Brisket, Pork Butt, Pork Tenderloins, & Beef Jerky

Darren Wright · Sep 3, 2013

Don Baer said:
Rob when I do jerky I brine the meat first in a salt and brown sugar mixture at least over night if not for a whole day. The I hang the meat in the smoker for 6-8 hour at 150-160 degrees. to get the smoke flavor but also aid in the drying/curing process and also to insure that the meat gets above 140 degrees in order to make sure that it is food safe. after that you can keep the jerky in a non refrigerated jar for as long as it lasts. usually not very long.

BTW I do fish the same way.

What cuts of meat do you usually use Don? Any issues with small bits of fat or do you remove it? I'd think that the salt would preserve the meat pretty well.

Don Baer · Sep 3, 2013

Darren, I typically use a fairly cheap cut such as flank steak. Trim of the excess fat stick it in the freezer to firm it up before slicing thin. then brine it in the frig.

Rob Keeble · Sep 4, 2013

I think you hit the nail Darren. Salt.
Biltong is pretty salty besides the other spices. I guess thats how its preserved.

Interesting to hear how you do it Don.

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Brisket, Pork Butt, Pork Tenderloins, & Beef Jerky

Darren Wright

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Don Baer

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Rob Keeble

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