Beef Jerky

[Ryan P.K.]

This was my first attemp at beef jerky. I also brined a pheasant and threw it on the smoker as well. I do not have final pic, but I do believe that next time to only smoke it for 4 hours. Smoke the jerky for 5 hours at 185. I used the snake method with some maple.

 

[Matt H.]

looks good. were you happy with the results? what type of beef did you use?

 

[Cliff Bartlett]

Great looking jerky! Bet it's good!

 

[Ryan P.K.]

looks good. were you happy with the results? what type of beef did you use?

Matt, I used a very, very lean chuck roast. I trimmed off all the exterior fat, and then cut into strips.

 

[Dwain Pannell]

I recommend lower temps to dry jerky. Somewhere around 140-150*F. You don't really want to cook it.

To get lower simply use less charcoal. I use two briquettes side by side.

 

[Ryan P.K.]

I recommend lower temps to dry jerky. Somewhere around 140-150*F. You don't really want to cook it.

To get lower simply use less charcoal. I use two briquettes side by side.

Thanks for the recommendation. I will defiantly give that a try.

 

[Bill Schultz]

How did it come out Ryan? Like Dwain said it probably got cooked some but could still be tasty

 

[TOM BAUER]

Bold move smoking jerky on a real smoker!!! So far, I have whimped out and only used a dehydrator. You are a brave soul.