Re: Beef Jerky
 

About to slice some up myself.
Marinate overnight, on the smoker tomorrow, then force feed it to Peter on Sunday! :D

Re: Beef Jerky
 

Love jerky! No capabilities/skills to make my own...Any one willing to sell/trade some of their wares?

Re: Beef Jerky
 

No force needed. :noon

Re: Beef Jerky
 

http://theweek.com/article/index/220...ted-beef-jerky

Saw this article and thought of you guys....New recipe idea perhaps?

Re: Beef Jerky
 

Jerky, oh yeah!

http://www.utahwildlife.com/attachme...3&d=1300945446


Thanks for the post Peter! I've got a pellet smoker on the way and it looks like I need to marinate me some london broil!

Re: Beef Jerky
 

yeah, Peter's convinced me on a traeger too! next week baby!!

i've used london broil with the costco gourmet sauce as a marainade. in the dehydrator, bottom racks got a dusting of course black pepper. tastey!! looking forward to smoking some soon!!

Re: Beef Jerky
 

You'll be hooked in no time.

Re: Beef Jerky
 

Is this where I post a picture of my empty jerky container, and sign up for the Jerky Newsletter?

Anybody have some jerky stickers I could buy? :D

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Sorry, Tom. you have to earn it.

Re: Beef Jerky
 

I have a gift card.

Re: Beef Jerky
 

The gift cards only good for a bagel.:r

Re: Beef Jerky
 

Gnostic bagel knowledge is for suckers. Give me jerky any day! Offer to trade still stands!

Re: Beef Jerky
 

I currently use a different method for my jerky. To comment on something Peter said on post #1, I think you
are actually better off with a thick sauce, it really works well in the end. Thin is good for imparting a salty
quality, but not much for flavor I have found. The thicker sauce the better, at least on my dehydrator.

http://www.nesco.com/category_449f7f..._39febe0b9343/

This is the basic unit I use, although it doesn't look like this one. Mine is probably 4+ years old now, so their
R&D has cranked out a more spacey looking one I am sure.

I go to the store and decimate the reduced for quick sale rack. Beef is pretty good about not going so bad
that you can't make jerky out of it, even in a reduced rack. Never got bad beef that way. I am sure it could
happen. This method ensures I always have some variety. Usually get top sirloin steaks cut thin, round roasts
cut into medallions, chuck shoulder steak, almost any cut will do. I find a lot of T-Bones that way, too, and
they work well. Stay away from anything with the word ARM in it. Flavor is not worth the money at any price.
You have to do a lot more work with a knife than with London Broil, when you grab random kinds of meat, but
there is good flavor variety. Plus I have dogs and I enjoy meat cutting. Anything over 3/8 inch is kind of useless
and remember, fat does not dehydrate and it barely renders, in fact at jerky temps, it plain old DOESN'T render,
so avoid large fatty parts, and even good marbling is sometimes too much. I usually make two trays worth at a time.
Sometimes just for me, sometimes my co-workers buy it. Off the reduced rack, you can get the price down pretty
low. I don't use meat that is entirely brown, I would grill that, but not dehydrate it. As they say, it's all pink on the
inside, but jerky is too low a heat to risk it. And of course, your nose should tell you if it's safe, too. Even it a
person has no smoker, I would suggest getting a dehydrator if you ike jerky. They are about 35-50 bucks and
pay for themselves FAST, especially if you like jerky, which I don't have to tell you, is like gold price-wise.

I need to go back and check, I suddenly remember writing all this once before, haha.

Re: Beef Jerky
 

I will have to try this. Should be able to do 200 on my smoker as 225 is relatively easy. Did you slice with a knife, or do you have a slicer? I don't have a good knife or a good meat slicer, so getting consistent strips like that would be a challenge. A butcher might do it for me though. I'll have to ask.

Re: Beef Jerky
 

Brian, partially freeze the cut of meat, about 30 mins will do. That'll make it easier to slice. You don't want it frozen all the way, just partially.

Re: Beef Jerky
 

Bob is wise.

Sometimes I will buy the London Broil when it is on sale and freeze it. When I am ready to make my jerky, I thaw gradually in the refrigerator. When it is partially thawed, I slice it with a knife. I don't have/use a slicer.

