Beef Jerky

[Buckeyeq]

I watched a show on the Food Network called Best Thing I ever Ate where they featured a jerky made by a small meat shop called Czuchraj in Cleveland. The jerky is made from brisket, cut in 1/4" strips then smoked rather than dehydradted. It is very moist not dry like most jerky I find. I can't tell if it is a rub that they use or wet seasonings. My question is, has anyone have experiance with this type of jerky making and can you give me some pointers so I might try making it myself?

 

[Nick@ParkAQ]

Jerky on a smoker? ohh yeah baby. Its awesome. making it is easy and I use thin strips of meat, salt lots of 3-4 kinds of pepper. I got my smoke on!

 

[Buckeyeq]

That's what I'm talking about. How do you go about doing it on a smoker as opposed to a dehydrator? I've mixed soy and some other spices then put it in the dehydrator and it turns out pretty good but I would like to try the smoker as I think it would add a much better flavor. Thanks all.

 

[The_Kapn]

That's what I'm talking about. How do you go about doing it on a smoker as opposed to a dehydrator? I've mixed soy and some other spices then put it in the dehydrator and it turns out pretty good but I would like to try the smoker as I think it would add a much better flavor. Thanks all.

I like a combo of smoking for a couple of hours for flavor, and then into the dehydrator to finish drying.
Great flavor with great moisture control that way.

For a longer answer, look here:

http://www.bbq-brethren.com/forum/showthread.php?t=83426

Good Luck,

TIM

 

[Nick@ParkAQ]

thanks for the post Kpn that was very detailed. I do low and slow on the offset. I keep the temp in the chamber at about 170 for up to 8 hours and check itit every hour starting at 3 depending on how full it is. I find a good cut of lean beef that's on sale and slice it with a sharp knife as thin as I need to have it then each layer is dipped in my mix of salt and pepper and garlic. The hot chili flakes are what does it for my folks. I have not found the need to soak the meat in liquid. Once they're done in the smoker I let them sit a day or two wrapped in paper towels to let them breathe. Everyone likes the long strips. One time I let the smoker go so long that they dried out too much so I scraped the meat and had the most amazing batch of Jerky Pepper salt. I used it to make eggs on weekends and people wolfed them up, Smoked Jerky eggs if you know what I mean.

 

[Derek]

Nice, let me know how tastes? I like to make some but I think I'm going to use a LOT OF tender quick probably about 2 cups to 2 gallons and soak my pork belly.