Jerkey

[bbqpigskin]

My dad called today and wnted to know if my BDS would be good for doing some venison and elk jerkey. I've never done jerkey. Has anyone attempted this?

 

[thirdeye]

Sure, your BDS will make great jerky. I made a mini-ring so I can burn a couple of pounds of charcoal, which really helps keeping the fire low. I use it for smoked salmon too. During the learning curve when my fire has gotten away from me I put a pan on the lower grate to act as a heat shield.

 

[Puppyboy]

My dad called today and wnted to know if my BDS would be good for doing some venison and elk jerkey. I've never done jerkey. Has anyone attempted this?

So how did it work out?

Thinking about making jerky but have not done it before. Looking for tips on marinades and temps.

 

[The_Kapn]

Lots and Lots of Jerky threads and info on the site.


I do more than my share of Jerky and am constantly revising the process and the flavor.
Right now, I smoke in the FEC for 2 hours using Mesquite or 3 hours using Hickory. 160 deg works perfect for me. Then into the dehydrator to finish the drying.
Jerky needs 2 things to cook----a bit of heat and lots of airflow.
If I just cook it in the smoker, it is never as dry as I like. Just my preference here.
If you finish in the oven or smoker--you need to use a fan or something to remove moisture.

I used to use Bottom or Top Round. Now, I find that Eye of the Round is the most cost effective beef for me. Almost no trimming for waste. Brisket cooks wonderful, full of flavor. But, a major trimming job!

My marinade is basic Soy, Whorsey, and spices to flavor. 6 cups per 8 lbs of meat.
I dust the meat with Emeril's Essence when it is loaded on the racks to cook.

Here is a bit I posted not too long ago--
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For jerky in "the old days":
My 5 tray Excalibur holds 8 lbs of jerky, sliced at 1/4", per load.
So, I did 16 lb batches. Sliced and marinaded 16 then cooked 8 per day for 2 days.
Reason was simple-labor.
Cleaning the slicer and the trays was a PITA. So, I could do those two chores only once per cook, instead of twice!

I discovered today that partially cooking the meat in the FEC leaves very little on the racks to clean. Basically just a soap, rinse, and dry. No brainer.
And, the meat shrinks-- so much more can fit on the dehydrator shelves.
That 7 lbs of meat I did today fit on 2 1/4 shelves instead of almost all 5.
I could have started with 14 or more pounds and still put it on one dehydrator load! CooL :lol:
And, the meat is partially cooked, so less moisture and crap to clean from the plastic dehydrator shelves. Just a soap and rinse and they are done. No more picking and scrubbing like I used to do--even with a heavy PAM prep.

So, I used to take 2 days for 16lb and have a hell of a chore cleaning up.
Now, I can do 14-16 lbs in a day and spend 1/2 or less time cleaning up.

And--10 hours start to finish instead of 14-16 like before.
And--it tastes even better!
I can't loose on this deal! :lol:
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I have 20 lbs of Eye of the Round in the fridge right now to cook in a few days. YUMMY!!!!!!

Have fun and let us know how it went.

TIM

 

[KC_Bobby]

My neighbor gave me some deer jerky - incredible. Not sure what he used to flavor it, but I hope he gives me another bag. I'll happily give him a smoked butt in trade.