Neighbor wants to ship some jerky to her son in South Dakota, wants salty kind. Yeah ok.
Cutting up 5 lbs of london broil
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5793.jpg)
2 1/2 lbs at a time in the Reveo for 20 mins.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5794.jpg)
Is there something wrong with me, if when I look at all that gorgeous meat I start to think "No time to cook, eat now!!!"
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5805.jpg)
Nice!
KyNola
That sure looks good Nepas!
You slice that all by hand?
Quote from: Sweet35th on January 09, 2010, 06:49:12 PM
You slice that all by hand?
Yup
This way i know there are no metal shavings in it from some sort of cutting blades. Mix all my sausage by hand too.
And still has all his fingers! :D Of course he does all that slicing before the Everclear or Maker's makes an appearance! :P ;)
KyNola
Damn, far more skill with the blade than I have....Id get about 10% done and get pissed and say, "well looks like its jerky nuggets for everyone!"
Speaking of nuggets, have you ever tried it? Kinda like Jack Links nuggets?
(http://ecx.images-amazon.com/images/I/51jMVidPP0L._SL500_AA280_PIbundle-6,TopRight,0,0_AA280_SH20_.jpg)
Quote from: Sweet35th on January 09, 2010, 07:02:49 PM
Speaking of nuggets, have you ever tried it? Kinda like Jack Links nuggets?
(http://ecx.images-amazon.com/images/I/51jMVidPP0L._SL500_AA280_PIbundle-6,TopRight,0,0_AA280_SH20_.jpg)
Yeah i have.
Make em yourself, they will be better
How long did you do them for, and what temp? (sorry to take this so far off topic)
Quote from: Sweet35th on January 09, 2010, 07:10:07 PM
How long did you do them for, and what temp? (sorry to take this so far off topic)
I do the nuggets starting at 140* with 4 pucks of wood. Then bump to 150* for 2 hrs. Taste on at this point. If its not done bump heat to 165* for 1 1/2 hrs. Taste again, at this point they might not look done but they will be because they are not a thick mass of meat. If your not satisfied bump the heat to 175* until they are to you liking. Try not to exceed 180* in any jerky making.
When your smoking jerky you do have your vent full open? And no water in the pan?
For this batch of Elk, yes vent full open, no water in pan. First batch I smoked too long before removing pucks... A lil too much smoke. Second batch is just about done, and the samples are VERY good IMO.
Quote from: Sweet35th on January 09, 2010, 07:02:49 PM
Speaking of nuggets, have you ever tried it? Kinda like Jack Links nuggets?
Like the jerky better, but still usually make my own also.
What style knife is that? Been looking for one of those!!
Quote from: NePaSmoKer on January 09, 2010, 03:09:57 PM
Neighbor wants to ship some jerky to her son in South Dakota, wants salty kind. Yeah ok.
Cutting up 5 lbs of london broil
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5793.jpg)
quote]
Its a Zwilling J.a. Henckels 12"
He confiscated it from my cake baking stuff. I used this knife for cutting cakes in half.
MrsNepas
Ok guess i had to look a little harder food tv has them from $24-$150!
I think she got that at Reading China and Glass a few years ago. http://www.thekitchenstore.com/