Beef Jerky using Alton's recipe... plus cure #1.... MONEY ... final results are in.... 7-3-16..up

Discussion in 'Beef' started by daveomak, Jul 1, 2016.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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


    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......
    Last edited: Jul 1, 2016
    disco and noboundaries like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Off to a good start. I'll check back for the final results.

    My clan is screaming for more Thai Jerky so I best get some going again. I have two London broils in the freezer waiting.

    The pork loin jerky I did a few weeks back didn't last a weekend!
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Oh yeah... looking good Dave........ Makes me wish I had me teeth....LOL

    I am going to have to get a vac cannister, I can now see it being useful with pickles and marinades (including cures).
  4. muralboy

    muralboy Smoking Fanatic

    Dave, I've not used the vac before for marinating jerky especially if sitting overnight, and have always had goo results. I also noticed the meat was in bags inside the vac chamber. Never seen that.

    I'd like to learn more on the advantages of doing it this way

  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I use the vac tumbler all the time for curing jerky. Quick pickling works great too.
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I think  one advantage is clean up....   ALSO, you can use less brine solution..    and you can re coat the meat thoroughly by manipulating the bag....   then subsequent sucks will allow for the meat to suck up more brine...  For that to happen inside a canister, the meat needs to be covered..   at least that's my thoughts on this....   Heck, it could just be an extra step with no direct advantage...   just maybe wasting a bag... 
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Bride likes a hint of smoke flavor....  so, there's about 2 hours or so of pellets in the AMNPS....  Pitmasters Choice....  Mild, pleasing to most all folks... 

    The beef is draining....

    .. ..

    Well, I got lucky again....   I have 1 spot left for a jerky strip...  I usually run out of room....    time to buy a lotto ticket, maybe.... 

    I'll tell you what...   these MATZ of Todd's are the cat's pajamas...   or what ever some say...  surely do a nice job for the jerky strips...

    Probably in an hour or so the smoke will be added...  I will turn the heat off when I add the smoke..  don't want any fat to melt during the smoke...


    Heating element is on minimal heat....  just trying to dry the surface of the jerky ....   IMO, adding smoke to wet meat gives the meat an acrid, bitter flavor like acid rain...  that happens when smoke gets entrapped in moisture...  turns the sulfur in the smoke to sulfuric acid...  Not a good flavor profile...  that's the only way I know how to explain the flavor...

    Smoker seems to be operating about 15 degrees above ambient with the MB door wide open for full air flow during the drying process....  I'm going to bump it up to about 110-115 for the drying time....  then turn the heat off for the smoke application.....  Heck, it's almost 80º here now...


    Be Back Later ....  BBL....
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Kee-rap....  Almost forgot to add black pepper to a few strips......  Old age..... I tell ya it's the pits....

  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Bride says the recipe can be used again....  "AS IS"...   I'll have to see that to believe it....... It's good....  the black pepper is hot... and good...

    Thanks for lookin'.....
    smokinal likes this.
  10. muralboy

    muralboy Smoking Fanatic

    Nice looking jerky.
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks absolutely delicious Dave!

    Great step by step too!


  12. ndwildbill

    ndwildbill Smoke Blower

    Thanks for the step by step Dave...the jerky looks great.  Another recipe to try soon.[​IMG]
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks for the comments....   I have one thing that I think I screwed up on...  The jerky is so moist and flexible, I think 3 TBS. of honey did it...  It's really hygroscopic and holds moisture...   The jerky is in a brown bag in the refer...  I'll know more in a day or three...

    Bride may have to suffer with it for now and next batch suffer with it not being sweet...   [​IMG]..

    I'll be back with a revue on the brown bag.....
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    OK, I think the amount of honey was too much...   The jerky has great flavor but is about like an inner tube...    Hard to bite off a chunk or tear off a hunk...

    If you have problems with DRY jerky, start by adding just a bit of honey...  then you can adjust to your liking....

    nepas and foamheart like this.
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Great looking jerky, and you know you gonna tweak it.....LOL But remember, happy wife happy life!
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Mighty fine looking very, way better than Altons.
  17. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    UPDATE.....  it's been 11 days....  jerky was in the refer in a brown bag.......  it has dried out perfectly....  nice chew....  teats apart perfectly....   bites off a hunk perfectly...   

    Flavor is good...  could be a little more flavor for my likes but still good.....     Dave
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking jerky, Dave. You'd have to be a jerk not to like it!

    As for the wife, tell her you are going to do it your way and then duck and cover.

    Points for a good looking recipe.

  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks Disco....     I've discontinued any rhetoric that would deliberately cause me to "duck and cover" around here...  Waaaaay too old and not very nimble...    We'll leave that stuff for the younger set that hasn't learned much and can still move faster than a roach when the lights flipped on...   Thanks for the points...
  20. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Dave, I picked up lean "carne asada," pre-sliced (1/4"), bottom round beef today to try this recipe in the WSM tomorrow.  We'll see how it goes.  It is marinating now. 

    Points for the thread!
    Last edited: Dec 23, 2016

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