Remove the meat from the smoker with grill tongs and lay them on a baking sheet or plate. You should allow the meat pieces to fully cool and dry (preferably overnight) before tasting the jerky. Store your jerky in an airtight container or bag. If you wish to keep your jerky for longer...
Homemade Beef Jerky - The 4 Step process Learninghow to make homemade beef jerkybegins with the basics of meat selection, meat preparation, marinating, and dehydration which can be done in an oven, dehydrator, or even a smoker. This section will walk you through the whole process step - ...
Place the beef in a large container and pour in the combined ingredients. Refrigerate for 8-48 hours. Jerky-Making Methods 1. Smoker image viadiyprojects Preheat to low (135 to 165°). Arrange strips in a single layer on wire racks or the grill grate. Turn occasionally, smoking time is...
” Glenn explained, opening the door. “Look!” he said, stepping back and inviting us to peek inside. There, hanging from horizontal poles about 10 feet in the air, were probably more than a hundred pieces of the delectable red jerky in strips about 18 inches long....
Make Venison Jerky After a successful hunting season, one of the first things you probably ask yourself is what to do with all the venison. A good option is to try making venison jerky. Jerky is a lightweight, dried meat product that makes a great snack for campers, backpackers, or anyon...
In my last post I talked about my quest for a cheap smoker to make some of my own chipotle pepper powder. Typically chipotle pepper powder is made using
wanted, she could add my sauce to the ribs. She didn't need to, but to make me feel good she said that was good too. I am very pleased with this smoker and can't thank you all enough for your advice. One question I have though, is how much are the temps off during the cook...
very important method is to reduce the moisture in the meat, since bacteria need moisture to grow. This can be done by dehydration, as in jerky. Or we can draw moisture out of the meat by creating an osmotic gradient using  salt and/or sugar. We will use salt, sugar, smoke,...
creating a flavorsome layer of barbeque bark that has a similar consistency to jerky. When you first bite into burnt ends, your teeth are met with resistance from the dense barbeque bark crust. Breaking through, a burst of juice erupts as the meat releases the fat it absorbed during its lon...
I have been a fan of elk meat for a while now, having cooked elk tenderloin and smoked my own elk jerky on a handmade pinewood smoker (like northeastern woodland paleo-Indians). I am mad for elk, and the meat I used was wild game brought back to me from Montana. But an elk burger...