The Jerky Chef

a cool climate 35−45F). After about 24 hours the meat should be 'turned' −

Dig your hands in the pan and separate all of the strips, turning it over

several times to get the meat redistributed into a random order. Mash the

meat back down into the brining juices ( at this point the juice will be

thin and watery) cover and let sit for another day. I usually taste the

juice at this point − if it tastes too salty it can be rinsed with water,

but it will not be as good. If the salt is right it will have a slightly

sweet, peppery flavor. During this next day the meat will soak up the brine

juices and when the meat is removed before smoking, it will have a 'candied'

texture − sticky and pliable. There should be very little, if any, brine

solution left in the pan. The meat will have soaked up the brine and be

somewhat swelled up, as compared to the first turning.

Smokehousing the meat: The smoking process will require a smokehouse or

smoking unit that is capable of maintaining 80−90F. If there is a small

volume, piping the smoke from an external source will provide a cooler

smoke, and a hot plate or a few briquettes/lump charcoal could provide the

heat source. In a medium size unit (refrigerator size), a cast iron frying

pan with chips set on a hot plate will work − although it may be difficult

to maintain a constant temperature. The more volume, the easier it is to

control the temperature. I would recommend that a fire be built and

maintained throughout the smoking process, which will take from 48 to 70

hours − depending upon the thickness of the meat. The smokehouse that I use

is medium − large (350) cu.ft., it will maintain a good smoky 80−100F with

−3 half gallon milk jug sized pieces of wood burning. Use seasoned,

barkless wood − your choice, I use red alder, apple, plum, cherry, oak, pear

and some of the best I've ever done was with some 75 year old grape stumps.

Citrus works good too. Get the smokehouse going and rack or hang the meat

while the temp becomes stabilized. If you rack the meat, place it *without*

the pieces touching each other − just enough room to run a finger between

the strips. Stainless 3/16" rod sharpened on both ends works good for

hanging − again, leave some space between the strips. As you place the

strips, run them through your thumb and index finger to squeegee off any

excess brine. Before placing the racks or skewers into the smokehouse,

coarse black pepper or additional red pepper flakes may be added − for those

who like lotsa zip. Load the smokehouse and leave the door cracked open for

the first couple hours, or until the surface of the meat has dried to the

touch. Close the doors, poke the fire and keep an eye on the temps for a

couple of days. Don't worry about the meat spoiling if the fire goes out.

The meat is cured. It's said that the old timers used to make their jerky

while they traveled. When they made camp at night they would hang the jerky

over the campfire until dawn, when they broke camp they simply packed up the

SMOKEHOUSE JERKY