Re: Beef Jerky
 

I make Jerky out of ground beef/deer with a jerky gun and a dehydrator. Ever tried this approach Peter? It's extremely simple and tasty.

Re: Beef Jerky
 

Can't say that I have.
Deer/venison jerky sounds delicious. But I would probably not grind the meat.

Re: Beef Jerky
 

was thinking to make some jerky on my drum this weekend....this thread pushed me over the proverbial edge!!

Re: Beef Jerky
 

Martinis during preparation and smoking are mandatory. :al

Re: Beef Jerky
 

ABSOLUTE-ly.....or BEEFEATER-ly in my case....extra dry...with a twist :D

Re: Beef Jerky
 

I prefer TITOS-ly :D

Re: Beef Jerky
 

Titos makes gin?
(If it's not gin, it's NOT a martini)

Re: Beef Jerky
 

Peter, me, you and Jimmy Bond....we're a dying breed...

Re: Beef Jerky
 

Didn't see it mentioned anywhere so I thought I'd ask. How do you test for doneness? If it isn't time, is it internal meat temperature?

Re: Beef Jerky
 

By sight and taste.
Posted via Mobile Device

Re: Beef Jerky
 

I've never made my own Jerky before.... but now I want to. Anyone have any tips for a beginner??

Re: Beef Jerky
 

I made my own tips for doing it the way I do in the Recipes "Jerky" thread. As for convenience and doing it
in the Smoker thread, I will make it quick. Start with a cheaper cut of meat. Make sure you choose very LEAN meat.
Use more flavoring agent than you think you should. GET A DEHYDRATOR. Doing it on a smoker is a good idea, but if
I was going to get one or the other to make jerky, I'd go with the more versatile, less messy tool. it's also an inside
tool, which is good when it's cold. If you shop arond you can get one for 40 bucks. If you decide on a smoker
instead, watch your heat. You are not cooking meat, you are drying it.

Re: Beef Jerky
 

This thread just pushed me to buy a dehydrator. Got one at Bed Bath and Beyond for 60 bucks. Can't wait!

Re: Beef Jerky
 

You are going to love that.

Welcome to the Asylum, by the way.

I have YET to dry any fruit, but I only bought it for jerky anyway. Always remember that initially you need to
dry for an hour at the highest setting, then you can turn it down and go to sleep or go out in the yard or whatever.
You can dry it on high til it's DONE, but if you are planning on going to work or to bed while it is jerking, make sure
it spends one hour on high for bacterial reasons. I am sure it will be in your instructions. Also, I do not
use any packaged cure, I just slather it in sauce and slap it on the machine. If you wanted to put it away for
months, then go with the cure mixes they make. I just eat/sell it too fast.

Re: Beef Jerky
 

Re: Beef Jerky
 

:hy

Re: Beef Jerky
 

EXACTLY as I envisioned it....:r

Re: Beef Jerky
 

Re: Beef Jerky
 

This thread got me to thinking last week so I made the plunge. 5 lbs of London broil, semi-frozen sliced into long, thin, 1-3 mm wide strips, marinated overnight. I pat-dried the meat, allowed 2 hours to air dry on cookie racks then dried it in the oven at 120-140F for 8 hours. Came out perfect. The trick was to turn the oven on for a minute of two with the door cracked open about an inch. Turn the oven off and allow the heat and vapor to vent from the oven. I think I turned it on once an hour throughout the day. I didn't want to cook it, just barely heat ever-so-slightly to help the dehydration along. No pictures, but my kids can't get enough. Next time marinate longer than 8 hours. It wasn't salty enough (for me) and I'd like more sweetness. Barely spicy, also. Thanks for the thread, Peter!

1/2 C Worcestershire
1/4 C Soy Sauce
2 t onion and garlic powders
2 t chili powder
2 t black pepper
1 T brown sugar
1 t mustard powder
2 T Franks hot sauce
1/2 t red pepper

Re: Beef Jerky
 

Nicely done.

Re: Beef Jerky
 

Dug a eye of the round roast out of the freezer and...
http://i182.photobucket.com/albums/x...ps106e5a3f.jpg
http://i182.photobucket.com/albums/x...ps6e4222b4.jpg
http://i182.photobucket.com/albums/x...ps085c8c6e.jpg
http://i182.photobucket.com/albums/x...psc6f2cb1c.jpg
Too bad it won't last....:r

Re: Beef Jerky
 

Looks great, Darryl.

