Hello all,
I started my first Jerky Project for the BDS today. Purchased a 7 lb eye of round to experiment with and decided to make 4 different brines and see how it all turns out. This thread will be an ongoing topic as everything takes time. The brines, (numbered 1 - 4), are completed and chilling in glass containers while the meat is being semi frozen for easier slicing.
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3153_zps5239cb46.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3153_zps5239cb46.jpg.html)
I will list the ingredients in each one and continue to post my progress and results as I go.
Always happy to accept input, critique and accolades in order to learn. All brines have soya sauce as an ingredient so the colours are all pretty much the same. Would be interested to see other peoples brines and wondering if colours vary from the basic "dark" brown/black.
#1 Basic Brine
1/3 cup Demerara brown sugar
1/4 cup coarse pickling salt
2 cups China Lily soya sauce
1 cup water
1 cup cider vinegar
1/2 tsp. Onion powder
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. Tabasco sauce
1 tsp. red pepper chili flakes
#2 Teriyaki Brine
1/3 cup white sugar
1/4 cup coarse pickling salt
1 cup China Lily soya sauce
1 & 1/2 cups pineapple juice
1 cup water
1/2 cup cider vinegar
3 tsp. fresh finely chopped ginger
1/4 tsp. dry mustard
1 tbsp. "Golden Dragon" teriyaki sauce
1/4 tsp. onion powder
1/2 tsp. cayenne pepper
1/2 tsp. garlic salt
1/2 tsp. ground black pepper
# 3 Honey Garlic Brine
1/3 cup white sugar
1/4 cup coarse pickling salt
1 & 1/2 cups "China Lily" soya sauce
1 cup water
1 tbsp. fresh chopped garlic
2/3 cup honey
1/2 cup cider vinegar
1 tsp. garlic salt
1/2 tsp. onion powder
1/4 tsp. ground black pepper
1/2 tsp. cayenne pepper
# 4 Daughters Blend... Hot!
1/3 cup Demerara brown sugar
1/4 cup coarse pickling salt
1 & 1/2 cup "China Lily" soya sauce
1 cup water
2/3 cup cider vinegar
1 tbsp. dried chili flakes
1 tsp. cayenne pepper
1 tsp. Tabasco sauce
1 tsp. Worsterchire sauce
1/2 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1 tsp. "Jan's Rub"
1/2 tsp. chili powder
1/2 tsp. dry mustard
1/4 cup "Samba Olek"
1/4 cup fresh finely chopped garlic
1/8 cup fresh finely chopped ginger
let us know how they turn out
Here's half the eye of round after trimming and cutting...
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3157_zpsb9231871.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3157_zpsb9231871.jpg.html)
Here's all the eye of round cut and soaking in the 4 brines. I will leave it soaking for 24 hours and then prep for the smoker.
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3158_zps063b955c.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3158_zps063b955c.jpg.html)
Questions... What are you jerky aficionados doing to finish your product just prior to placement in the smoker?
Do you give it a quick rinse once out of the brine or simply let it drip dry? Do you pat it down with paper towel to dry?
I like jerky that has a bit of texture and eye appeal in terms of a light sprinkling of spice/herbs on the surface as it comes out of the smoker. How are you applying those last little details? Shaker application? Bag and shake? Any recommendations for spices to use for the finish?
I do not rinse just pat the excess off with paper towels and then smoke and out of the smoker and into the dehydrator.
I just make ground jerky now, so the spices "are in there". When I made whole muscle, I'd do just like Pens. And if I wanted more spice, I'd sprinkle it on then press it in with a finger.
My friends Pens and Ragweed have you well covered.
You've got great friends KyNola. Thanks to all.
No time to prep and smoke tonight as it was a busy day. Getting at it early tomorrow. It will be 34-36 hours in the brine which should be fine I think.
Quote from: pensrock on December 23, 2014, 08:52:01 AM
I do not rinse just pat the excess off with paper towels and then smoke and out of the smoker and into the dehydrator.
x2
Catching up after a busy Christmas...
Ended up making about 15 lbs of Jerky which finished at about 8 lbs, 6 flavours.
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3159_zps54673f56.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3159_zps54673f56.jpg.html)
Ready to smoke
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3162_zps8a9db0d9.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3162_zps8a9db0d9.jpg.html)
My pictures don't do the product justice as I don't know much about shooting food. The product is delicious though, good texture, chewiness, moisture content was best with about 1 hr at 140, 1 hour smoke at 150 and 2 hrs at 150 to finish. Next time I will slice a little thinner. Honey garlic, maple and then orange lemon garlic were the most popular.
