Deer Season on it's way
- Thread starter NFAA
- Start date
DivotMaker
New member
If you want to go a direction that will give you absolutely consistent results, go the equilibrium brine method, with the jerky fan. Equilibrium whaaat?? Here's a little light reading, to get you up to speed! First, is the difference in 2 important types of brines. Next, is my first attempt at using the EQ brine for jerky, and then the second attempt that perfected it. It's actually not a hard method, and the results are the same, every time!
Disclaimer: There are MANY great methods for jerky, including just using off-the-shelf cures, like the High Mountain brand. BUT, just remember to CURE (use of curing salt) in whatever method you use! This helps prevent botulism.
Brines 101
Brine-Cured Beef Jerky with the James Jerky Dryer
Brine-Cured Jerky, Part 2
Disclaimer: There are MANY great methods for jerky, including just using off-the-shelf cures, like the High Mountain brand. BUT, just remember to CURE (use of curing salt) in whatever method you use! This helps prevent botulism.
Brines 101
Brine-Cured Beef Jerky with the James Jerky Dryer
Brine-Cured Jerky, Part 2
DivotMaker
New member
You're welcome! Many great processes for jerky, but this works well for me.
NDKoze
Moderator
I have tried brines and mixes like High Mountain and High Country and my personal taste is that I prefer the mixes verses the brines. But this is very subjective and I would encourage you to try several different mixes and brines to see what you like.
For sure you MUST have a jerky dryer or some type of homemade fan to pull the moisture out of the smoker.
Some people hang their jerky. But I don't like this especially in the #1/#2 because there isn't enough height to get the meat far enough away from the heating element. So I just lay my strips on my racks and periodically rotate the racks from top to bottom and front to back. I purchased the seafood racks from Smokin It, but there are other cheaper alternatives out there that have been discussed here.
I also use chips verses chunks because they start smoking at the lower temp that you use for jerky drying.
Let us know if you have any other questions.
I am getting excited for deer season too even though I didn't get drawn for a tag this year.
My son, brother, and Dad did get tags though and we always share our deer no matter who shoots them. So, hopefully we'll have plenty.
For sure you MUST have a jerky dryer or some type of homemade fan to pull the moisture out of the smoker.
Some people hang their jerky. But I don't like this especially in the #1/#2 because there isn't enough height to get the meat far enough away from the heating element. So I just lay my strips on my racks and periodically rotate the racks from top to bottom and front to back. I purchased the seafood racks from Smokin It, but there are other cheaper alternatives out there that have been discussed here.
I also use chips verses chunks because they start smoking at the lower temp that you use for jerky drying.
Let us know if you have any other questions.
I am getting excited for deer season too even though I didn't get drawn for a tag this year.
My son, brother, and Dad did get tags though and we always share our deer no matter who shoots them. So, hopefully we'll have plenty.
Pork Belly
Moderator
I prefer a dry cure for bacon and jerky, especially for Jerky. The goal is to remove nearly all the moisture so I do not want to start the process by saturating the meat in a brine.
High Mountain is a great brand, very tasty and affordable, on top of that it is super easy.
You must have a jerky fan unless you are going to smoke for a few hours then finish in a dehydrator. I go low temp 100 or less for improved taste and texture.
High Mountain is a great brand, very tasty and affordable, on top of that it is super easy.
You must have a jerky fan unless you are going to smoke for a few hours then finish in a dehydrator. I go low temp 100 or less for improved taste and texture.
