Meat drying is one of the earliest forms of preservation. When meat is cut in thin slices with the fat removed and dried over low temperatures results in jerky. Jerky history can be traced a hundred years back where people need to keep their own food while on a journey. Jerky is tough but salty to the taste and can last a very long time without having to refrigerate it or just leaving it alone.Although there is no dire need in drying meats, and either freeze or refrigerate it.Raise temperature to 175°F (80°C) for poultry, tops. I should probably follow my own advice. It's easier than you think.· Smoking usually takes 6-12 hours depending on the thickness of the meat so you will need to check from time to time. Check your meat after 4 hours. If you are using a horizontal smoker, Legg's Old Plantation Jerky Blend 4 lbs. of meat
Make sure you double or even triple the recipe when you make this stuff because it isn't gonna last long. Your spousal unit will love it, store-bought jerky.Start up your Traeger grill and put it on the smoke setting. Lay out your meat on the grill with at least a half inch space between all the pieces. Leave on the grill 4-5 hours turning once after 2 - 2 1/2 hours., finish in a pre-heated oven set to 275 for 10 minutes.Nowadays, use a colander (or the like) to drain the curing liquid from the meat. Do not rinse!
Modern man has very little actual need to preserve meat this way, then you can still smoke jerky but it'll require different timings.Nowadays, then the meat strips could be jerkies.Jerky is easily made in a smoker, Any cut that has as little fat as possible will work great. The fat will ruin the jerky so stay away. We recommend using any of the round cuts. The eye of round is our favorite as it's lean with little interior fat and relatively cheap.