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Old 01-17-2014, 06:25 PM   #1
bbqgeekess
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Default Beef Jerky Advice Please

I love beef jerky and have made some really good stuff with Alton Brown's marinade recipe and just a box fan to dry it out.

His marinade is equal parts of soy sauce & worcestershire along with some black pepper, onion powder, cayenne flakes, honey & liquid smoke.

I want to try smoked beef jerky now, using my recently acquired GMG Davy Crockett Pellet Smoker (which is capable of producing non stop thin blue smoke as low as 150F).

My question is, would I marinade it (usually 4-6 hours) like I do with Alton Brown's recipe (minus the liquid smoke), drain it, pat it dry and then just throw it on the smoker?

How do you make your beef jerky on the smoker? I'd love to hear some recipes. Perhaps I can try a few variations the same cook, so I can sample them all at the same time!
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Old 01-17-2014, 08:02 PM   #2
dport7
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Plenty of recipes here.
http://web.archive.org/web/200103071...rame/Jerky.htm
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Old 01-17-2014, 08:11 PM   #3
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I marinate my as above, of course minus the liquid smoke and then onto my smoker for about 6 hours and then onto the dehydrator until done.
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Old 01-17-2014, 08:26 PM   #4
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Making jerky is not difficult.

When cold smoking, the use of a cure (Tender Quick) is a must for food safety.


Hot and Sweet Jerky
makes enough marinade for five pounds of sliced venison / beef.

1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of molasses
1/4 cup of Worcestershire sauce
2 tablespoons of garlic powder
2 tablespoons of onion powder
1 teaspoon of celery salt
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
2 Tablespoons of Morton® Tender Quick®
1/2 teaspoon of powdered cayenne pepper

Make sure that the sugar and salt are completely dissolved before pouring the marinade over the venison.
Marinate at least one day or and up to two days. Remove from marinade and let air dry on racks until "Tacky" to the touch.

Cold smoke for 1-2 hours (no heat), then raise smoker temperature to 100° to 110° and smoke until dry but slightly pliable.

=======================================


Mild Jerky
This recipe is for 5 pounds venison / beef.

1/4 cup of soy sauce
1/4 cup teriyaki sauce
2 Tablespoons of Worcestershire sauce
2 Tablespoons of Tender Quick®
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/4 cup of brown sugar

Make sure that the sugar and salt are completely dissolved before pouring the marinade over the venison.
Marinate at least one day or and up to two days. Remove from marinade and let air dry on racks until "Tacky" to the touch.

Cold smoke for 1-2 hours (no heat), then raise smoker temperature to 100° to 110° and smoke until dry but slightly pliable.

=======================================


Cracked Black Pepper Jerky
This recipe is for 5 pounds venison / beef.
cracked black pepper is sprinkled on before drying. Coarse ground black pepper can be used in place of cracked pepper.

1 cup of Worcestershire sauce
1/4 cup of soy sauce
1 teaspoons of seasoned salt
3 tablespoons of fine grind black pepper
1 tablespoon garlic powder
1 tablespoon of onion powder
2 Tablespoons of Morton® Tender Quick® curing mix

Make sure that the sugar and salt are completely dissolved before pouring the marinade over the venison.
Marinate at least one day or and up to two days. Remove from marinade and let air dry on racks until "Tacky" to the touch.
Season with cracked or coarse ground black pepper if desired before smoking.
Cold smoke for 1-2 hours (no heat), then raise smoker temperature to 100° to 110° and smoke until dry but slightly pliable.

=======================================


Honey Barbecue Jerky
This recipe is for 5 pounds venison / beef.

2 tsp coarse grind black pepper
1 tsp chili powder
1 tsp garlic powder
1 tbsp onion powder
1 cup apple juice
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup honey
2 Tablespoons Morton® Tender Quick®
1/2 cup Barbecue sauce

Make sure that the sugar and salt are completely dissolved before pouring the marinade over the venison.
Marinate at least one day or and up to two days. Remove from marinade and let air dry on racks until "Tacky" to the touch.

Cold smoke for 1-2 hours (no heat), then raise smoker temperature to 100° to 110° and smoke until dry but slightly pliable.
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Old 01-17-2014, 08:55 PM   #5
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I really like the seasonings from Hi Mountain Jerky. Following the directions I apply it the night before and let it sit in a ziplock back until I am ready to smoke. Then throw it in the smoker on low heat for a few hours. Some of it depends on how you like your jerky, my wife likes it really dry which usually takes about 6 hours, I like it a bit more pliable, so 4 hours.

I am not a fan of dehydrator jerky, I like it better out of the smoker with a little heat. One could argue cooked vs dried, but to each his own. Thats the beauty of it is make it the way you like it.

