Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on June 09, 2017, 10:46:26 PM

Title: Jerky For The Grandbrats
Post by: nepas on June 09, 2017, 10:46:26 PM

Got 2 grandkids from Calif going to stay with use for while. They wanted jerky too  :o

This batch is 2.5 lbs.

Did a 5 min cure tumble before a 30 min season tumble
(http://i868.photobucket.com/albums/ab242/nepas1/th_smokestylejerk.mp4)


Then into dehydrator 150*
(http://i868.photobucket.com/albums/ab242/nepas1/smsjerk.jpg)

Title: Re: Jerky For The Grandbrats
Post by: ACW3 on June 09, 2017, 10:51:41 PM

I know it will be good, too.

Seeing you use your marinating machine reminds me that I haven't used mine in a while.

Art

Title: Jerky For The Grandbrats
Post by: Pappymn on June 10, 2017, 10:02:31 AM

I just finished all my first jerky. Need to make some more


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Title: Re: Jerky For The Grandbrats
Post by: nepas on June 10, 2017, 10:05:38 AM

Quote from: Pappymn on June 10, 2017, 10:02:31 AM

I just finished all my first jerky. Need to make some more


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 You Gotta make a back up for the back up.

Batch one is done.
(http://i868.photobucket.com/albums/ab242/nepas1/sstylj6.jpg)


Batch 2 has done the cure spin, now the marinade spin.
(http://i868.photobucket.com/albums/ab242/nepas1/jerkb2.jpg)

Title: Jerky For The Grandbrats
Post by: Pappymn on June 10, 2017, 10:28:25 AM

What cut off beef do you prefer for jerky?


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Title: Re: Jerky For The Grandbrats
Post by: nepas on June 10, 2017, 12:21:37 PM

Quote from: Pappymn on June 10, 2017, 10:28:25 AM

What cut off beef do you prefer for jerky?


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Eye round or london broil.