Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Dehydrating => Topic started by: nepas on September 04, 2017, 02:12:30 PM
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Got 5lbs ready to go just in case Irma gets to us.
Using OWBBQ SS Mix for the jerky.
(http://i868.photobucket.com/albums/ab242/nepas1/gbeef%20jerky/obbqssjerk.jpg)
I did the meat yesterday and with cure.
(http://i868.photobucket.com/albums/ab242/nepas1/gbeef%20jerky/obbqjerkss1.jpg)
Made a gb jerky form board also.
(http://i868.photobucket.com/albums/ab242/nepas1/gbeef%20jerky/jboard.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/gbeef%20jerky/jboard1.jpg)
Used a rolling pin over the top clear wrap to flatten into 1/4" thick strips. Silicone spatula to make the cuts.
(http://i868.photobucket.com/albums/ab242/nepas1/gbeef%20jerky/jboard2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/gbeef%20jerky/jboard3.jpg)
Into the dehydrator.
(http://i868.photobucket.com/albums/ab242/nepas1/gbeef%20jerky/jboard4.jpg)
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NICE!!
Art
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Looking forward to seeing the finished product.
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Very nice Rick!
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Thanks
Getting ready to head north to Atl away from Irma
Finished GB jerky.
(http://i868.photobucket.com/albums/ab242/nepas1/gbeef%20jerky/ygbjerky_1.jpg)
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Looks excellent. Very clever on the form board.