O/T Anybody make beef jerky using a smoker?

Sandman · Post by **Sandman** » Tue Aug 10, 2004 10:42 am

I picked up a Northland Smoker (cost me the fuel to pick it up), the other day just could not turn it down.

Does anybody have and/or know where I might get some beef jerky recipies? I would like to do up a big batch for the boys on our upcoming moose hunt?

Regards,
Robin

Sliver · Post by **Sliver** » Tue Aug 10, 2004 11:48 am

Hey there Sandman heres a recipe I used and it does taste great!

1 and 1/2 lbs. Venison cut in thin strips.

1/4 cup of soy sauce.

1 Tablespoon Worchestershire sauce.

1 Tablespoon of A-1 Steak sauce.

1/2 Teaspoon black pepper.

1/2 Teaspoon of garlic powder.

1/2 Teaspoon of onion powder.

1/2 Teaspoon of salt.

1 Teaspoon of liquid smoke.

Mix all the ingredients in a zip loc baggie adding the venison last. use your hand to mush it all around real good. Get all the air out of the baggie and seal it. Stash it in the fridge for 24 hours. Then its ready to dry either in your oven or dehydrator. 150 degrees with the oven door cocked open a smidgen for 5 to 7 hours or until its the way you like it.

Enjoy

Harry

A.W · Post by **A.W** » Tue Aug 10, 2004 12:02 pm

I've used the above recipeseveral times. It's very addictive though.

I like to use the "eye of the round" roast because it's very lean. If you have a Price Chopper store near you they have it on sale for a good price this week.

Keep in mind that you will lose about 2 thirds weight. I bought two roasts yesterday.

Spring · Post by **Spring** » Tue Aug 10, 2004 1:03 pm

I've used Sliver's recipe for a number of years now. Works great.

I'll be doing up a batch shortly to take on a canoe trip I'm taking at the end of the month. I'll use my Meko smoker rather than liquid smoke.

Cheers!

Newbi · Post by **Newbi** » Tue Aug 10, 2004 1:40 pm

I ran across this website not long ago. It should give you plenty of options. www.bowhunting.net/susieq/jerky.htm

Red Label · Post by **Red Label** » Tue Aug 10, 2004 1:46 pm

Robin - see this old thread...some good info in there...

Mike

http://www.excaliburcrossbow.com/phpBB2 ... y&start=15

Allan · Post by **Allan** » Tue Aug 10, 2004 1:50 pm

I have tried Silver's recipe many times and it is simple and tastey.

I have also tried smoking the jerky, using cold smoke. But that must be done when it is cool outside, or the meat can go rancid before curing.

RichardS · Post by **RichardS** » Tue Aug 10, 2004 1:57 pm

I have never smoked anything and I was wondering, does smoking eliminate the need for cooking? Or is there alot of heat buildup when you smoke something?

Sandman · Post by **Sandman** » Tue Aug 10, 2004 2:00 pm

Thanks alot everyone

I am going to give Sliver's a shot....A.W. I am on my way out to Price Chopper now!!!

Newbi: Wow that is a great link thank-you....you can bet that I will be using a few of those!!!

RL - Thanks there was some good info, I never think to run a search before asking a question

....My pappy always said I had a habit of "talking when I should be a listenin".

Regards,
Robin

claude · Post by **claude** » Tue Aug 10, 2004 2:16 pm

greatjerky.com recipesource.com alljerky.com

GaryL · Post by **GaryL** » Tue Aug 10, 2004 4:04 pm

bstout thats some of the stuff I use..Real GOOD

Sandman · Post by **Sandman** » Tue Aug 10, 2004 5:13 pm

bstout wrote:This stuff is fantastic!!

http://www.himtnjerky.com/product/jerky.php

Does anyone in Southern Ontario know if this stuff is available here?

Thanks,
Robin

GaryL · Post by **GaryL** » Tue Aug 10, 2004 6:30 pm

Sandman wrote:
bstout wrote:This stuff is fantastic!!

http://www.himtnjerky.com/product/jerky.php
Does anyone in Southern Ontario know if this stuff is available here?

Thanks,
Robin

Its really good with the ground meat rolls. Robin a order blank is with the product. I can e-mail you a copy of the order blank if ya can't find the mix in your area.

chris4570 · Post by **chris4570** » Tue Aug 10, 2004 7:05 pm

RichardS,

Depending on how and what you are cooking the smoke ovens will cook the food.

Smaller pieces like fish fillets or jerky can be cooked in a commercially available smoker. Larger items, like a roast, may be put in the smoke oven with some wood chips to get the smoke flavour into the meat, but then are usually cooked in the oven as per usual.

Although, my grandfather made a little iron smoke oven that cooks as well as smokes what ever is in there. It's a portable job that I take camping. You put it on a grill over a fire. Fish are done in short time, and roasts often just as quick or quicker than in an oven. Nothing like having fish caught in the morning smoked before noon. Roughin it? Not me.

Sandman · Post by **Sandman** » Tue Aug 10, 2004 9:24 pm

Edited.......Talkin when I shoulda been readin!!