GreenDrake
is Blowin Smoke!
Anyone make any? A friend gave me a bunch of roasts and rib steaks to jerk up for her. Any pitfalls to look for, time temp wise? Thanks. I may keep a roast for my own darned self, as payment. And slow cook it up.
Buffalo jerky
- Thread starter GreenDrake
- Start date
cruzer33
Is lookin for wood to cook with.
I have made LOTS of beef jerky but never any buffalo jerky...but I would think a low (150 degree) smoker with some hickory would work great. Just dont go too heavy with the smoke. A little goes a long way. A lot depends on how thick it is sliced. Just keep a close eye on it and you will have jerky better than anything you can buy in the store!!
GreenDrake
is Blowin Smoke!
Turned out great on the test run, did four rib steaks and a roast. The roast was a leg roast, amazingly lean cuts in there. My dog REALLY appreciated the bone. Did thick cut to preserve more juiciness, smoked at 180 for a couple hours then ramped to 225 for another hour and a half, just right.
F
fissure
Guest
Any other tips/tricks and a good cure to do this? Have lots of roasts and round steak that I could make jerky out of.
GreenDrake
is Blowin Smoke!
I cheat when it comes to jerky. I am a bigot and purist on the sauce and rub side but for good jerky I have loved the Hi Mountain cracked pepper garlic blend. It's too easy and I don't do a ton of jerky that often anymore. If you haven't used it, it's just a dry cure and seasoning, slice it all up, shake it on, put it in a ziploc overnight, get to smokin.
This stuff turned out great. Doing another batch this afternoon.
This stuff turned out great. Doing another batch this afternoon.
