This weekend I was wanting to try and make some jerky. In the past, I have done a marinade with liquid smoke and put it in a dehydrator. I was wondering if anyone has ever put their strips into a smoker for an hour or 2 just to get a smoke flavor and then put it in a dehydrator. This weekend, I will be firing up the pit anyway but the cooking chamber will not be a dry environment so it will not dry out the meat. That's why I am curious if I can smoke for a little while then put in a dehydrator.

You can do this, but you will end up cooking the meat at the same time. Cold smoking is best for jerky if you can do it.

I'm not worried about cook time. I just want to get real smoke flavor if this would work.

should be fine, just dont build a big fire..........we only use 2 handfuls of oak bark for our 10' x 10' smokehouse

The best way to do it is in a big green egg/kamodo with a smoke cylinder. Otherwise temps are too hard to control.

HTownAg98 said:

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You can do this, but you will end up cooking the meat at the same time. Cold smoking is best for jerky if you can do it.

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This..... look at Alton Browns method where he uses box fans.

The issue is you don't want to cook the meat and dry it; you just want to dry it. If the smoker is too hot, you end up cooking the meat, and that is not desirable. If you want to use an offset smoker to do this, build a very small fire on one end, and put the meat on the complete opposite end. Two hours of smoke time is enough.

I've done it with my BGE using this guy's technique...http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm

But you should also understand the risks...
https://amazingribs.com/more-technique-and-science/safety-and-health/cold-smoking-meats-dont-do-it

I actually sell jerky to people in my office and cannot keep up with the demand. The best thing I can recommend is getting the box of seasonings at Academy...it has a cure, which is essential in my opinion.

Follow the instructions on the box the first time and you can tweak the recipe to suit yourself. I do use my smoker to dry the meat...very low heat and rotate the meat often.

Let us know how it turns out.

ought1ag said:

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should be fine, just dont build a big fire..........we only use 2 handfuls of oak bark for our 10' x 10' smokehouse

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Oak bark?? I've always been careful to remove the bark from the wood I use (or allow it to burn off) because of the harsh, acrid flavor that bark gives.

Sticks&Stones said:

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I actually sell jerky to people in my office and cannot keep up with the demand. The best thing I can recommend is getting the box of seasonings at Academy...it has a cure, which is essential in my opinion.

Follow the instructions on the box the first time and you can tweak the recipe to suit yourself. I do use my smoker to dry the meat...very low heat and rotate the meat often.

Let us know how it turns out.

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Heads up that if you're selling game meat you're probably breaking the law.

Sticks&Stones said:

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I actually sell jerky to people in my office and cannot keep up with the demand. The best thing I can recommend is getting the box of seasonings at Academy...it has a cure, which is essential in my opinion.

Follow the instructions on the box the first time and you can tweak the recipe to suit yourself. I do use my smoker to dry the meat...very low heat and rotate the meat often.

Let us know how it turns out.

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What kind of smoker? I have a pellet smoker that will get as low as 160. I've made jerky on it a few times, but have not been satisfied because of the cooking that occurs.

Maybe I'll try the Academy stuff.

Can you crack the lid open a little to let some of the heat out? Another option might be putting a bowl of ice on your grates.

AggieChemist said:

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Sticks&Stones said:

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I actually sell jerky to people in my office and cannot keep up with the demand. The best thing I can recommend is getting the box of seasonings at Academy...it has a cure, which is essential in my opinion.

Follow the instructions on the box the first time and you can tweak the recipe to suit yourself. I do use my smoker to dry the meat...very low heat and rotate the meat often.

Let us know how it turns out.

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Heads up that if you're selling game meat you're probably definitely breaking the law.

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FIFY

yup, just something we've always used......throw in a couple dried corn cobs if you want it to burn up a little quicker.

garc said:

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Sticks&Stones said:

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I actually sell jerky to people in my office and cannot keep up with the demand. The best thing I can recommend is getting the box of seasonings at Academy...it has a cure, which is essential in my opinion.

Follow the instructions on the box the first time and you can tweak the recipe to suit yourself. I do use my smoker to dry the meat...very low heat and rotate the meat often.

Let us know how it turns out.

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What kind of smoker? I have a pellet smoker that will get as low as 160. I've made jerky on it a few times, but have not been satisfied because of the cooking that occurs.

Maybe I'll try the Academy stuff.

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I think 160 would work fine...just keep rotating your racks and pull off individual pieces as they get done.

I just have a wood smoker...nothing fancy. I really think that the secret is in the cure. The meat doesn't have to be completely dried to the point that it's tough...you can have more flexibility by using cure first.

If you want to be technical about it, 30%-40% loss in weight is about right for jerky. When it is stiff, it's done (that's what she said).

HTownAg98 said:

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Can you crack the lid open a little to let some of the heat out? Another option might be putting a bowl of ice on your grates.

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good ideas

I've been using my pellet smoker and a jalepeno Dr. Pepper recipe that has turned out great. Just have to rotate the meat frequently till I get the desired dehydration. Vacuum seal and then hand it out, doesn't last long.

I've done it in my smoker before. Just stuck a small propane burner in the fire box. A couple pecan twigs laid across it is plenty smoke flavor. The jerky gets a lot of flavor from just being in the bbq pit. 10 or 12 hrs at 175. Rotate halfway through. It's done when it feels firm and fibers separate when you bend it. Not all pieces are done at the same time.

Sticks&Stones said:

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garc said:

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Sticks&Stones said:

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I actually sell jerky to people in my office and cannot keep up with the demand. The best thing I can recommend is getting the box of seasonings at Academy...it has a cure, which is essential in my opinion.

Follow the instructions on the box the first time and you can tweak the recipe to suit yourself. I do use my smoker to dry the meat...very low heat and rotate the meat often.

Let us know how it turns out.

---

What kind of smoker? I have a pellet smoker that will get as low as 160. I've made jerky on it a few times, but have not been satisfied because of the cooking that occurs.

Maybe I'll try the Academy stuff.

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I think 160 would work fine...just keep rotating your racks and pull off individual pieces as they get done.

I just have a wood smoker...nothing fancy. I really think that the secret is in the cure. The meat doesn't have to be completely dried to the point that it's tough...you can have more flexibility by using cure first.

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I tried the Academy original mix with the curing salt. It turned out great. I ate some right off the grill and wasn't too sure. But after packaging and refrigerating overnight, it was outstanding.

I've never used curing mix and never just used dry rub, always some kind of liquid marinade. But I have to say its the best I've ever made.

Been wanting to do this on my pellet smoker. What thickness are you cutting? What type of meat are you using?

n_touch said:

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Been wanting to do this on my pellet smoker. What thickness are you cutting? What type of meat are you using?

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Can't speak for stones, but I use eye of round roast, partially frozen and cut to about a quarter inch with the grain.

If I had a meat cutter and could be precise, I'd probably go 3/16 of an inch.

The academy mix is outstanding! Good luck.

Did some on my pellet smoker last weekend. Skirt steak sliced like fajitas but thinner. I used chupacabra rub, garlic salt, onion powder, sesame oil, spicy Chinese garlic paste, and hoisin sauce. Tossed it around & filled bowl with water & let soak overnight.

Put pellet grill on smoke setting for 5 hrs with a smoke tube inside. Turned out perfectly!