Jerky-quick answers please!
- Thread starter SLCMACK
- Start date
BobBrisket
Moderator
I don't worry about the temp I'm cooking at for jerky. Made it with temps as high as 275-300.
Being that it's thin sliced, it takes on smoke quickly. I go by the "dryness" of the jerky. Once it's at the desired dryness or jerkiness (if that's even a word), just pull it off. Higher temps will get it done faster.
Jerky really gets all of its flavor from the marinade, spices, etc that you used and a little from the smoke. The heat is just there to dry it out.
Being that it's thin sliced, it takes on smoke quickly. I go by the "dryness" of the jerky. Once it's at the desired dryness or jerkiness (if that's even a word), just pull it off. Higher temps will get it done faster.
Jerky really gets all of its flavor from the marinade, spices, etc that you used and a little from the smoke. The heat is just there to dry it out.
H
harry989
Guest
lol wish I would have saw this yesterday I burt a batch to a crisp after only 3hrs needless to say it was sliced to thin
NorthwestBBQ
somebody shut me the fark up.
4 to 6 hours. When checking for doneness put it in the fridge first to cool it.
BobBrisket
Moderator
When using the drum or WSM and running it hot, it can be done within an hour or so. When using my Lil Chief, (much lower temp) it will go 3+. Bottom line is, my kids can't wait 3+ hours when I make jerky, hence, I go with higher temps. The other bottom line is that if you have kids, they will EAT ALL of it faster than you can make it if you used high temp! That I guarantee.:becky:
