Beef Jerky

Sausage making and curing meats.

Moderator: TBBQF Deputies

beercuer USER_AVATAR
beercuer
Rustler
Posts: 116
Joined: Fri Apr 03, 2009 11:25 pm
Location: Southern Californy
Contact:

Beef Jerky

Postby beercuer » Thu Apr 09, 2009 9:12 am

Hickory smoked @150 degrees for @8 hours till the last piece finished. Mind you, I luv brisket, but for jerky, I prefer a London broil cut of round. Sure is a good way to make friends around town, I tell ya!-- Never can seem to make enough. :D

Image

Image

Image
Got beer???
jamesb USER_AVATAR
JamesB
Retired Lawman
Posts: 6215
Joined: Sun Jan 14, 2007 7:29 am
Location: Irving, Tx
Contact:

Re: Beef Jerky

Postby JamesB » Thu Apr 09, 2009 9:15 am

Looks great! Also looks like a ton of work! Are you slicing the meat by hand?
Image
beercuer USER_AVATAR
beercuer
Rustler
Posts: 116
Joined: Fri Apr 03, 2009 11:25 pm
Location: Southern Californy
Contact:

Re: Beef Jerky

Postby beercuer » Thu Apr 09, 2009 9:22 am

Thanks James! :D

Yes and yes, you are right-- It is a whole lot of work, and I do slice by hand. It's easier to slice when it's semifrozen, so as to get a more consistent cut. On one hand, all that work seems crazy, but it's worth it. :D
Got beer???
steercrazy USER_AVATAR
SteerCrazy
Retired Lawman
Posts: 2656
Joined: Sat Jan 13, 2007 10:33 am
Location: Kansas City
Contact:

Re: Beef Jerky

Postby SteerCrazy » Thu Apr 09, 2009 12:14 pm

looks great. cutting by hand is a p.i.t.a I have a jerky board and knife that slices even slices off the flank that makes cutting easier
datsbbq USER_AVATAR
DATsBBQ
Deputy
Posts: 8149
Joined: Sat Jan 13, 2007 11:15 am
Location: Yorktown, VA
Contact:

Re: Beef Jerky

Postby DATsBBQ » Thu Apr 09, 2009 12:39 pm

Good looking jerky.

I like to use a meat slicer with the hunk of meat nearly frozen to get the width now, then hand slice into strips from there.
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
simon USER_AVATAR
simon
Outlaw
Posts: 1156
Joined: Sun Oct 05, 2008 11:40 am
Location: Germany
Contact:

Re: Beef Jerky

Postby simon » Thu Apr 09, 2009 12:43 pm

by now I wasn`t brave enough to try jerky...

But when I´m looking on your great pix, I think it´s a must for me in the next weeks...
Greetings

Simon
datsbbq USER_AVATAR
DATsBBQ
Deputy
Posts: 8149
Joined: Sat Jan 13, 2007 11:15 am
Location: Yorktown, VA
Contact:

Re: Beef Jerky

Postby DATsBBQ » Thu Apr 09, 2009 1:00 pm

Beercuer,
How thick did you slice your jerky? I slice mine fairly thick (1/4" to 3/8") cause they shrink so much. They usually takes close to 20hrs in the dehydrator.
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
super8mm USER_AVATAR
super8mm
Cowboy
Posts: 350
Joined: Sat Jan 03, 2009 2:38 pm
Location: Grapevine, Tx
Contact:

Re: Beef Jerky

Postby super8mm » Thu Apr 09, 2009 6:31 pm

Looks great beercuer mmmmmmmm

I am wanting to try some this weekend if I get a chance :tup:
"He was ugly, strong and had dignity" by Marion Robert Morrison
beercuer USER_AVATAR
beercuer
Rustler
Posts: 116
Joined: Fri Apr 03, 2009 11:25 pm
Location: Southern Californy
Contact:

Re: Beef Jerky

Postby beercuer » Thu Apr 09, 2009 10:04 pm

Well thank you, fine gentlemen! :D

Yep, is there anything so mouthwatering as a homemade jerky?

cutting by hand is a p.i.t.a


You're not kidding, SteerCrazy.

I have a jerky board and knife that slices even slices off the flank that makes cutting easier


Sweeeet!, You lucky dawg-- That's gotta be nice.

I like to use a meat slicer with the hunk of meat nearly frozen to get the width now, then hand slice into strips from there.


Now that's cool, Dave! 8) That's kinda like squaring up ribs then, yes?

But when I´m looking on your great pix, I think it´s a must for me in the next weeks...


Simon, you won't regret it. Anything one finds in a store can't hold a candle to what you make at home. Another boon is I find it to be about 1/3 the price, by my recipe.

Beercuer,
How thick did you slice your jerky? I slice mine fairly thick (1/4" to 3/8") cause they shrink so much. They usually takes close to 20hrs in the dehydrator


Well, Dave, for me I have found the optimum to be 1/8" thick. Two thin, it comes out like burnt crispy paper. Too thick, and I can never seem to get it to dry out right at the temp which I work. I certainly see where I could go a thicker cut though if I went with a lower temp. You sure are right about how much they can shrink. Weightwise, if I start with a 3 lb slab, I'll finish with about a pound of dried jerky.

Super8mm--Cool 8) I hope you do get the chance! I'd luv to see you guys' pics. Oh, that reminds me,... I used to do my jerky flat across the grates, and that keeps it flat and certainly has it's advantages, but I found the skewers afford me to do a bigger batch. And it used to look something like this:

But first, do you folks tend to favor brisket? :D

Image

Image
Got beer???
rich777 USER_AVATAR
Rich777
Chuck Wagon
Posts: 2856
Joined: Sun Jan 14, 2007 6:05 pm
Location: Lake Sundowner, Texas
Contact:

Re: Beef Jerky

Postby Rich777 » Sat Apr 11, 2009 10:10 pm

Good looking jerky.
a stumpted toe hurts

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 20 guests