Print PDF
Favorite
Email
Step 3Put THAT in yer pipe and SMOKE IT!
Well, put it in the smoker and smoke it, that is.
1. Start a small fire in the bottom of the smoker, or if you use an electric smoker like I did, just put the tray of wood chips on top of the burner. DON'T soak the wood chips in water, since we want to dry the meat out.
2. Arrange the skewers on the grill so that the strips are hanging down and there is enough space in between all the pieces for air to circulate.
3. Put the lid on, with the vents open, and wait. It will probably take about 6 to 8 hours to fully dry out the meat. You probably don't want to do this outside at night since raccoons or stray dogs might tip over the smoker and run off with the meat.
4. When the meat is good and dry, take it off the skewers and put it in plastic sandwich bags. Unless you got every last drop of moisture out of the meat or you have some of those desiccator packets lying around from an old bag of jerky, keep it refrigerated.
If you don't have a smoker, you can also use an oven. Heat the oven to about 200 degrees Fahrenheit and hang the meat from the racks. You should also keep the door cracked open with a stick to let out the moisture.
1. Start a small fire in the bottom of the smoker, or if you use an electric smoker like I did, just put the tray of wood chips on top of the burner. DON'T soak the wood chips in water, since we want to dry the meat out.
2. Arrange the skewers on the grill so that the strips are hanging down and there is enough space in between all the pieces for air to circulate.
3. Put the lid on, with the vents open, and wait. It will probably take about 6 to 8 hours to fully dry out the meat. You probably don't want to do this outside at night since raccoons or stray dogs might tip over the smoker and run off with the meat.
4. When the meat is good and dry, take it off the skewers and put it in plastic sandwich bags. Unless you got every last drop of moisture out of the meat or you have some of those desiccator packets lying around from an old bag of jerky, keep it refrigerated.
If you don't have a smoker, you can also use an oven. Heat the oven to about 200 degrees Fahrenheit and hang the meat from the racks. You should also keep the door cracked open with a stick to let out the moisture.
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
