Smoked Beef Jerkey

[daniel4228]

Hey Guys, finally got my Bradley Smoker for Christmas from my wife.
Want to try a jerkey along with fresh sockeye.
What is the best process for doing the jerkey with only the smoker?
low heat for long time?

thanks

[cgaengineer]

For jerky I'd try to stay with a temp of 155 per my dehydrating book. What you want to avoid is "case hardening" which is a dry, tough outer shell which prevents moisture from escaping and the jerky not drying completely inside. Jerky is done when it bends like a green tree branch but does not break.


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[cgaengineer]

As far as sockeye idk.


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[smoker pete]

I learned from a few members like NePas (the Master), SouthernSmoker, Chili Head, FLBR to name just a few and this is how I do my Beef Jerky ... This is not their recipes verbatim but a compilation recipe that I find successful.

• 140? for 1 hour with NO smoke
• Bump to 150? for 1 hour and apply 5 pucks of smoke.  I like Hickory when doing Teryaki Jerky
• Bump to 165? for 4 hours
• If needed ... bump to 175? until the jerky bends.  If it breaks it's overdone.

Rotate the racks every hour - Top to bottom, front to back
4 to 5 pucks of Hickory
Vent wide open
Cut against grain ... More chewy
Cut with grain ... Breaks apart easier
Slice 3/16" to 1/4" thick

In my opinion there's only one way to smoke to salmon

http://forum.bradleysmoker.com/index.php?topic=107.0

[daniel4228]

Thanks for the quick replies guys. i went ahead with this before i checked for replies and smoked it for about 6 hrs total.

smoked for 2 hrs starting at 120 degrees
every couple hours i bumped up the temp 10 degrees untill i hit  150-160 degrees.
rotated wracks half way through. i stopped the smoke after the 2 hours and low heat for the remaining 4-5 hours checking every once in a while.

turned out amazing.

recipe:

1 cup soy sauce
1 cup worchestershier sauce
1 tablespoon of onion powder
1 tablespoon minced garlic
fresh ground pepper
1 tablespoon of red peper flakes.
marinated for 24hrs

the red peper flaked made it just spicey enough.

[daniel4228]

how do you add photos?

[devo]

http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768

[laserdoc]

I got a jerky cannon for Xmas . Really like it. Add the ground and it lays out ribbons that are perfect. First batch I did was 5# of deer. I used two hickory pucks and kept the temp around 200. All was done in about 3 hours.
My 5 pounds are about gone.next time I'm making 10#!!! :P

[hammer6969]

if u don't have deer meat what is a good cut of meat to us for jerky.......im new at this just got smoke for x-mas and what to try jery out \
thanks

[bille]

if u don't have deer meat what is a good cut of meat to us for jerky.......im new at this just got smoke for x-mas and what to try jery out \
thanks

I like the London Broil, it cuts up into nice jerky strips.

[Fernslinger]

x2 on the london broil