How to Smoke Beef Jerky: Insights and Methods from Professional PitMasters
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- Опубликовано: 14 окт 2024
- Smokehouse Bayou's PitMasters, Brian and Shayla take the time to thoroughly teach you how Smokehouse Bayou Smoked Jerky is made. This is a Behind the Scenes in-depth Tutorial on Small-Batch Craft Smoked Jerky.
As they walk you through their process, they share tips, science, and secrets that they have developed that completely set their jerky apart from any jerky found in stores today.
If you are a jerky maker and want to improve your method, or are a jerky lover and simply want to see how World-Class Jerky is made, welcome.
Smokehouse Bayou Smoked Jerky is shipped to customers from all 50 States. It is a Veteran-Owned Company and is based in Ocean Springs, MS
www.smokehouse...
#smokedjerky #Jerky #Howto #Tutorial | Smokehouse Bayou Beef Jerky
The absolute best video for how jerky is made on RUclips in my opinion. Brian AND Ms. Shayla I wish you guys all the best and success in your business. Thanks for showing us how it's done and being so generous in sharing your knowledge. You guys do have the best beef jerky I've ever tasted. No joke!
Thank you for the kind words, Jack! We did our best to provide a thorough tutorial on how to smoke jerky. The video is a little longer than I hoped, but its pretty comprehensive and hopefully easy to follow. I appreciate you watching and commenting. We are big fans of your channel!
Jaxx, thank you so much!! We had so much fun making this video! And I hope it's obvious to everyone that we love what we do. Maybe one day I'll be as good as Brian in front of the camera...nah, that'll never happen lol, he's a natural and I'm better holding the high tech filming device lol!!! Come see us again soon!! Or maybe we need to come to your neck of the woods? 😁
i love making jerky for friends and family on my offset smoker
I wanted to make jerky but after seeing all the equipment THAT I NOW WANT, I will have to start saving up my money. Especially that tumbler. Wow....thanks
my secret to deer meat is curing salt in a little bit of water for the first 12 hours after i butcher so i love that yall use that on the jerky
awesome vid!!!!
THANK YOU SO MUCH FOR SHARING. I AM GOING HAVE MY SON ORDER ME UP SOME. DANG THAT LOOKS SO GOOD. AND THANK YOU FOR SUPPORTING OUR VETRANS. YOU ARE A TRUE AMERICAN.
Thank you, Doug.
I can't even look at a salt shaker anymore without my feet swelling up but I used to be a connoisseur of eating all kinds of jerky and this stuff looks like some of the best out there. I enjoy your videos, thank you for sharing the process and helping the vets as well.
Crunch Munch thank you for watching! I wish you could try it, we sure love smoking our jerky. Have a great weekend!
Ditch the industrial waste they sell as table salt and use celtic sea salt, you wont have those issues.
Great video family
Navy Veteran in Nations Oldest City. Thanks for sharing. Although I don't have the equipment ya'll have, I do from time to time make my Gramps Southern Pride Jerky. Appreciate your videos, learn something new every time.
Thank you for commenting. I’m glad you found the video useful and thank you for your service to our country!
By far, the most insightful video on the science of making beef jerky that l have seen!
Thank you! Glad you enjoyed it!
Excellent video! You folks are top notch! I learned more about making jerky in this 26 minute video than I have in 38 years! Keep up the good work!
noral101 1 We sure appreciate the kind words! I’m always happy when someone finds a video helpful. Thank you for commenting!
Great job guys I am inspired
Just got my package today of a whole bunch of your goodies. I’m sitting here watching you smoke the beef jerky while I enjoy a bag of your hickory smoked version. Super excellent jerky you can taste the quality. The handwritten note is a very nice touch. Thanks
Thank you, John. We certainly appreciate your order and your kinds words!! Hope you have a great day!
