Jerky…. Anyone do their own Jerky ?

[Luvnlife]

Anyone using a dehydrater remember to rotate the trays during drying

 

[HTTP404]

Bison jerkey from this processor in Stevensville Montana was the best I ever had. That product inspired me to start making my own.

 

[DLC]

I can’t wait to give it a try! LOF has a head start !

maybe I can get going in the next day or 2…

@Luvnlife
Thank You for posting your marinade

 

[Luvnlife]

 

[RitcheyRch]

We haven't made jerky in awhile. We used to have a dehydrator but will need to try making it with our Traeger Smoker.

 

[LargeOrangeFont]

I can’t wait to give it a try! LOF has a head start !

maybe I can get going in the next day or 2…

@Luvnlife
Thank You for posting your marinade

Just turned on the smoker.

 

[PDQH2O]

Just turned on the smoker.

Careful to not put too much smoke on it. The finished jerky can get acrid and uneatable.

 

[LargeOrangeFont]

Careful to not put too much smoke on it. The finished jerky can get acrid and uneatable.

It is a pellet smoker and I have it set to 180, so less smoke than the “Smoke” setting which is 160. My research said 200 was best. My smoker only does 180 and 225 .

 

[PDQH2O]

It is a pellet smoker and I have it set to 180, so less smoke than the “Smoke” setting which is 160. My research said 200 was best. My smoker only does 180 and 225 .

A short cooking cycle should help. It’s more about the choice of wood that you smoke with. Like any smoking effort, the wood choice needs to pair with the food being smoked. A wood like mesquite can produce a too heavy taste. Too light of woods like apple or cherry won’t really give you the smoke flavor jerky deserves. Hickory, post oak or maybe a good blend of different woods should give you good results. Good luck! Excited to hear about the results.

 

[LargeOrangeFont]

A short cooking cycle should help. It’s more about the choice of wood that you smoke with. Like any smoking effort, the wood choice needs to pair with the food being smoked. A wood like mesquite can produce a too heavy taste. Too light of woods like apple or cherry won’t really give you the smoke flavor jerky deserves. Hickory, post oak or maybe a good blend of different woods should give you good results. Good luck! Excited to hear about the results.

I’m using a whiskey barrel pellet for smoking, Kinda middle of the road.

Had to check.. this is hour 1.

 

[LargeOrangeFont]

Hour 2.

I think this is gonna be done in another 20-30 mins max. I just pulled that guy on the back right to try. He is done.

Turned out really good!

 

[LargeOrangeFont]

Ok pulled the jerky at 2 and a half hours at 180 degrees.

It came out amazing! I loosely followed @Mrs. Riley1 recipe. I used some roasted garlic red pepper instead of black pepper, and used Jokos steak seasoning instead of straight salt (salt, pepper and garlic) . I also added a spoonful of fresh minced garlic.

It’s a middle of the road flavor. Not too hot, not too sweet.

 

[JUSTWANNARACE]

Bison jerkey from this processor in Stevensville Montana was the best I ever had. That product inspired me to start making my own.

My wife wont let me use the Bison or Moose in the freezer I'm only allowed to use the Elk

 

[RitcheyRch]

Ok pulled the jerky at 2 and a half hours at 180 degrees.

It came out amazing! I loosely followed @Mrs. Riley1 recipe. I used some roasted garlic red pepper instead of black pepper, and used Jokos steak seasoning instead of straight salt (salt, pepper and garlic) . I also added a spoonful of fresh minced garlic.

It’s a middle of the road flavor. Not too hot, not too sweet.

View attachment 1321508

Looks tasty and makes me want to make some over the weekend.

 

[2Driver]

Can I do this in a regular oven or convection oven?

Im not buying another appliance.

 

[counterpart7]

I've done it a few times. Usually use Eye Round or Top Round

Marinade for a day or two and throw on the dehydrator for like 6 hours I think

Favorite flavors have been a Chipolte and a simple black pepper one. Pretty easy and way better than the overpriced store bought shit

 

[Luvnlife]

It is a pellet smoker and I have it set to 180, so less smoke than the “Smoke” setting which is 160. My research said 200 was best. My smoker only does 180 and 225 .

180 185 is where I keep it

 

[Mrs. Riley1]

Can I do this in a regular oven or convection oven?

Im not buying another appliance.

Absolutely. When I make a double batch I put half in the dehydrator and half in the oven. I have tried the pellet grill twice, but so far it hasn’t turned out as well as the other methods for me.

 

[2Driver]

Absolutely. When I make a double batch I put half in the dehydrator and half in the oven. I have tried the pellet grill twice, but so far it hasn’t turned out as well as the other methods for me.

So what temp for how long in the oven.

 

[Mrs. Riley1]

So what temp for how long in the oven.

175 for about 4 hours depending on how you like it

 

[LargeOrangeFont]

Ok the test batch is gone already.

Round 2.

Honey Garlic Sesame.

 

[Spitfire]

Here’s one my buddy did- it was the best Jerky I ever had

coconut aminos. 3/4 cup
fish sauce. 1.5 tablespoon
onion powder 1 tablespoon
garlic powder. 1 tablespoon
black pepper. 1 teaspoon
cayenne pepper. 1/2 teaspoon
flank steak 2.5 lbs

then smoke it on the traeger.

 

[King295]

Sometimes I do jerky. Usually in the shower, easier clean up.

Kidding aside, growing up mom always made it in the electric dehydrators. Still does but it is always pretty dry. London broil from Stater Bros. when it goes on sale, sliced at the counter for jerky. I think I'm going to give it a run on my Recteq doing a slightly thicker cut.

 

[Luvnlife]

Got a good chunk of top round thawing out right now. Fun fact, we have a guy at work that makes jerky and sells it. Sells to guys at work, neighbors and goes to like whatever shows, fairs get togethers. Everyone at work says mine is better than his thats ok maybe one day it can be a side hustle

 

[The Prisoner]

 

[FishSniper]

Gonna try this on the offset next weekend.

 

[77charger]

Just did some Sunday quick simple easy batch. Used hickory in offset smoker doesn’t take much charcoal to keep heat in range

 

[LargeOrangeFont]

We have increased production with some additional grates for the smoker. This is 3 lbs with slight tweaks to the original recipe.

 

[DesertFam]

This thread fired me up and I made some as well over the weekend. It was the first time I made it in years so bought about 14Lbs of beef and made 4 different flavors. I wanted to try the Dr. Pepper Jalapeno I had seen on the internet, and I was not really impressed with the flavor on that and will not make again. But I had an idea and wanted to do something completely different then my normal recipes. I have always liked mango habanero wings, so I ordered a bottle of Buffalo Wild wings sauce and marinated some meat in only that as an experiment. I have to say it is really good, but pretty spicy as well. I was sweating after 3 pieces lol. If I could figure out something to cut it with to mellow the spice It would be my favorite.

 

[RitcheyRch]

Would be awesome if you sent me some.

We have increased production with some additional grates for the smoker. This is 3 lbs with slight tweaks to the original recipe.

View attachment 1323566 View attachment 1323567 View attachment 1323568 View attachment 1323570

 

[Luvnlife]

Made some marinade last night, sliced up some top round that’s bathing right now.

 

[Luvnlife]

Smoked it during the week and came out awesome. Good protein snack