Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Pappymn on May 31, 2017, 10:37:11 PM
-
Well my son is 12 and a very picky eater. I got him to try a premium beef jerky from a small town butcher. And he really liked it. But at 18 bucks a pound, not very affordable.
I would like to try making my own. I have a meat slicer and a smoker, but no dehydrator.
Any tips or links are appreciated.
-
I have done jerkey in a couple of pellet grills. I ran them at smoke setting.
Here is a great Traeger Jerkey recipe to put on your MAK. The trick is a long marinating time.............. 8)
http://www.traegergrills.com/recipes/beef/peppered-beef-jerky
-
I make a lot of jerky using the Cabella's Original Jerky Seasoning. All the directions are in the package. The packets are pre-measured for 5 lb batches (that is a raw weight). My favorite cut of meat is the Top Round (AKA London Broil is usually labeled on the package). Our local grocer slices it thin for free (I request that they slice it 1/8" slices and they do a pretty good job). It takes around 2 - 3 hours to smoke on the pellet grill (I usually use Hickory pellets) at 170 degrees. Once you make your own jerky you will likely never buy it again - home made is far better than any store-bought.
Good luck and share your results when you are done!
-
I make a lot of jerky using the Cabella's Original Jerky Seasoning. All the directions are in the package. The packets are pre-measured for 5 lb batches (that is a raw weight). My favorite cut of meat is the Top Round (AKA London Broil is usually labeled on the package). Our local grocer slices it thin for free (I request that they slice it 1/8" slices and they do a pretty good job). It takes around 2 - 3 hours to smoke on the pellet grill (I usually use Hickory pellets) at 170 degrees. Once you make your own jerky you will likely never buy it again - home made is far better than any store-bought.
Good luck and share your results when you are done!
Almost exactly like I do when I make jerky. The Cabella's seasonings are awesome!
-
So three hours on smoke is all it takes? The link from the Smoke says five hours. Not sure what to look for to determine doneness.
Looks like top round and eye of round are the most popular for jerky. Evidently fat is not out friend when making jerky.
-
So three hours on smoke is all it takes? The link from the Smoke says five hours. Not sure what to look for to determine doneness.
Looks like top round and eye of round are the most popular for jerky. Evidently fat is not out friend when making jerky.
I am sure the length of the smoke would depend on the thickness of the meat you are using. There is a definite change in the look and feel of the meat when it is "ready" to pull from the smoker. The grey appearance that you see after the cure go away completely and the meat turns more of a red color (based on the cure I use - that may not be true of all cures - I can't answer that one). There is, however, a definite change in the meat when it is done.
As far as fat is concerned, you are correct. You want a very lean cut of meat as the fat is what gets rancid. I also know of people that use flank steak for jerky. I tried it and was not as impressed as I was with the Top Round. I think the eye of round makes a tougher jerky. I generally use Top Round as I wait until it is on sale for around $3.99 lb and stock up for Jerky.
The Cabella's cure also recommends refrigerating the jerky, which I do as it is recommended.
-
Thanks guys. One last question as I am seeing conflicting information on this. Do you slice the meat with the grain or across the grain?
-
Thanks guys. One last question as I am seeing conflicting information on this. Do you slice the meat with the grain or across the grain?
Across the grain will have a better texture and chew. With the grain will be too stringy and too much chew.
I marinate mine with simple store bought marinates. Since you son is a picky eater, marinate in something he likes. We love a simple teriyaki marinate.
-
Here is a couple pics of some jerky I have done in the past - this will give you an idea of the change in appearance to figure out when it is done.
Cutting the strips - you can cut with or against grain - with grain is more tough/pull and against grain is less tough/pull
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3077_zpse626b3c7.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3077_zpse626b3c7.jpg.html)
After Overnight Cure and on the smoker - note the brownish/greg color
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3083_zpsa492b737.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3083_zpsa492b737.jpg.html)
Done - note the "red" color - that is what I use as a gauge for being done, as well as being pliable but not "dry"
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3085_zps098e8115.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3085_zps098e8115.jpg.html)
-
Here is a couple pics of some jerky I have done in the past - this will give you an idea of the change in appearance to figure out when it is done.
Cutting the strips - you can cut with or against grain - with grain is more tough/pull and against grain is less tough/pull
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3077_zpse626b3c7.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3077_zpse626b3c7.jpg.html)
After Overnight Cure and on the smoker - note the brownish/greg color
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3083_zpsa492b737.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3083_zpsa492b737.jpg.html)
Done - note the "red" color - that is what I use as a gauge for being done, as well as being pliable but not "dry"
(http://i1074.photobucket.com/albums/w406/swjones64/IMG_3085_zps098e8115.jpg) (http://s1074.photobucket.com/user/swjones64/media/IMG_3085_zps098e8115.jpg.html)
Thank you for all the great information. Might happen this weekend!
-
Go get after it Pappy 8)
Once you make a batch of jerkey you will be making it all the time....... :thumbup: :thumbup:
-
Also pay attention to which cure you have vs what the recipe calls for. The Traeger recipe linked uses Morton Tenderquick. If you put the amount called for, 1 Tablespoon for 2 pounds of meat, but use cure #1 instead of TQ you will have a dangerous level of cure. Cure #1 is seriously more concentrated than the amounts in Tenderquick. Either cure would work in the recipe, just make sure you are using an appropriate amount for the cure you have. Also Tenderquick has a lot of salt as the base, so if you use cure #1 you would probably need to add some kosher salt to compensate in the final flavor.
-
Cure # 1 should be used at a rate of 1 tsp per 5 lbs of meat
-
Dont mix MTQ with Cure #1. Use just one type with your jerky.
-
When I do beef jerkey - I dont use any cure at all.
