Jerky Foamheart!

[tropics]

Nice job Foam! A question on the cure,"I forgot, 1 heaping teaspoon of cure #1." ? almost everything I have read on cure it is. 1 tsp for 5lbs of meat.

 

[themule69]

Fine job Foam. Now you have my mouth watering. I have been thinking about making a batch for a while. I have a Deer hind quarter saved back for making jerky. Maybe now I will get to slicing soon.

Happy smoken.

David

 

[foamheart]

 
Nice job Foam! A question on the cure,"I forgot, 1 heaping teaspoon of cure #1." ? almost everything I have read on cure it is. 1 tsp for 5lbs of meat.

Thank you

LOL... sorry that was the 1 teaspoon measure. And I used it to try to decrease the drying time some. I did this in 1/2 the time I normally take and really like the results.

 

[foamheart]

 
Fine job Foam. Now you have my mouth watering. I have been thinking about making a batch for a while. I have a Deer hind quarter saved back for making jerky. Maybe now I will get to slicing soon.

Happy smoken.

David

Thank you sir.

I am thinking maybe trying some turkey jerky. Take a breast, slice it thin add a little cure in the brine and then smoking it.

 

[themule69]

 
Thank you sir.

I am thinking maybe trying some turkey jerky. Take a breast, slice it thin add a little cure in the brine and then smoking it.

Turkey jerky is good. I prefer red meat. But I have done a lot of foul and even some fish. Now you have me thinking be on the Deer that has been calling my name.

Happy smoken.

David

 

[smokinadam]

Nice looking stuff! Hopefully I can get mine to turn out like this...If only I could find the recipe...I need to write down stuff more so I can repeat.

Question: I have made jerky multiple times before and never used cure on my sliced jerky only my ground and gunned stuff. Is the cure for if your leaving it on the counter and not in the fridge? Typically use soy worchestshire pepper salt brown sugar in my marinade.

 

[brooksy]

Awesome looking jerky Foam! I always use London broil for my jerky and never think it's a waste. Love snaking on it all day. Thanks for sharing.

 

[foamheart]

Nice looking stuff! Hopefully I can get mine to turn out like this...If only I could find the recipe...I need to write down stuff more so I can repeat.

Question: I have made jerky multiple times before and never used cure on my sliced jerky only my ground and gunned stuff. Is the cure for if your leaving it on the counter and not in the fridge? Typically use soy worchestshire pepper salt brown sugar in my marinade.

<chuckles> I have to agree. I never used cure till I came to this site either. Now after learning how simple it is to use to guaranty safe meat, I see no reason to not use it. Its like an old rifle you are used to, you never miss. I would still add a scope if I had one laying around. Why would you not?

In my humble opinion there should be two distinct classifications of jerky, the kind you keep in the reefer/freezer, and that which requires no preservation what-so-ever. I make the later type. Oddly my Pop always made the former.

Thanks for the compliment BTW, but I did a Bozo No No on this one, I cut against the grain, I forgot to go diagonally so its neither with nor against the grain. IMHO it make a HUGE difference in the ability to enjoy the jerky. I have more in the cure that should be smoked today, I forgot again when I cut it. Its just natural to cut against the grain.

 

[foamheart]

Awesome looking jerky Foam! I always use London broil for my jerky and never think it's a waste. Love snaking on it all day. Thanks for sharing.

Thank you very much sir.

You can use any meat that is on sale. I like eye of round becuse its a full muscle with no silver skin, fat, grissle, or bones. I get it cold and cut diagonally. Across the grain breaks and crumbles too easy. With the grain, well I have store bought teeth and I doubt I could ever break off a chew. I'd have to cut it off like the old timers used to do with plug chewing tobacco. LOL

Just that one simple change makes a world of difference. As I said above, I have some more ready for the smoker today and I forgot again and cut against the grain. DOH!

That is why before you smoke something you should always go back to your kill journal to read what to do, no matter how many times you have done it before. Simple little things you know always get ya!

 

[oldschoolbbq]

Nice , Kevin. An easy to understand article.

Add my 'patience; to the mix and a great product is at hand

Thanks for the lesson , and as always . . .

 

[Bearcarver]

Wow!!  Another great post managed to avoid the Bear for a long time (6 weeks!!)

Thanks to "smokinadam" for bumping this Awesome Jerky back up for me to see!!

Looks mighty Tasty, Foamy

----Sorry I'm late!!---------------

Bear

 

[gary s]

Same here, looks great  

Gary

 

[gary s]

I was thinking, Jerky ships pretty easy  ...................    Let me give you my address

Gary

 

[foamheart]

 
Nice , Kevin. An easy to understand article.

Add my 'patience; to the mix and a great product is at hand

Thanks for the lesson , and as always . . .

 Thank you sir.

 

[foamheart]

 
Wow!!  Another great post managed to avoid the Bear for a long time (6 weeks!!)

Thanks to "smokinadam" for bumping this Awesome Jerky back up for me to see!!

Looks mighty Tasty, Foamy

----Sorry I'm late!!---------------

Bear

Thank you Bear, You are never late, they party just got started early.

 
Same here, looks great  

Gary

Thank you too sir. And you are late! LOL.... just kidding.

 
I was thinking, Jerky ships pretty easy  ...................    Let me give you my address

Gary

It wouldn't need refridgeration but that dope smelling dogs I bet would get it.

Then they would just have to sniff out someones beer shippment! And a TV....LOL

 

[smokinadam]

I have to agree. I never used cure till I came to this site either. Now after learning how simple it is to use to guaranty safe meat, I see no reason to not use it. Its like an old rifle you are used to, you never miss. I would still add a scope if I had one laying around. Why would you not?

In my humble opinion there should be two distinct classifications of jerky, the kind you keep in the reefer/freezer, and that which requires no preservation what-so-ever. I make the later type. Oddly my Pop always made the former.

Thanks for the compliment BTW, but I did a Bozo No No on this one, I cut against the grain, I forgot to go diagonally so its neither with nor against the grain. IMHO it make a HUGE difference in the ability to enjoy the jerky. I have more in the cure that should be smoked today, I forgot again when I cut it. Its just natural to cut against the grain.

so what is considered cure and is it available at a normal grocery store?

 

[foamheart]

so what is considered cure and is it available at a normal grocery store?

Cure is one of three reconized methods, Cure #1 which is what I mostly use, Mortons Tender Quick, and a Mortons sugar cure.

#1 ia a standard in brines, TQ is for injections along bones to more rapidly apply the cure to protect from 'bone sour', and the sugar cure is for long term country type cures like hams.

I suggest you get it from a spice company, amazon, or a butchers supply. Not normally sold at the grocery.

There is alot of chemical stuffies involved but thats the easy way I remember.

Here's some light potty reading for you.....

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

There will be a test in the morning.

 

[brooksy]

Cure is one of three reconized methods, Cure #1 which is what I mostly use, Mortons Tender Quick, and a Mortons sugar cure.

#1 ia a standard in brines, TQ is for injections along bones to more rapidly apply the cure to protect from 'bone sour', and the sugar cure is for long term country type cures like hams.

I suggest you get it from a spice company, amazon, or a butchers supply. Not normally sold at the grocery.

Gander mountain has packages of cure. 4oz for 1.99

 

[smokinadam]

Gander mountain has packages of cure. 4oz for 1.99

I'll be visiting their tomorrow I guess! Jerky going in marinade tomorrow for Saturday am smoke then it will be ribs at night... week of working graveyard shift has deprived me of my grilling!

 

[oldeboone]

Dope might be cheaper, but smoking won't wreck your brain. Boone