First attempt at jerky...

[jamminjimi]

steve o, Just did a quick google on Newmon Marinade. Does not look like it has a cure. So definatley keep it refrigarated. Also next time find a jerky mix like High Mountain, Hi Country, Lems. You can find them at Cabelas, Bass Pro, Sportsman Warehouse, King Soopers Krogers or whatever names they go by. I have always used High Mountain with great results. I prefer to grind my Venison and use a jerky shooter. Here is a thread I started a while back. http://www.smokingmeatforums.com/for...ad.php?t=86725 It was pretty interesting the end results. Fun too look in the freezer and find a snack while working in the garage. Don't forget to show use the results or it did not happen.

 

[steve o]

So it's done and the results are in.

I baby sat the smoker last night not wanting to miss out on what was happening inside. That kept me up until 2:00 a.m.

Shortly before bed I started to see the meat turning into the texture/visual I had been reading about. Parts of the meat started to look and feel like jerky, a deep burgundy color seemed like it was growing over the meat. Temp was at 170 but it was hard to keep up. Outside temps were in the teens last night.

I set my alarm for 4:30 a.m. and got up to check on it at that time. Most of it looked like jerky but I could still see that it wasn't quiet done. Now I understood what I was trying to do - dry the meat out using low heat. I lowered the temp to 150 and went back to bed.

At 6:30 a.m. I was getting up for work. I checked on the meat and it looked great. Texture was good, visual was good. I pulled it out. Put it into a container and put it in the fridge.

I tried one piece and it was delicious. Perfect texture outside and in. Flavor was excellent.

Only downside is that some of the thinner strips are a bit TOO dry. A couple of the thicker ones don't seem to be dry enough. My guess is that it has something to do with me being inconsistent on temperatures. I moved from 160 to 170 to 180 then the timer went off and the oven temp dropped to 90 when I wasn't looking. Back up to 180 and then down to 150 to finish off.

The honey terriyaki goes great with the Maple. Good news is that I am the only one in my family who likes jerky.

Thanks for all the help, I learned a lot on this one and despite a couple of speedbumps, I managed to not waste the meat.

 

[steve o]

 

[tasunkawitko]

looks just right, steve - good job and enjoy the jerky journey! i've been making it over 25 years and haven't yet had a batch i didn't like.

 

[beer-b-q]

Congratulations Steve on the Jerky...

Now we need to work on picture size. your image size 1600px × 1200px is a bit too large. It makes me scroll 50% on my 24" monitor. You need to use 640X480.

[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

[font=&quot]http://www.smokingmeatforums.com/for...ad.php?t=82034[/font]

 

[steve o]

Roger I got it. I am a regular on two fly fishing forums and a vinyl record forum and they all resize automatically. I will be sure to do it next time.