nine pounds of beef jerky coming up

Discussion in 'Making Jerky' started by crazymoon, Dec 21, 2014.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    This stuff has been brining for two days and it going to hit the smoker for a cold smoke and then the dehydrator.

    I need the smoker later for some cheese .Letting it air dry to get a pellicle going, You guys have got me using cure for the first time in 30+ years ![​IMG]
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    CM, lookin good ! So summer sausage, jerky & cheese.... I'm on my way.... :driving: :biggrin:
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    WHB, start now and you'll be here by X-mas ![​IMG]
     
  4. bear55

    bear55 Master of the Pit

    CM, I've never made jerky in my life but I am getting a dehydrator for Christmas and am going to give it a try.  I, will use TQ cure at the rate of 1.5 teaspoons per pound of meat.  How long do you plan to cold smoke and what wood are you going to use?  I was reading an article here that said if you use cure you can use a lower temp in the dehydrator somewhere around 120 degrees.
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bear55, I'm cold smoking the jerky w/hickory for an hour and a half and then to the dehydrator set at  145*  for around 5 hours.

    Heres' my favorite recipe for 5 pounds:

    2 Tblspn salt

    1tsp cure #1

    2tsp chili powder

    1 Tblspn black pepper

    1Tblspn white pepper

    1 Tblspn garlic powder

    1 cup less sodium soy sauce

    1 cup Worcestershire sauce

    3 cups cold water

    1 small V8 juice

    1 Tblspn onion powder

    2 swirls of molasses

    1 Tblspn red pepper flakes

    This recipe is from Eldon Cutlips book with some additions from me tweaking his recipe.  I don't know the proper amounts of TQ but plenty of folks here will set you straight on that . You'll love making your own jerky, goes great with a cold one ! CM
     
    Last edited: Dec 21, 2014
  6. bear55

    bear55 Master of the Pit

    I could use this omitting the salt as TQ is salty.  Looks good, especially the V8 and Worcestershire.  Do you heat the spices at all?
     
    Last edited: Dec 21, 2014
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bear55 , no heat just stirred well before adding the meat and then I move the meat around 2-3 times a day and leave in the fridge for close to two days.air dry for an hour or so and then smoke or deyhydrate. The original recipe I wrote down called for 4 Tblspns of salt and I changed it to 2,plus use the less sodium soy(not kikkoman as its too salty) sauce.
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Finished results, came out real tasty and goes well with beer ![​IMG]


    Sealed with the vacseal for gifts and my consumption


     
  9. That looks great Moon, thanks for sharing the recipe as well as the pics [​IMG]

    Being a bit of a Jerky Nut I'm intrigued at the addition of the V8. Is it a noticeable accent flavor? Is it included for the acids in the tomatoes to help tenderize/break down proteins in the meat?

    Super curious .....  Love thinking outside the box. - Ed
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SA,  as you said its just a bit of tenderizer but I taste something there when I add the v8,could be in my feeble mind ?
     

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