Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The staggering probably results in a left/right air flow that flows across the top and bottom of each 'sheet of meat' fairly evenly... probably why the stuff dries evenly. Interesting....
I wouldn't think that a sheet of jerky would dry evenly, but I guess dry is dry ... the edge areas won't be drier or more brittle than center areas? Let us know how it turns out.
I wonder if they make drying screens that fit the wire racks in my Big Chief Smoker?
Brian
Seems like this would be the ultimate solution ... I'm keeping it on the back of my mind and may spring for the hardware that'll enable doing this at some point. I've got a grinder ... just need drying screens and the meat syringe thing, whatever it's called (Cabela's has them). I too prefer...
Thanks. I have now saved off the threads for the Pork Loin Jerky and now your Thick Cut Beef Jerky. Before this thread came in, I also found a recipe online where a guy uses a very slightly modified version of the original Luhr-Jensen recipe ... but adds about a teaspoon of Meat Tenderizer per...
I'm tempted to go the ground meat route, and may look into that before too awfully long. I may try some tenderizer or pineapple juice (it's got protein enzymes in it) in the mean time... but the pork loin jerky looks great too. I guess I have several things to go try! I'll post follow-ups...
Forgive me if there is a Search or Search This Forum link somewhere ... I'm not seeing it, but would've used it since I expect this question has been asked already...
I've been using the original Beef/Game Jerky recipe from my Big Chief Smoker recipe book (the one that uses salt/sugar/soy...
FYI - Here's an updated (21-Sept-2018) link to the recipe book for big/little chief smokers:
https://cdn.shopify.com/s/files/1/0926/8658/files/LCRB.pdf?11678593083827599175
Brian
Wow! Great info, thanks!
I did forget to state that I don't rinse or soak the chicken after brining either. I do dry it off if I'm oiling it though (but now will try mayo)....
Brian
Good stuff, Maynard! Once you start brining birds, you won't quit. The only time we skip it is if we're in a hurry ...forgot to take the chicken (turkey etc) out of the freezer until the last minute etc. The only exception that I can think of is if you are going to stuff your bird. Brining...
Those down south know all about buttermilk brines. I once tried plain buttermilk and it didn't work nearly as well as the basic brine mixture above (1/2 gal buttermilk, 1 cup warm water, 2/3 cup kosher salt, 1/2 cup brown sugar). Even though the plain buttermilk is acidic enough, it doesn't...
I do always use mustard when putting rub on ribs... it seems to disappear during the cook. I like mayo ... I should avoid fats (notice my profile pic is of food ...not a pic of me!) ...but hey, I'm betting that most of it is gone by the time the chicken is done. If the mayo turns out, then...
When you let them sit for a few hours, do the have salt on them? I would avoid salt until just before Q'ing them.... see how that works.
Brian
Sent from my SM-G930V using Tapatalk
Yes... We're super careful with birds, hands and sinks etc....
I'm going to try the mayo.... thin layer plus Cajun spice and the same cooking method... just vary the one factor and see how it goes. I appreciate the suggestion.... hadn't heard about that before:)
Brian
I wonder if rinsing is a bad idea? It takes off whatever natural juices were on the bird and replaces it with water? I do like how oiling makes the seasonings stick tho'.... but I wonder how to do that without having to oil ...I'd prefer to not oil if I can get similar results either way.
bd
Hi,
Back in the day, I discovered that I could bake chicken breasts and thighs without drying them out if I a) rinsed and dried the chicken, b) coated with oil (spray Canola or Olive oil), then c) seasoned and baked.
In my Weber Kettle, I tried a similar technique there too and had good...
Shorten the 3 to 2.5, lengthen the 2 up to 2.5. I've done that with success. I would not Shorten the last hour.... you want a nice bark.
Brian
Sent from my SM-G930V using Tapatalk