Curing jerky??

Randy Wieland wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
do you deliver!!!!!!!!! devil

Glenn, its 12 hours round trip and I charge both ways – still interested?? LOL

<div class=”d4p-bbt-quote-title”>ThunderLund78 wrote:</div>
Heck yeah! Looks GREAT Randy. I’ve only dabbled in Jerky and have only gone with the store mixes so far. I’ve been meaning to find of good base recipe to try so I can tinker with it.

Love that deep red color and the pepper flakes. Looks perfect!

I buy the sodium cure at a meat shop that I hit once in a while. Great thing about deer (whitetail or muley), elk and Antelope is that the meat season’s so well. I do a mix of pepper, red pepper seed, garlic and mesquite. I gave up on the ground meat years ago. Full muscle, cut about 1/4″ish. half a batch gets smoked, and the other half is hung on the racks in the convection oven. Oven is 195 for about 2 hours-2:15 +/- pending how its drying.

Same mix, but I wet brine the hearts. I trim and then slice to a little thinner than 1/4″. mix a few times throughout the day and let sit over night in fridge. I only do the oven with the hearts and they are done in about 1-1/2 hours at most.

i’m good Randy……enjoy!!!!!!!!

suzuki wrote:

Randy, in that pic is it wet or dry brined?

Dry- I lay all my meat on paper towel to dry, then on cookie sheets and use a shaker bottle for each side of the meat. Then into a huge stainless bowl and add a little more pepper and keep mixing. Once its mixed, I stack all the strips together and wrap tight in plastic wrap and in the fridge for 24-30 hours. Next – oven or smoker. The only meat I wet brine is heart and ground meat

When you guys are smoking your jerky, do you have water in the pan? Trying jerky or the first time Saturday and I’ve read both ways.
DT

I do not. Watch your temp and check t so you don’t over cook it

I have not done Jerky in my smoker but I would not – as the intended outcome is dried meat (unlike pork shoulder or brisket where you want moisture in the finished COOKED product). I see the only difference between a smoker and dehydrator is the ability to impart a smoke flavor. Turn on the heat, open the vents, crank up the smoke and let the convection do it’s work.