Jerky Experiment

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
Kramergwt
Pilgrim
Posts: 22
Joined: Sun Jul 03, 2016 10:30 am
Location: Bee Cave, Tx
Contact:

Jerky Experiment

Postby Kramergwt » Wed Aug 03, 2016 1:15 pm

I did find some YouTube videos on this so giving it a shot. It's been sitting in the smoker for about an hour now between 145 with a short spike up to 175, but sitting stable at about 155 right now. Not putting a lot of wood into this one, but a little. Enough mesquite to know it was smoked,... but that's it.
Attachments
InSmoker.jpg
BlotDried.jpg
Marinated.jpg
User avatar
OldUsedParts
Deputy
Posts: 7389
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Jerky Experiment

Postby OldUsedParts » Wed Aug 03, 2016 1:23 pm

Looks good, is that Venison or Beef? - - - - - :cheers:
OUP

" Country by choice, Texan by the Grace of God "
User avatar
Txdragon
Deputy
Posts: 3066
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Jerky Experiment

Postby Txdragon » Wed Aug 03, 2016 3:23 pm

Lookin' good so far!
(Insert witty signature here)
User avatar
CaptJack
Outlaw
Posts: 1308
Joined: Tue Jun 18, 2013 3:26 pm
Location: Houston
Contact:

Re: Jerky Experiment

Postby CaptJack » Wed Aug 03, 2016 5:18 pm

Image
22"OldSmokey • 2-burner gasser with GrillGrates • CampChef pellet cooker
User avatar
Kramergwt
Pilgrim
Posts: 22
Joined: Sun Jul 03, 2016 10:30 am
Location: Bee Cave, Tx
Contact:

Re: Jerky Experiment

Postby Kramergwt » Wed Aug 03, 2016 7:31 pm

It was a 2lb flank steak experiment. From this experiment I have learned that I need to try again with 10 lb brisket. This stuff is awesome!!!! Found a YouTube video put up by somebody who happened to be a local gent. T-Roy Cooks is his channel. [url] https://www.youtube.com/watch?v=AhF65Op1l1s
[/url]
I highly recommend it. I didn't put a water pan in since dehydration seems like the goal. It's been in about 7 hours and almost done... I kept it at between 140 and 160 the whole time. I did pull out some bits for the wife to try (have had a couple myself too) and although I knew it would be pretty good, my wife had a smile of amazement that I could make something like that. ...and it's really easy. Thanks go to T-Roy Cooks.
Attachments
Done.jpg
User avatar
Txdragon
Deputy
Posts: 3066
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Jerky Experiment

Postby Txdragon » Wed Aug 03, 2016 9:42 pm

Sounds and looks like it was a success! I agree with your choice of brisket for your next batch, I use brisket all the time when I make jerky.
Image
(Insert witty signature here)
User avatar
jmcrig
Bandolero
Posts: 596
Joined: Sun Jan 10, 2010 10:45 am
Location: Chandler, AZ
Contact:

Re: Jerky Experiment

Postby jmcrig » Thu Aug 04, 2016 1:41 am

You can also use top round/London Broil. It is leaner than brisket.

https://1drv.ms/i/s!AmDuEnPPnNzb9B4N-EnlZ5LIeS6q
Mark Crigler
User avatar
Kramergwt
Pilgrim
Posts: 22
Joined: Sun Jul 03, 2016 10:30 am
Location: Bee Cave, Tx
Contact:

Re: Jerky Experiment

Postby Kramergwt » Thu Aug 04, 2016 10:01 am

Yes. I just picked me up the best looking little brisket I could find and tossed it in the freezer for a good hour or 2 hour freeze. It will require some trimming but what I learned was any little fat deposits turn into greasy spots. I got a little 2 pounder. That should just about 2/3 fill the grate. Going to reuse the leftover marinade and do it all over again tomorrow!!

I love this stuff. At least I have my wife behind me on this now. When we got the smoker she really wanted the pretty, shiny stainless gas grill. ...and I put my foot down. This rig is wayyyy better.

You guys look like you churned out some good stuff too!

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 2 guests