If you want it to come out like the real mccoy, look into getting a pile of pimento wood, nothing like theSo far have only ever done it in the normal oven, hopefully once the weather clears up a bit, and my fire wood has dried, going to do it in the wood fired oven, but no, never tried smoking it before....
Maybe you could spray the screens with non-stick cooking spray prior to making the jerky. Pat the meat dry with paper towels prior to dehydrating to speed drying time and to reduce possible sticking.
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This is a great thread, Booma. I love jerky, but I hate buying it. The amount of product to amount of cash tendered ratio just doesn't sit well with me, but I'll break down every now and then if I'm jonesin' for some jerky.
Making it, on the other hand, is intriguing. My oven has a dehydrator function. I use stainless steel window screen mesh on the racks as my trays. Would this setup work? Or would the meat stick to it? I see you're using parchment paper[?]
SoFlo once tried to make salmon jerky in the smoker. Disaster!
I need a good jerky recipe. The last stuff I made was too heavy on the marinade, and I may have left it on the smoker too long.
Speaking of cooking on the smoker and drinking beer.... bring on the weekend!
Totally follow you Blue. Sounds good. Do you know what temp your dehydrator is at? I'm looking at condensing the whole operation to a dehydrator. I'm thinking 125-130F until it's done.
The sea salt happens to be pink. But if you are referring to saltpeter, such as is used to make corned beef, no.HopsNBarley said:No pink salt?