Author Topic: Smoked Beef Jerky  (Read 1709 times)

Offline addicted to ice fishing

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Smoked Beef Jerky
« on: Jan 10, 2012, 02:26 PM »
Beef Jerky

I start with at least a 3.5 lb lean beef roast.
Slice the roast into thin strips.
I use a commercially prepared seasoning of garlic and cracked pepper, and cure to put on the beef strips.
I let the meat sit 24 hours in the refrigerator to allow the spices and cure to have time to work.

I prepare the smoker with water, and fill the wood box with hickory chips.
I place the beef strips on the smoking racks and smoke the meat at 200 degrees for 1.25 to 2.5 hours, depending on thickness of beef strips.
I end up with better tasting, better quality jerky for a fraction of the price in the store.

Offline FelixD

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Re: Smoked Beef Jerky
« Reply #1 on: Jan 12, 2012, 10:31 AM »
I do the same but subistute venison!  ;) ;D
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Offline appleye

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Re: Smoked Beef Jerky
« Reply #2 on: Jan 13, 2012, 06:55 AM »
Elk, moose, antelope!! ;D
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Offline walleyeslayer1978

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Re: Smoked Beef Jerky
« Reply #3 on: Jan 15, 2012, 01:01 PM »
how important is the cure to the final product? It would seem to me that the less preservatives you put in, the better, no? Doesn't the jerky keep in the freezer just as well without curing?
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Offline Skipper

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Re: Smoked Beef Jerky
« Reply #4 on: Jan 15, 2012, 01:07 PM »
Cure kills the critters and parasites that can get you sick. Properly prepared jerky never reaches a temperature to kill these nasties. You chemically cook jerky with cure, then dry it.

 

Offline walleyeslayer1978

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Re: Smoked Beef Jerky
« Reply #5 on: Jan 15, 2012, 01:11 PM »
Cure kills the critters and parasites that can get you sick. Properly prepared jerky never reaches a temperature to kill these nasties. You chemically cook jerky with cure, then dry it.

ok, i get that, but how is it any different than cooking your meat rare? That doesn't reach a temperature to kill bacteria and whatnot either.  And when i cook deer meat, medium rare is pushing over done.
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Offline Skipper

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Re: Smoked Beef Jerky
« Reply #6 on: Jan 15, 2012, 04:45 PM »
A steak is kept under refrigeration until it is cooked and served. Jerky is dried for hours. USDA does not recommend you eat beef unless it was cooked to 145 degrees anyway.

You also have trichinosis and other stuff in wild game. You can get worms and crap, I cook my game to 160.

Go ahead and try it. Just substitute salt for cure. Salt does a pretty good job too. Just remember that too much salt shortens freezer life by quite a bit.

I like to take my jerky out when I hunt and fish without having to worry about refrigeration. That's the whole point in making it for me. You need the cure to do that.

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Offline Bear32

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Re: Smoked Beef Jerky
« Reply #7 on: Jan 16, 2012, 09:45 AM »
  High Mountain cure for me ;)

Offline walleyeslayer1978

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Re: Smoked Beef Jerky
« Reply #8 on: Jan 16, 2012, 04:26 PM »
ok fair enough. Thanks for the info!
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Offline 4x4elk

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Re: Smoked Beef Jerky
« Reply #9 on: Jan 21, 2012, 09:09 PM »
  High Mountain cure for me ;)

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Offline icejunky

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Re: Smoked Beef Jerky
« Reply #10 on: Jan 26, 2012, 07:03 AM »
I met a guy on the ice last season who shared some of his goose jerky with me, it was awesome, it is a great meat to use in a jerky.

Offline wyoboypt

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Re: Smoked Beef Jerky
« Reply #11 on: Jan 26, 2012, 01:19 PM »
where does a guy get cure without the seaoning?

Offline Skipper

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Re: Smoked Beef Jerky
« Reply #12 on: Jan 26, 2012, 05:37 PM »

Offline cdnb

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Re: Smoked Beef Jerky
« Reply #13 on: Feb 03, 2012, 08:15 PM »
Keep in mind cure isn't great for a guy

Offline wyoutdoors

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Re: Smoked Beef Jerky
« Reply #14 on: Feb 08, 2012, 01:19 PM »
Goose jerky is a great way to handle a couple of good hunts!  :thumbsup:

 



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