THE SMOKING PROCESS
Everything you need to know about smoking meats & poultry and some reviews of big-name smokers!
Smoking is one of two ways to process jerky (the other being dehydration). It provides a more natural-flavored jerky that also tends to be more tender.
The meat is slowly cooked (over approximately 10 hours) and dried at 150 degrees Fahrenheit in a lightly-vented enclosure. The enclosure (or smokehouse) contains the smoke and a heat source.
The heat source can be provided by either an electric heating element or charcoal. (Because it's difficult to keep charcoal at a consistent burning rate for the 10 hours required, electric is recommended.)
The smoke is created using a small metal pan placed directly on the heating element filed with the hard wood chips or chunks of your choice (hickory or mesquite are typical). The result is a slow-smoldering smoke and more consistent heat that provides for a superior smoked jerky.
Conventional Smokers
The two most common brand names of smokers are the Smoke-n-Grill round smoker manufactured by Brinkmann and the Totem smokers made by Pop Geer. I personally own both and have found pluses and minuses to both.
Brinkmann
Smoker Review
Pop Geer Smoker Review
A Word on Smoking Meats and Poultry
If you've never tried
smoking meats or poultry before, we encourage you to check out the Food
Safety Fact Sheet from the USDA. And, even if you are a "seasoned"
smoker, you might want to check it out and see what they have to say.
Back to Homemade Jerky.
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