Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: smokendevo on March 12, 2014, 04:14:52 PM
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Going with 7 lbs. of whole meat jerky.
Recipe
Soy Jerky
Soy Sauce: 17.5 fl. oz.
Brown Sugar: 7 Tbl
Garlic Powder: 7 Tea
Ginger: 3.5 Tea
Insta Cure #1: 1.4 Level Teaspoons
Halford's Hot Pepperoni Mix: 2 Tbl
Liquid smoke: 1 Tbl
Slice the meat about 1/4" to 3/8" thick. Slice across the grain for super tender and with the grain for chewy or on a bias for middle of the road. I have better success slicing (with my slicer) if the meat is stiff but not frozen rock solid.
Trim excess fat from edges of the meat and weigh trimmed meat.
Mix all the dry ingredients together and mix well. Make sure the Dark Brown Sugar and the Ginger are not in clumps. Add the wet to the dry and mix well.
To prevent the slices from sticking to each other add the meat one piece at a time and stir to coat. Then place in your containment vessel and add remaining liquid. I used my reveo vac tumbler, you can use a freezer bag or gallon pickle jar or a Food Saver marinade container.
Roll the jar around on the counter a few times to evenly distribute the ingredients.
Place in the refrigerator overnight, turning the jar when you think of it.
You can use your smoker or dehydrator for this recipe. If using a dehydrator you have the option of adding liquid smoke. Just be careful as that stuff is power full.
Using the good stuff for this recipe
(http://i1337.photobucket.com/albums/o674/smokendevo/DSC_0016.jpg)
Going for a ride on the tumbler
(http://i1337.photobucket.com/albums/o674/smokendevo/DSC_0017.jpg)
All loaded up in the Sedona
Using 7 trays with both fans
(http://i1337.photobucket.com/albums/o674/smokendevo/DSC_0018.jpg)
Here if you click the picture you will hear the difference in noise from daytime use to night use settings. It really is not noisy on daytime use so I think I will just use that.
(http://i1337.photobucket.com/albums/o674/smokendevo/th_DSC_0020.jpg) (http://i1337.photobucket.com/albums/o674/smokendevo/DSC_0020.mp4)
Be back in about 8 hours ;)
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Send me some for testing when your done ;)
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Send me some for testing when your done ;)
Me 2 ;)
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Your not taking long getting that new unit filled up ;D
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Looks terrible. Send it to me so that I can dispose of it properly. :D
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Looks terrible. Send it to me so that I can dispose of it properly. :D
LOL you know I have done this recipe lots and it always turned out very good in my smoker. The part about this one is the liquid smoke. I have used it in the past and was not impressed. I cut back on the amount suggested so hopefully it will turn out OK. If not I will send it your way ;D
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So after three hours I am impressed with how it going. Drying faster than I thought it would. Going to have to keep an eye on this, maybe 8 hours is to much. Will see how its looking a few hours from now. Seems to be drying top to bottom pretty close to the same. Think thats the duel fan kicking in. ;)
(http://i1337.photobucket.com/albums/o674/smokendevo/DSC_0021.jpg)
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Dang that's looking good ;D
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Looking pretty good. That puppy holds a lot of jerky.
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Looking pretty good. That puppy holds a lot of jerky.
I'm pretty sure I could get 10 lbs. of raw meat in there since I only used 7 racks for 7 lbs.
It's how you place them on the rack and not blocking the heat from doing its thing. I learnt that from my smoker. You need air flow to dry.
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this is looking really good and thanks for the recipe. I noticed you did not use any cure salt. I am still learning about cure salts and thought it was needed for the jerky process.
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You are right I did not add that to the recipe, although I did use 1.4 Level Teaspoons. Just missed that in the recipe and thanks for bringing it to my attention.
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Don , I like to still use cure in my dehydrator recipes as it adds color and flavor. Looking good and looks like the frogmats fit perfect.
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Hi Aaron
Yes I did add cure to the recipe, just forgot to post it. The mats that came with it are not like frogmats. Should be interesting to see if they clean up as well.
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Just checked it again. Put it on pause and pulled the top rack out. Than the next rack and so on. From what I can see so far the top rack is getting done faster than all other racks. Racks 1 to 6 seem to be drying the same. Rake #7 being the top rake is getting done sooner. Kinda makes sense as heat rises. I will keep you updated as the beers..... OH I mean as time goes on :P
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You are right I did not add that to the recipe, although I did use 1.4 Level Teaspoons. Just missed that in the recipe and thanks for bringing it to my attention.
Thanks. I am still trying to make sure I do it right. And wanted to make sure I didn't miss a step.
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So after three hours I am impressed with how it going.
So am I, those look really good after three hours. ;)
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OK I said 8 hours in the dehydrator and I was close. My son wanted more when he tasted it and I have to Agree ;D
(https://lh6.googleusercontent.com/-ofJLcT6840Q/UyErXfd3NaI/AAAAAAAAIvI/cUxA47n5D-I/w835-h553-no/DSC_0024.JPG)
(https://lh6.googleusercontent.com/-rzM_BL9nX1s/UyErWNjMUiI/AAAAAAAAIu8/twjnMVZw-_0/w835-h553-no/DSC_0025.JPG)
(https://lh3.googleusercontent.com/-G56nQ1CKa9g/UyErXtgXveI/AAAAAAAAIvM/aKxBPbkt4i0/w835-h553-no/DSC_0026.JPG)
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That's a fine looking batch of jerky. ;)
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That jerky looks real tasty and it looks the your new "toy" is a keeper!
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Outstanding.
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Looks Great, 8 hours is about normal for 1/4" sliced meat.
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Used similar recipe before so I will attest to the great flavor.My dehydrator is a little longer cook.
Those look perfect.
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Looks fabulous to me..and I always rotate racks, but I have an old Nesco that I use with only one heater, but it goes to 165º. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I will PM you my address... I think you need a third opinion.
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Great looking finished batch!
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i will wait.