Thick juicy jerky

Discussion in 'Beef' started by jeckler77, Jul 12, 2014.

  1. jeckler77

    jeckler77 Newbie

    There seems to be some really knowledgeable people on this site. I'm hoping someone has a method/recipe to make this type if thick juicy tender jerky. Any help would be much appreciated. Thank you
  2. Hello and Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  As for your question:  I know I am dumb as a rock but there seems to be a contradiction in your question.  Are you looking for a "Caribbean style jerked meat" recipe?  Jerky is a dehydrated ( dried ) meat.  Just like salting, curing and other processes; the process of "jerking" meat is to preserve the meat for a longer period of time.  If the meat were tender and juicy then the meat would have a shorter "shelf life".  Hopefully someone else better understands what you are looking for and has some advice.  Good luck!  Keep Smokin!

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Jeckler!!

    I have to agree with Danny.

    If it's thick, juicy, and tender, it's not Jerky.

  4. donr

    donr Smoking Fanatic

    I don't think I would call this Jerky, but here goes.

    The first Jerky I ever made was using Hi-Mountain Jerky seasonings.  They use cure and spices distributed onto whole muscle meat, then allowed to cure.  I use more spice than what they say to.  Do Not Use more cure than they say.  Directions say to cook at around 180°F for a couple of hours.  I Smoke it at that temp. & Time.

    This cooks the meat.  You can also leave it more tender (less dry) than regular Jerky.  Yes it will spoil faster because of the moisture content left in it.  Freeze in small quantities to thaw & enjoy later.

    Some folks don't like the Hi-Mtn. seasonings, there are other commercially available kits you can use as well.  As long as you properly cure the meat, you can use whatever spices you want.  Experimenting is half the fun anyway.


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