Re: Beef Jerky
 

Even with the power going out, they turned out real nice.

Re: Beef Jerky
 

Looks great!

I tried something a little different for venison jerky this year. I did it in both the oven with the door proped open a bit, and in the dehydrator.

1 cup soy, 1 cup whiskey, 1 table spoon A-1, 1 table spoon of Worcestershire, 2 tsp of liquid smoke, garlic powder, onion powder, pepper.

The whiskey added a nice little spice without heat. Marinated in the mix for about 3 days before cooking.

Re: Beef Jerky
 

I normally use the dry rub high country puts out but the pickled has got my attention and over the next couple of days I am going to go on a jerky craze the only problem is there is never enough....

Re: Beef Jerky
 

OK probably sounds crazy to you but,

I have been told by 2 cardiologists to either give up cigars or beef and pork after they look at my labs and stress test results.
Since i don't like poultry, this means i eat a lot of fish and seafood for the past two years.
( still, cant help eating a steak once in a while. And breakfast meat a couple times a month)
I just wondered if anyone knows a way to make fresh fish into some sort of jerky? I have always in the past, relied on beef jerky at work for energy and food on busy nights.
and, while i haven't fished in years, my wife really wants to start.
Friends have told me that salmon is an easy catch just upriver from sodus bay ny in late august/early september so I was thinking of taking her there this year. ( I think it is best if you can guarantee a good catch for a first time out)

But i would like to make it last for a while and make use of the protein at work.

So, if you know some sort of jerky recipe for fresh fish( especially salmon) that i could experiment with over the next several months,

I would love it.

Re: Beef Jerky
 

x2

Re: Beef Jerky
 

I've used Alton Brown's beef jerky recipe and had excellent results, here is his salmon recipe which employs a similar method:

http://www.foodnetwork.com/recipes/a...ky-recipe.html

Re: Beef Jerky
 

They said give up beef and pork OR cigars? not beef and pork AND cigars?

your Doc's must be cooler than mine...

gotta watch out for those cigar loving bovine, Also...

http://www.pxleyes.com/images/contes...8ddd344605.jpg

:lr I'm Silly...

Re: Beef Jerky
 

thanks for the recipe, sounds perfect!

And yep, having been a nurse in the ICU for 16 years, I know which doctors are the coolest.

I have one cardiologist and one pain management doc who both smoke cigars :)


In fact, one of them was honored by the Buffalo Bills a few years ago for having attended the most consecutive home games.

He has never missed one in the years since I met him.

Also, the partner of my pulmonologist, a lung specialist, smokes cigarettes!!!! But he is not cool.

But you know the nicotine has the effect of clamping down your blood vessels at the same time it shoots stored fat into them. so, restrict saturated fats to reduce the chance that one of my cigars will pop loose a piece of plaque and give me a heart attack.
Eat lots of mono-unsaturated fats to try and reduce the fat already there.
So, these guys are cool with responsible adults "picking your own poison" so to speak. They just encourage me not to pick them all.
Being old and out of shape, plus working nights, I do need to cut back somewhere.

above all: You do have to enjoy life. And a cigar with the right libation makes it very enjoyable.

funny how you found that pick of a smoking cow for a thread on (essentially) smoking meat :)

Re: Beef Jerky
 

Try the high country rub for fish I have used it a few times on trout and has worked well. I have used it on salmon that I have gotten over the years. I think cabelas packs it.

Re: Beef Jerky
 

Also have the pickled jerky recipe in the dehydrator right now it will be done in the morning can not wait to try it.

Re: Beef Jerky
 

Hmm could have waited for that not my best! Glad I did not make a big batch. It is a little weaker then me and the family likes. Still it is okay. Broke out our old favorite
2-5# meat (less meat the stronger it will be for you)
1 bottle teriaki sauce
1/2 cup brown sugar
1/4 cure salt
1/2 cup red wine

Boil all together except the wine allow to cool pour mix and wine over meat let stand in fridge for 24hrs and dry for 10-12 hours depending how dry you want it