Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 07-27-2013, 11:58 AM   #1
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
Default Beef Jerky (Ambient Temp vs Smoking)

I make it Alton Brown style now using a fan and dry it at room temperature (approximately 72F) .. it's tasty (uses liquid smoke). Alton Brown says beef jerky should be made this way and that temperatures over 120F --or so I can't remember exactly-- are too hot.

Now that I am getting into barbecue, I want to know if this is true what Alton said, and if not, do you all smoke your beef jerky? If so, what temperature? How does the texture and flavor compare to Alton's style?
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote

Old 07-27-2013, 12:01 PM   #2
Michael Cowley
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD

I did a run of beef jerky the other day at 150-170 and it was just fine in fact my mom and brother said it was the best jerky they ever had. Took about 6-8 hours and I flipped them half way through
Michael Cowley is offline   Reply With Quote

Old 07-27-2013, 12:05 PM   #3
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

I am a huge fan of AB, but sometimes he is just full of chit

I smoke at 160ish for 4 (ish) hours and then put in the dehydrator at 145 to finish off.

Long answer to your question here:

I have the last 1/3 of a full deer in the marinade as we speak to cook tomorrow.

Good Eats!

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote

Thanks from:--->
Old 07-27-2013, 12:08 PM   #4
Babbling Farker

Join Date: 08-29-11
Location: Lincoln, NE

I cook jerky on my Yoder mostly and I run it at 160 for a few hours, then I usually turn up the temp to 225 when it's getting close to done in order to render out some extra fat. It may not be the best method, but it works very well for me using flank steak. I struggle with that method if I use a lean roast though.

I find the best texture for me cutting the meat with the grain.
[SIZE="1"][B]Yoder [COLOR="DarkOrange"]Smokers[/COLOR] YS1500, [COLOR="Red"]Kamado Joe BigJoe & Joe Jr.[/COLOR], Weber: [COLOR="Red"]18.5" OT(L)[/COLOR], SJG(AU) & [COLOR="Sienna"](DI)[/COLOR][/B] - [I]Past Cookers[/I]: Yoder Smokers YS640 [COLOR="DarkOrange"]Comp Cart[/COLOR], [COLOR="Red"]Kamado Joe Classic[/COLOR], OKJoe's Longhorn, [COLOR="Red"]UDS[/COLOR], Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), [COLOR="Red"]22.5" OT(L)[/COLOR]
[FONT="Comic Sans MS"]
IMBAS Certified MOINK Baller[/FONT][/SIZE]
nucornhusker is offline   Reply With Quote

Old 07-27-2013, 12:31 PM   #5
Smoke Dawg
Babbling Farker

Smoke Dawg's Avatar
Join Date: 06-22-13
Location: Oly

I string and hang the jerky and smoke at 160° - 180°
Don't care much for just dried meat but some do

Attachment 82741
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with!
More stuff for Cutting, Grinding, Stuffing, Canning and so on!
IMBAS Certified Moink Baller

Last edited by Smoke Dawg; 08-18-2013 at 11:59 AM..
Smoke Dawg is offline   Reply With Quote

Thanks from:--->
Old 07-28-2013, 08:51 AM   #6
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote

Old 07-28-2013, 10:05 AM   #7
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas

I make tons and tons of jerky and people eat it like potato chips. Ditch the liquid smoke. Put it in a marinade for 24 hours and slow cold smoke it till it is dry. You will never go back. Use a very, very lean cut (like round or venison), if it stays around too long (never does) any fat can start giving off flavors.
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
legendaryhog is offline   Reply With Quote

Old 07-28-2013, 11:16 AM   #8
Got Wood.
Join Date: 06-22-13
Location: Cambridge UK

I make biltong (south african dried meat)

It is only made in winter ....

get some good cuts of beef steak (if you can afford ribeye, thats the best, and keep the fat on)

add salt, and fresh ground black pepper ...

in a pan, add some dry corriander seeds and shake the pan on moderate heat for a short while .... remove the coriander and crush, then add onto the meat

brush the meat liberally with a good balsamic vinegar on all sides, and place in a glass bowl overnight

next day, get a large cardboard box, add a sting from side to side and hand the meat pieces on the string

cover the opening of the box with a lace curtain or with a mosquito net (to keep out bugs)

place a fan in front of the box directed onto the meat, and in 3 days, you can start eating biltong

I keep it simple ....

some guys add BBQ spice and/or chilli powder etc .... you can also do thin sausage this way (in south africa, its called droe wors (dry sausage)
Dim is offline   Reply With Quote

Thanks from:--->
Old 07-29-2013, 06:44 AM   #9
Full Fledged Farker
Join Date: 07-28-09
Location: Melbourne, Florida

I do mine in the Stumps at between 140-150. Takes all day, but man is it good. My marinade is a loose approximation of the one that Kap'n outlines in the thread he linked above.

For the cooker, I just turn the controller fan almost all the way up and control the heat by how many pieces of charcoal I put in the firebox. That way I've got good airflow, low heat, and I can put any smoke wood I want in there. I just keep one of my Weber's nearby with 3 or 4 pieces of charcoal going in the upside down starter chimney that I can transfer to the Stumps. Yeah, it's a pain checking temps all day long but it's worth it.

Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ
rksylves is offline   Reply With Quote

Old 07-29-2013, 07:26 AM   #10
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI

When I smoke them, it is usually around 160-170 but I think the most popular way that I make them is from my dehydrator. They are a little more chewy this way but more people seem to enjoy them.
oifmarine2003 is offline   Reply With Quote

Old 07-29-2013, 07:39 AM   #11
Full Fledged Farker
Join Date: 04-26-10
Location: New Canaan, CT

I use my old CookShack 180 for about 5-6 hrs depending on how thick I cut it
WSM 18"
CookShack SM025
Lang 36
BWS Extended Party
Humphrey's Battle Box and matching Pint
Ackman is offline   Reply With Quote

Old 07-30-2013, 07:27 AM   #12
Babbling Farker
Join Date: 06-29-11
Location: Greeneville TN

My Mother told me to never trust anyone named Alton. So I never have.
captndan is offline   Reply With Quote

Old 07-30-2013, 01:05 PM   #13
Got Wood.
Join Date: 06-22-13
Location: Cambridge UK

popped into my local butcher on the weekend for some chickens which I smoked

he has some smoked bacon on the counter in bowls as a freebie to taste .... they cold smoke some of their meats

at fist, I thought it was beef jerkey or south african style biltong, but then saw it was bacon

I will try and replicate this on the weekend as it was really good
Dim is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 12:48 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts