Attn Meat Smokers

[Ripsnort]

What is a good simple brine recipe for making Turkey Jerky?  I'm thinking of trying to make Turkey Jerky after sampling some at a local meat shop.

[boxboy28]

Rip you dont needx to brine it. just use spice and cure.

i use Hi Mountians stuff.

https://shop.himtnjerky.com/online/home.php

but your bird brines are here.

https://shop.himtnjerky.com/online/home.php?cat=252

[Ripsnort]

Excellent! Thanks. I've never made jerky before, so I will learn!  I ordered some Sweet and Spicy from them and a jerky screen. 

[Shuffler]

If you have a gas oven with a pilot light.... One simple way to jerk beef, fowl, or venison is to slice it thin and spice it up with your favorite flavorings... many add liquid smoke on top of that.
Then skewer one end with a toothpick and hang from the rack in the oven. Do not turn on the oven at all... the pilot light will dry the meat overnight. This I did in Boy Scouts years and years ago.

[BigPlay]

If you have a gas oven with a pilot light.... One simple way to jerk beef, fowl, or venison is to slice it thin and spice it up with your favorite flavorings... many add liquid smoke on top of that.
Then skewer one end with a toothpick and hang from the rack in the oven. Do not turn on the oven at all... the pilot light will dry the meat overnight. This I did in Boy Scouts years and years ago.

DO NOT ADD LIQUID SMOKE     It's all chemicals. Go down to your local 7/11 if you want chemical filled jerky

[boxboy28]

Rip i been making jerky for years. I got the super dehydrator and now a smoker.

Ive dont all the Hi Moutnian flavors they are all excellent.

my advice for your  1st run at it is just mix up the spice and cure like it tells ya put it on let it sit 24 hrs then put it on the smoker.   

the screeen doesnt do you any good really unless your making jerky from ground meat and you dont want to use casings.(meat sticks with out the skin)

i also smoke my trout(when im catching them). i wanna try there trout brine!

Ill be ordering again here soon so ill pick up a batch then.

[Ripsnort]

I use my Vermont Casting as a smoker.  I have 4 burners, and just leave one on low, then place a stainless steel bowl over it with soaked wood chips.  I have to change out the ash about every 3 hours, not a problem.  The temp might be alittle high for smoking jerky (about 175 according to the dial) but it works great for everything else I've smoked.    Thanks for the insight!

[culero]

The only jerky I know how to make is venison (which rocks, BTW). I do it at 160 degrees, in the oven exactly as Shuffler described. Wedge the door open a little to get the temp to drop that low.

[Pei]

And here I was thinking Rip was finally coming out of the closet....

[Ripsnort]

And here I was thinking Rip was finally coming out of the closet....

Well, now we know where your subconscious mind is....   And if a trillion to one odds occured, you'd still be the last guy on earth that I'd bioitch slap.

[Banshee7]

duck jerkey is by FAR the BEST jerky one will ever eat

[Jackal1]

Wheeew.....I`m glad noone has brought up the pole smoking method.   
It could go south in a heartbeat.

[Ripsnort]

Boxboy, thanks again for the recommendation!  I smoked 3 lbs. of Turkey Jerky with the Hi mountain brand of cure this past week-end. The family loves it!  We needed a healthy snack (besides standard fruits) for the kids before football and soccer practices. This fit the bill perfect!  Awesome tasting jerky!

I smoked 1.5 lbs with hickory chips and the other 1.5lbs with mesquite chips. Both taste great although I lean to mesquite for the better flavor of the two.

[Mr No Name]

Wheeew.....I`m glad noone has brought up the pole smoking method.  
It could go south in a heartbeat.

LOL Looking at the thread title.... I kinda thought it was heading in that direction!

[Obie303]

LOL Looking at the thread title.... I kinda thought it was heading in that direction!

Glad I wasn't the only one!  I figured this one would be locked within seconds.

My bad.  Please continue.