-Brian
@@SmokehouseBayouSmokedMeats Thanks, holy cow the barbecue sauce is insane. I finished off almost a quarter of the bottle on a spoon. LOL By the way I just ordered more of that barbecue sauce and I’m hoping to get it for my wife’s birthday barbecue this coming weekend. 🤞
Awesome! I’m glad you like it. I saw your order. I will ship it tomorrow. Hope she has a great birthday!
I got your sauces just in time for my barbecue, thank you so much!
G'day from Australia, Brian and Miss Shayla, I caught your Video with the Trekking Guy with that long white beard and started my first batch using that recipe plus a little Tasmanian Pepperberry Mustard. I'll be running that batch through my UDS tomorrow.
I'm glad I decided to follow up on you today, this video is definitely one of the best videos I've seen to do with American Smoking, it's right up there with Aaron Franklin's Videos on BBQ. Great information, concise explanations and a great sense of humour, you two are obviously proud of what you have achieved and rightly so. I'll definitely swing by next time I'm in the USA, whenever that will be given the current circumstances.
Cheers
Lazy Dave
Dave, thank you for the kind words! We do love what we do. We’ve recently moved to Alabama and opened a small BBQ place in addition to our jerky. We would love for you to stop by. Have a great day!
Brian
Thanks for the information! ❤ God bless you guys
Great video. It shows the care that goes into making Smokehouse Bayou Jerky. Love this
Harneal Media thank you, Sir! The site looks a lot better!! Thank you!!
Loved this video
You were both a pleasure to watch. Thanks for sharing!
Thank you 🙏
You folks are in my wife's hometown so you know I'm gonna put my order in .Fantastic video !
ken moon That’s great! Thank you!
This Video is the "Bomb"... OMGosh....
Brian I am so glad you told me to look for this video... "Amen".
and I was so impressed with Shayla " Xena Warrior" skills with that Axe ... So impressed.
Thank you'll so much for taking the time to make this GREAT Informational Video...
I want to be you'll when I grow up...
Judi Christopher thank you! Shayla is definitely talented. Smokehouse Bayou wouldn’t be much without her!
Ive waited for a very long time to see jerky being made without soya sauce and other dark sauces,from Canada i wish i could get over and try some.I really want to make some now,i really thank you you are the first of a tonne of videos ive seen where someone has showed how its done. I respect you and i thank you again.
A vacuum tumbler is a key to producing soft shelf-stable jerky. You can marinate your meat for three days and still not get anywhere near the pickup of the marinade solution. As he describes, the vacuum tumbler opens up the meat fibers and allows for the marinade to penetrate almost all of the meat. You don't need an expensive one. The one I have was around $150, and I do five-pound batches with it, but it will hold more. It was worth every penny. If you want to learn how to make good jerky, listen to this guy!
James McCloughan Thank you for commenting! Tyrone the Tumbler has made our life easier and our jerky better! Happy jerky making!
James McCloughan where do you get a vacuum Tumblr for $150 I want one of those
Unless you cut your slices a bit thinner than 1/4 inch and always with the grain.
@@ubroberts5541 The vacuum tumbler opens up the meat fibers so the marinade can penetrate every part of the meat. Meatgistics (TM) tested many different methods on one of their videos. They concluded the tumbler was the key to soft jerky as well. They also have a different temperature ramping cycle, but I've found @smokehousebayousmokedmeats temperature to be easier and produce just as good results, if not better. I'm not saying you're wrong, but I never had any success with producing soft jerky with thinner meat.
Love the longer video. Thank you so much for the info, God bless!
Our pleasure! Thank you for commenting!
You all really know your jerky! Great video watching the process. Time is $$$ and you live and learn with your equipment. It's amazing that you two crank out so much jerky!
Thank you for watching, my friend! Now you can show Duke where his treats will be coming from! LOL
Thanks, Rob!! Give Duke a pet for me!! 😊🐾
Great video guys. Well done.
Thank you!
