Looking for a Beef & Venison Jerky recipe

Primeggister1

I am looking to smoke some jerky this weekend. Any tips with the temp and smoke would be great. Spice is under control but if you got that too I will compare.

And the one question is do you have to use a curing salt and let it sit over night in the fridge before smoking?

jeffinsgf

I've had very good luck with High Mountain Seasonings jerky cure.

http://www.himtnjerky.com/

Capt Frank

Like Jeff said, get some Hi-Mountain cure and follow their directions. I have never made Jerky, but I use their Buck Board Bacon cure all the time and these folks know what they are talking about.
Bass Pro and other outdoor stores carry their products or you can order direct
Hope this helps

Richard Fl

This is a great recipe. I don't make it but have eaten it a few times over the years.

http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm

jeffinsgf

Frank, if you like jerky, give the High Mountain Cajun a try. Use an eye of round, sliced about 1/4 inch thick. Smoke at just under 200 degrees until mostly dry. It's just as successful as their Buckboard Bacon. Father-in-law, Brother-in-law and nephews ask for it at every family gathering.

Primeggister1

Thanks everyone! I will be cooking this weekend.

fishlessman

this is the easiest method for a first try at jerkey, its called the mound method. if you can hold temps at 145 you can just hang the jrkey from a raised rack but if you have difficulty doing this the mound method is more forgiving. the recipe is a good base to play with, its good enough that i havent needed to look for a different recipe, i just change the sugars or heat to fit my needs. this recipe can be found in wiseones cook book on the naked whiz site, there are a few versions of it out there.

Gfw’s River City Jerky
Submitted by Gfw
Recipe not mine, but from a friend named Ken.
Philosophy: Experiment... Measure Nothing... Season until it tastes good!
Ingredients:
Ÿ 3-5LB beef brisket sliced thin (1/8” or so) with the grain
Ÿ 1 cup Soy Sauce
Ÿ ¾ cup Brown Sugar
Ÿ ¼ cup Dark Molasses
Ÿ 1 tsp Onion Powder (or to taste)
Ÿ 1 tsp Garlic Powder (or to taste - don't use fresh garlic - it will make the jerky bitter)
Ÿ 1 tsp Black Pepper (or to taste)
Ÿ Dried Chilies Arbol chilies are my personal choice - cayenne are OK - avoid hot sauce
because of the vinegar
Directions:
Ÿ Marinade the beef (3-5 lbs sliced thin) at least 1 hour. I typically do it (12 hours) overnight.
Ÿ Smoke over low heat (dome temperature 160 to 180 degrees) until desired texture. It may take 12
or more hours. Turn it every couple of hours.
Ÿ The strips of beef are placed on the grill to create the mound - the grill is preheated to 160-180
using firebricks and drip pan - I let the mound cook for about 1¼ hours and flip the whole thing
using a 2nd grid - then it cooks for another hour - after 2¼ hours I'll take it off the grill and start to
separate all the pieces from the mound - as the day progresses, I'll use a pair of tongs to turn the
jerky about every hour and make sure that all the pieces get rotated.
A lot of work for something that doesn't last very long -- not because it won't keep, but it tastes
so good! Try the marinade recipes on the following page as well.