Ok guys, I need to make some deer jerky out of some backstrap and hind quarter steaks I had last year. I've never made jerky before so looking for some tips. I have an electric smoker, but I know a lot of people use dehydrators (also know the oven is an option). So what method (electric Smoker, dehydrator, oven) would the Green Screen recommend?
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I would recommend cold smoking it. Smoke at 160ish for along time till the required doneness. Some will say cold smoke for x amount of time then finish in dehydrator or oven.
This method does require a cure to be used though.Last edited by zr2chevy22; 07-11-2017, 09:18 AM. -
I prefer to cold smoke, but I did some in the oven this year and it turned out fantastic. I buy my jerky seasonings either from LEMS online or Cabelas. I like to try all kinds of flavors so I usually buy the packs with multiple flavors and try them all.Comment
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Brine wash, little pepper and 175-180 deg smoke for a couple of hours.Comment
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Cold smoke. Smoke it for as long as you'd like and then let it hang until it's doneComment
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I prefer the dehydrator method. Salt, pepper, mesquite seasoned is soooooo good. I hate moist jerky. Set at 135° for 6-8 hrs.
My wife likes the seasoned salt and smothered in black pepper. Simple and good as well.
Trick: Do not thaw completely to slice unless you have a slicing machine. You can get some really nice thin slices when the meat is still a little frozen.Comment
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I do mine in oven set at lowest temp... I think that is 170. Works good. Also...Allied Kenco...your best source in Houston for this stuff. I use the wire racks and they help the meat dry faster. They sell them there and even AcademyComment
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Cold smoking in 90 degrees temps even with some cure can be dangerous. I only like to do it in the colder months.
I like the dehydrator personally with deer jerky because I don't like it to be too overpowered with smoke and I am a BBQ lover..
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Here is a thread I started with my recipe down further and several folks discussing jerky.
and another in the recipe section...
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Last edited by Smart; 07-11-2017, 10:10 AM.Comment
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dehydrator is all I use, it does give a constant controlled temperature, you can do it in doors anytime you want regardless of weather, the time required from lot to lot is almost always identical, with only the thickness of the cuts making a difference, you never get to much or too little smoke, and it does not heat the kitchen up like the oven can do.....
I have been making my own for 30 years and have no plans to change unless I get a second dehydrator ,,, consistency is key for good jerky...
I never soak mine in anything, and use only a dry rub,, sometimes I mix my own, but Zachs southwest jerky seasoning has been my favorite store bought styleComment
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Originally posted by Anvilheadtexas View Post
Just in case you try this Hockley, make sure you put a wooden spoon or something in the door if you do it this way. It lets the moisture leave the oven and dries right. Many years ago, I forgot the wooden spoon to prop open the door and I ruined mine. 20 lbs of roasted meat strips in 20 minutes versus deer jerky in 6-8 hours..
...speaking from experience..
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Slice your meat while it is still partially frozen. You will be better able to cut uniform slices so they all finish at the same time. I usually brine my meat then put it in the dehydrator.Comment
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ThisOriginally posted by Smart View PostCold smoking in 90 degrees temps even with some cure can be dangerous. I only like to do it in the colder months.
I like the dehydrator personally with deer jerky because I don't like it to be too overpowered with smoke and I am a BBQ lover...
Here is a thread I started with my recipe down further and several folks discussing jerky.
and another in the recipe section...
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dehydrator is all I use
Get you some Ragin Blaze Jerky Mix, Follow the instructions and set in the dehydrator. Simple, Easy and taste darn goodComment
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I made some last year using Smart's recipe. It was great. We all loved it.Comment
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Another vote for dehydrator. I use both a dehydrator and an electric smoker, but as smart mentioned the smoke flavor can be a bit much.
Smarts recipe above is easy and very good. I also just did a batch using Ragin Blaze seasoning from Cajun Blake on here. $5 worth of seasoning for 45 lbs. super easy recipe and really good!
Best of luckComment
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