Hey folks
Making some jerky for one of our forum members BigJohnT. This is 7lbs of London Broil cut both ways with the grain and against. It dont really matter which way to cut, But there are Jerky cops out there that say oh no never against the grain. To that i say DOODLYSQUAT :D :D
Going with cold smoke JB pucks.
(http://i123.photobucket.com/albums/o290/stlthy1/bjtj.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/bjtj1.jpg)
Got to Reveo the jerky in 2 batches
(http://i123.photobucket.com/albums/o290/stlthy1/bjtj2.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/bjtj3.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/bgjt5.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/bjtj6.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/bjtj4.jpg)
nepas
Nepas,
Sounds like you're a believer in cutting jerky either way........against or with the grain. So maybe that wasn't my problem with the tough batch I made last weekend. And I used London Broil which you seem to think is OK. Guess my problem may have been just not cooking it long enough. As I mentioned in my message under "Questions about recent batch of jerky", my last batch was alot tougher than the first batch where I used flank steak. But I only had it in the oven for 5.5 hours.
Anyway, thanks for posting info to the Forum. The comments from you and some of the other experienced Smokers has been very helpful.
MG
Mmmm, my mouth is watering now ;D
John
Quote from: MontanaGuy on June 30, 2009, 07:04:21 AM
Nepas,
Sounds like you're a believer in cutting jerky either way........against or with the grain. So maybe that wasn't my problem with the tough batch I made last weekend. And I used London Broil which you seem to think is OK. Guess my problem may have been just not cooking it long enough. As I mentioned in my message under "Questions about recent batch of jerky", my last batch was alot tougher than the first batch where I used flank steak. But I only had it in the oven for 5.5 hours.
Anyway, thanks for posting info to the Forum. The comments from you and some of the other experienced Smokers has been very helpful.
MG
MG
Hey sorry for sounding like a wise a$$ in my post. Flank can make good or bad jerky depending on the fat content and how much salt is used in the marinade. It sounds like your on the right track, jerky is a small learing curve. I cant tell you how much meat i ruined years and years ago :D
Try to start low temps like 145* then bump 10* every 1 to 1.5 hrs until you reach 180* Sometimes it can take from 6 to 12 hrs to do jerky.
nepas
That looks great as usual Nepas.
Thanks Scott
The jerky is making me want some of my own ;D
nepas
Nepas,
No sweat. Didn't think a thing of it. I appreciate the advice. This weekend I'm trying another round of jerky. Having to cook it longer just gives me a reason to sit around and relax longer with refreshing beverage!
MG
I needed to move more smoke out of the box. I took the jerky out and driles 2, 3/4" holes in the top and put my vent fan on. Now its moving smoke ;D
(http://i123.photobucket.com/albums/o290/stlthy1/tventfan.jpg)
nepas
Here is the jerky
(http://i123.photobucket.com/albums/o290/stlthy1/bjtjerk7.jpg)
nepas
I just got off the phone with Scott and he asked me to save him one ;D
Looking good Nepas.
John
The way that jerky is looking I will be lucky if I get a crumb. ;D ;D
Mmmmm, I'm having jerky for breakfast I think if it lasts that long.
Very nice Nepas.
Thanks
John
Oh, you better hurry Scott...
Quote from: BigJohnT on July 06, 2009, 02:17:43 PM
Mmmmm, I'm having jerky for breakfast I think if it lasts that long.
Very nice Nepas.
Thanks
John
Oh, you better hurry Scott...
It made it to you ok then.
nepas
Nepas,
You made one little girl real happy. She asked "Daddy is it too hot?" her dad said "no, it is just right" she asked "Is it too hard to chew?" her dad said "no, it is just right." We wandered off to load a chicken coop on a trailer and when we got done she said "It was real good, can we get Mr. John's friend to make some more?" and there was none left :)
John
PS Scott I did save you some :)
Quote from: BigJohnT on July 09, 2009, 07:11:06 AM
Nepas,
You made one little girl real happy. She asked "Daddy is it too hot?" her dad said "no, it is just right" she asked "Is it too hard to chew?" her dad said "no, it is just right." We wandered off to load a chicken coop on a trailer and when we got done she said "It was real good, can we get Mr. John's friend to make some more?" and there was none left :)
John
PS Scott I did save you some :)
This is nice to hear. Makes me happy when the young ones enjoy jerky.
If ya want more send me a PM.
Did Scott show up yet to get jerky
nepas
Haven't made it down this week. I was going to go today but I got tied up with a lot of stuff at my office. I will get there next week.
Scott,
It's going to be tough to save the jerky that long but I'll do my best :)
John
Scott
Ya better hurry :D
nepas
Quote from: NePaSmoKer on June 30, 2009, 05:49:17 AM
Hey folks
Making some jerky for one of our forum members BigJohnT. This is 7lbs of London Broil cut both ways with the grain and against. It dont really matter which way to cut, But there are Jerky cops out there that say oh no never against the grain. To that i say DOODLYSQUAT :D :D
Going with cold smoke JB pucks.
nepas
I gotta find some JB pucks... Ok I bit the bullet and have a starter smoker on the way... Now to try and pry some info from nepas on that wonderful jerky... and the Jerky Cops are way off cause I could not tell nor could my business partner's daughter... and I think he got one or two pieces.
John
Nice, I can't wait to see the new smoker :)
Hey John
Here is my basic jerky marinade for 1 pound. You can increase the amounts for larger batches of jerky. Try not to increase the cure too much. Here is a breakdown on how i use cure #1 per pound of meat.
Pounds
1. 1/8 tsp
2. 1/4 tsp
3. 1/4 tsp
4. 1/2 tsp
5. 1 level tsp
Dissolve the cure in the liquid before you add the meat.
Soy marinade.
1/2 cup soy sauce
1 T brown sugar
1 t minced garlic or powder
1/2 t ginger powder
1/2 t black pepper
1/8 t of cure
1 lb of meat strips
You can add any spice you like to this too. I add 1 T of hot N spicy country bobs sauce to this, gives it a redish color. Give the marinade a taste and you can adjust.
nepas
Nepas,
Thanks for sharing that with everyone.
Where do you get the cure?
John
I will bring you some.
You can order it from anywhere. Pink Salt, Instacure #1, prague powder #1, etc... there are a whole bunch of names for it
Quote from: NePaSmoKer on July 22, 2009, 07:02:28 AM
Pounds
1. 1/8 tsp
2. 1/4 tsp
3. 1/4 tsp
4. 1/2 tsp
5. 1 level tsp
NePas
I think something is wrong in your numbers. Probably big fingers on the keyboard. :D
I've always used 1 level tsp per 5 lbs. Anything less than 5 lbs I use a "small" 1/4 tsp per lb.
Who the heck makes 1 lb of jerky anyway... That's barely a snack! ::) :D
Mike
Weee! according to this link http://www.texastastes.com/p158.htm cure #1 is 6.25% sodium nitrite and the rest is salt. Both of which I have plenty. I use the sodium nitrite in my plasma table cooling water :o
I have to agree Mike 1 lb of jerky is for test batches just to make sure you have copied the recipe properly.
John
Yeah i know. sausage fingers lol
Thats the way i do cure though.
1lb will last me about a week ;D
nepas