Thank you for making a great how to veido
We enjoyed doing this. Thank you for watching.
Great video B
Thank you 🙏
What a process, I'd love to try some.
I hope you will!
Very cool 😎. Thank you
Thanks!
Awesome video. I'm going to have to try your product
I fixin to make my first batch. Thanks for the inspiration
mickvk go for it!!
I really enjoyed this video. I have a DC Curtis table top vacuum tumbler that can do 8 lbs at a time (expensive but bullet proof American made). I've been doing wet marinade with it. I'm going to try the dry spice method now. I've got a Camp Chef Woodwind Pro that does a great job smoking. Are you still putting smoke in when you bump it up to 260?
thank you guys awesome video
Thank you!
well after watching the jerky Vid a couple of times I decided to order . Man good stuff I never had jerky that you had lick the gooey goodness from your finger tips both the jerky and burnt ends good stuff Thanks Again Lance
Thanks Lance! We are glad you enjoyed it!!
Really enjoyed your video
Great video. I love the rotisserie. I have a Cadillac smokers rotisserie built in Sikeston Missouri that I drove from Southeast Texas to get. Wish i had the big bucks i would have definitely have a southern pride they are the best in the world. Great looking jerky
Thank you! Good luck with your bbq and jerky smoking!
Thanks for posting, looks delish quality. 👍
I just ran across your video today and I must complement you. Looks absolutely awesome and it shows by your video that you’re not hiding anything and you take great care in pride in your product. Happy new year to y’all and I wish you lots more success.
Thank you so much
Hi. I liked your video a lot. I make large quantities of jerky and I am always looking for ways to speed up the process. Can you tell me if you recommend the food tumbler that you use? I see this video is 3 years old so I hope you even read this but after 3 years do you still use and recommend the model tumbler you use. Also, what do you think of the F19S? That looks like a big time saver also. Any help and comments are greatly appreciated. Be well. On a side note, I ordered some of your jerky. You have a fantastic product.
This is good work sir !
Small question tho, how can i not use this much sugars and get the same result? 😅
You’ll need to use more salt, or extend the smoking time.
Looks good
love your video and thank you for the awesome tips and tricks to smoking and marinating jerky, I noticed you said a lot of peoples smokers will only go to about 170 to 180 degrees but fortunately I have a Master built verticle electric smoker that will go from 35 degrees to 275 degrees, and I use to smoke mine on 165 for 5 to 6 hours but with your help I follow the exact cooking time you you've instructed and after that I bumb it up to 260 and it comes out perfect!!!!!!! again thank you for the tips and tricks and I look forward to ordering and trying all 6 flavors of your jerky!!!!
Andrew978 thank you for watching! I was referring to large commercial smokers in many usda facilities when I brought up the temperature capabilities. But the smoker you have is similar to what I started with years ago. Can’t wait to hear how it works for you!
Would this Masterbuilt electric smoker be something you would recommend for home jerky? Or would there be something else?
Great video! I had my first ever batch of jerky smoking in my WSM when I ran across your video. I was interrupted half way through so I didn’t do the increase to 260F, so I will try that next time. For a first batch mine came out pretty dang good but using your video as a guide I’m willing to bet my next batch comes out even better!!
That’s Awesome! Good luck and let us know how it turns out!
Awesome content you two! How many # per day do you do in your Southern Pride 500?
CHEERS FROM CANADA EH
Y'all are just awesome
Awesome channel
Awesome people
GREAT knowledge 💯👍😁
Keep EM comin
Thank you for watching!! Send us some cooler weather please!! LOL
@@SmokehouseBayouSmokedMeats LOL.. I'll try... good thing I live in the warmer part of Canada I'm in the west coast British Columbia in the interior of British Columbia it's pretty warm here today 37°..
CHEERZ EH 👍🔥💯
Escatawpa Ms. Here glad I found you!!
Shayla is from Moss Point! Glad to have you! Thank you for watching!
