Smoking jerky how long

Total Time: 16 hours 30 minutes. This is easier if the meat is still slightly frozen Combine all of the marinade ingredients in a bowl and whisk together.

Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at to degrees for 2 hours.

Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend. Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.

Did you make this recipe? Please note that some of the links in this post are affiliate links. If you make a purchase through them I may make a small commission, at no additional cost to you. Click here for my full Affiliate Disclaimer. You may also like:. How to Make a Smoked Pizza Fatty. Next Post 5 Tips for Smoking Meat. What is curing salt?

Recipe seems like its has ample salt. Jim H. Just learning to make it in my Bradley smoker. When I say 'feel', just give it a squeeze or bend. Any piece that gives a little needs more time. I like mine right to where it almost cracks in half, but not quite.

It's often that even individual pieces aren't evenly cooked. Cut the done parts or just leave them on if you have a thick end that needs more time. I've found that once everything is off the smoker, if you let cool on the counter and then throw in a zip lock for 2 days, all the pieces will equalize to roughly the same dryness. Don't leave in the zip lock or you'll invite mold; paper bags in the fridge work fine or vaccuum pack and freeze.

Practice, practice. It's a good problem to have. Last edited: Jan 3, Its like everything else in smoking, everyone has their own ideas. If there was only one way we could all buy what we like. As to how long it al depends upon if your type and cut of meat, your curing process, your dehydration process, your flavor profile, as well as how you like your snap, crunchy jerky, dry jerky, moist jerky, or steak.

You want your jerky to be able to sit in your trucks tool box all year and still be ready for chewing? You want to keep it in the freezer until you need it? There is so many ways that its a hard question to answer. Myself, I want mine to be good year after next, when I find the piece I dropped behind the gun case!

My last time here I did it all on the smoker and it came out much better than my initial evaluation. I cut my jerky on the bias, not with the grain, not across but at a When I think my jerky is ready to pull I use a bend test that a lady here showed me last year.

Bend the slice around your finger and when you see the white strands or spiderwebs inside the meat, the meat it is ready. It was the best dehydrated jerky I have made. Let the jerky rest for an hour at room temperature with the bag open. Squeeze any air from the bag, seal and refrigerate the jerky.

It will keep for several weeks. Recommended Products:. Out of Stock. Cooking Notes Read recipe notes submitted by our community or add your own notes. Community Notes My Notes. No notes found. Log In Email. Forgot Password? Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours. All Rights Reserved. Beef Jerky in a Smoker. Rating: 4. Read Reviews Add Review. Save Pin Print Share.

Gallery Beef Jerky in a Smoker. Beef Jerky in a Smoker smittyb. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.