Beef Jerky

Discussion in 'Making Jerky' started by fatback joe, Jun 29, 2008.

  1. fatback joe

    fatback joe Master of the Pit OTBS Member

    Made a batch of jerky this weekend. Started with 7 lbs of raw meat, trimmed and ran through the slicer, marinated 24 hours in

    2 tsp salt
    2 tsp Instacure #1
    2 tsp onion powder
    2 tsp garlic powder
    2 tsp black pepper
    1/2 C Soy Sauce
    2/3 C Worcestershire sauce

    This is straight of of Rytek Kutas' book

    Used hickory for the smoke

    Not sure what the finished weight was as the wife and kids were eating it as quick as it was getting done.

    [​IMG]

    This is about 1/2 off the batch

    [​IMG]

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  2. fireguy

    fireguy Smoking Fanatic

    looks real good!! [​IMG]
     
  3. looks tasty[​IMG]got the same problem at home when i make jerky out of groung venison. nobody will eat deer meat cooked any other way.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Dang Joe I didn't know you were doing this or I woulda tried to grab it before you got it packaged too [​IMG] It looks great
     
  5. bigbear

    bigbear Smoke Blower

    Joe- I'm way late on this thread but your jerky looks beautiful!! What temp and for how long did you smoke it? I've ruined two batches of it so far. Pretty bad when the Golden Retrievers won't eat it!!

    Thanks!!
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    I missed this thread too!
    Looks fantastic Joe!! If you have any left, could ya fedx some this way please?[​IMG]
     
  7. mr porky

    mr porky Meat Mopper SMF Premier Member

    Looks good[​IMG] What cut of meat do you use?
     
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    Seems like that was bottom round as best I remember.
     
  9. fatback joe

    fatback joe Master of the Pit OTBS Member

    Temps usually run between 140 and 170.......I don't usually fight the equipment much as long as it stays in that range. Usually takes about 5 hours I'd say, depending on the thickness, but I only throw the smoke to it for about the first hour. Took me a few batches to accept the fact that you can easily oversmoke jerky. [​IMG]
     
  10. fatback joe

    fatback joe Master of the Pit OTBS Member

    I'll keep you in mind for next time. [​IMG]

    3/4 (or more) of what I make always gets sent off anyhow.
     
  11. richtee

    richtee Smoking Guru OTBS Member

    Yep... the thicker stuff can take more obviously, but even when I cut it like half inch square I apply smoke no more than 2 hours. And of course..I finish in the oven [​IMG]
     
  12. fatback joe

    fatback joe Master of the Pit OTBS Member

    I would have no shame in the oven on this............since I usually use a hotplate for heat on the jerky. [​IMG] (I can't believe I admitted that)
     
  13. iheartjerky

    iheartjerky Newbie

    The Jerky looks great to me, Joe! Have you (or anyone else for that matter) ever made Jerky the old school way...Sun-Dried?

    I know its an odd request but if anyone has, I would love to hear about the experience.

    Thanks a million!


    Doug
    http://www.BeefJerkyRecipes.com
     
  14. mrsb

    mrsb Smoking Fanatic

    My son loves beef jerky and once I told him that it could be done in the smoker he has been begging me to do it. Problem is, I have no clue where to start. Your way seems "fairly" straight forward. But is there a thread somewhere with the basics of making jerky? I would love to give it a try.
     

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