Sir and Ms Shayla, outstanding video , any chance you can ship to Scotland
Unfortunately, we currently do not. However, we are working on international shipping very soon!!
Oh hell ya great job!
Thank you!!
That’s absolutely fascinating, I really appreciate the walkthrough of everything Brian and Miss Shayla! I’m with Jaxx, it definitely is the best jerky I’ve ever had by far and now I know why. Take care y’all and have a great weekend!
Thanks so much, Charley!!! We appreciate that!! Hope you have a great weekend!! 😊
Thank you, my friend! I hope you enjoy your weekend!
Great info and video. Love you guys, it’s like watching friends doing what they love doing!
Thank you, Oscar! We appreciate you watching and commenting! - Brian
Thanks yall, learned a lot.
Awesome!
Joined after watching your dehy vid 👍
Thank you!
Great video, just watched this one for the 2nd time. Placed my first order of spices and jerky last week. Looking forward to receiving my order. Glad I found your channel.
Thank you! We appreciate your order and certainly hope you enjoy it.
We tried to be as thorough as we could on this particular video. Thank you for watching and sharing your thoughts. -Brian
This was a very good video to watch. I'm just new to the world of smoking. I got my smoker, grinder, casings, and curing salt. I'm just doing my first jerky tomorrow. It's marinating tonight. My diet is very strict with low to no sodium, so I wanted to find a recipe to make sausages and other smoked products that I can do that with. I grew my own celery and dehydrated it at 115, then I grind it to a powder. Through my research, I learned I could use this in smoking recipes as a cure. I'm just not sure how much yet. You mentioned celery powder... so I went and added 2 teaspoons to my jerky marinade. My marinade is done with organic soya sauce with super low sodium, Worcestershire sauce, garlic powder, onion powder, red chili pepper flakes, and honey. It equaled about 1 cup for the marinade all together ... for my one pound of meat. I may have made my meat a little too thin... 1/4" about or less on some parts. So it's sitting overnight marinating now. Tomorrow morning I will put it in the smoker, little big chief, and smoke it for 2-4 hours... not sure just how long really. Then like you said, I think I'll put it in the oven after at 260 to be sure it kills any invisible bacteria for 5-10 minutes... just in case. I hope this works!! Next is sausage... any tips or insights for my special need would be so appreciated. I do have the salt cure, but I just don't know how much I should use per pound. I would like to not put any salt in my sausage, just celery powder and other seasonings, or at least reduced salt if it's really necessary. But if it's just about a salty balance for taste I would rather avoid it. Thanks so much!
Inner Power Works thank you for sharing your plan with us! Since you are doing such small batches, you could consider avoiding the cure salt all together and simply use refrigeration. Just a thought. Good luck with your smoking. Let us know how it turns out!
@@SmokehouseBayouSmokedMeats I do want to be able to keep jerky handy for when I'm out and about traveling, so it doesn't need refrigeration.
Inner Power Works Understood. Hitting the necessary water activity level, cure salt or another preservative, proper packaging and an oxygen absorber are all part of a plan for shelf stability. I’m not as familiar with sausage processing as I am with jerky, but there are many resources available. If we can help you in any way please let us know.
@@SmokehouseBayouSmokedMeats I did my first batch of jerky and it worked out really well just using the celery powder. I have a little big chief smoker, so I can't adjust the temperature. It was a bit cool outside in the morning so it took a while to build some heat. Finally, I just wrapped a heavy towel around it and clipped it to help insulate it. Just an improvising moment... which worked well. I used celery power that I had dehydrated from my harvest. I used no extra salt of any sort. It was actually really tasty and no one noticed there wasn't any salt in it. I used a super low sodium coconut soya sauce, Worcestershire sauce, honey and other spices along with the celery powder. There's a little bit of sodium in the liquids, which is enough for me, but not so much I'm in a battle. Anyways, I just wanted to share that with you. I have since made a super batch of teriyaki and regular spicy. Then I vacuum sealed it and put it in the freezer. Note: I did use a dehydrator to help dry the jerky before putting it in the smoke to help reduce cooking time and ensure it's cooked to temperature. Then I smoked it. Worked fine. The only thing is not to dry it out too much before smoking. When I can I'll be buying a smoker with more heat control and larger! I also made my sausage with the Prague curing salt #1 and a very low amount of sodium... and it worked fantastically! It's a whole new world of smoking for me that I'm looking forward to now!
