Has anyone tried making Jerky?

[coinmn]

I stop at this meat market in Osseo, MN that makes the BEST beef jerky. It is thicker pieces, chewy, but not totally dry and great flavoring. I asked them how they make it and they said it is their smokehouse secret. So I was looking for a recipe or to see if anyone on this forum has tried making jerky with their smokenator. It seems like the perfect tool to keep the temp low and slow. Thanks for any feedback, recipes, guidance.

Just got my smokenator in the mail yesterday, fired it up for a practice run, got the weber to stay at 220 for a few hours last night, no problems. So today I went to Sam's club, got a cryopac of baby backs and just put em on 15 minutew ago. So if I can do ribs, I am hoping to do jerky.

I didn't get the digital thermometer yet, something about an out of stock delay, so just grabbed the oven thermometer and set it on the cooking grate so that I can see the temp through the dome without opening it up. So far so good, just hoping it doesn't "smoke over" and leave me blind.

[jerkylips]

Jul 16, 2010 17:46:14 GMT -5 coinmn said:

I stop at this meat market in Osseo, MN that makes the BEST beef jerky. It is thicker pieces, chewy, but not totally dry and great flavoring. I asked them how they make it and they said it is their smokehouse secret. So I was looking for a recipe or to see if anyone on this forum has tried making jerky with their smokenator. It seems like the perfect tool to keep the temp low and slow. Thanks for any feedback, recipes, guidance.

Just got my smokenator in the mail yesterday, fired it up for a practice run, got the weber to stay at 220 for a few hours last night, no problems. So today I went to Sam's club, got a cryopac of baby backs and just put em on 15 minutew ago. So if I can do ribs, I am hoping to do jerky.

I didn't get the digital thermometer yet, something about an out of stock delay, so just grabbed the oven thermometer and set it on the cooking grate so that I can see the temp through the dome without opening it up. So far so good, just hoping it doesn't "smoke over" and leave me blind.

well, if you leave the ribs on long enough, you'll end up with jerky! ;D

Years ago I used to make jerky, but I did it with an electric dehydrator & liquid smoke. I'm sure someone has tried it in the smokenator, but I think it might be tough - you're going to need to keep your temp down in the 160 - 170 degree range for jerky, much lower than you usually run the smokenator. I have a feeling it may be tough to keep it that low consistently..

[mjg]

I unintentionally turned my first attempt @ briskett into near jerkey this past weekend. I've got the pork butt thing down but need work here. Ribs are next!