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3164_zpsbb462224.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3164_zpsbb462224.jpg.html)
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3165_zps5eb0d6c8.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3165_zps5eb0d6c8.jpg.html)
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3166_zps2942e60e.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3166_zps2942e60e.jpg.html)
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3168_zpsa498b2af.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3168_zpsa498b2af.jpg.html)
The Jerky is not quite as dark as the pics show. I think because I used all natural ingredients I didn't get that processed colour you see in store bought.
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3169_zpsdf5bbd65.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3169_zpsdf5bbd65.jpg.html)
(http://i283.photobucket.com/albums/kk300/logonphoto/IMG_3170_zps789a034f.jpg) (http://s283.photobucket.com/user/logonphoto/media/IMG_3170_zps789a034f.jpg.html)
Great looking jerky!
Looks great!
Sent from my iPhone using Tapatalk
Thanks.
I created a lemon orange garlic brine off the top of my head and it is really good. Has a really nice twang to it and product is not as dark as the others. If you look closely you can see the close up which shows small pieces of orange and lemon zest on the surface of jerky.
looks good, which one did you like the best?
You know what, I couldn't answer that at this point as by the time it was all made I was brined, smoked , salted, sliced, diced, chopped and spiced out. You know... how food always tastes better when someone else cooks it.
I ended up making an additional two brines as I was looking for one that wouldn't result in such a dark product. That led me to create a maple flavour using pure Canadian maple syrup and another flavour using lemon and orange zest and juice. Both are really good and indeed finished with a lighter colour.
I would have to say the only one that isn't really really good is the basic brine listed as #1 in earlier post and only because the others have so much more flavour.
#1 Maple
#2 lemon orange garlic
#3 Honey Garlic
#4 Daughters Blend
#5 Teriyaki
#6 Basic
I learned that it doesn't take long in the smoker, first batch was 6-7 hours and was down to 4 by the last batch. It's definitely a learning curve and methods will always be evolving and recipes tweeked. I like it hot however had to hold back a bit for some family members.
Looks delicious. So no dehydrator in the process?
hi CS. You are correct. I didn't use anything but the Bradley. As I mentioned previously, depending on how thick your jerky is sliced it doesn't really take all that long to dry. Once finished drying I stored it in paper bags in the fridge for a two days which really seemed tp put a nice finish on it.
Paper bag for two days...did you vac seal and freeze? Big eye of round waiting for warmer temps.
Your recipes sound wonderful.
meyer lemon, there was no need to freeze any of it as I gave it all to family for Christmas. Gave out 3 bags each weighing about 2 lbs. It was all eaten within a week and everyone loved it.
Keep in mind that your final product will weigh about 50% of what you started with. My 15 lbs ended up at about 7 or 8. You could certainly freeze it and like you said, getting all the air out is best.
I am aware that this is from an old post however :
Hey there i just saw your post regarding the jerky ... wow looks really good .I'm curious ,so what did you finally like the best for yourself ,meaning with a little tang and and a little shot of heat (just enough to get your attention). and could i maybe have your recipe for that one. I'm sure by now you've done it a few more times and have perfected it even more.i have to say i really do like the idea of the lemon or use lemon pepper .
i thank you in advance Dan
Hello Just a Smokin,
For me, the Daughters Blend is the best. I would recommend that one. You should know that these recipes are not cast in stone and if you don't happen to have one or two of the lesser ingredients it's no big deal. Last time I made it I increased the chili peppers and the Samba Olek which is just a hot chili paste that comes in a jar. I like it hot. You can safely adjust the brine in any direction you like: add some maple syrup or honey for a bit of sweet or some citrus juice or rind for a little zing. Finally you can sprinkle some finely ground spices onto the strips just before going into the smoker or toss them in a bag and shake them with spices after.
Best to semi freeze the meat before you cut it and always cut with the grain; chewier that way. There is no cure in these recipes so the finished product should be refrigerated and it will not keep forever although I have had no problems with it in the fridge for weeks in glass mason jars. First two days I keep it in paper bags, seems to enhance the texture and flavour. Good luck.
Well thank you very much ,i really appreciate your response, and when i get done with this ill definitely try and send some pics.