They're going to send me to the looney bin!

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Okay final report and sliced photos.

It took a total of 30 hours for these guys to get to where I thought they should be texture wise.

About the texture it's hard to describe. Dry but moist. Not chewy. Good bark on the exterior. Really tasty.

Not as much smoke as I would've thought. These had a total of 13 hours of cherry smoke from the AMNTS tubes. Used the 18" to start and then added the 12" when the 18" was almost finished.

Sliced to about 1/4" thickness





Thanks for hanging around during this mammoth smoke!
 
Safe to say you can call off the men with the butterfly nets, this looks great. Nice marathon smoke, Case
points.gif
 
Kinda like dried beef? It takes low temps and around 30 hours when I make it.
 
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"They" being the diehard Santa Maria Tri tip aficionados! I'm sure with in a half hour of posting this I will be hauled off to the deep deep Redwood forests of California and never be heard of again! Wouldn't be surprised if this thread is deleted shortly after. So take notes and take them fast!

A while back, like a year ago someone posted about whole Tri tip roasts being made into jerky ant a place back in the middle of our great country. I assume it must be on the fringe of where Tri tip country ends.

These are smoked whole and you can buy the whole roast, or sliced. The Price, holy ouch, sting ya in the pocket book!

Cash &I Carry (our local restaurant supply) finally dropped the price in bulk packs to justify the experiment.

I wanted to do a side by side comparison using Pop's Brine, and a dry rub cure, but unfortunately life wasn't gonna ng to allow it. The dry rub cure is going to have to wait until the holidays are done.

I used Pop's brine:

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

Modified to make it more like my Thai jerky recipe by adding fish sauce and white pepper to the brine. I added 2 tablespoons of fish sauce per gallon and 2 tablespoons of white pepper per gallon.

i trimmed the fat cap off the roasts prior to curing. They sat in the modified Pop's brine for 14 days.

I pulled them from the brine tonight and assuming they dry and form a good pellicle they will go into the smoker early tomorrow and be done when they get done.

I didn't add any other spices, but I did give them a good coating of CBP.

I will be using the GOSM, and the 18" AMNTS, with cherry pellets. Standard step temp starting at 130, no smoke, then ramp 10 degrees every hour until pit hits 180, and smoke until done.

Here's some photos more to follow.


Fresh out of brine. Trimmed up a bit more.


Hanging in my project fridge, AKA the garage. Love this time of year, garage is always the perfect temp for these experiments!
Sorry for being late to the party, Just saw this.

This must be what you mentioned to me a few weeks back??  OUTSTANDING thought process I will be following and trying to get to the end of this thread to see the results.

Tom
 
Looks good to me, send me some and I will be you official taster   Nice Job   
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Gary
 
Looks good to me, send me some and I will be you official taster   Nice Job   :points1:


Gary

Thanks Gary! I'd send you some but I don't think those three roasts are even going to make to the vac pack stage! The boys, yeah the boys are sucking it down! What's funny is they know where my hiding spot is, yeah that's it!
 
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Damn...saw this a couple days back, seems like...LOL!!! Had to check back and see if you made it to the finish. Reminded me of the smoked dried uncased salami I used to make, or the thick-sliced jerky that takes 16-18hrs to smoke and dry. Lots of time and commitment of smoker space to pull it off. Well done, brother, well done. Speaking from experience, you have a lot of patience to wait this out, and I commend you for that.

Love the idea...looks pretty freekin' good, too!!! Texture of the bite and chew probably made it all worthwhile, not to mention the intensified flavors from drying.

I really enjoyed the read...thanks for sharing the adventure with us!!!

Eric
 
Thanks Gary! I'd send you some but I don't think those three racists are even going to make to the vac pack stage! The boys, yeah the boys are sucking it down! What's funny is they know where my hiding spot is, yeah that's it!
Love That Statement..."Ya That's It"       the MRS just mentioned not an hour ago as I was in the shop unloading goodies and my statement was... they are for the boys and I needed to have one so I can teach them how to use them 
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 her comment "I know this one you have worn it out"

Tom
 
Damn...saw this a couple days back, seems like...LOL!!! Had to check back and see if you made it to the finish. Reminded me of the smoked dried uncased salami I used to make, or the thick-sliced jerky that takes 16-18hrs to smoke and dry. Lots of time and commitment of smoker space to pull it off. Well done, brother, well done. Speaking from experience, you have a lot of patience to wait this out, and I commend you for that.

Love the idea...looks pretty freekin' good, too!!! Texture of the bite and chew probably made it all worthwhile, not to mention the intensified flavors from drying.

I really enjoyed the read...thanks for sharing the adventure with us!!!


Eric

Eric,

I can say this smoke was epic. The process was straight forward, the smoke time was long.

The product , not traditional, but tasty and yes I'd say it was jerky.
 
Okay final report and sliced photos.

It took a total of 30 hours for these guys to get to where I thought they should be texture wise.

About the texture it's hard to describe. Dry but moist. Not chewy. Good bark on the exterior. Really tasty.

Not as much smoke as I would've thought. These had a total of 13 hours of cherry smoke from the AMNTS tubes. Used the 18" to start and then added the 12" when the 18" was almost finished.

Sliced to about 1/4" thickness





Thanks for hanging around during this mammoth smoke!

Wow Case, ya knocked that one outta the park ! Nice smoke buddy !

:beercheer:
 
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