Trying out a batch of jerky 'nuggets' (thanks Gizmo (http://forum.bradleysmoker.com/index.php?topic=16113.0) for the idea). 4 lbs eye of round, roughly cubed up. I did the LEM Backwoods wet marinade with it last night.
(http://lh4.ggpht.com/_CbvAIVzmFFM/TCeGMyk57VI/AAAAAAABLes/oUcMWfzof-A/s800/DSC01622.JPG)
Looking at it now, I should have put it in the marinade for more than 12 hours for better cure penetration. Oh well, we'll experiment with this batch. The roast was on sale.
Into the Bradley.
(http://lh3.ggpht.com/_CbvAIVzmFFM/TCeGOkSlCFI/AAAAAAABLe0/utojJiviIX0/s800/DSC01624.JPG)
20 minutes of drying time, then 6 pucks of pecan. I've got my shiny new(ish) PID set at 151°. I'll go out and bump it up to 170° here in a few minutes when the smoke starts. No I won't. I'll leave it in the 150s for a few hours.
Oh, and no water in the puck pan. I'll go dump it when the last one comes off.
It's warm, humid and windy here today... Showers moving in later. So we'll see how this turns out.
Looks good stc
say can ya throw one dem cat cookies in there for me ;D
Quote from: NePaSmoKer on June 27, 2010, 11:36:11 AM
Looks good stc
say can ya throw one dem cat cookies in there for me ;D
:D Those came from Trader Joe's.
How are they coming along?
Had to run to fix a friend's computer and pick up a few groceries.
Just checked and they are drying out nicely. The thicker ones are still pretty soft. I bumped the PID up to 171° and flipped/swapped/rotated racks.
They look pretty.. This is at the 5 hour mark.
(http://lh4.ggpht.com/_CbvAIVzmFFM/TCfSeWP_u8I/AAAAAAABLfY/S7HLHD-YsQ4/s800/DSC01625.JPG)
We've got some bumpy weather on the way - so I'll see how far they get before I have to shut down and seal it up.
They might have to finish inside.
Almost look like chunks of Ham.
Hmmm ..... Ham jerky chunks!
LIGHTNING
Ok, everybody inside...
I put them in the oven on 150-ish w/ the door cracked.
Quote from: classicrockgriller on June 27, 2010, 04:38:05 PM
Almost look like chunks of Ham.
Hmmm ..... Ham jerky chunks!
I was going to try that sometime! But I ate the ham.
Storms up this way - and more on the way...
You put those in the oven?
(they DO look like ham in the picture!)
Quote from: hal4uk on June 27, 2010, 04:53:41 PM
Storms up this way - and more on the way...
You put those in the oven?
(they DO look like ham in the picture!)
Yeah, we got hammered again briefly. Trash cans tipped over, gutters overflowing. And now it's quiet.
They are in the oven and it is turned off. I'd say they are pretty much done.
I nibbled on the smaller ones and they are GOOD.
I'll pull them out in a bit, shoot a pic, and put in a paper bag. (Nepas trick)
What's the paper bag do?
Can't find a paper bag..
Oh well. It helps wick the moisture away from the jerky.
I just used paper towels for now.
(http://lh5.ggpht.com/_CbvAIVzmFFM/TCfsEUK0meI/AAAAAAABLfo/GLlOaKwm6UM/s800/DSC01629.JPG)
(http://lh6.ggpht.com/_CbvAIVzmFFM/TCfsKB-aqoI/AAAAAAABLf4/57Vi60CZhss/s800/DSC01628.JPG)
Mighty tasty. I think I'll switch some things around next time.. (longer marinade, more uniform pieces, more smoke)
But there will most definitely be a next time!
Oh, and the cure is what gives it that 'hammy' appearance.
Save me a sampler!!!
I might just have to give that a try.
This was kinda interesting.
http://www.squidoo.com/food-and-food-processing
Looking good Squirt!
I have 20lbs to do, but I drove to Cocoa beach and back instead.
Maybe tomorrow...
Quote from: FLBentRider on June 27, 2010, 06:09:22 PM
Looking good Squirt!
I have 20lbs to do, but I drove to Cocoa beach and back instead.
Maybe tomorrow...
How long do you cure yours?
Quote from: squirtthecat on June 27, 2010, 06:16:04 PM
Quote from: FLBentRider on June 27, 2010, 06:09:22 PM
Looking good Squirt!
I have 20lbs to do, but I drove to Cocoa beach and back instead.
