So my wife's father gave me his electric smoker and a bunch of different kinds of wood chips. I wanna make some beef jerky so come hunting season I'll have this thing figured out for my venison jerky.

I've never used a smoker before, I used the oven set around 125 or so to dehydrate the jerky.

Who's got a good jerky marinade and any tips for using a smoker??? It's a "Little Chief" brand, I believe he bought it from Cabela's.


:beerchug:

2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning salt (recommend Lawry's)
1/2 tsp. chili powder
1-2 tsps. liquid smoke
Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.

That's it??? 1 receipe from a shitload of snowmobilers? There's only 2 of us on this whole site that makes Jerky? :banghead:

I havent tried to make it yet. I get mine from http://www.bigjohnsbeefjerky.com by far the best I have ever had.

I've had some of my venison processed into jerky, but I dont have a dehydrator, and dont eat enough beef jerky to want to make my own.

You don't need a dehydrator or a smoker. You can use your kitchen oven set at around 125°-150°F.

Wow, that's news to me.

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This is about 12lbs before smoking

Receipe? What flavor chips? I'm drooling though! :beerchug:

The mix that n2oiroc posted looks about like what I make. Don't really use a recipe though, just kind of wing it. I like mine hot though, so there's always cayenne and crushed red pepper in it.

I've got a little cheif smoker too, and a fancier kettle smoker too, but I've been using the dehydrator rather than the smoker lately, seems to give better results, for jerky at least. One thing I can tell you about the smoker is to go easy on the smoke. There's a fine line bettween just right and a nasty acrid/bitter taste.

brown sugar,wostershire,steak sauce,beer,molasses,salt,garlic powder,hot pepper sauce,use liquid smoke if you dont have a smoker.Oh and INSTA CURE,kills all the little bugs.Try checking "the sausage maker" on line...lot of good stuff for making jerky. :beerchug:

I'll have to check those guys out...ever try World Kitchens? Good stuff.

http://www.worldkitchens.net/