Thai Jerky -Dirtsailor's recipe with some Q-view

Discussion in 'Making Jerky' started by bena, Oct 10, 2016.

  1. bena

    bena Meat Mopper

    After seeing how much they are charging for jerky in Costco, I decided it was time to make some jerky.  I wanted to try Case's recipe for some time, so I waited for roasts to go on sale and picked up a couple that looked decent - froze them over night and placed in fridge the next morning to slice after work on the 10" cabela's slicer.


    I don't know why I grabbed the sea salt .. didn't use any so ignore that ingredient.

    I used Case's recipe-

    http://www.smokingmeatforums.com/t/233270/thai-jerky

    only adjustment I did was add 1/2 dark soy and 1/2 regular soy sauce for that ingredient.

    The slicer was set to a little under 1/4"


    Mixed it up (wife was out of the house so I opened the fish sauce bottle inside -do that at your own risk if you can't get all your equipment and anything that touched fish sauce washed before she gets back!) 

     Into the tumbler - and let them spin for 30 minutes and then into the fridge for ended up being 48 hours till I could smoke them.



    This canisters can easily hold 6 pounds but since I had 8 pounds- split into two 4 pound batches.

    Start up  the Smokin-IT #3  with ended up being 5 trays with Q-Matz

    http://www.amazenproducts.com/product_p/qmatz.htm

    with some of Todd's  Alder pellets for a mellower smoke flavor in the in the amazen tray 5x8

    http://www.amazenproducts.com/product_p/amnps5x8.htm

    being it was jerky I got to add the jerky fan on the SI-3 exhaust and it helped with airflow to keep the pellets burning.


    I followed the step up instructions of 120 for and hour  with no smoke- then 10 degree increase every hour to 170 with smoke (pretty easy with the PID controller) rotated and flipped about 4 hours later and then I moved trays and pieces around according to the texture I was looking for.   I don't know how long exactly it took my guess is about 8-9 hours.  


    I got about 2 gallon zip locks full of this beautiful looking and incredible savory balanced  jerky.  Thanks Case!

     
    Last edited: Oct 10, 2016
    dirtsailor2003 and disco like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Ben! Glad you enjoyed it! Even though  Ijust made some a few weeks back we are almost out! I think our next batch will be from pork loin.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The jerky looks fantastic!

    You can't go wrong with Case's recipes!

    Nice job!

    Al
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That stuff is out of this world!  Beef is great, but the pork will blow you away!

    I agree about having an empty house when you break out the fish sauce, SWMBO gets persnickity when I make this stuff.  I also have to wash the tumbler(s) a couple of times to lose the smell.
     
  5. bena

    bena Meat Mopper

    Thank you for the compliments! I will have to try that pork version someday.   Next on the agenda is either Pastrami or cheddar brats...
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great jerky, nice quview and good thread! Points!

    Disco
     

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