Smoker beef jerky

[gfercaks33]

Any tips on making beef jerky on an electric smoker?

 

[Glock]

Don't cut it too thin. We used to have ours butcher sliced about 1/8", and hang it with two or more hooks. Suckers will fall right off a single. Trim the fat, for it smokes nasty. Enjoy!

 

[gfercaks33]

Never used a smoker before so I have no clue about this process.

 

[OKIE-CARBINE]

you are doing it wrong. jerky is DRIED meat, not smoked.

 

[Brandi]

I can tell you from experience if you "smoke" your jerky it will come out almost inedible from the intense smoke flavor infused into such a thin piece of meat. If your smoker has been seasoned (used) there's enough residual smoke smell left to do the job...don't add any wood!

 

[Shoot Summ]

I can tell you from experience if you "smoke" your jerky it will come out almost inedible from the intense smoke flavor infused into such a thin piece of meat. If your smoker has been seasoned (used) there's enough residual smoke smell left to do the job...don't add any wood!

Guess I can eat the inedible....

I smoke mine, then finish it on the dehydrator.

 

[338Shooter]

I've made about 50# of it on my traeger. Best jerkey I've ever had.

 

[aviator41]

Shoot summ has it right. smoke the meat for a short time to add flavor, THEN use a dehydrator set at 160 degrees to dehydrate the meat. You really can't get it too dry, - thats what jerky is all about. trim the fat. trim ALL the fat. fat will make for rancid jerky in a hurry. I ruined 5 lbs of venison my first try because I didn't trim the dang fat. Dang it!!

Also, if you might consider dehydrating some without using the smoker. If you want that smoky taste, try using a bit of liquid smoke. it might not be a 'real' smoke, but it sure is good!!

It can be done on a smoker (thats how they roll in AK), but it takes talent, patience and attentiveness.

 

[Parks 788]

Dustin, what kind of meat is that?

 

[338Shooter]

Deer.