SmokinCoyote
Knows what a fatty is.
- Joined
- Oct 23, 2006
- Location
- Amarillo...
Has anyone used their UDS for jerky? I have a dehydrator and am happy with the results I get BUT all the flavor is from the marinade which usually has liquid smoke. The best jerky I have had was from a guy that just cured it and then dried it in a smoke house. I have tried it on my Klose but I have trouble keeping the temp low enough for the length of time needed and I just ended up "cooking" it.
I'm not necessarily looking for a recipe but advice. Since the meat drips on the coals does it stay to humid in there for it to dry? Or could I build a small little box and keep it off to the side of the drum so the juices don't hit the coals? I want to get the smoke flavor from wood, not liquid smoke.
Also, Instead of making real jerky from strips of meat I have been looking for a good recipe for dried snack stick(slim jim type) using ground beef and my jerky cannon. I have tried a few over the counter mixes but they have all been way too salty. It seems when I use the amount of cure per pound of meat in the recipes I have tried it is super salty. Anyone got a good recipe they would share?
I'm not necessarily looking for a recipe but advice. Since the meat drips on the coals does it stay to humid in there for it to dry? Or could I build a small little box and keep it off to the side of the drum so the juices don't hit the coals? I want to get the smoke flavor from wood, not liquid smoke.
Also, Instead of making real jerky from strips of meat I have been looking for a good recipe for dried snack stick(slim jim type) using ground beef and my jerky cannon. I have tried a few over the counter mixes but they have all been way too salty. It seems when I use the amount of cure per pound of meat in the recipes I have tried it is super salty. Anyone got a good recipe they would share?