Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: smokendevo on January 16, 2014, 04:56:17 PM
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Had a package of this hanging around and my son asked when I was going to make jerky again. Well I had just bought a small roast to just do that very thing. ;)
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All sliced and into the reveo. Some of you might have seen my thread on the reveo problems but thats not what this thread is about. JERKY :)
(https://lh6.googleusercontent.com/-to8-UUpPqSo/UthQIP_ZTUI/AAAAAAAAIKs/FVK4MKagqSc/w835-h553-no/DSC_0002.JPG)
Giving it a spin for 20 minutes. And don;t worry the kids in the background are on the Xbox and screaming at each other. :D
Click ME
(http://i1337.photobucket.com/albums/o674/smokendevo/th_DSC_0005.jpg) (http://i1337.photobucket.com/albums/o674/smokendevo/DSC_0005.mp4)
After thought from the spin I thought some garlic might be nice. So I chopped up some and added it in a baggie to the meat.
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(https://lh6.googleusercontent.com/-1v8V0qcyUmk/UthQO522Q9I/AAAAAAAAIK4/CQta2oxgHvA/w835-h553-no/DSC_0006.JPG)
The black marks you see on the finished product was not black rain but my bradley needs a good cleaning and some flakes fell off the sides. A little flick of the finger and they are gone. Guess I need to find some time to clean it out.
(https://lh5.googleusercontent.com/-B69dd6eNRW8/UthQZxr5E0I/AAAAAAAAILo/dP_kKDA2j3k/w835-h553-no/DSC_0009.JPG)
(https://lh4.googleusercontent.com/-8CoiV5EYtEE/UthQZeC6cLI/AAAAAAAAILw/ZEfXjo53nZ8/w835-h553-no/DSC_0010.JPG)
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Ummmm. Looks tasty!
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I could go for some jerky right now.
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Jerky looks great Devo!
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My son keeps coming back for more so I think its a winner ;D
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Just got the last few racks off the smoker. Started this at 9:50 this morning. It is now 7:08 pm Thats about right, some finish sooner and than theres the ones that take for ever ::)
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Dang, Devo, we must have ESPN...
I read your post and thought, "Hey, that's me today". My son is a firefighter in north Georgia and has been makin' jerky in the Masterbuilt smoker they bought for the firehouse. He wanted me to make some in our Masterbuilt smoker. The local grocer had a roast on sale that looked just like yours. They thin sliced it for me and I brought it home and vacuumed sealed about 1/2 of it with the "original flavor" jerky seasoning & cure (the other half I just vac-sealed and froze for another day).
I'll be doing mine tomorrow and can only hope it comes out like yours.
This is my first try at jerky and it looks pretty simple - maybe simple enuff for a backyard jack. I guess we'll know tomorrow...
just sayin'...
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I sure could use a few slices right now - nearly 5pm here and I haven't eaten all day :P
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Jaxon
Glad to see your making some jerky, nothing like home made. Two things I see from your picture and I am no expert here but have made a few pounds of jerky so I will offer you these suggestions. Instead of wasting vac bags just use a big zip lock and store it over night in the fridge, much cheaper than vac bags.
The other thing I was going to mention was before you smoke your jerky try to trim up some of that fat from it. Fat is jerky's worst enemy as it will go bad first.
Happy smoking my friend and enjoy your jerky. Darn son keeps eating the jerky I just made and I think it won't last very long.
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Jerky looks great :)
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Great looking jerky Devo!
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Well done on the post Devo ;D
Like the PC chopper.
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it looks pretty good from here. ;)
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Mmmm, my jaws are getting tired just thinking about chewing on about 10 pieces of that! I looks superb.
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Now that looks good!!! That is what I call jerky, don't care for the ground meat stuff. Don
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Thanx for the tips, Devo. I was told to trim all the fat, but wasn't told WHY. Now I understand the why and I'll be very careful with it.
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Looks really good.. I need to try this.
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Man it looks great.
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Okay, here's my first attempt at beef jerky...I smoked it @ 170* for 3 hours in the Masterbuilt.
According to Deb...it turned out. To quote her - "It tastes like a SlimJim"
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Yup looks like jerky to me......ya done good.
