Making Jerky Today - The HuntingPA.com Outdoor Community
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post #1 of 6 (permalink) Old 09-01-2018, 09:11 AM Thread Starter
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Making Jerky Today

Making jerky on the gas grill. Some tricks... Use one end burner only on a low setting, hang the strips over the remainder of the rack and not directly above the heat, put foil under the hanging meat to catch the drips, prop the lid open a little to keep the temperature between 150 and 200 degrees. Smellin' good in the neighborhood...
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post #2 of 6 (permalink) Old 09-07-2018, 11:00 PM
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We had the same thought, I made 20 lb of ring bologna last weekend. Nice to have meat all year, but freezer cleanout time is here.
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post #3 of 6 (permalink) Old 09-08-2018, 06:15 AM Thread Starter
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The gas grill works really well if you can keep the heat low enough. I tried it for the first time some years ago after burning up either the thermostat or heating element (I can't remember which) in our old electric oven. The Mrs. wasn't any too happy about that, so I tried a charcoal smoker and could never get the heat regulated well. I eventually gravitated to the gas grill, and have been making jerky in it for years now. Actually, the grill on the picture is our old grill that I kept just for making jerky.
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post #4 of 6 (permalink) Old 09-08-2018, 01:02 PM
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I tried smoked jerky with a borrowed bradley electric years ago..that was mess because it didn't have a proper temp feedback loop, just a dial setting, so outside it was hard to keep the temp proper in the cold and wind. It never tasted great, and those wood pucks were pricey, too. A few years back I got a 10 rack dehydrator and I use that for jerky on the kitchen table, 3-4 lbs of 1/8" thick at a time, after a 1-2 day marinate. That meat gets presliced when fresh and then frozen in 3-4 lb packs. I have a spicy honey one we really like.



I've never used a gas grill much, use charcoal in the summer, but have considered trying gas for smoking since my brother has a few, and at least one with a smoker box. Just hasn't happened. The ring bologna I've actually been doing in the kitchen convection oven and it comes out amazingly well with just liquid smoke, in about 3-4 hours to reach 155f.
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post #5 of 6 (permalink) Old 09-08-2018, 02:30 PM
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Always slice mine when it's half thawed (or half frozen if using freshly killed meat). Alittle easier to slice thin, whether using a slicer of hand slicing.

If you don't have a slicer, and electric carving Knife works well.
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post #6 of 6 (permalink) Old 09-22-2018, 05:38 PM
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Quote:
Originally Posted by simoncool View Post
Always slice mine when it's half thawed (or half frozen if using freshly killed meat). Alittle easier to slice thin, whether using a slicer of hand slicing.

If you don't have a slicer, and electric carving Knife works well.
so true learned that working in a deli slicing for cheese steaks
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