Deer Season on it's way

[Hulk]

Looking for jerky advice and recipes. I bought my number 2 with the intention of doing jerky because it can hold a low temp and is insulated for those cold months. Need lots of help and advice

• Tweet
• 

[DivotMaker]

If you want to go a direction that will give you absolutely consistent results, go the equilibrium brine method, with the jerky fan.  Equilibrium whaaat??  Here's a little light reading, to get you up to speed!  First, is the difference in 2 important types of brines.  Next, is my first attempt at using the EQ brine for jerky, and then the second attempt that perfected it.  It's actually not a hard method, and the results are the same, every time!

Disclaimer:  There are MANY great methods for jerky, including just using off-the-shelf cures, like the High Mountain brand.  BUT, just remember to CURE (use of curing salt) in whatever method you use!  This helps prevent botulism.

Brines 101

Brine-Cured Beef Jerky with the James Jerky Dryer

Brine-Cured Jerky, Part 2

[Hulk]

Thanks my smokey brother - this was the kind of advice I was looking for.

[DivotMaker]

You're welcome!  Many great processes for jerky, but this works well for me.

[NDKoze]

I have tried brines and mixes like High Mountain and High Country and my personal taste is that I prefer the mixes verses the brines. But this is very subjective and I would encourage you to try several different mixes and brines to see what you like.

For sure you MUST have a jerky dryer or some type of homemade fan to pull the moisture out of the smoker.

Some people hang their jerky. But I don't like this especially in the #1/#2 because there isn't enough height to get the meat far enough away from the heating element. So I just lay my strips on my racks and periodically rotate the racks from top to bottom and front to back. I purchased the seafood racks from Smokin It, but there are other cheaper alternatives out there that have been discussed here.

I also use chips verses chunks because they start smoking at the lower temp that you use for jerky drying.

Let us know if you have any other questions.

I am getting excited for deer season too even though I didn't get drawn for a tag this year. My son, brother, and Dad did get tags though and we always share our deer no matter who shoots them. So, hopefully we'll have plenty.

[Pork Belly]

I prefer a dry cure for bacon and jerky, especially for Jerky. The goal is to remove nearly all the moisture so I do not want to start the process by saturating the meat in a brine.

High Mountain is a great brand, very tasty and affordable, on top of that it is super easy.

You must have a jerky fan unless you are going to smoke for a few hours then finish in a dehydrator. I go low temp 100 or less for improved taste and texture.