The Texas BBQ Forum

Been a while since i've made some jerky, so here it is! Started with about 16 pounds of brisket I trimmed up then prepped for slicing. Once my initial cuts were chilled enough, on the slicer they went!!



Ended up with roughly 13 pounds of slices, like such; roughly 3.5"x3.5" about 1/8" thick..



In the bath overnight!



Now out of the bath and patted down prior to going to the oven!




I will have to do this in multiple batches. These are larger slices than I normally make and I only have 2 racks in my oven, which has turned this into at least a 2 day operation
I am happy with the results of my marinade this time and pending on how this first batch today turns out, it may be a keeper! I'll have pics of the first batch up when they finish! Stay tuned!!

Some of the first batch done! Could use a bit more salt, but good flavor otherwise! I fixed up the marinade and am soaking the last of it now for a few hours before drying overnight.

WOOHOO!!! Nailed it! Got my recipe down pat now. I have taken samples to some friends and family and actually have some orders placed for a couple pounds!!

Looks great!! I make jerky year round, It sure don't last long!

Big Ed wrote:Looks great!! I make jerky year round, It sure don't last long!

It doesn't most times here either, but I just ate the last of this batch yesterday. I didn't give much of this one away, some to the brother and a couple friends. Had about 5 pounds left over that was snacked on for a couple weeks. I've been getting my briskets from wally world as they have been cheaper than HEB, but noticed that HEB finally came around and dropped their price too. They have a better selection and I can ask them to trim it up for no additional cost. Saves me some time for sure.