Idaho Smokey I have a thread on cold smoked salmon with some decent lessons learned…I cold smoked it 8 hr or something. WAAAAAYYYY too much! Doing it again, or the trout you have, I would just do a light 30min to 1 hr smoke max. And I referenced Marianski a lot and used his salmon brine.
Smoking and then dehydrating Jerky
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I’m using Pit Boss vertical pellet smoker and plan to smoke for 2 hours at 200 and then move to a dehydrator. Has any one else used this method. Looking for your input if you have tried this method.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Haven’t used that method, but can’t say I see any problem with it. I need to make a batch of kerky so let me know how it turns out. What seasoning are you using?
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JerkyMan Yup, that’s basically what we do just use our smoker as the dehydrator. We use a drying phase before smoking and we ramp up temps but your plan with work and you should come out with a good product!
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Tex_77 I’ll be using the excalibur seasonings. I’m still in the experimental stage. My smoker only holds 4 lbs of jerky so I thought that I may go through 8 lbs by smoking the first batch take out at 3 hours and finish it in a dehydrator which would allow to have a second 4lb batch in the smoker. Then repeat the process.
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JerkyMan That sounds like a good process to keep things moving. Walton’s Bold Jerky with extra sugar and Pepper & Garlic are two good ones.
If you want to check out the extra sugar jerky we have videos on it here
https://meatgistics.waltonsinc.com/topic/598/how-to-make-tender-jerky-at-home
https://meatgistics.waltonsinc.com/topic/2271/tender-jerky-using-home-equipmentAnd, we have a video on smoked vs dehydrated jerky
https://meatgistics.waltonsinc.com/topic/2150/jerky-202-smoked-vs-dehydrated-jerky -
Jonathon what seasoning does Stroot Lockers use for their jerky? Is that top secret information?
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adoyle Yeah, that isn’t information that I’d be able to share, even if I knew how to find it anymore!
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Haha I thought so but couldn’t hurt to ask! Guess I’ll have to try them all…
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JerkyMan yep I have. The smoker gives the meat a great smoke flavor and then I finish it off in the dehydrator. It seams the jerky meat drys out alot harder in the dehydrator. especially using ground meat type jerky. Plus you can control the heat and drying better. I find after you place the jerky in the dehydrator, its just easier. You can set it and forget about it. Unlike in a smoker where its usally outside and you got to watch it most of the time. Make certain you use proper cure.
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JerkyMan If you haven’t watched some of the videos on this site about ramping up the temps from a lower setting I highly recommend that you do, I used to set my smoker at around 200 and run until done, now I ramp up the temp and I think it makes a better product.
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