Beef Jerky: Ten Pounds, Two Types (with Pics)

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This looks good.  Can you just keep it in a ziplock bag when done or does it need refrigerator?
 
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I used Coug's black pepper recipe on some thin-cut round steaks, came out great! I hung them for 1 hr @ 120°, them smoked them over hickory for 4 1/2 hrs at 200°. Thanks for the guidance!

Russ
 
I patted mine partially dry, it needs to be tacky for the best effect. Think it's called "pellicle", but the technical meaning is above my paygrade...
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Russ
 
Why did you cure the meat if you smoked/cooked at 150 the whole time? Shelf life longevity? I thought you only cured at really low temps, like less than 100?
 
The danger zone for microbial growth is 40-140°F

Since the meat hangs in the 140-150°F smoker for an hour or two before the internal temp exceeds that zone, the use of the cure is a safeguard.
 
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Thanks much Cougar. One last question: as long as I get the beef jerky temp up to or past 140 within four hours I can skip the cute right? I think that's the rule of thumb to avoid contamination
 
Nah, you don't have to skip being cute! However, yes essentially you are hot-smoking at those temps and the concern is diminished at those elevated temps. My concern stems from not being able to get the internal meat temp up soon enough in that window. I've no desire in cutting it close and so there's peace of mind in using the cure.
 
Finished another 10lb batch of jerky this past weekend. Actually, it started out at 10 pounds of beef, but ended up slightly over 5 .25 lbs of peppered and teriyaki jerky. I used the Amazen tube filled with 'pitmaster's blend' of pellets and applied steady smoke for about 75% of the cooking time. Temps averaged about 150-160°F through the majority of the process.


Peppery-HOT goodness on the left; slightly sweet & tangy teriyaki on the right. I let the entire batch rest for a few days to allow the smokiness to mellow a bit.


Sharing the wealth: a couple of tubs of jerky at the office didn't last long....

 
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I have been following the tips here and I have a question regarding the jerky. Do the meat pieces get rinsed after the two days in the marinade? 
 
 
I have been following the tips here and I have a question regarding the jerky. Do the meat pieces get rinsed after the two days in the marinade? 
Nope, I've never felt the necessity to rinse off all the flavoring.

On the 'black pepper' variety, I coarse-grind fresh black pepper onto the marinated meat just before hanging. The marinade helps the pepper to adhere.

Just hang 'em all up in the smoker @150°F no smoke)  for an hour or so until the meat dries. Then begin some application.
 
I did as instructed however a wind stirred up and raised the temperature twice. I find it very difficult to get the temperature to stay this low. I have had great success with brisket and chicken but this is the second batch of jerky that turned into crunchy salad toppings. Not a waste exactly, but ...
 
I used "London Broil" and had it sliced for me in the meat department and it came out awesome.  I tried eye of round my second time and it was too dry.
 
WOW!!! Looking to try our hand at jerky this weekend. Beef and venison as my cousin wants to give it a go. Like the "pre cook no smoke" thought first to get the moisture out.
 
man, that looks AWESOME!!!

so you ran at 150 the whole time?

I keep getting burnt edges on my jerky, even when it's at a low temp.
 
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