I] No you do not have buy a cure you can make your own,there is plenty of good reading on this forum.
 When I do mine I do not include nitrates/nitrites as some of my friends have allergies to them.Mine is just spices and NON idozide salt(curing,kosher...)than in the smoker they go.I have been told that with this method and refregerating the jerky should last a couple of weeks,that is not a problem as it is usually gone before that.If I want to store it longer, vacume pac and freeze.
Terry

[MWS]

I also don't use nitrates/nitrites. I use a soy sauce based marinade (brine) and smoke cook at 145F for 2-3 hours, then finish up at 175F for an hour or until ready. I always refrigerate the product and freeze what I can't eat within 5 days or so. Hope this helps.

<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne

[Gordon]

I used the Bourbon BBQ blend - and finished it last night.  I did not have the time for set up or anything, so I just used the oven at 200 cracked a little, and the deer jerky came out good.  You know it is good when the wife discourages sharing with friends.[^]

I used front shoulder, and cut maybe a hair thicker than I would think for jerky, but like the package said, I kept and eye on it, and took it out when it was just chewy, not "teeth -wearingly" tough.  The consistancy was a little like the kippered steak jerky.  It is really good.

Front shoulder, even on a big deer, is hard to make good sized jerky.  I will probably use a hind quarter this week, and really go after some jerky for Christmas presents.

I would recommend the Bourbon BBQ flavor.

I forgot to say that I used the 200 degree oven, but I left a metal spoon in the door to keep the oven door open ever so slightly.  It also took closer to 2 hours, not 1 1/2.

Gordo

[iceman]

Well said Mr. Beltran. I am just amazed there aren't more deathly ill folks out there. The human body must be one tough cookie to go through some of the abuse people can subject it to. I still see a lot of the elder natives air drying caribou jerky up here and can't figure out how they are still alive. Of course these are the same folks that can eat raw whale and salmon dipped in seal oil and still live. Good grief! Salmon in Alaska averages 8 to 12 different parasites that don't die until they reach 135 / 140 F. They had a major epidemic in Japan a few years ago and traced it back here. They were eating the salmon sushi (raw) style.Opps. Anyhow I think your dead right about reaching the temp thing. Also if the jerky is cooked to hot at first the moisture gets trapped inside and you a looking for trouble that way too. Thanks for the input.

Big or small you can smoke'm all!!!

[TomG]

OK!, OK!, I'll bite. Does anyone have a recipe for jerky marinade to share?

-Tom-

[iceman]

Thanks for going first. I am dying to try jerky but I want to start with a proven recipe because of the cost of meat.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by TomG</i>
<br />OK!, OK!, I'll bite. Does anyone have a recipe for jerky marinade to share?

-Tom-
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Big or small you can smoke'm all!!!

[TomG]

Mmmm, Master Jerky, is it possible that a benign note of commercial shillery has been introduced into this otherwise affable and enlightening forum?[;)]  http://www.thejerkyguy.com/

[iceman]

I seem to sense a bit of the same TomG but bite my lips. I am a graduate of the CIA and CISC (Culinary Institute of Smoke Cooking). I sure as heck don't mind SHARING what I have learned and recipes with folks. I say if your going to toot the horn show the rest how to play the basics and steer them in the right direction. Don't just blow the horn and say I'M GOOD and you people don't know jack sh_t. I don't think for the most part folks want short cuts. I think it's more of give me a direction to go than anything else. Like jerkyg said himself it took years. I hope he realizes that this is a whole new area to alot of people and they are thirsty for knowlage, not just lazy.[V] By "proven recipe I merely ment something that someone on the forum tried and liked. It's a starting point from there. Ole jerkyg needs to calm down just a bit and enjoy the fact there is a whole bunch of us out there enjoying the smoke cooking thing. I smile every time I see a new name join us on this forum.[:D]

Big or small you can smoke'm all!!!