Jerky Foamheart!

Discussion in 'Beef' started by foamheart, Jul 31, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    No, I am not jerking with the palsey, probably will be before too long though. But this is a about some good smoked jerky.

    2.5 lbs. of a eye of round, no fat, no silver skin, fairly tender and easy to cut after a 2 hour set in the freezer.. Expertly sliced at a perfect 45 degree angle to the grain showing a near perfect cutlery techinque..... <Puffs chest out>


    Mixing up a simple cure involving soy, lea & Perrins (I always call it that here cause I know I could never spell that other word), malt vinegar, Tony's "MORE" spice. Poured it on. I forgot, 1 heaping teaspoon of cure #1.


    Snap the top down, burp the nice tupperware marinating bowl. In the reefer for 2  days, turning over when I get up and when I go to bed.


    Patted 'em dry........


    Loaded the racks, I couldn't get the probe to stay in the meat.....Hmmmmmm. Now come on that was funny!


    Loaded the MES, which was preheated, to 275 degrees


    The door is cracked, note the latch, to facilitate greater drying.


    Yes sir and yes ma'am that is a fully open vent.... in the dewatering position! Two hours in the dewatering configuration at 275 degrees, dropped to 130 degrees for two more hours. That is 4 hours total, with 4 hours of pecan smoke. Looks nice... and that aroma! Ooo la la!

    yes, I am smelling my hands again... and I LOVE IT!!!!


    Too much smoke is easy to do with jerky be light handed with the smoke. BUT these are not done yet! Three more hours in the dehydrator to get those pesky little clinky bits of moisture. This is when you start watching it close after two to ensure you pull it at the best time. Sorry I couldn't get a probe in it.


    OK, note the white spider webs? Thats how I know the meat is done, I want it dry enough to never need refrigeration, soft enough to be as tender as possible. Allowing it to set and mellow on the counter over night for oils and will throw in a ziploc and let set some more in the bag, maybe a week or two, to really mellow.

    Thats smoked jerky, plain, simple, easy, delicious, and great for when the zombies attack.

    Its nothing to be scared of, its just all manual, no alarms, set points, or electronics.

    Try it when you can, everytime write what you used for your cure. You'll hit one that just drives people wild.  
     
    Last edited: Jul 31, 2014
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Outstanding post Foam!  I've got to try me some jerky now that I can set my WSM for a low, low temp.  Thanks for the inspiration!
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome to me Foam.... Thumbs Up
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Kevin!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW

    Awesome lookin jerky.

    I have a eye of round in the freezer.            Hmmmmmmmmmmmmmmmmmmmmmm
     
  6. Please send Samples !!!!    good job

    Gary S
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great foam need to do me another batch soon, I do a dry rub on mine but yours sure looks good. 

    A full smoker is a happy smoker 

    DS
     
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Looks good Foamy.....always time for making more jerky, seems like. I like mine spicy enough to make the nape of my neck crack a sweat, then I know I got me some good Zombie deterrent. A good piece of jerky always makes me thankful I took xlnt care of my teeth <grin>.......enjoy that batch......Willie
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    My Pop always did Jerky for my Baby Sister's hiking trip. Now he can't do it because he can't remember how. I didn't do it much cause I usually would rather just eat the smoked roast. But hunting season is sneaking up on us, so while it was on sale wanted to make some to make sure I remembered.
    Its pretty good, Either that Tony's "MORE" spice has got more pepper in this can or it got hotter with age. But all in all, I am sure it will not be wasted.
    Thank you Case. Do you do jerky or pemmican when boating and camping?
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    De-water just like you'd do sausage or bacon, then low and slow like a warm smoke. The meat will still be flexible like raw dry meat, then in a dehydrator till you are happy with it. I swap to a dehydrator because it will sit on the kitchen table, and it circulates that sgood smoky smell all thru the house.

    Most important is the cutting uniformity and anyone that has a honest to goodness for real slicer...... well it should be like shooting fish in a barrel.

    Give it a try, That son of yours will probably like it too.... no eggs or peanuts involved!
    Thanks Gary, just getting in some practice before hunting season.

    BTW any of you guys ever notice the cost of this stuff? You could by dope cheaper I bet!!
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking product! I have only tried jerky in the smoker once and it had too much smoke. You are inspiring me once again, my friend. Jerky is definitely on my horizon.

    Disco
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I did the same thing, I jumped out in typical Foamheart fashion and if it smells that good even on my hands, its gotta be good on everything, alot of smoke on everything. Then I reign myself in hopefully before I screw something up.

    You do it once to learn, the second time its special.... its like smoky bubble gum.....LOL
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you DS

    I always think I am wasting the meat when I make jerky, its never considered a meal and it gets wiped out in a hurry. Sure is a hit at the camp though.
     
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice jerky Foam..................
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Chef! LOL.... you gonna tease me about my store boughts heh? If I can chew jerky without teeth it must be ok. I used this Tony's "More" Cajun spice and i was surprized about the kick I got from the pepper. Its not uncomfortible, but I lick my lips alot to cool 'em off.....
     
  16. ak1

    ak1 Master of the Pit OTBS Member

    Yeah, I could eat a pound or two of that.  Looks great.
     
  17. woodcutter

    woodcutter Master of the Pit OTBS Member

    I feel like I'm wasting meat too! You would struggle eating that roast in one sitting but after its jerky I think you could! Looks excellent!
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Ha do I? I'd eat jerky anywhere!. I''d eat jerky here or there, I'll eat jerky anywhere. I'd eat jerky in a box. I'd eat jerky with a fox!
     
    mike w likes this.
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Quote:
    Thanks you sir, I can't wait to get back to sausage soon as it cools down. I made a gumbo last night, not my usually when its hot out, and that andouille just melted in my mouth.
    Thank ya thank ya, Its slightly spicy but its not too much to make we stop eatting it. LOL
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Jerky is snack food to me, and somewhere I said earlier its like a savory smokey bubblegum.....LOL Thats exactly what it is. Nobody ever stays away from the table long enough anymore to need dehydrated food.
    I applaud your literary expertise. <Chuckles>

    I have had Pemmican before long ago, when canoing up north. Energy food they said. But we could only pack so much squished up bread....LOL
     

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