magnatecsteve Posted February 24, 2011 Report Share Posted February 24, 2011 I usually use my water pan in my smoker when doing jerky, but in a book I just bought, it said that you do not want steam while making jerky... Anyone else use water pan when jerking meat? Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted February 24, 2011 Report Share Posted February 24, 2011 No water pan for jerky here, usually use a dehydrator for jerky though. If I was using the smoker would not use a water pan there since you are curing and drying the meat. Quote Link to comment Share on other sites More sharing options...
Tominator Posted February 24, 2011 Report Share Posted February 24, 2011 I'd suggest you use the water pan because otherwise you'll dry your meat out too quick. It's more like BBQ'ing if you don't use the water pan. Quote Link to comment Share on other sites More sharing options...
92xj Posted February 24, 2011 Report Share Posted February 24, 2011 No water pan for jerky here. The key is to dry the meat, not cook it with heat. When I do my jerky on the smoker, I keep my temps as low as possible, around 150 and have the meat as far away from the fire as possible. You will need to keep an eye on the meat often until you get good at smoking jerky. I use a water pan, full of apple juice for my butts only, everything else gets no water. If you know your smoker and can regulate your temps no meat should ever come out of the smoker too dry. Quote Link to comment Share on other sites More sharing options...
redkneck Posted February 24, 2011 Report Share Posted February 24, 2011 No water pan for jerky here. The key is to dry the meat, not cook it with heat. When I do my jerky on the smoker, I keep my temps as low as possible, around 150 and have the meat as far away from the fire as possible. You will need to keep an eye on the meat often until you get good at smoking jerky. +1 Quote Link to comment Share on other sites More sharing options...
RangerClay Posted February 24, 2011 Report Share Posted February 24, 2011 I use the High Mountain seasonings for my jerky and I have found they work better in a dry smoker. Be sure to spin the rack in the smoker every 15-20 minutes for even cooking. And like the others have said, keep your temps low. Crack the lid if you have to. Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted February 24, 2011 Report Share Posted February 24, 2011 I use the High Mountain seasonings for my jerky and I have found they work better in a dry smoker. Be sure to spin the rack in the smoker every 15-20 minutes for even cooking. And like the others have said, keep your temps low. Crack the lid if you have to. Same here..only time I use water is if my chips start to flame up..and I gotta douse them with water.. Quote Link to comment Share on other sites More sharing options...
magnatecsteve Posted February 25, 2011 Author Report Share Posted February 25, 2011 Huh...thanks guys. Ive made several batches with the water pan and never had a problem and it turned out great, but I was just wondering after reading that in the book. Next batch I'll try without the water pan.. Quote Link to comment Share on other sites More sharing options...
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