-
When I do beef jerkey - I dont use any cure at all.
To each their own.
-
When I do beef jerkey - I dont use any cure at all.
While it is rare for Admins to step into a discussion - this merits said participation.
LTBBQ exists to share information among all interested in the activities cooking - and charcuterie. All participants need to recognize the responsibility to offer advice with known food safety in mind. What we choose as individuals to do for our own consumption is an individual right. What we advise others to do should compel us to consider food safety above ALL other priorities.
While we respect the use or not of cure is a decision each person is solely responsible to make - we feel that EVERYONE should know and understand why cures are used to prevent botulinum bacteria poisoning which can be fatal. DO NOT confuse this with the general term of "food poisoning". Botulinum contaminated meats show NO visual or odor indication of being affected. So, this makes the appropriate use of cure a worthwhile piece of advice to anyone. Know the FDA guidelines for safe curing of meats. Advise others to learn these prior diving into what is truly a great hobby of making jerky.
We care about the membership - and anyone for that matter. We especially care about anyone receiving advice which is counter to being safe and enjoying the endeavors connected to LTBBQ.
Please give this serious consideration prior to commenting, or offering advice that could be read by someone with less experience - and perhaps not as well schooled or conscientious about meat freshness, hygiene, or food safety issues. Give that consideration especially when we are discussing charcuterie. We do not want to cause harm in an effort have fun.
-
I bought the Cabela's jerky mix...... I'm covered. I really appreciate all the information. I plan on marinating tomorrow!
-
Always use a cure when making jerky or smoked sausage. Even dehydrated jerky.
-
Always use a cure when making jerky or smoked sausage. Even dehydrated jerky.
With Nepas I trust. Thank you sir
-
When I do beef jerkey - I dont use any cure at all.
While it is rare for Admins to step into a discussion - this merits said participation.
LTBBQ exists to share information among all interested in the activities cooking - and charcuterie. All participants need to recognize the responsibility to offer advice with known food safety in mind. What we choose as individuals to do for our own consumption is an individual right. What we advise others to do should compel us to consider food safety above ALL other priorities.
While we respect the use or not of cure is a decision each person is solely responsible to make - we feel that EVERYONE should know and understand why cures are used to prevent botulinum bacteria poisoning which can be fatal. DO NOT confuse this with the general term of "food poisoning". Botulinum contaminated meats show NO visual or odor indication of being affected. So, this makes the appropriate use of cure a worthwhile piece of advice to anyone. Know the FDA guidelines for safe curing of meats. Advise others to learn these prior diving into what is truly a great hobby of making jerky.
We care about the membership - and anyone for that matter. We especially care about anyone receiving advice which is counter to being safe and enjoying the endeavors connected to LTBBQ.
Please give this serious consideration prior to commenting, or offering advice that could be read by someone with less experience - and perhaps not as well schooled or conscientious about meat freshness, hygiene, or food safety issues. Give that consideration especially when we are discussing charcuterie. We do not want to cause harm in an effort have fun.
Please don't take me wrong. I'm not opposed to curing salts, and I use them elseware...just not in beef jerky. I'm not advising anyone either way. The USDA guidelines can be found here, and while they do mention a cure, they are not included in their instructions. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/CT_Index
-
While it just mentions curing, the key point it has is that you should cook the meat to the 160's before dehydrating. That is the important part if you are not using a cure.
-
I always smoke mine for a couple of hours @ 155F then move it to the dehydrator until it has the right texture.
I always use a cure. !!!
Am I still putting myself at risk by using that temp?
I have eaten a bunch done that way, but that doesn't mean I've been doing it right.
Never too old to learn (and change) :o :o
-
I always smoke mine for a couple of hours @ 155F then move it to the dehydrator until it has the right texture.
I always use a cure. !!!
Am I still putting myself at risk by using that temp?
I have eaten a bunch done that way, but that doesn't mean I've been doing it right.
Never too old to learn (and change) :o :o
I my opinion it all depends upon who is answering the question. If the USDA is answering, then yes you are doing it wrong because the temp should be 160F. However I would gladly eat any of your jerkey prepared the way you have listed. :) ;D
-
I use slightly under the recommended amount of cure per lb, and dehydrate at 145F until I get the degree of doneness that I like. But, I try to make clear to anyone reading my posts that they really need to read the USDA recommendations, and use their own judgement on how/when to use or not use cures. I don't want a guilty conscience should anyone ever get sick ( or forbid...worse...) from any advice I give...and I want to protect LTBBQ from any potential liability. :)
-
3 hours on my Mak on the smoke setting. I liked the moisture content so felt it was done. My 12 year old son said it was very good. Mission accomplished. But I need more frog mats now.
(https://uploads.tapatalk-cdn.com/20170605/b8bfbe32a66c611be98d0677d5abe4e7.jpg)
-
Well upon closer inspection. The jerky around the edge of the Mak was overdone. The piece I tested for moisture was in the middle of the rack. Gonna need to make a couple of minor adjustments. I have more meat to try that wouldn't fit on the grill
-
To test for dryness, remove one piece of jerky from drying device and allow it to cool slightly. Bend the test piece into the shape of a horseshoe. If it cracks but doesn’t break, it’s considered dry enough and ready to eat.
-
To test for dryness, remove one piece of jerky from drying device and allow it to cool slightly. Bend the test piece into the shape of a horseshoe. If it cracks but doesn’t break, it’s considered dry enough and ready to eat.
Thank you sir. Figured you would know
-
Second batch was a resounding success. 2.5 hours was all I needed. Thanks Nepas for the doneness tip. And thanks to all for input.
Sent from my iPad using Tapatalk
-
Now you are hooked Pappy! ;) Nice looking first batch of jerky!