I’ve made a few hundred pounds of jerky on the smoker, I use the same method you do for prep, except I cut the eye of round in half lengthways once before slicing, same marinade
Not sure if it was your idea to hang the jerky in the smoker, or someone elses that you found and used, but it is brilliant! LOL! I can't believe that I hadn't thought of it. Plus I have watched many other videos about smoking jerky and the biggest issue with all of them is grill space. Everybody that grills, BBQs or smokes has skewers hanging around in a kitchen that they rarely use. Hanging them on skewers cures the problem! Thanks!
love the way you hung your jerky. I have been doing a lot of jerky lately. couple of videos coming out in the next couple of weeks. just subbed to your channel.
Hi, Shane. I may have missed it, but what was your purpose in using the curing salt? That’s normally used to preserve the red color, but I don’t think that applies to jerky that’s going to be so dark when it’s done that you wouldn’t be able to see the color anyway. Please enlighten me! Thanks… David
The curing salt will change the color but I've never used it for that purpose. It's used to reduce any harmful bacteria that can grow on meat during a low temperature cook like when making jerky or sausage and to act as a preservative to extend shelf life. 🍻
I make a marinade for venison with soy sauce, hot sauce, garlic, ketchup and liquid smoke. About 3 hours in I'm going to pull each piece off and dip them in my favorite pub hot honey sauce that has crushed red pepper for texture and added heat. The pieces are cut around a ¼ inch thick. Do you think 4 more hours will help the honey sause caramelize? Or maybe longer? My machine is not adjustable it's set at 165° I may just have to keep checking on it. Cool videos man very inspiring!
That sounds like a fun recipe to try! I would try make sure it's mostly dried before saucing as I'm unsure of how well it would dry after. 165 might be too low to caramelize but it should thicken up good but give it a try and see what happens! Let me know how it turns out. 🍻
@macsgrillshack really appreciate the response! Should I consider blasting them in the oven @400° to carmelize the honey sause maybe? I might take a handful of the lot and blast them for a few min and see how it turns out
At what temp did you run your Traeger? i have the older Texas model and i ran it around 175F and fired an Amazin' Smoke Tube at the same time for extra smoke.
I like to use Hickory with my jerky but it is stronger than apple, apple is on the milder side as far as wood goes. You may want to try less time in the smoker perhaps if you find the smoke too strong
I’ve made a few hundred pounds of jerky on the smoker, I use the same method you do for prep, except I cut the eye of round in half lengthways once before slicing, same marinade
Good idea with the skewers
Awesome, ya she's a pretty solid jerky recipe if you ask me. Been using it for as long as I can remember!
Thanks! 🍻
Not sure if it was your idea to hang the jerky in the smoker, or someone elses that you found and used, but it is brilliant! LOL! I can't believe that I hadn't thought of it. Plus I have watched many other videos about smoking jerky and the biggest issue with all of them is grill space. Everybody that grills, BBQs or smokes has skewers hanging around in a kitchen that they rarely use. Hanging them on skewers cures the problem! Thanks!
Thanks! Ya I've made a lot of jerky over the years and this is the only way I do it now. 🍻
"smoked jerky just makes sense"
💯
So good! 🍻
love the way you hung your jerky. I have been doing a lot of jerky lately. couple of videos coming out in the next couple of weeks. just subbed to your channel.
Thanks! It's the only way I do it now. Awesome! 🍻
Nice video and a lot of detail. Appreciated!
Thank you!!
Very, very important test. Thanks You, from Venezuela
I agree! Thanks!!
You all still have electricity/internet down there in Venezuela?
Hi, Shane. I may have missed it, but what was your purpose in using the curing salt? That’s normally used to preserve the red color, but I don’t think that applies to jerky that’s going to be so dark when it’s done that you wouldn’t be able to see the color anyway. Please enlighten me! Thanks… David
The curing salt will change the color but I've never used it for that purpose. It's used to reduce any harmful bacteria that can grow on meat during a low temperature cook like when making jerky or sausage and to act as a preservative to extend shelf life. 🍻
@@macsgrillshack fair enough. Thank you.
I make a marinade for venison with soy sauce, hot sauce, garlic, ketchup and liquid smoke. About 3 hours in I'm going to pull each piece off and dip them in my favorite pub hot honey sauce that has crushed red pepper for texture and added heat. The pieces are cut around a ¼ inch thick. Do you think 4 more hours will help the honey sause caramelize? Or maybe longer? My machine is not adjustable it's set at 165° I may just have to keep checking on it. Cool videos man very inspiring!
That sounds like a fun recipe to try! I would try make sure it's mostly dried before saucing as I'm unsure of how well it would dry after. 165 might be too low to caramelize but it should thicken up good but give it a try and see what happens! Let me know how it turns out. 🍻
@macsgrillshack really appreciate the response! Should I consider blasting them in the oven @400° to carmelize the honey sause maybe? I might take a handful of the lot and blast them for a few min and see how it turns out
Ya that could work, give it a shot!
I just brought a "Really" cheap dehydrator, only $39 AUD (26.56 USD), seems decent enough to get into dehydrating before I get something better.
Awesome have fun trying new things on it! 🍻
At what temp did you run your Traeger? i have the older Texas model and i ran it around 175F and fired an Amazin' Smoke Tube at the same time for extra smoke.
I usually run between 165 and 180 so that sounds good to me, good move with the smoke tube! 🍻
Hi, what kind of pellets did you use? I tried it with apple wood and the smoke flavor is to overpowering
I like to use Hickory with my jerky but it is stronger than apple, apple is on the milder side as far as wood goes. You may want to try less time in the smoker perhaps if you find the smoke too strong
Visually alone, the smoker wins for me.
I would have to agree with you on that! 🍻
I don't understand "WHY" you even use any type of CURING SALT?
Reduce harmful bacteria growth, shelf stability, texture, color and flavor.
It’s pronounced “wister sheer” not “wash your sister shire”
Ahhhh ok my bad! 🍻
All good mate, keep up the good work
@@aaronlowther7170You such a nazi
In Britain it's usually just called Worcester sauce (Wooster sauce).