Jerky -- Water? Turkey?

[Smokepup]

I was wondering what effect, if any, adding some water in the bottom of the smoker would have on making jerky? Common sense tells me not to b/c the jerking process is supposed to dehydrate the meat but recently I got some "extra dry" jerky and it got me thinking.

Also, me and pops recently shot two turkeys and decided to make jerky out of them. I've never done poultry jerky only beef -- anything different I need to do?

[Papa Tom]

I would think that water in the smoker would be counter productive. Like you said the process of making jerky is drying it not cooking it. If you dehydrate the jerky to the proper level of rubbery not crispy then vacuum bag it I'd think it would be good for a long time.
I've never done turkey but I'll bet some of the others have.

[TexLaw]

I've eaten turkey jerky, so folks do it. I just don't know how.


TL

[Txngent]

Most do turkey jerky the same as regular. Marinade over night (fully submerged) in a ziplock bag... in frig. Dehydrate the next day.

Here is a article to give you a idear.... TONS of recipes if you google "turkey jerky recipe".

Turkey Jerky (http://findarticles.com/p/articles/mi_m1216/is_n3_v181/ai_6607058)

[Crpdeth]

Just a thought here Pup, but I may have concerns with the low temp while jerking birds...Like someone said, "people do it" but I'd keep the poultry issues in mind while researching the ins and outs of the deal.

Let us know what you come up with, would ya?


Crpdeth

[Papa Tom]

Just a thought here Pup, but I may have concerns with the low temp while jerking birds...Like someone said, "people do it" but I'd keep the poultry issues in mind while researching the ins and outs of the deal.

Let us know what you come up with, would ya?


Crpdeth

I assumed that Pup was using curing salts am I correct?
If so you should not need to worry about salmonella during dehydration.
If not, start.

[Crpdeth]

I assumed that Pup was using curing salts am I correct?
If so you should not need to worry about salmonella during dehydration.
If not, start.

I'd hope so Tom, I've only ever used table salt for my beef/venison for many years with no problems, but then I used lots of it and have stayed away from jerked poultry.

Good memories over in the Colony...Dad used to have a meat market there.

Crpdeth

[david brace]

If you think about the whole process of making any type jerky, you're always dealing with dehydrating RAW MEAT...so why bother worrying???

DB

[Crpdeth]

If you think about the whole process of making any type jerky, you're always dealing with dehydrating RAW MEAT...so why bother worrying???

DB

You are right big Dave, it's most likely just wasted breath to speak a word of caution on an open forum...Far better I'd muse to assume that everyone will do their homework and no harm will come to innocent family members, young or old....


:rolleyes:

[david brace]

...jeepers...you make me feel so...cheap...and...guilty. :cry:

DB

[Crpdeth]

...jeepers...you make me feel so...cheap...and...guilty. :cry:

DB

lol :D

[yakman]

I recently made some jerky on my smoker using venison. In the past I've always used a food dehydrator and this was my first attempt at making jerky on the smoker. All the information I found suggested I should keep the temperature in the cooking chamber around 150 degrees for jerky...lower than the normal cooking temperatures for most meats. Since I planned to place the jerky on the pit at the same time I was cooking other meat, I had to take my chances and see how the jerky would turn out when processed at a higher temperature...in this case 225 degrees. In the end, the jerky turned out great. With the question of food safety in mind, it appears processing the jerky at a higher temperature may be safer, especially if you're using poultry. That said, I've eaten lots of homemade jerky made on a dehydrator where I know the temperature never exceeded 145 degrees and I'm perfectly normal. :crazy: The article below addresses the topic of preparing jerky from USDA.....

http://www.fsis.usda.gov/Fact_Sheets/jerky_and_food_safety/index.asp

[david brace]

Great article link, Yakman. Thank you for supplying it.

DB

[Txngent]

Bookmarked... Thanks!

[Crpdeth]

Thanks alot Yak, very good info concerning safety issues...And educational for me under the heating differences between beef and poultry...Very little difference as big Dave mentioned...

Heres where us dehydrator users have a problem, I've never brought my meats up to temp before dehydrating, although I may have an advantage in the fact that I like mine so crispy that you could tear off a chunk and stab someone to death with it, so maybe...hopefully, I'm eliminating some chance of poisoning.

All said, I'll probally start using the smoker to bring it up to temp, then transfer to the dryer, giving it that flavor that we all love anyway. :D


Crpdeth

[yakman]

I'll probally start using the smoker to bring it up to temp, then transfer to the dryer, giving it that flavor that we all love anyway.

I thought about doing that when I made my jerky. However, I kind of like a little "chew" in my jerky and decided not to use the dehydrator to get the "crispy" bite that you like. On the other hand, I did use the dehydrator to finish off the peppers after I took them off the smoker. Worked like a charm.

[Crpdeth]

Nice!

Getting new ideas all the time here... I dry my garden peppers as well, but never have given thought to smokeing them, I do grill them sometimes for use in salsa, but I gotta try chunking a pile of them in the smoker this season.

Crpdeth

[yakman]

Here's a link to photos I posted on another thread a couple weeks ago. There are a couple of photos showing the peppers at various stages. We've used the smoked peppers in chili and other foods and they add a nice flavor to the dish. Also has a couple photos of the jerky I cooked up.

http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=597gp4pv.3h91yt3b&Uy=6vw8oj&Ux=0

[Papa Tom]

Thanks Yak love the porno looks good...

[Smokepup]

I assumed that Pup was using curing salts am I correct?
If so you should not need to worry about salmonella during dehydration.
If not, start.

Yes, you are correct sir!!!

Either Morton's Tender Quick or one of the Hi-Mountain Dry Cures both of which contain Sodium Nitrite/Nitrate.

[david brace]

I haven't tried Yellow Rose jerky yet, but I do know that Tar River Rat makes an excellent jerky. Here's his recipe from a while back from the archives:

Originally Posted by TAR RIVER RAT
Straight from the River Rat.
Needed:
Season.all seasoned salt
Peppered season.all seasoned salt
Colgin liquid smoke in natural hickory(this is the dark kind)
lean meat. top round,bottom round, london broil, flank steak or game. London broil is nice as it is lean and easily sliced when partially frozen.
large flat bottom dish
small spray bottle

Slice the meat in uniform slices appx 1/4 inch thick. You want them about the same thickness so they will dry the same. Cut all the fat you can off the meat. On some meat you will have marbled fat that you can't cut out. This is ok but those pieces need to be eaten first so the fat won't turn rancid. I have never had this problem as it doesn't last that long.

In your glass dish, sprinkle each of the salts to cover the bottom of the dish. Then layer, one layer of the cut meat strips in the dish. Mist spray the liquid smoke to LIGHTLY cover the meat. Then sprinkle the 2 salts to LIGHTLY cover the meat. Continue to salt,layer and spray the meat. Cover and set in the fridge over night or at least for several hours.
To dry, I made a U shaped aluminum holder to hold 18 inch skewers. I put the meat on skewers, not touching so the pieces hang freely and heat can circulate around the pieces. You can crush heavy duty foil and then partially smooth it out and lay ithe meat on that, but you will have to turn it over half way.
Oven set for 180* You want it to cycle between 170*-190*. This drys the meat,not cooks it. Do not go over 200*
Will take for 3-4 lbs of meat,5 to 7 hours. ONCE you have done it , you will know exactly what to do next time. This stuff is really good fixed exactly like this, nothing else added. Enjoy
TarJerky


DB