DivotMaker
New member
NDKoze said:
Hehe. Good to hear, Gregg! Some food, and learning a few things was worth $35, for sure! I was hoping it wasn't one of those $500+ "bootcamps" where you learn the secrets of the stars!
1st attempt at beef jerky
- Thread starter bubbabob
- Start date
Hehe. Good to hear, Gregg! Some food, and learning a few things was worth $35, for sure! I was hoping it wasn't one of those $500+ "bootcamps" where you learn the secrets of the stars!
bubbabob
New member
So Tony and all,
I'm listening to this conversation and wondering about why "they" say to pull your salmon from the brine, rinse and pat dry, season, then put it on drying racks with a fan on it to form a pellicle before putting it in the smoker. The pellicle is supposed to be a critical part of insuring that the salmon absorbs the smoke, and you'd have to think it gets dried out a bit in that process too. Wouldn't this apply to jerky too? Just askin...not tryin to start any bruhaha.
Cheers,
BB
I'm listening to this conversation and wondering about why "they" say to pull your salmon from the brine, rinse and pat dry, season, then put it on drying racks with a fan on it to form a pellicle before putting it in the smoker. The pellicle is supposed to be a critical part of insuring that the salmon absorbs the smoke, and you'd have to think it gets dried out a bit in that process too. Wouldn't this apply to jerky too? Just askin...not tryin to start any bruhaha.
Cheers,
BB
DivotMaker
New member
bubbabob said:
Good question, Bob. No bruhaha's here! Fish is a different animal than beef or pork (no kidding, huh?), as far as smoking goes. I'm not a fish smoker, but I know what you are saying is true. I am, however, pretty experienced with beef, pork and poultry. The only time I "dry" any of those is if I leave poultry uncovered in the fridge overnight. But, that is not to help it absorb smoke, but rather to help the skin not be so rubbery.
Hopefully, our fish experts will chime in about the whole "pelicle" process! I just don't find it necessary on the meat I smoke.
Pork Belly
Moderator
140 is a medium steak.
http://smokinitforums.com/index.php?topic=1831.0
http://smokinitforums.com/index.php?topic=1831.0
Tyarra
New member
I've done both salmon and catfish - salmon twice, and neither time did I brine it, or dry it. I gave it a coating of ground salt, pepper and garlic. The catfish I did brine, but it was whole and still had its skin. Didn't dry that, either. Just rubbed it, inside and out, with our standard paprika/pepper/sugar rub.
They still tasted pretty smoky, and very tasty!
They still tasted pretty smoky, and very tasty!
Pork Belly
Moderator
I know by experience that slightly damp fish does not smoke as well as dry fish, even in an SI.
NDKoze
Moderator
bubbabob said:
I actually think that the pellicle theory for fish holds true for jerky as well as fish. Moist is OK, but tacky or sticky meat is even better.
When making jerky with a brine I have always dabbed my meat dry with paper towels before adding some extra spice and then placing in my smoker. I figure this is just less moisture that I need to get out of the smoker.
This being said, I usually use a variety of premixed Hi-Country or High Mountain seasonings for my jerky. They have so many different options and are relatively inexpensive and superior to any brines that I have tried. I mix the seasoning (seasoning and cure) in with a little bit of water (just enough to facilitate an even spread of the seasonings), and then let the seasoned meat marinate overnight in the fridge.
The next day the meat is very tacky/sticky and I have to kind of pull the jerky strips apart to lay them on my racks. This is perfect and does not need to be dried at all before placing in the smoker.
NDKoze
Moderator
elkins20 said:
No, I just spread the seasoning evenly and then pour about 1/4 to 1/2 cup of water on top of the seasoning depending on how much meat I have. The salt in the seasoning easily dissolves during the marinating process and kind of spreads through the meat. The water really helps ensure that the seasoning is evenly spread and mixed throughout the meat slices. It is actually a little soupy when you put it into the fridge because after washing the meat prior to seasoning there is some additional moisture with the meat. But overnight, the liquid dries up and it gets really sticky/tacky.
Even with the darker colored venison that I usually use, you can really see the change in color after a night's marinating in the fridge. It gets really dark and smells awesome!
I have used the original, sweet and spicy, hickory, teriyaki, and even a really spicy one and all have turned out well. My 20 year old likes the spicy stuff, so we added some cayenne and sprinkled some red paper flakes on the spicy one. It was too spicy for my German tongue that is not used to that spicy stuff.
I have also made jerky out of duck and goose breasts that turned out really well.
DivotMaker
New member
Pork Belly said:
Yes, I agree that 140 internal temp is medium, in a steak. But, smoking jerky, with the fan at 140, does not "cook" the jerky. It comes out almost translucent, not opaque like cooked meat. I like 140 because that's the minimum "food safe" temp where bacteria won't grow. Not knocking your 100 method, just explaining that 140 does not cook the jerky.
Pork Belly
Moderator
If I didn't use curing salt I wouldn't go that low.
DivotMaker
New member
Pork Belly said:
Good to know! And a great tip for those who don't!!
NDKoze
Moderator
Depending on the wood used, some may have a hard time getting smoke at 100 degrees. I know I did on my last batch and had to increase the temp even when using wood chips instead of chunks.
I might try using my A-MAZE-N smoker the next time I make jerky just to see if I can tell the difference as that will easily provide smoke at 100 degrees.
This is another reason to go a little higher. Even at 140, my jerky still took about 8-10 hours to finish. I can't imagine how long it would have took if I only used 100.
FYI, I always use cure with my jerky.
I might try using my A-MAZE-N smoker the next time I make jerky just to see if I can tell the difference as that will easily provide smoke at 100 degrees.
This is another reason to go a little higher. Even at 140, my jerky still took about 8-10 hours to finish. I can't imagine how long it would have took if I only used 100.
FYI, I always use cure with my jerky.
DivotMaker
New member
elkins20 said:
Bill, the High Mountain jerky cures are good, but you can also make your own brines, like I do. The main thing is that they contain curing salt (pink salt). This can be in several forms, but nitrites are needed to "cure" meat. This is what prevents a lot of bad things, like botulism.
NDKoze
Moderator
elkins20 said:
Yes, I use the package that comes with the mix in amounts from the instructions.
I have used brines too and they work well. I just like the results I get with the mixes better. Could just be personal tastes.
I say try several different brines and mixes so you have a variety of products in the freezer.
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