Your temps where is bit higher than mine but it looks like it turned out OK. I like 140-150 for jerky. Just so I am not cooking it and only drying it ;)
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Good looking jerky guys, I'm getting that last pack out of my deep freeze here in a minute :)
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Good looking jerky guys, I'm getting that last pack out of my deep freeze here in a minute :)
Do you make the jerky first and then freeze it or do you marinate the raw meat and then freeze it?
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Your temps where is bit higher than mine. I like 140-150 for jerky. Just so I am not cooking it and only drying it ;)
My son told me to use 170 for 3 hours. I used BACKWOODS ORIGINAL. The instructions on the package said "heat oven to 200"...glad I used 170. Also added one load hickory chips to the MES at the beginning. I don't think I'll do that again...let the marinade be the flavor.
Mine has a good texture that is chewy but not tough at all.
Oh, and NOW he wants to get into making a smokin' his own sausage and, of course, wants me to try it as well. I wish he lived close by so we could work together on it.
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The only reason I use a lower temp is I know how long it will take to do say 5 pounds of jerky. Most of my loads take 7-8 hours. That's with rotating the racks top to bottom and front to back every couple of hours so they all get done around the same time. Of course some will be done before the others but at least I am there in the 7-8 hour period to remove them so they don't burn.
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Your temps where is bit higher than mine. I like 140-150 for jerky. Just so I am not cooking it and only drying it ;)
My son told me to use 170 for 3 hours. I used BACKWOODS ORIGINAL. The instructions on the package said "heat oven to 200"...glad I used 170. Also added one load hickory chips to the MES at the beginning. I don't think I'll do that again...let the marinade be the flavor.
Mine has a good texture that is chewy but not tough at all.
Oh, and NOW he wants to get into making a smokin' his own sausage and, of course, wants me to try it as well. I wish he lived close by so we could work together on it.
Jaxon they tell you 200F to make sure and kill any bacteria and so they don't get sued. If you use the pink salt included in the backwoods package and marinate properly this high temp is not needed IMHO. You can use a high temp like 350F for the first 15 minutes to bring the meat up to a food safe temp then drop it down to 150F for the rest of the time. The key is to get the meat up to 165F. This is one way to pasteurize the meat and make it shelf safe. Strips of meat I would not worry about as much as ground beef jerky. Especially if you did not grind the meat yourself.
When making jerky you are technically drying the meat and not really cooking it. I like to stay in the 150F range.
Air movement and venting is important when making jerky. If using a smoker or oven without convection then constant rack rotation is needed for even drying.
Also different pieces will finish at different times. So you will need to pull out pieces as they finish. So having uniform strips with the same thickness is good.
And you don't need a lot of smoke. The meat is thin, wet, and able to absorb a lot of smoke. A hour of smoke should be plenty in the first hour if drying. If using smoke the entire time you will get a bitter taste IMHO.
Also don't use a water pan. Lower humidity is what you want. You can add salt to that pan to whisk some moisture out of the air to aid in drying a little bit.
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I cut-up a roast and seasoned it with the cure salt and seasoning and now I have a couple of questions.
It states to let it sit in the fridge for at lest 24 hours with the cure and seasoning. I don't plan on cooking it until Saturday when I have the time to watch it. Can I leave it in the fridge that long or should I put it in the freezer until Friday? Can I also add some Worcestershire sauce to it or will that mess with the cure?
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I would say freeze it, and no adding Worcestershire sauce will not affect the cure. What it will do is add more salt to the mix. If you have low salt Worcestershire sauce I would add that instead.
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I would say freeze it, and no adding Worcestershire sauce will not affect the cure. What it will do is add more salt to the mix. If you have low salt Worcestershire sauce I would add that instead.
Thanks Smoke. I added some W-Sauce, not a lot and will let it sit and then toss it in the freezer until Friday.
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I would say freeze it, and no adding Worcestershire sauce will not affect the cure. What it will do is add more salt to the mix. If you have low salt Worcestershire sauce I would add that instead.
Thanks Smoke. I added some W-Sauce, not a lot and will let it sit and then toss it in the freezer until Friday.
come out great.
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Looks like a home run to me.
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Now I did rinse and pat dry before drying. did that have any affect on the cure?
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No your meat is cured right through. Take a piece and break it in half. If its a red color all the way through your cure penetrated the meat perfectly. Rinsing or soaking will only remove some of the salt taste if thats what you want.