Inner Power Works it sounds like you are getting it figured out! That’s great. Before going commercial with our jerky, some of the most fun smokes was when I was trying new formulas and tweaking flavor profiles. R&D is rewarding! Thank you for letting us know how it went.
Thank you all so much I've learned alot I was wondering what shelf life do the bags of jerky have and what oxygen absorbers do you use ? Thanks again
Great video and very helpful. Can you tell me what kind of bag you recommend to use to help shelf life? Also what size oxygen absorption packet would you use per bag of jerky? Can you recommend where to get bags and oxygen absorption packet? Thanks!
We get our bags from PBFY a d we use a 50cc O2 absorber. Good luck!
Hey Southern Pride smokers. They used to have a manufacturing facility in Marion Illinois till it burned down and they moved. I used drive a semi and had some pickups from them from time to time.
We love our Southern Pride Smoker! Thank you for watching and commenting!
Thanks for sharing !
Fantastic video! Just received my jerky order this week. Loved the hickory smoked and spicy cherry. Need to place another order for the pecan smoked.
John House thank you for giving us a try! We love getting feedback from our customers! Enjoy your weekend!
Great video Brian! I love how you break it all down in this video
Southern Coastal Cooking ™ thank you bud!! I’m honored that you watched and commented!!
I love jerky, so I’ll just order it from you’all.
Great video ❤️❤️
I need about 5 pounds of that straight out the smoker un cut lol great video awesome job you guys do
Willam Ballard we will be glad to make as much as you like, Sir!
❤I ALWAYS WANTED TO HAVE MY OWN BEEF JERKY BUSINESS ❤ THANKS FOR THE INSPIRATION 🎉
Just made 2lbs several hours ago, got on RUclips and saw this ( no chance I'm being tracked....LOL ) Great video and count me in as your newest subscriber...Thanks
Thank you!
Greetings from Crazy Dutchman BBQ in Holland.
Hello! Glad to have you!
Oh My Lard that was wonderful to watch even for the 4th time. Thank you both so much for a behind the scenes process for all the love and work that all goes in to each hand made small batch of jerky. One of my favorite channels on RUclips! I just have one question - is there a certain salt brand and style you can recommend... salt varies so much in size and weight. kosher salt brands and then regular table salt. Thank you very much.
BowMeHunter74 Thank you for watching! I simply use iodized table salt. Usually get it at Sam’s Nothing special about it.
Have a great night!
@@SmokehouseBayouSmokedMeats Good morning SBSM, Thank you so much for clarifying the use of iodized table salt. I'm not too familiar with the characteristics and weights of the iodized table salt as I've only used kosher salt in the past when seasoning bbq meats. My wife picked up an eye of round on sale that we were going to make in to thin sliced roast beef but, the last 2lb batch of jerky we made by seasoning with 5oz of Smokehouse Bayou’s BayouDust was gone in two days - we are ordering more Dust as it was wonderful!
On the roughly 5lbs of eye of round we have to make some jerky... would about 3 ounces of the table salt get us in the ball park for the amount of salt to use without be too salty? thanks so much for taking the time to repond - it means a lot. Have a great day, everybody!
BowMeHunter74 Fantastic! I’m glad you enjoyed your jerky!!
In my marinade, I average about 1oz of salt to every 3lbs of meat. Obviously, I have other ingredients as well, but that is my salt to meat ratio. I hope you find this helpful! Thank you!
