How Do I Make Jerky Using Smoking And Curing?

“I’ve been really into smoking meat lately and wanted to try making jerky using both smoking and curing techniques. But I’m worried I’ll either dry it out too much or not preserve it long enough. I’m also not sure how to get that perfect texture with a good smoky flavor! Any tips or step-by-step directions for making jerky at home using this method?”

Thanks, Ryan, Alberta, Canada.

How Do I Make Jerky Using Smoking And Curing?

Hey Ryan! I totally get the excitement about making your own jerky at home, especially when you add the flavor of smoking and curing into the mix. These two techniques complement each other perfectly and really bring out that signature, crave-worthy texture and taste. Don’t worry about drying it out too much or messing up the process—I’ve got your back! I’ve pulled together a detailed guide that’ll help you master the art of making jerky using both smoking and curing so that your jerky comes out just how you like it every time. Let’s break it all down into bite-sized (pun intended!) steps and tips.

What Exactly Is Curing, And Why Should You Do It?

Curing is an age-old method of preserving meat. It usually involves rubbing salt (and sometimes sugar) onto the meat to draw out moisture, which helps prevent bacteria growth. Think of it as your insurance policy for making safe jerky that can last a lot longer than just smoked or dried meat. Plus, the curing process adds its own flavor that deepens the taste.

When you combine curing with smoking, you get the best of both worlds—a longer shelf life and that smoky, savory goodness everyone craves in jerky.

Types of Curing

There are two main kinds of curing used for jerky: wet curing and dry curing. Here’s how they differ:

• Dry Curing: This is the more traditional method where you rub a mixture of salts and seasonings directly onto the meat. I love this method because you can get hands-on with the meat and control the overall flavor.
• Wet Curing (Brining): This is when you soak the meat in a saltwater mixture, also known as brine, to preserve it. Wet curing adds moisture to the meat, which can result in a softer jerky texture. This is ideal if you don’t want it too dry.

Personally, I prefer dry curing when making beef jerky because I love the chewiness it produces, but wet curing works well too, especially when using lean meats like poultry or venison.

What Meat Should I Use For Jerky?

Choosing the right meat is key when you’re making jerky. You want lean cuts because fatty meats can go bad faster, even with curing and smoking. Good news is, you’ve got options!

• Beef: The classic! Cuts like eye of round or top round work beautifully here. Flank steak also produces flavorful jerky.
• Venison: Excellent if you’re a hunter and want to preserve your harvest. It’s lean, but you’ll want to make sure you trim off any extra fat before starting.
• Turkey: A little different, but trust me, it makes some pretty tasty jerky. Just be extra vigilant with curing and dehydrating, as it’s a more delicate meat.

Ryan, if you’re using beef, I find eye of round gives the right balance between price, flavor, and ease of slicing. Plus, it’s pretty lean, which means the jerky will last longer!

Preparing Your Meat For Jerky

1. Slicing the Meat

This is where a lot of the magic happens. The thickness of your slices will affect the overall texture. You want to aim for even slices so everything cures and smokes evenly.

• Slicing the meat against the grain gives you more tender jerky, but if you want that classic chewy texture, cut with the grain.
• Aim for slices about 1/8 to 1/4 inch thick—any thicker and it takes an eternity to dry out. Any thinner, and you risk jerky that’s crispy and brittle.
• If slicing feels tricky, pop the meat in the freezer for about 30 minutes before cutting. This firms it up and makes slicing easier.

2. Apply the Cure

Since you’re using curing as part of your jerky-making process, the next stage is to coat the meat with the curing mixture.

• Mix up your salt, sugar (if you’re using it), and any spices or flavorings like garlic, pepper, or paprika.
• Massage this dry rub into the meat slices. Or, if you’re doing a wet cure, submerge the slices in your prepared brine for 24 hours in the fridge.

A favorite seasoning combo I use is salt, pepper, red pepper flakes, and a tiny dash of smoke paprika. This gives the meat a rich, slightly spicy undertone that complements the smoking process beautifully.

3. Give It Time to Cure

Let the meat sit in the cure for at least 12 to 24 hours in the fridge. This is where patience pays off, Ryan! The longer you cure, the more flavorful and preserved your jerky will be. But don’t go overboard—you don’t want the meat to be too salty.

Smoking Your Cured Jerky

Choosing Your Wood

One of the easiest ways to elevate your jerky is by choosing the right type of wood to smoke it with. Different woods give different flavors to the meat, so it’s important to pick one that suits the style of jerky you want.

• For a mild smoke flavor, alder or applewood are great options.
• For a medium smoke flavor, hickory or oak does the job nicely.
• If you want something bold, mesquite will give you a stronger, earthy flavor.

To be honest, I lean towards applewood when making jerky. It’s not too overpowering, and it gives a hint of sweetness along with that lovely smoke essence.

Setting Up Your Smoker

Whether you’ve got a pellet smoker, an electric smoker, or even just a charcoal grill with a smoker box, the basic idea remains the same:

• Set your smoker temperature to 165°F. This is low enough to gradually dehydrate the meat without cooking it too quickly.
• Lay the cured meat slices on the smoker’s racks. Keep them in a single layer without overlapping—this ensures even smoking and drying.
• Add your wood chips and start the smoking process!

I usually smoke jerky for around 4-6 hours depending on how thick the slices are. You know it’s done when it bends easily but doesn’t snap—kind of like bending a twig. Keep your smoker vents open slightly to allow moisture to escape while letting that lovely smoke flavor stick around.

How To Know When The Jerky Is Done

This is where things can get a bit tricky because you want to dry the jerky out enough to preserve it, but not so much that it feels like chewing on cardboard!

• The jerky should feel dry to the touch but still flexible when you bend it.
• If it cracks and breaks easily when bent, it’s probably too dry. If it’s still limp, leave it in the smoker for a bit longer.
• Remember, the jerky will firm up slightly as it cools, so take that into account when checking.

Shelf Life And Storing Your Jerky

Now that you’ve got your beautifully cured and smoked jerky, you’re going to want to ensure it lasts! The cure and smoke combination should let it be stored at room temperature for a while, but there are some ways to make it stretch even longer.

• Room Temperature: Store it in airtight containers (I use mason jars or ziplock bags) and it’ll last anywhere from 1 to 2 weeks.
• Fridge: Want something longer? Throw it in the fridge, and it’ll keep for a good 1 to 2 months.
• Freezer: If you somehow *don’t* eat it all before then, freezing extends shelf life to about 6 months.

Ryan, in my house, jerky barely lasts a week before we eat it all, but I always store mine in the fridge just in case—better safe than sorry!

Common Jerky-Making Mistakes And How To Avoid Them

1. Using Too Much Salt

While salt is important for both flavor and preservation, too much can turn your jerky into something unbearable to eat. If you’re worried about overdoing it, cut back a little on the salt in your cure and add more seasoning instead.

2. Not Smoking Long Enough

If your jerky looks done on the outside but is still chewy and wet inside, you haven’t smoked it long enough. Be patient and give it those full 4-6 hours in the smoker for the best texture and longest storage time.

3. Slicing Meat Unevenly

Uneven slices mean that some pieces will dry out before others, which can result in half your batch feeling just right, while the other half is under or overcooked. Take your time slicing, and remember that firmer meat slices more evenly.

Final Thoughts…

Ryan, thanks for sending in your question! It’s clear you’re passionate about getting this jerky-making thing just right, and I hope all these tips help you feel confident with both curing and smoking your batch. Whether it’s that perfect cut or choosing the right wood, the key is to enjoy the process and know that practice will make your jerky even better! Happy smoking, and I can’t wait to hear how it turns out.