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Recipe for beef jerky in smoker

Discussion in 'Shooting Related Threads' started by Kemper, Feb 26, 2012.

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  1. Kemper

    Kemper Active Member

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    Anyone have a recipe for jerky they care to share.

    Thanks.

    Barry Kemper
     
  2. Kemper

    Kemper Active Member

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  3. postmastertim

    postmastertim Wheels are falling off.... TS Supporters

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    Mmmmm Jerky!!


    Tim
     
  4. ThorsDad

    ThorsDad TS Member

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    KISS . 1 Quart cold water , 1 Cup brown sugar , 1/2 Cup non iodized salt ( fine sea salt works well ) 2 Tablespoons mild mollasses , 1 Tablespoon Whorchestershire , and 1Teaspoon Tabasco . Soak for 8 hours then Smoke . Jay
     
  5. d endicott

    d endicott Member

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    I use 2# light brown sugar...1 cup salt...allspice(to taste) clove(to taste) nutmeg (to taste) cinnimon(to taste) layer meat in a small cooler cover with brine, another layer of meat with brine...let it set for 24 hrs. rinse and smoke with applewood for a few hrs or until done. I use the same for salmon.
     
  6. Kemper

    Kemper Active Member

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    thank you.

    barry
     
  7. Kerz

    Kerz Member

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    Would recommend giving Hi Mountain Seasonings a look www.himtnjerky.com
    I add some fresh ground black pepper and a little Worcestershire sauce.
    Vic
     
  8. AEP

    AEP Member

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    All depends how you like it. I soak mine in regular Yoshiada's for 24-48 hours. Then add course ground pepper. I cut my jerkey less than 1/8" but more than 1/16" thick. I do use a meat slicer. I use top round beef, however there are other cuts that work very well also.

    I start up my smoker, Luhr Jensen Big Chief, about 1 hour prior to smoking. After an hour I load the meat. I use a thermometer. When the Inside temp reaches 165 degrees It's ready. This makes the jerky soft. If you want it dry and chewey you may want to let the temp get up to 180 degrees.

    There is no right way or wrong way. It's what you like and you will need to play around until you find what you like.

    Good luck,
    Andy
     
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