Hope this helps...
A marinade, under current language and slang terminology, can be a dry or wet combination of ingredients. Although, if it starts out dry, it's actually a rub. It's just use/ intent that starts it sliding into the grey areas of definition.
"And there's the rub of it." lol
The term marinade is French in origin, 1675-85 and originally meant to cure a meat in a brine.
Now, often with a vinegar or wine base along with oils herbs and spices, it is meant to steep meats, fish and vegetables for a period of time before cooking (heated drying/smoking/dehydrating is a form of cooking).
Happy trails 👣
Thanks for sharing!
Tuned in from NC... love what you guys/gals do! Thinking of doing small scale pellet smoker jerky for family and friends with an official look. Can I ask who supplies your bags and did they customize your labels as well? Your end product presentation is awesome! Thanks and Best Wishes
Thank you! We order our bags from PBFY and we designed our label. It’s gradually changed over the years. Good luck w your jerky making!
-Brian
You guys are amazing! 🙏🏼
Thank you for watching and commenting!
Great Video , What happened to all worcestershire sauce you got me going into all my batches.
I still love using Worcestershire when we dehydrate jerky for our family. I think it was my mom’s favorite marinade, in my childhood.
where can I find one of those vacuum tumblers? I am in Australia
I sure would like to know how much ingredients to mix up 5lbs of meat
Good morning from MA. Have a five pound batch curing now, don't have a vacuum tumbler, so I've been rotating it about every 6-8 hrs, and noticed that the meat has firmed quite a bit, is that to be expected? I know when I make my own bacon, the bellies firm up too. Going in the smoker this afternoon. Thanks in advance, ~ Old School
Yes it is typical for it to firm up a bit, no doubt. Thank you!
@@SmokehouseBayouSmokedMeats Thank you for the quick response, appreciate it very much. Videos are fantastic and very informative, thanks again. 🇺🇲🇺🇲🇺🇲
@@SmokehouseBayouSmokedMeats 🤪 Glad I wrote down the formula, 200 grams of salt was too much, 240 grams brown sugar, 100 grams white sugar, 50 grams garlic powder, 6 grams of cayenne, 3 grams of black pepper, 5 grams of Anthonys cure #1 for the 5.34lbs. Tough watching a video trying to guess quantities, lol, the only thing I think I came close on was the brown sugar, based off the 7lbs per 72lbs of meat. Will try backing down to 100 grams of salt (sea), and maybe a little more cayenne and a little less garlic. Other than the salt I over did, I like the way the flavor profile is heading. Thanks again, keep the videos coming...🇺🇲🇺🇲🇺🇲
Thank you!
This may be a dumb question but ya cant learn if ya don't ask . So by soaking your wood to making it smolder is that not what's called dirty smoke ? Thanks for the video for the third time now
I haven’t had any problem with dirty smoke. We use B&B wood mostly. Thank you!
Hi, I think I already commented but I have a few questions about your equipment. What do you think of your tumbler? Would you recommend that model? Also, what is the machine that cuts the big pieces into small pieces? I need one of those desperately.
Jerky marinate
4lbs of meat to 1lb of marinate
- Garlic powder
- Salt (a good amount)
- Brown sugar (a good amount)
- Little bit black pepper
- Little of cayenne
- Sugar
- curen salt
- 9:30 learning about jerky
11:19
-50min tumble equivalent to 2day marinate
20:00
7lbs of brown sugar for 72lbs of meat ounce of black pepper 3 ounce of curen salt to
What is the name of the machine you use to cut the cooked jerky into bite size pieces?
This is excellent and appreciate the tips. Once you get the smoker up to 260 F then shut it off, how long do you leave the jerky in the smoker or do you take it out right away? Thanks and have subscribed. This 69 yr old granny just got an electric smoker and looking forward to making jerky. I'm making 20 lbs of bacon right now for the neighborhood lol.
