GB Jerky

[Keymaster]

I don't know if this mix will be good so We will wait to post the recipe until its done, tasted and approved. Anyway everything into the "Magic Bullet" Don't know what makes it magic but it sure stirs the dickens out of the ingrediants pretty good 



Then dumped the mix in 3 pounds of 80/20 Ground Beef and mixed until it was good and tacky as I did use cure #1 even though I am not smoking. We cheated and used Liquid smoke, I asked Dr. phil first



Then I finally got to use my new Kitchener Jerky blaster, Sorry for the blurry picture, I didn't have my glasses on



It worked pretty good but thats futile as they don't sell them any more



Then into the Cabelas Dehydrator for about six or seven hours starting at 145 °F and topping out at 155° F.





After I cleaned everything up in the kitchen I opened the fridge and there was one more handful of meat I spaced out and forgot to put in the jerky blaster so I rolled it out between some butcher paper 1/8" thick and threw it in the dehydrator as well. See yah in about 5 hours with the finished product.

[Pam Gould]

Keymaster..I never thought of using the cure#1 in making jerky..I also have a recipe for the GB jerky and it pretty good. I just have a round nesco but it goes up to 165º also. I should try this again. Thanks for the idea. Pam .☆´¯`•.¸¸. ི♥ྀ. 

[muebe]

Keymaster..I never thought of using the cure#1 in making jerky..I also have a recipe for the GB jerky and it pretty good. I just have a round nesco but it goes up to 165º also. I should try this again. Thanks for the idea. Pam .☆´¯`•.¸¸. ི♥ྀ.

Pam I always use cure in ground beef jerky. Unless you grind your own meat yourself I would not chance it!

[Keymaster]

Almost done, think I'll give it one more hour. Pam, I like to use cure for safety and the color it gives the meat.

[Keymaster]

Well it finished a lot sooner than Solid meat does.






All cut up and I will wrap it in paper towels overnight to pull a little more moisture out , forgot to get Brown paper bags at the store. (Nepas Trick)



And the slab I was telling you about earlier, its still drying



It was actually really good, I usually don't try my product until it has cooled and been refrigerated as that changes the taste and saltyness but its been awhile since I made jerky so I could not resist.

[nepas]

Heck Yeah

Looks real good.

[Keymaster]

 Thanks guys , I really like the flavor and the guys at work like it too.

3 LBS of 80/20 Ground Beef- Next time I will go for a leaner grind maybe 90/10
1/2 cup of dales seasoning- thanks Jerry
1/2 tsp cure slightly rounded
3/4 tsp Garlic Powder
1-1/2 tsp freshly ground pepper
1-1/2 tsp of non iodized salt
1-TBSP of Brown Sugar
1-1/2 tsp liquid smoke

Next time I am going to add pineapple juice and tomato paste too this recipe as it is missing something

[TentHunteR]

Looks great!

I've got a Cabelas Jerky Blaster that I haven't even used yet.  This makes me want to break it out and give it a whirl.

[mikecorn.1]

Looks great Key!


Sent from my iPhone 5 using Tapatalk

[bbqchef]

Love the cast iron candle... where did you get that?

[Keymaster]

Love the cast iron candle... where did you get that?

I'll  ask the wife

I PM'd you.

[Sam3]

Missed this one!

Looks great! I make CY Hillbilly jerky like this for my FIL. Except in the oven. 
He loves it!

[teesquare]

Key - this is a good recipe to copy into our Charcuterie section.....Always looking to increase our recipes -it is what most folks are searching the internet for when they find us!

[Keymaster]

Key - this is a good recipe to copy into our Charcuterie section.....Always looking to increase our recipes -it is what most folks are searching the internet for when they find us!

If its easy for you to do feel free or i will do it when i get home. I have not mastered the android phone copy and paste quite yet

Edit: Its already in the Charcuterie section so unsure where you would like it copied too, Sorry