Jerky temp and time for smoker - Smoking Meat Forums
2015年8月4日 · New to the forum. I got my first smoker last week and now I'm going to try my first smoke. I went with a Green Mountain Daniel Boone electric pellet smoker. I got me some HI_mountain cure/seasoning for the first time. My plan is to slice the beef 1/4 thick and marinate for 24-28 hours, than...
Ground Beef Jerky | Smoking Meat Forums - The Best Smoking …
2024年11月19日 · Mixing some for the jerky cannon.. 2.5 LBS GROUND BEEF 80/20 1 LB GROUND PORK 3/4 TSP CURE 1 1 TBSP SEA SALT 1/2 TBSP SEASONED SALT 1 TBSP GRANULATED GARLIC 1 TBSP GRANULATED ONION POWDER 1/2 TSP RED CHILI PEPPER FLAKES (Or more to taste) 1 TSP HOT SMOKED …
Making Jerky | Smoking Meat Forums - The Best Smoking Meat …
2024年2月25日 · Ground Beef Jerky. BGKYSmoker; Monday at 6:33 PM ... barbecue and outdoor cooking enthusiasts dedicated to ...
Smoked then dehydrated beef jerky - Smoking Meat Forums
2014年6月4日 · I saw some beef eye round on sale, so got it to make some jerky. I've made deer jerky before with found deer/pork mix and a jerky gun, but this was my first time with my smoker. I cut two of my 2.5 lb eye rounds along the grain and did one across the grain. I used a jerky mix and cure bought at Bass pro, using mix of hickory and cracked pepper.
Jerky on the Weber - Smoking Meat Forums
2018年4月28日 · I have been experimenting with different recipes and smoking methods to make my jerky. Here is one method to increase product smoking area to over 1000 sq inches without hanging jerky , on a modified Weber kettle smoker. Very simple mod if you have an old Weber and an electric El Cheapo Masterbuilt. ECM.. I also have used a charcoal ECB .
how long to cold smoke beef for jerky? - Smoking Meat Forums
2017年8月22日 · Definitely add cure #1 to the meat prior to cold smoking. 1 teaspoon per 5 pounds of meat, or 5.67 grams. 1.13 grams of cure per 1 pound of meat. The following recipe is traditional Thai Jerky. Normally not smoked, but dried in the sun (no cure). After drying the jerky is served hot and quickly heated in a wok or similar super hot pan.
Wet Jerky after smoking and other questions
2017年11月13日 · Making jerky is definitely a learning process. When I first started making jerky last year, I used the oven for 6-8 times before I moved to the smoker. I buy meat that's on sale, which is usually bottom round. It is a little fattier than top round, but I just snip the fat off with meat scissors AFTER it is smoked.
Beef jerky advice | Smoking Meat Forums - The Best Smoking …
2024年7月22日 · With over a million variations on jerky marinade I've zeroed in on what I like and is about as easy as jerky can get. Ingredients: 1 six pack of Shiner Bock (or your favorite dark beer) 1 cup Dale's Original Steak seasoning 1/4 cup Worcestershire sauce 3 TBS Brown Sugar 1 TBS Morton's Tender...
Smoking beef jerky? | Smoking Meat Forums - The Best Smoking …
2020年6月8日 · Here are the notes I've created for smoking jerky: Smoke at 140º-160º for one hour or less (enough to get through the danger zone), then lower smoker to 120º and smoke for another hour or so. Finish in convection oven, set to lowest level (140º) for 4-10 hours, until reasonably dry, or use a dehydrator , if you have one.
Meat tenderizer in jerky? - Smoking Meat Forums
2017年3月16日 · My recipe for jerky does call for InstaCure (see below). I used to put it in, but haven't added it for years. I think the salt provides enough preservation. Perhaps the tenderizer is used as a sort of curing agent? John's Beef Jerky Recipe For ten pounds of ¼" sliced beef. Use London broil, top round, or flank steak. Must be lean.