My "secret"

Discussion in 'Making Jerky' started by richtee, Aug 21, 2007.

  1. richtee

    richtee Smoking Guru OTBS Member

    Been doin' jerky for about 2 years now. No Terri yuckie, no sweet-n-hot...just peppered smoked meat.

    Aside from the usual, try a decent red wine in the marinade.

    Trust me :{)
  2. dacdots

    dacdots Master of the Pit OTBS Member

    Your right,sometimes to much is way to much.I couldnt eat my first jerky some 25 years ago,way to many additions to the juice.These days its Worcestershire,garlic,and pepper.
  3. deejaydebi

    deejaydebi Smoking Guru

    Simple is good! [​IMG]
  4. You say besides the usual, what do you consider the usual. I have been looking for some good marinades.
  5. What cuts of meat and what temp do you do jerky at? I wanna try some
  6. richtee

    richtee Smoking Guru OTBS Member

    Outta respect for the forums, I'll flesh out my general recipe in "Sauces, Rubs, and Marinades" One of my few blatant attempts to be "on-topic".
  7. richtee

    richtee Smoking Guru OTBS Member

    I use top round...the whole thing. Takes about an hour or so to trim up and slice the usual 10-12 Lb chunk. Quite a bit of sinew, but ya get good at it after a few hundred...hehehe.

    Not to controvert Debi, but I cut mine with the grain. If you do a good job removing the sinew, the "dental floss" factor is not a big deal, and I believe this is the traditional jerky cut? Eh, not sure, but irrelevant.

    My initial smoke is at about 125 deg, for abut 2 hours. Please note my strips are cured... see posted recipe in "Sauces...etc."

    I have a Jennair convection oven I use to dehydrate at about 150. Expect about 2 hours time

    Anyone wishing to know about using the downdraft Jennair as a dehydrator please ask...i'd make a thread on it, but if there's no interest, why waste electrons, eh?
  8. chrish

    chrish Smoking Fanatic

    basic is a best start for making jurky, not dipping in wine or such[​IMG]

    true making of jurky is pulling the meat into the smallest strips as you can and sun drying them.
    the ading of spices came a few years later.

    you can remove th sinew if your a women and eat soft foods but men like a jurky they can chew on, sink there teeth into, but if you want to be a woman and grind the meat and make it easy for a baby to eat its up to you girly man:) make your girly jurky:) so easy a caveman can make it, ill show you how to make the best, if you dont want to learn so be it. its up to you.
  9. chrish

    chrish Smoking Fanatic

    there was a time when i thoght ground deer meat was the best, and i still do in some cases but thin cut whole deer meat makes better jurky as well with any meat . it all depends on how you want to cook it.
  10. adb551

    adb551 Smoke Blower

    I will be making deer jerky for the first time this year, if God blesses me with a good hunt.

    Any general tips on how hot/long in the smoker?
  11. deejaydebi

    deejaydebi Smoking Guru

    I do think venison makes the best jerky.

    There are many reasons you might make jerky out of ground meat and not neccessarily texture. Here right now beef is ridiculas! (That why we eat so much pork) Bottom round two days ago was a whopping $7.99/lb Hamburger was $3.99. You do what you can do!
  12. cheech

    cheech Master of the Pit OTBS Member

    Yeah and when processing a deer the scraps can be ground up and used for jerky too. Other than that I agree the real stuff does make for a better jerky

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