First Smoke

[Demonical]

Tried the Bradley for the first time. I used an ~4lb moose roast, that I cut using a 'Jerky Board', to 1/4" thickness. The recipe I used was from the Bradley website called 'Wild West Jerky'. I followed the recipe except for the MSG, didn't have it, so didn't use it.

The jerky came out so-so, it's edible but not really all that great. Too dry and too much pepper flavor, I'd say.

What do I do to sweeten the flavor a bit, and get that nice, slightly moist texture?





Anyone but Vancouver!!

 

[hillbillyreefer]

Cut back on the pepper and use some brown sugar. I usually smoke mine then when close to dry enough bring it in and leave it on the counter until the desired texture is achieved. It is an art form to get it right. I haven't mastered it, but get lucky once in a while.

 

[Wrong Way]

Yup, as above.

Also, NO heat on the bradley.....just the smoker element only, and leave the vent wide open. Smoke/dry until it is the texture you want....it doesn't have to be cardboard, moist is fine (it's cured....you won't die if it's a little red). If you do find you have dried it too long, seal it in a ziploc and put in the fridge. The condensation will moisten the jerky (and enhance the smoke flavour)

Just make sure if you keep it moist that you keep it refrigerated to prevent spoilage.

WW

 

[Demonical]

^ OK, so I mighta done one thing right, when I took the jerky out, I put it in a zip-lock bag right away, and put it in the fridge. It was pretty dry...


So you're saying I should only turn on the smoke generator and leave the heating element, basically left all the way to the left-off?

I'm still trying to figure that out, there's only one switch on the thing. I honestly don't know what it controls! But I guess, if I have that switch on, I get smoked biscuits, but I should leave the temp control at minimum, all the way to the left?











Anyone but Vancouver!!

 

[hillbillyreefer]

^ OK, so I mighta done one thing right, when I took the jerky out, I put it in a zip-lock bag right away, and put it in the fridge. It was pretty dry...


So you're saying I should only turn on the smoke generator and leave the heating element, basically left all the way to the left-off?

I'm still trying to figure that out, there's only one switch on the thing. I honestly don't know what it controls! But I guess, if I have that switch on, I get smoked biscuits, but I should leave the temp control at minimum, all the way to the left?


Anyone but Vancouver!!

You can't really ruin jerky! It's a crap shoot how it turns out, lol. Well not really, but there is a learning curve. Keep a notebook of your process, you don't want to forget how you made that one killer batch.

The switch on the puck feeder only controls the feeder and it's element. The slider on the bottom of the main cabinet is a rheostat that controls the main heating element at the back of the cabinet. They both should run independent of each other. To keep the temp down the slider should be to the left, or you can unplug that heat element from the back of the cabinet with no problems.

Hth.

 

[Steyr101]

I have not mastered jerky either...

However, in reading the forums, it seems clear that the best jerky starts in the smoker for flavour, and ends in a dehydrator. Cabelas sells a fairly large dehydrator that I'm thinking of picking up.

 

[fogducker]

best jerky starts in the smoker for flavour

i just use a dehydrator,mostly i use turkey burger,along with a package of the assorted premixes of spices from brasspro..
i also use liquid smokes to boost up that smokey taste