Whatchya smokin

[LPS]

I see we have a meat sale here at Hugos.  I may have to get me some beef short ribs for $5 lb.  I also need some more meat for jerky.  That last batch was darn good so need to make some more.  Great snack to have around.  Has anyone made the thicker softer kind?

[glenn57]

I see we have a meat sale here at Hugos.  I may have to get me some beef short ribs for $5 lb.  I also need some more meat for jerky.  That last batch was darn good so need to make some more.  Great snack to have around.  Has anyone made the thicker softer kind?

what did you use to make the jerky last time???? oven.......dehydrator???

i use the dehydrator. i cut the meat to maybe 1/4 inch thick. i watch it pretty close........i dont want it shoe leather tough so it could be a bit softer. i take it off when it gets to my desired doneness!!!!!!

[Dotch]

Should be a slam dunk with that Pioneer knife...

[LPS]

I used the oven.  180 with a wooden spoon keeping the door open some.  I wondered too if it is just not letting it get too done. 

[Bobberineyes]

I see we have a meat sale here at Hugos.  I may have to get me some beef short ribs for $5 lb.  I also need some more meat for jerky.  That last batch was darn good so need to make some more.  Great snack to have around.  Has anyone made the thicker softer kind?

All the years I made jerky on the smoker using high mountain seasoning and cure,  pretty sure the rule of thumb was 200° until the meat hit 150. I pulled up there web and now they say 165??? But you can slice at 1/4 or 3/8. If that helps.

[Cooperman]

I marinate in salt pepper, brown sugar, crushed garlic, soy, worcestershire sauce, and cure #1. Into the dehydrator for about a day until when you bend it, it cracks but won’t break.

[Leech~~]

I see we have a meat sale here at Hugos.  I may have to get me some beef short ribs for $5 lb.  I also need some more meat for jerky.  That last batch was darn good so need to make some more.  Great snack to have around.  Has anyone made the thicker softer kind?

All the years I made jerky on the smoker using high mountain seasoning and cure,  pretty sure the rule of thumb was 200° until the meat hit 150. I pulled up there web and now they say 165??? But you can slice at 1/4 or 3/8. If that helps.

I thought "cure" was mainly for dehydrators since they use no heat to kill anything? I've never used cure on the smoker. 

[Bobberineyes]

I see we have a meat sale here at Hugos.  I may have to get me some beef short ribs for $5 lb.  I also need some more meat for jerky.  That last batch was darn good so need to make some more.  Great snack to have around.  Has anyone made the thicker softer kind?

All the years I made jerky on the smoker using high mountain seasoning and cure,  pretty sure the rule of thumb was 200° until the meat hit 150. I pulled up there web and now they say 165??? But you can slice at 1/4 or 3/8. If that helps.

I thought "cure" was mainly for dehydrators since they use no heat to kill anything? I've never used cure on the smoker. 

could be, but I always mixed it in anyway.

[glenn57]

I see we have a meat sale here at Hugos.  I may have to get me some beef short ribs for $5 lb.  I also need some more meat for jerky.  That last batch was darn good so need to make some more.  Great snack to have around.  Has anyone made the thicker softer kind?

All the years I made jerky on the smoker using high mountain seasoning and cure,  pretty sure the rule of thumb was 200° until the meat hit 150. I pulled up there web and now they say 165??? But you can slice at 1/4 or 3/8. If that helps.

I thought "cure" was mainly for dehydrators since they use no heat to kill anything? I've never used cure on the smoker. 

i use the dehydrator and it puts out heat. granted it ain't oven hot heat

[LPS]

I use cure due to the slow warm up of the jerky.  In the danger zone of between 40 and 140 for a long time. 

[Scenic]

It's recommended that anytime you have an extended brine or smoking at low temps that you used cure.  This prevents botulism.