RossBausone last edited by
Is there a favorite method of making Jerky and using a smoker? I’d like to see some folks experiences with recipes and smoke plans.
My favorite flavor of jerky is the Bold Jerky Seasoning. The most popular overall at Walton’s is probably the Colorado Spicy Jerky Seasoning though. I just take a piece of whole muscle meat, trim off any visible fat, and slice into 1/4in thick pieces. Dump the meat, seasoning, and sure cure into a stainless steel bowl or a couple vacuum pouches and mix it around until it’s pretty evenly dispersed, add a little bit of water to disperse the seasoning more and start to cover the meat, then let it sit in the fridge to marinate for 12 hours. For smoking, I usually just go with the basics and set the smoker between 180 and 200, turn the smoke on the whole time, and let it cook several hours until it reaches the level of dryness I want. If you want to do a staged cook though, I’d recommend 130 for 1 hour with vents open, 145 for 2 hours with vents 2/3 closed, then 180 until its done with vents 2/3 closed.
If you haven’t already, also check out our How To Make Jerky video for a few more tips and tricks!
How to Make Jerky
BrianB last edited by
I am going to make the Colorado spicy for the first time tomorrow. I have made jerky in the past that turns out great. My questions are:
When you take it out of the brine do you put it straight on the racks or rinse first? (I have always rinsed mine)
And once you get it on the rack do you let it set at room temp to form a Pellicle prior to going into the smoker?
@BrianB I never rinse mine. After I let it sit in the seasoning, cure, and water mixture overnight, I go straight to laying on racks and then go straight to the smoker/dehydrator and don’t let it sit at room temperature either. I’ve never had bad results doing it that way.
doc_craig last edited by
When I make jerky I cube the meat in small pieces and then season it with your jerky seasoning of choice, then grind it and pack it onto a cookie sheet. Freeze it then take it out and very slightly thaw it and then slice it on an electric slicer. Having an extra hand is great when slicing. Catch the slices as they come off the slicer and lay out on your cooking racks. Also a good idea to score the meat in the cookie sheet in pieces that will fit your slicer. Works great, no brining or tedious cutting.
@BrianB I use a wet marinade and let it sit over night. I do not rinse it but i put it between double layers of paper towels and let it dry while I get the smoker ready. Then put it on the racks and let it start warming and drying in the smoker before adding the smoke.
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!