Cheers,

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Old 01-18-2014, 08:20 AM   #6
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I find soy or worchester over powering an duse sparingly,,I run smoker around 180* till doneness acheived..I let the hot sauce air dry in fridge for a couple days before going in smoker...
wet ingredients soak a day
dry ingredients after wet uncovered for a day or two
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Old 01-18-2014, 08:51 AM   #7
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Last time I did jerky I tried a dry method. By wieght one part coarse salt, one part mortar and pestle medium ground pepper, one half parts granulated garlic and mortar and pestle medium ground onion flakes. Layer the meat in a lasanga dish with a moderate amount of rub on all surfaces. I left it overnight in the fridge the smoked at about 180f for a few hours then into the oven at 180f for 3-4 hours. I look for a sheen of moisture on the surface of the jerky to tell me it is done. Past this sheen produces a drier jerky and before it a moister produce. Tried wet methods 5 times or so and I found this dry rub gave me a meatier tasting product....liked it so much that the next time will be the same steps. I did not use any cure as I saw no need.
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Old 01-18-2014, 08:58 AM   #8
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I use a recipe based on AB but never in a million years would i not put cure in it and use a box fan. I don't use cure but use the dehydrator because it cooks @ 160*


Now i will skip the liquid smoke, give it a good cold smoke for an hour and then throw it in the dehydrator.
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Old 01-18-2014, 09:20 AM   #9
bbqgeekess
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Quote:
Originally Posted by Fwismoker View Post
I use a recipe based on AB but never in a million years would i not put cure in it and use a box fan. I don't use cure but use the dehydrator because it cooks @ 160*


Now i will skip the liquid smoke, give it a good cold smoke for an hour and then throw it in the dehydrator.
The jerky is cut so thinly it cures fast no? There is plenty of salt from the soy sauce. I guess botulism can live through that? I've made about a couple dozen batches of Alton Brown beef jerky over the past 5 years and have never gotten sick. He even eats the jerky raw right after marinading for 4-6 hours. I have too, it tastes so good :)
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Old 01-19-2014, 07:45 AM   #10
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I make mine with a soy marinade..i like hard jerky so I run about 165 for about 8 hours.
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Old 01-19-2014, 09:35 AM   #11
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The last batch of jerky I did on my Traeger, I just sprinkled a cinnamon bbq rub that was purchased at the store on some 1/8 inch or so sliced flank steak. It turned out pretty good but my daughter helped by sprinkling the rub and got it a little heavy on some pieces. I read something a few years ago that made sense to me, why soak your slices in a liquid marinade, then have to dry all that liquid out? As thin as jerky is sliced a surface coating of your choice of spices is enough. I have done it either way, and have liked both, but dry rubbing is less messy. YMMV.
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Old 01-19-2014, 10:31 AM   #12
bbqgeekess
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Quote:
Originally Posted by bignburlyman View Post
The last batch of jerky I did on my Traeger, I just sprinkled a cinnamon bbq rub that was purchased at the store on some 1/8 inch or so sliced flank steak. It turned out pretty good but my daughter helped by sprinkling the rub and got it a little heavy on some pieces. I read something a few years ago that made sense to me, why soak your slices in a liquid marinade, then have to dry all that liquid out? As thin as jerky is sliced a surface coating of your choice of spices is enough. I have done it either way, and have liked both, but dry rubbing is less messy. YMMV.
Can I get soy sauce and worcestershire sauce both in dry form? Because I love that flavor in my beef jerky. 50/50 soy/worcestershire
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Old 01-19-2014, 11:03 AM   #13
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Quote:
Originally Posted by bbqgeekess View Post
Can I get soy sauce and worcestershire sauce both in dry form? Because I love that flavor in my beef jerky. 50/50 soy/worcestershire

I know there is worcestershire powder available, I would think soy would be available also.

Edit to add:

Soy sauce powder
http://www.amazon.com/Sauce-Powder-P...y+sauce+powder

Worcestershire powder
http://www.americanspice.com/worcestershire-powder/
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Old 01-19-2014, 11:07 AM   #14
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I just think it's a prudent practice to either use cure and or cook the jerky @ 160. Now since i use the heat skipping the cure is no problem for me because my jerky doesn't last that long around the house.
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Old 01-20-2014, 12:49 PM   #15
bbqgeekess
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Quote:
Originally Posted by Fwismoker View Post
I just think it's a prudent practice to either use cure and or cook the jerky @ 160. Now since i use the heat skipping the cure is no problem for me because my jerky doesn't last that long around the house.
I am going to use the AB recipe (minus the liquid smoke), let it marinade for 6 hours, pat dry then throw on my GMG Davy Crockett until done, smoking at 160F. (I could go as low as 150F since my GMG lets me do that.. I've also heard it's safer to smoke at 170F I think.. or was it 180F)
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