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Thread: jerky drying advice: Use a smoker? page

  1. #1
    OneDeltaTenTango's Avatar
    OneDeltaTenTango is online now Senior Member
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    jerky drying advice: Use a smoker?

    Primal Fuel
    I am making jerky today and considering using my Big chief smoker to do so, in part b/c most recipes (including Mark's) suggest using "liquid smoke". I figure that real smoke is more primal. Has anyone used a smoker? Other options I have are a dehydrator and the oven. Any advice would be helpful.

    I am also open to your favorite marinade recipe.

    Thanks in advance,
    One Delta Ten Tango

  2. #2
    Blackbird's Avatar
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    I make ground beef jerky, use my dehydrator to get it mostly done and finish it off by using a pan of chips for an hour in the Little Chief smoker (vary for your desired smoke level).

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    I used the marinade recipe listed here on MDA (plus some Merlot) and dipped the meat into hot marinade for ~1min (small batches) and dried it in the oven - straight on the racks. Super easy and sooooo good! The first time I made it, my daughter and I ate most of it before it was completely done, running back to the oven every 5 minutes!

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    OneDeltaTenTango's Avatar
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    Thanks Mud Flinger and Blackbird. I went with the MDA recipe, hot marinade, and did the whole deal in the Big Chief. 2 pans of chips over a 8 hr smkoe/cook. It came out very, very tasty. I used flank steak. I'll have to try the ground beef jerky next.

    OneDeltaTenTango

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    Hi OneDelta. Good to hear you had success. I take it the temperature didn't get too hot in the smoker. I tried using my Brinkmann electric smoker and it got way too hot even with ice in the water pan. Do you know what temp your smoker was running?

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    Quote Originally Posted by yodiewan View Post
    Hi OneDelta. Good to hear you had success. I take it the temperature didn't get too hot in the smoker. I tried using my Brinkmann electric smoker and it got way too hot even with ice in the water pan. Do you know what temp your smoker was running?
    I didn't have a thermometer in the smoker, though a good idea. I ran it for most of the time with the lid ajar. I also didn't really cook the meat when I added it to the hot marinade so wanted to make sure I erred on the side of more rather than less cooked as the meat is conventionally sourced.

    I think I will do some experimenting with the dehydrator and try to rig up a thermometer in the smoker to better dial things in.
    Last edited by OneDeltaTenTango; 06-19-2011 at 10:41 AM.

  7. #7
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    I use my Little Chief and it's great. Takes about 8-12 hrs - give or take depending on the thickness of the meat and temperature outside.

    My favourite marinade is just tamari sauce and maple syrup - about 2:1 ratio. And the best cut for beef jerky is HEART. It makes fantastic jerky.

  8. #8
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    jkr
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    Smoked sea salt in the marinade is great for imparting a smokey flavor.

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