hi, not smoking my beef jerky...prefer to not cure. I have been readying the comments about making sure the meat hits 160 degrees. If I use my air fryer at 160 and the meat totally dries do I still need to check the internal temp of the meat? New to this whole thing thanks!

I have some beef jerky to smoke up tomorrow. Given a choice between apple, cherry, hickory or pecan, which would turn the meat the darker color when smoked? Maybe a combination? I'll be using small chunks and running the smoker (008) at 175* for several hours, cracking the door open every so often to exhaust excess moisture. Any insight is appreciated- Thanks

I am considering getting a new dehydrator for jerky amazon , and I was wondering if folks here could tell me the better brands and types of dehydrators to look for. my main purpose for wanting to make jerky Is that I am type 2 diabetic and am always on the lookout for inexpensive healthy snacks for which I can control things like salt and sugar content.

Hello everyone, I am new to this forum and jerky/snack stick making. I have read a bit about it and I know that 160F should be the desired "initial" temperature to kill off any bacteria in ground beef jerky or 165F for chicken jerky I do believe. After doing some researches on the internet, I found that the Nesco FD-75A was one of the best entry-level food dehydrator for making jerky as it was keeping a controlled temperature. I am testing mine at the moment, it has been running for about an...

Hi Guys— Two of the “other companies” sell a small portable fan that sits over the top vent hole. This is to move air when making jerky. I’m a bit curious as to the effectiveness of this method. CS does not have a device like 5his. That surprises me a bit. Has anybody any experience with these small jerky fans? I have tried the door open/close thing. I’m looking at different ideas to minimize moisture...Thanks

I recently got a Smokette 008 and going to try some beef jerky. I see GLH's method here and read a lot of Qdogg's method, but for the life of me, I cannot find it anywhere. All I get are a bunch of broken links and references to Qdogg's method, but nobody has it listed anywhere. I've been looking for it everywhere, read through dozens of posts here, etc. Can someone please just list Qdogg's method or post a link that works? I just want to compare both GLH's and Qdogg's methods before I give...

Started making my own jerky back in november, but only with ground beef and ground deer meat. Working in food service, I know the risks of meats not being properly prepared so I bought cure #1. Been wanting to make some whole meat jerky, but not sure how much curing salt to use in the marinade. When I make ground meat jerky, I mix 2 oz of whatever liquid I use to flavor with 1/4 teaspoon curing salt #1 per pound or meat (8 oz liquid to 1 1/4 teaspoon per 5 lbs.) and mix that into the meat...

A few months back I purchased an old Universal meat grinder. I'm not sure what metal it's made out of. It's kind of shiny and the metal seems fairly hard. I see on the net what appears to be the same thing as 'Universal Meat Grinder #2.' Anyway, I've ground up some beef a few times, but the meat has a slightly funny taste. Kind of metallic, but I'm not sure that's what it is. Could this old meat grinder make the ground beef taste a little funny for some reason? There is very little rust on...

I took a stab at some beef jerky last weekend and I am so dang impressed with the outcome. It was so easy following the HI MOUNTAIN directions. I took a 7 pound Eye of Round and cleaned it up removing all of the fat and silver skin. When I was finished I had a perfect looking clean roast. I cut it in half accross the grain and placed them in a freezer bag. I froze them for about 4 hours. Pulled them out and used my meat slicer set at 6 which seemed to be about 1/8" thick. I cut with the...

Hey everyone, I am having a hoot on this forum so far. I have seen so many awesome recipes, pictures of some great meats and of course some really good smoking instructions. Now I want to make some tasty meats of my own I love jerky, absolutely love it. When I was younger and would go out of town for work we would stop at every gas station that had 2 for $6 bags of Jack Links and bill it to the company, gotta keep you protein up! Anyways, now I want to make my own jerky so I think it is...

So I have been experimenting with beef jerky and I have watched YouTube videos and looked up recipes and for some reason I can't get that really good tender jerky. I have bought eye of round, top round, sirloin top and most recently chuck roast. So the question is when I eat it there are white fibers(or so it looks like) and I believe that is the muscle tissue but that is the tough part of the meat. When I buy jerky I never see this but like I said it almost looks like white hair or...

I bought an eye of round that is close to 7 pounds. I have never messed with this cut of meat. It is long and thick. I noticed that there was a little fat and a lot of silver skin on the outside. The question for those that have used the cut of meat for jerky, How do you break it down? I will be using a meat slicer.

The last great jerky I’ve tasted was over two years ago while deployed overseas, courtesy of some very fine chefs on this forum who were so gracious to send some to our Soldiers. I Stopped by Sams Club and picked up a case of Sirloin Tip (Peeled Knuckle) for 3.29/pp. The case weighed 62 pounds. The other choices they had were eye of round, top round and bottom round, each slightly more per pound. I stuck with what I knew, the knuckles. The case of knuckles contained six roasts. I rinsed the...

Well I hate to go around talking to myself as usual..but..I did find out TQ in standard old timey marinade does just fine to make it red in the middle. Just replaced the standard Salt ration with an equal amount of TQ. Not exactly food porn but am real proud that a nice cop is letting me put up a jerky display in his highly fun beer joint..another old pal gave me the rack. My normal size bag is three oz..but he wanted some smaller sizes so made him up 8 three oz bags 4 one oz bags. Supposed...

Does anyone know what diameter the Cookshack jerky rods are? I have been on a 3 day hunt to find stainless steel rods in 36" in lengths so I could make some. I finally located both 3/16" and 1/4" rod but it is 12 feet long. They are going to cut it to 36" lengths. That will give me 8 rods once I cut it to size for my SM066.

Dear Folks. As many of you know, I am a recently retired US Army Chaplain. While deployed my last year in the Army, I received lots of Jerky, snack sticks, etc from our great forum members, which I was able to distribute to the troops. Many forum members have expressed interest in sending jerky to troops, but are unsure how to go about it. Here's what I'll do, I have chaplain friends, and will keep running addresses on this thread which will include specific chaplains name, mailing address...

Normally I smoke my jerky using a wet marinade and cure. Today, I'm trying something different mainly because I'm trying to create a recipe without the added nitrate/nitrites. I am marinating my jerky with no cure then plan to smoke it before putting into the dehydrator. How long should I smoke it and at what temp to ensure I kill bacteria? After smoking, I'll put the jerky into my Excalibur at about 150 or so. Any idea how long in a dehydrator? My meat was sliced at 1/4" thick.

I have tried Alton Brown's recipe for jerky in the past using a dehydrator. Recipe to follow: 4 lbs. flank steak 1 1/3 c Worcestershire sauce 1 1/3 c soy sauce 2 T honey 4 tsp. fresh ground black pepper 4 tsp. onion powder 2 tsp. liquid smoke 2 tsp. red pepper flakes Marinate in reefer for 3-6 hours. Allow meat to dry 3 to 6 hours. I would like to use the same marinade mixture and then put in my Smokette using Qdogg's method for smoking. Will not using Cure in the marinade be safe and...

15 lbs CAB Flank Steak + 1 FEC = Mountain of Jerky!

Ok..know there is some folks on here who know whats what. How long will bag sucked beef jerky last when storing stuff up for when the SHTF?That is a prepper talk acronym for when when the sheet hits the fan. Thanks. Any tips appreciated. Will it be a good barter item maybe?