Some More Jerky

Discussion in 'Making Jerky' started by ddave, Jul 16, 2009.

  1. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Getting ready to do some more jerky. I have done a couple of batches with the Hi Mountain Jerky Cure but I wanted to try some with a marinade. So I finally got some Tender Quick and am all ready to go.

    Two nice big hunks of top round at about 3.25 pounds a piece all sliced up by the friendly Safeway meat department.

    Got them to slice it thicker this time. At least it wasn't shredded like last time. (I really have got to talk to my wife about a slicer. [​IMG])

    Got it all trimmed up and had about 5.5 pounds of meat when adjusted for the weight of the tray.

    Perhaps I trimmed a little too aggresively.[​IMG]

    Here are the marinade ingredients.

    And here it is in the largest mixing bowl in the house.

    Came right up to the top but I'm hoping if I rotate the meat a bit it will be okay. Plan on smoking it over some hickory on Saturday morning.

    Thanks for looking.

  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Sounds good Dave, let us know how it comes out.
  3. photohap

    photohap Fire Starter

    Looking forward to seeing your finished results. If its ok to ask, what are your ratios for the recipe.
  4. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Here's a shot of the first load.

    Didn't have enough room for all of it at once so I had to do it in two batches.

    And here is s shot of the finished jerky.

    Had some trouble keeping temps down around 140° where I'd like them to be. It was 110° in the shade here today

    so by about noon, I could not keep the smoker below 180° and by 3:30 when the second batch was finishing up, I could not keep it below 200°. Some was dried and some was . . . um . . . cooked. So . . . some of the thinner stuff was crunchier than I'd like. But pretty tasty just the same.

    I'm pretty sure they make a smaller orfice for the Afterburner. I'll have to give Ed ad a call and see if he can hook me up.

    Last edited: Oct 31, 2010
  5. scubadoo97

    scubadoo97 Smoking Fanatic

    Nice looking jerky. When I first saw the thermometer I thought that was your smoker temperature. 110 in the shade, now that's hot. You could have just shut down the smoker after you got enough smoke on your jerky and let it dry in the sun.
  6. tacman

    tacman Meat Mopper

    I learned a trick over the years that works well for adding a little moister back into jerky that is a little dryer than I would like.

    I have the largest vacuum canister Food Saver makes as well as one of the medium size as well.

    If I have some jerky that is too dry, I place it in the medium sized container along with a moist paper towel or an apple quarter if we have any in the house, and seal it up overnight.

    It works well to add moisture back into the meat.... I then transfer it too the larger container where I keep it until it is either full or I have enough to begin packaging.

    The result is that while it is sitting in the container, the moisture content seems to distribute itself pretty evenly throughout all the meat adding consistency from one piece to the next.

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