Beef Jerky Issues Looking for Help

I am still new to making Jerky in the smoker. I know that right there can be an issue to some that prefer DeHydrator…

Anyway I have tried a couple different times and am convinced that my meat is sliced too thick. My butcher sells it at I think 3/8 thick what thickness do you prefer?

I like to use the Smoking Gun Jerky Marinade (wet marinade) as base and jazz it up from there. This last batch I did I added a curing salt 1 Tbs per pound… Also am using a little smoke at the start of the cook.

I typically smoke the meat at 200 degrees (butcher recommendation) and takes about 8 hours. I have had the jerky from my butcher and it is good but a little thick for my liking.

I am looking to get the same thickness as you would get from Mikes Meats or Jack Links in the bag where it is pliable but also easy to tear.

Any suggestions would be great. I am convinced it is the thickness of the meat but would like to hear what other thoughts are out there.

Thanks in advance.

1/4 thick max.
Google PS seasonings website,they have excellent instructions on making jerky that I followed a few weeks ago,other than I was ‘smoking in’ a new smoker and couldnt wait to start over the jerky I made turned out dang good for my first try.

heres the link I used,and yes,I used their seasoning,excellent stuff !!

https://www.psseasoning.com/blogs/news-events/the-ultimate-guide-to-jerky-making

I’ve owned a stainless Cabela’s jerky slicer for over a decade and made hundreds of pounds of jerky with it.

The specs say it cuts 3/8″ slices, but I’d say they’re a little thinner than that?

One of the best investments for meat processing I’ve ever bought, it’s such a huge time saver.

Here’s a pic of the blades.

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I prefer thicker jerky and slice 3/8 every time. The key is to let it cure longer to insure full curing. Then when you smoke it, continue to smoke it until when you bend it in half, the fibers turn white and start to separate. It will take more time than thin sliced obviously. I also rotate the racks every hour to hour and a half. I do 15-20 pounds of jerky at a time in the smoker. I use high mountain cure with my own seasoning.

Usually 5-6 hours in the smoker, no water in the pan, you are drying the meat so adding moisture makes it take longer.

I’ll add that I only “smoke” the meat with two rounds of chips. Too much smoke gives it an off flavor.

I then finish it in my dehydrator. I just picked up an 80 liter Cabela’s last year, that thing is a beast and can dehydrate up to 25 pounds at a time!

I smoke at 140-160 and dehydrate at 160°

Sounds like you are cooking instead of drying. All the research I have ever done says once you hit 180 you are cooking the meat and it will not turn out the same as drying. I Bring my smoker up to 180 to kill any bugs but my jerky making method calls for 150-160 degrees. Takes me all day cutting as thick as yours and wet brine. A little smoke goes a long ways so I only smoke for 3-4 hours and that might be too much.

For slicing your meat, you can put it in the freezer to stiffen it and slice it with a very shape knife. It works quite well.

suzuki wrote:

Sounds like you are cooking instead of drying. All the research I have ever done says once you hit 180 you are cooking the meat and it will not turn out the same as drying. I Bring my smoker up to 180 to kill any bugs but my jerky making method calls for 150-160 degrees. Takes me all day cutting as thick as yours and wet brine. A little smoke goes a long ways so I only smoke for 3-4 hours and that might be too much.

Suzuki do you finish it in the dehydrator or stop adding wood to the smoker?

KP wrote:

<div class=”d4p-bbt-quote-title”>suzuki wrote:</div>
Sounds like you are cooking instead of drying. All the research I have ever done says once you hit 180 you are cooking the meat and it will not turn out the same as drying. I Bring my smoker up to 180 to kill any bugs but my jerky making method calls for 150-160 degrees. Takes me all day cutting as thick as yours and wet brine. A little smoke goes a long ways so I only smoke for 3-4 hours and that might be too much.

Suzuki do you finish it in the dehydrator or stop adding wood to the smoker?

I stop adding wood. Actually I pull the wood tray right out. My digital smoker will maintain temp well. Here’s some good info from the usda concerning temps. Lower is better for jerky.
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index

What is the specific criticism of your 2 attempts so far?

I don’t have much to add except that I never want to see my smoker go over 180 when making jerky.

Makes sense Suzuki. Also thanks again for the Cherry wood you gave me 5 or so years ago.

KP wrote:

<div class=”d4p-bbt-quote-title”>suzuki wrote:</div>
Sounds like you are cooking instead of drying. All the research I have ever done says once you hit 180 you are cooking the meat and it will not turn out the same as drying. I Bring my smoker up to 180 to kill any bugs but my jerky making method calls for 150-160 degrees. Takes me all day cutting as thick as yours and wet brine. A little smoke goes a long ways so I only smoke for 3-4 hours and that might be too much.

Suzuki do you finish it in the dehydrator or stop adding wood to the smoker?

So… I just finished my batch of jerky and I think that the texture and such came out well maybe just a hint overdone. I think that the key for me was to add the curing salt and I will look into that other “high mountain cure” I used Morton’s this time…

I had it at the 200 and will reduce heat to the 175-180 for my next batch. I think that the thickness is okay so I will continue to by meat from the butcher.

Thanks for all the feedback lots of good ideas. I will continue to keep trying this as the kids and family love jerky.

Take care everyone.

I wonder about cure. Tom S that used to be on here knew a lot about it but I only tried it once and made a mistake ruining a whole batch so I never tried it again. And that was with a dry brine. I assume cure is only needed when dry brining?
This post has me fired up to run another batch of my tried and true. Its been too long.
Here’s what I do:

Beef Jerky

1.5 Cup Kikkoman Soy Use soy and not terrikya
1 small can of pineapple juice (unsweetened)
2T onion powder
2T garlic powder
2 T brown sugar
5 shakes tobasco (optional)
1/2 T red pepper for mild
Dash of pizza peppers (optional)
Dash of salt (I use canning)
Onion salt-pinch
Garlic salt-pinch
Misc-

Makes 5 lbs. Marinate overnight. Mix and shake periodically. Blot with paper towel before placing in smoker. Smoke 4-5 hours. 150-160 Dry remaining. 150-160

suzuki wrote:

I wonder about cure.

You don’t need cure if you’re using a smoker or oven and ensure that the meat reaches 160 degree internal temp. It’s a nice addition for longer shelf life though.

https://www.jerkyholic.com/6-steps-to-making-safe-jerky/