thinking about making some Jerky

Sausage making and curing meats.

Moderator: TBBQF Deputies

pmibach
Wrangler
Posts: 56
Joined: Fri Feb 05, 2010 3:10 pm
Location: san francisco
Contact:

thinking about making some Jerky

Postby pmibach » Wed Oct 03, 2012 5:15 pm

Wanted to try my hand a making jerky but I don’t have a dehydrator can I use my Little Chief smoker? If so are there any hints or improvements that I should make to it?

Also someone told me that you can use London broil is that true?

I was going to try and start simple with a teriyaki type is that a good place to start?

Thanks
User avatar
Davidtxs
Bandolero
Posts: 898
Joined: Fri Jan 29, 2010 10:42 am
Location: Plano TX
Contact:

Re: thinking about making some Jerky

Postby Davidtxs » Wed Oct 03, 2012 5:32 pm

First i ever did I used round steak you need a lean as you can get. I used a bottle of Claudes Fajita marinade and some dehydrated jalapenos Ive gotta cheapo dehydrator but it does a decent job. it came out great

wuups edit time i meant eye of round thee smaller really lean cuts off the round fatier cuts make really bad jerky i like+ mine a lil chewier than most

good luck
Last edited by Davidtxs on Mon Oct 08, 2012 12:47 am, edited 1 time in total.
When I grow up I wanna be EITHER

Jethro Gibbs thats TW0 B's Second is for
OR
Redneck Cooker "watch out Trigg"
So If any teams want a reasonable website let me know
Image
Double RR
Pilgrim
Posts: 28
Joined: Mon Mar 05, 2012 9:10 pm
Contact:

Re: thinking about making some Jerky

Postby Double RR » Sun Oct 07, 2012 11:10 pm

you can also use an oven 150 degrees is ideal but my oven only gets to 170 you can use liquid smoke to flavor the jerky turns out good internal temp must reach 160 good luck
User avatar
Jarhead
Bandolero
Posts: 630
Joined: Mon May 09, 2011 6:28 am
Location: Marionville, MO
Contact:

Re: thinking about making some Jerky

Postby Jarhead » Sun Oct 14, 2012 10:44 am

Welcome to the Dark Side, pmibach.
I had a Lil Chef many years ago, don't remember what temp it went to, but it was great for fish.
IIRC, I had to add Liquid Smoke to the brine to get the flavor that I wanted.
As David said, get the leanest that you can find, otherwise you'll be trimming a bunch of fat from it.

Hot Teriyaki Jerky

- 2 lbs eye of round, London broil, bottom round, or venison
- 3 tablespoons of course (Kosher) salt
- 3 tablespoons of (Cracked) black pepper
- 1 tablespoon of crushed red pepper (omit or adjust to your tastes)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 oz. molasses
- 6 oz. teriyaki sauce (make you own - see below)
- 6 oz. soy sauce
- 3 oz. A1 Bold and Spicy (I subbed my Spicy BBQ sauce)
- a few dash's of your favorite hot sauce. (Frank's - about 1 tsp)
- cure #1 as required
Liquid Smoke (Optional)

Trim and slice the meat to your liking and set aside.
NOTE: Get your butcher to do this for you. 1/4" either cross grain for tender or with grain for chewy.
Remove as much fat as you can. It will get rancid on you if you leave it on.
Mix all remaining ingredients in a large plastic bowl.
The mixture will be a little gritty, but keep mixing until
you're satisfied that all of the dry ingredients (except the
rock salt) are being absorbed.

Add the meat and mix until all meet is at least glazed over.
Top with water until all meat is completely submerged.
Cover and refrigerate for at least 12 hours, but no longer
than 18 hours.
Remove to racks, do not rinse, and let dry to form a pelicle on the meat.
Conventional Oven @ 175 degrees for 6 hours,
turn meat over every three hours.
Note: I used the AMNTS for 6 hours with Hickory and the FEC-100 @ 175 until dried (less than 60% start weight)

Teriyaki Sauce

1/2 cup soy sauce
1/4 cup water
1 tablespoon, plus 2 teaspoons (Dark) brown sugar
1/4 cup sugar

Combine all ingredients in a pot.
Cook over medium heat for 20 minutes until all ingredients are dissolved

Yet another version, for the non-heat loving people

Teriyaki Jerky from NEPAS (SMF)

5 lbs thinly sliced beef, bottom round, London broil or eye of round
3 Tbs non iodized salt
1 tsp cure 1 (if smoking)
1 Tbs garlic granules
1 Tbs ginger powder
1 Tbs ground mustard seed
1 Tbs black pepper
1/2 cup red wine
1 cup soy sauce
2 cups clear corn syrup
1.5 cup water
Liquid Smoke (Optional)

Combine all the ingredients, mix well

Add meat to a plastic container with lid.
Pour marinade into meat and combine.
Try to keep meat covered with marinade and place in fridge for 8-10 hours or overnight.
Toss meat strips in marinade every few hours.
Next day take meat from marinade (dont rinse it off) place on racks and smoke/dehydrate as normal.
All of my above NOTES apply to this one also.
"Gunny"
Image
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 3 guests