Making Jerky

[Scott_N]

I've made my own jerky a number of times using your typical brine (salt, sugar, water, spices) and the end result has always been good. I have one of the more basic smokers, a True North, similar to a Big Chief etc. I'm just wondering if anyone has tried any of the Hi Mountain brand dry cure and seasoning kits (or any other similar dry cure)? How did it turn out compared to a more traditional liquid cure?

Also, how do you guys / gals cut your meat? Anyone use one of those jerky boards? I've usually just had the butcher slice up a roast for me using their meat cutter, but I have some elk that I would like to make some jerky out of using roasts. What's the best way to get an even thickness of cut?

 

[DragonFire]

I got a jerky board and the knive for Christmas two years ago. They work great for slicing your meat as the board has two different thicknesses. I do use Hi-Mountain jerky cures and I am quite happy with them. I`ve jerkied moose, elk, deer, bear, and goose with good results.

DF

 

[chola]

The Hi Mountain dry cures are awesome..I use a meat slicer I picked up from Costco a few years back...been cold here so I been drying it in the oven,turns out great and doesn't last too long..gotta make some more tomorrow

 

[Scott_N]

Thanks for your replies, I picked up a jerky board / knife and I'm going to try Hi Mountain's Cracked Pepper 'N Garlic seasoning and also their original recipe at the same time on some elk that I shot last fall.

 

[DragonFire]

Ok Scott, you`ve had enough time. How`d your jerky turn out?

DF

 

[Scott_N]

Ok Scott, you`ve had enough time. How`d your jerky turn out?

DF

Well, I need to modify my method a bit apparently. The end product tastes good, it looks and smells good, but it's a little bit on the chewy side. I think I may have needed to leave it in my smoker a little longer to dry it out a bit more. Oh well... my freezer is still half full with elk meat, so I will try again!