Well, Bride says, "Some beef jerky would be nice..."... It's only 103 outside... so I grabbed this roast from the freezer... let it partially thaw.... sliced it up about 3/8" thick after I cut the roast in half... That looked about right for slabs of jerky....
I had made the "brine mix" according to his directions and added 4 grams of cure #1.... the weight of meat and brine was just under 4#'s... the cure is close... Probably should have been about 4.1 or 4.2 grams of cure ..... but what's 156 Ppm vs. 145 Ppm... according to someone, "That's close enough for me"....
Sucked and un-sucked the meat in the vacuum container 3 times... removing the bag between each un-suck and massaged the meat around to recover it with brine... with each successive un-sucking, the meat seemed to not float as well and by the third suck, it stayed submerged and covered with brine.. interesting....
Removed the bag and meat..... Squeezed out the air and zipped the bag... into a bowl for safety reasons.... Into the refer until the AM... I hate cleaning the refer...
Sooooo, probably in the AM I will preheat the smoker to 275 for a couple hours to sterilize it.... with the Q-Matz inside so they are sterile.... Dry the jerky strips with paper towels and maybe add some fresh cracked black pepper to a few strips... Me no thinks Bride likes black pepper as much as me...
The one other change to AB's recipe, other than cure, Bride tasted it and thought it needed more sweetness.... so I added 2 more TBS.of honey to the 1 already in the mix...
AB's recipe as Bride found it...
AB's beef jerky
Ingredients
1 1/2 to 2 pounds flank steak .... I used 3#'s
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey ~21 grams.... I used 3 TBS.
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke ..... I did NOT add liquid smoke... I'm adding real smoke...
1 teaspoon red pepper flakes
+ 1.1 grams cure #1 per # of stuff...
Vacuum for 10 minutes with 3 cycles of suck and not suck... If you are using a vacuum tub like the Tilia, the knob needs to be in the "OPEN" position for the suck and no-suck to work....
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See Y'all in the AM......
I had made the "brine mix" according to his directions and added 4 grams of cure #1.... the weight of meat and brine was just under 4#'s... the cure is close... Probably should have been about 4.1 or 4.2 grams of cure ..... but what's 156 Ppm vs. 145 Ppm... according to someone, "That's close enough for me"....
Sucked and un-sucked the meat in the vacuum container 3 times... removing the bag between each un-suck and massaged the meat around to recover it with brine... with each successive un-sucking, the meat seemed to not float as well and by the third suck, it stayed submerged and covered with brine.. interesting....
Removed the bag and meat..... Squeezed out the air and zipped the bag... into a bowl for safety reasons.... Into the refer until the AM... I hate cleaning the refer...
Sooooo, probably in the AM I will preheat the smoker to 275 for a couple hours to sterilize it.... with the Q-Matz inside so they are sterile.... Dry the jerky strips with paper towels and maybe add some fresh cracked black pepper to a few strips... Me no thinks Bride likes black pepper as much as me...
The one other change to AB's recipe, other than cure, Bride tasted it and thought it needed more sweetness.... so I added 2 more TBS.of honey to the 1 already in the mix...
AB's recipe as Bride found it...
AB's beef jerky
Ingredients
1 1/2 to 2 pounds flank steak .... I used 3#'s
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey ~21 grams.... I used 3 TBS.
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke ..... I did NOT add liquid smoke... I'm adding real smoke...
1 teaspoon red pepper flakes
+ 1.1 grams cure #1 per # of stuff...
Vacuum for 10 minutes with 3 cycles of suck and not suck... If you are using a vacuum tub like the Tilia, the knob needs to be in the "OPEN" position for the suck and no-suck to work....
..
See Y'all in the AM......
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