So from what I saw on "good eats" tonight, he cures it in mostly soya sauce,
and they dries it out with a big fan. I want to smoke mine. Anyone here do
it on a smoker? I'm thinking the cure/marinade way is the safest way to go
and then smoke. Temps? Thanks.

"Dirty Harry" > wrote in message
news:_pWEg.421971$IK3.157686@pd7tw1no...
> So from what I saw on "good eats" tonight, he cures it in mostly soya
> sauce,
> and they dries it out with a big fan. I want to smoke mine. Anyone here
> do
> it on a smoker? I'm thinking the cure/marinade way is the safest way to
> go
> and then smoke. Temps? Thanks.
>

I've got three batches marinading in the fridge. I started them last
night, will let them go for about 48 hrs. before they go into the smoker @
175* for a few hrs. This guy's jerky page:
http://mywebpages.comcast.net/ktaylor11/kevi.htm
has a lot of useful information and more jerky recipes (click on link) at
the bottom of his page.
Good luck-
Brian

Brian D. wrote:
> "Dirty Harry" > wrote in message
> news:_pWEg.421971$IK3.157686@pd7tw1no...
>> So from what I saw on "good eats" tonight, he cures it in mostly soya
>> sauce,
>> and they dries it out with a big fan. I want to smoke mine. Anyone here
>> do
>> it on a smoker? I'm thinking the cure/marinade way is the safest way to
>> go
>> and then smoke. Temps? Thanks.
>>
>
> I've got three batches marinading in the fridge. I started them last
> night, will let them go for about 48 hrs. before they go into the smoker @
> 175* for a few hrs. This guy's jerky page:
> http://mywebpages.comcast.net/ktaylor11/kevi.htm
> has a lot of useful information and more jerky recipes (click on link) at
> the bottom of his page.
> Good luck-
> Brian
>

>
Recipe By :Steve Calvin
Serving Size : 0 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds (about 1 kg) venison or beef sliced


1/8-inch (3 mm) thick
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon kosher salt
1 teaspoon crushed red pepper
2 cloves garlic, crushed
1 cup (240 ml) bourbon or 2 cups (480 ml)
red wine (I use bourbon)
1 cup (240 ml) water

Marinate overnight in the refrigerator in a non-metal pan,
covered. Coat with a mixture of 1/2 honey and 1/2 water and
hang on a rack for 8 hours to dry.

Place in a cold smoker for 12 hours.

--
Steve

Dirty Harry wrote:
> So from what I saw on "good eats" tonight, he cures it in mostly soya sauce,
> and they dries it out with a big fan. I want to smoke mine. Anyone here do
> it on a smoker? I'm thinking the cure/marinade way is the safest way to go
> and then smoke. Temps? Thanks.

If you can't keep your BBQ pit around 90° or so, try replacing the
coals with an enlectric hot plate.

"Dirty Harry" > wrote in message
news:_pWEg.421971$IK3.157686@pd7tw1no...
> So from what I saw on "good eats" tonight, he cures it in mostly soya
sauce,
> and they dries it out with a big fan. I want to smoke mine. Anyone here
do
> it on a smoker? I'm thinking the cure/marinade way is the safest way to
go
> and then smoke. Temps? Thanks.


Thanks everybody...made my first batch and it turned out great!
My marinade was
Soya souse
Worcestershire (who know how to spell that)
pepper
chili powder
garlic powder
onion powder
honey
and some wild garlic hotsauce (awesome stuff!)
and just a little extra salt to make sure it cures.
Smoked it on the offset at 160-180ish for 3.5 hours with a little
cherry/apple wood for flavor.

Can't wait to make more!