Dimitri wrote:

> "Katra" > wrote in message
> ...
> > In article > ,
> > "Edwin Pawlowski" > wrote:
> <Snip>
> >> Biggest problem with making jerky in a smoker is keeping the temperature
> >> down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
> >> burning charcoal, consider using a hotplate with a pan of ships or
> >> sawdust
> >> on it to make the smoke. I do that for curing sausages and bacon. You
> >> can
> >> see my setup on my web page.
> >
> > Hmmmmm... I wonder if I cured and dried it first, then smoked it
> > afterwards if that would help? I'm mainly looking for flavor and
> > something to help inhibit mold more.
>
> Edwin is correct. I make jerky all the time in an electric smoker. The
> normal procedure is to slice and marinate top round (on sale) using
> worchester, soy, garlic, onion powders, some sweet, and ground black pepper.
> Please don't ask the ratios I've been playing with them for years.
> Normally I prop up both the bottom of the barrel with chop sticks and I do
> the same with the lid. This allows an air flow as for me the object is to
> DRY not COOK the meat. At the lid I use an instant read thermometer to
> monitor the temperature. I try to keep it under 130 degrees. Please note
> many people recommend drying at over 160 degrees in order to kill any
> e-coli. I do not use ground beef ergo I have not had a problem.

My jerky notes mention that at least 1 teaspoon salt per pound of meat will help
preserve it. I prefer 1.5 teaspoons for taste. We don't use soy at all because
of an unpleasant aftertaste. Maybe I just buy cheap soysauce, I dunno.
Edrena, jerkying in the Excalibur.