Thank you for watching and subscribing! I shut the smoker off as soon as it hits 260°. Happy smoking!!
How long do you leave in there after shut off
so to be clear the marinade/season you made was dry with no liquid added. so the only reason it came out from tumbler wet was just from the liquid in the meat?
Ema Nymton yes, we only use dry seasoning.
@@SmokehouseBayouSmokedMeats Thank you for the video and response :)
Hi from the UK.
Hello! Thank you for watching!!
Hey Brian, love you videos and I am going to try my hand at some jerky. What are your thoughts on outside blade mock tender beef for jerky? I am looking at todays flyers and noticing this cut of beef is only $5.97/lb as compared to over $10/lb for say eye of round, have you ever used this cut before? Thanks
I have not used that cut. Did you try it??
usually only do 6lbs of beef at a time so i come out with very little jerky but im super small business just doing my own thing and doing my best
Man we understand. We started very small with a Cajun Injector smoker. We could only smoke about 4-5 lbs at a time. But that’s where I “honed my craft”. Thank you for watching and good luck!
Smokehouse Bayou,
Question how long do you run it at 260 degrees few minutes or just look at it and see when it starts to caramelizes. Nice video, love making jerky at home.
Peace Luke T
When our smoker reaches 260, we shut it off. That makes it caramelize and is the last lethal step, also. Thanks for watching!
@@SmokehouseBayouSmokedMeats thank you for the info amazing video watched it 3 times already.
@@lukethedriftersghost4882 Awesome! I hope it helps!
Y’all have a location in Ocean Springs that sells the jerky or shipping only ? I’m competing in the SCA at The Shed next weekend and would love to try it.
I'll be cooking in that competition as well. 200 teams! We produce and sell our jerky at Fayard's Marathon on Washington Ave in Ocean Springs.
Smokehouse Bayou Smoked Meats have to meet up with you at the comp then. Good luck and I’ll swing by and grab some.
Son Of A Butcher Bbq I’ll be cooking with Maggie’s Farm. What is your team name?
Smokehouse Bayou Smoked Meats I’m Son of A butcher and I’ll be cooking beside Malcom Reed and Mark Williams from Killer Hogs and Swinelife.
Smokehouse Bayou Smoked Meats here’s my email wessonjb@gmail.com. Email me and we can swap numbers
Can you order without being cut?
What is that cut of meat called from Greater Omaha? I would love to get it 40 lbs at a time.
We use Eye of Round.
What type of tumbler is that? Is there a link where i can buy one
do you ship to canada? i would love to try these.
I have a question. Why do you turn the pit up to 260. What does that do, and for how long.
When the jerky smoking cycle is done, I ramp the smoker temp to 260 and it takes it a few minutes to reach that temp. As soon as it does, I shut the smoker down. In addition to the smoking process shown, this last step insures all pathogens are toast! Thanks for watching!
Awesome thanks so much. How do you like the southern pride. I'm looking at that same model to go on a BBQ trailer. What are the cons of this unit.
Hello wonderful people , I don’t have a smoker so my question is can I ramp up my oven to 260 or 300 for the final stage?
Yes!
For how long
So you guys don't use any water in your marinade? I'm a home jerky maker and i'm trying to figure out the ratio of sugar, salt, spices to 1 pound of meat...
We use a 1:4 ratio, seasoning to meat. Thank you for watching!
Do you toss these finished products in a freezer or fridge or something?
No sir. Our products are shelf-stable at room temp.
Sounds like a no breaner will be making some soon
"Thumbs UP"
What kind of meat?
Beef - Eye of Round
What’s is that meat suppliers name ??
I been doing a ton of research and it looks like you must have a commercial kitchen or have plenty of money to start out selling beef jerky. I'm just overwhelmed how much money it takes to start your own beef jerky company. would have
what happened to the website?
We’re back up!
Its a paste marinade.