Maybe tomorrow...
How long do you cure yours?
The cure I use (HM) says 24 hours per 1/4 inch. I usually go 48 hours on nuggets, 24 hours on jerky slices.
Quote from: FLBentRider on June 27, 2010, 06:17:49 PM
The cure I use (HM) says 24 hours per 1/4 inch. I usually go 48 hours on nuggets, 24 hours on jerky slices.
Good to know. Thanks. These had a 12 hour wet cure/marinade.. Probably not enough for the thicker chunks - so I'll keep them in the fridge. They are d@mn tasty..
That was my dinner. Lukewarm jerky nuggets and a microwaved 'twice baked' potato.
If I miss work tomorrow - I'll know why. ::)
3 racks of ribs (split) and 2.5 pounds of fresh green beans are vacsealed and chillin' out in the deep freeze...
Ok, I'm still alive - so it must have worked!
I brought some into the office...
Quote from: squirtthecat on June 28, 2010, 05:05:50 AM
Ok, I'm still alive - so it must have worked!
I brought some into the office...
It usually doesn't happen till the second day! ;D
Looks like they turned out pretty good.
Getting good reviews here at work...
Quote from: squirtthecat on June 27, 2010, 05:30:55 PM
(http://lh5.ggpht.com/_CbvAIVzmFFM/TCfsEUK0meI/AAAAAAABLfo/GLlOaKwm6UM/s800/DSC01629.JPG)
Looking good Squirt. It must have taken a long time to carve them cute little lines to make the squares. :D
I also cure mine for 2 days.
Just finished 7lbs of Jalepeno seasoned last night/early this morning for my son who is getting ready to board the plane back to Houston. Vac Packed them for the flight.
Quote from: Gizmo on June 28, 2010, 04:25:01 PM
Looking good Squirt. It must have taken a long time to carve them cute little lines to make the squares. :D
Man... It was like grill sear marks on a 100 itty bitty steaks. Lots of little turns, each one, all day long... ;D
Quote from: Gizmo on June 28, 2010, 04:25:01 PM
I also cure mine for 2 days.
Just finished 7lbs of Jalepeno seasoned last night/early this morning for my son who is getting ready to board the plane back to Houston. Vac Packed them for the flight.
Cool, good to know.
Ok, so next time I will cure for 48 hours. About to vac pack the remainders for the guys at work. I've had them out on a drying rack to get the rest of the moisture off of them. (will keep them in the fridge to be safe ;))
Thanks for the idea/tips!
Quote from: Gizmo on June 28, 2010, 04:25:01 PM
Quote from: squirtthecat on June 27, 2010, 05:30:55 PM
(http://lh5.ggpht.com/_CbvAIVzmFFM/TCfsEUK0meI/AAAAAAABLfo/GLlOaKwm6UM/s800/DSC01629.JPG)
Did you send extra for me?
Looking good Squirt. It must have taken a long time to carve them cute little lines to make the squares. :D
I also cure mine for 2 days.
Just finished 7lbs of Jalepeno seasoned last night/early this morning for my son who is getting ready to board the plane back to Houston. Vac Packed them for the flight.
Sorry CRG, I thought about though when I saw this post. :-[
I vacpacked up 4-5 'teaser' packages with 8 nuggets each for some of the guys at work..
(yes Hal, I saved one for you)
I think that one should go on the recipe site. Looks tasty!
Pat, I've been in the mode to try making something similar to Jack Links Beef Tenders... are these similar to that product? They look delicous.
Yes, they are similar to Jack Links Beef Tenders. When I started making them, I was duplicating the style and texture. My BIL was working on out retaining wall with a crew of folks and he asked if I had ever had the Jack Links. I said no and he brought out a sample and asked if I could make them. I said, if it involves meat, and smoke, I could duplicate it. :)
This post is freaking me out. I bought my first bag of the Beef Tenders last week and have been thinking about trying to dup ever since then. I really liked them a lot! Where's the recipe?
Gizmo was the inspiration for this... I just chunked up a eye of round roast, and used a LEM Backwoods wet jerky marinade... Turned out pretty good.
I need to make some more when those roasts go on sale again.
Quote from: DarqMan on July 27, 2010, 09:43:54 PM
This post is freaking me out. I bought my first bag of the Beef Tenders last week and have been thinking about trying to dup ever since then. I really liked them a lot! Where's the recipe?
Like Squirt mentioned, just cube up some meat (I also used eye of round) and use what ever jerky recipe you like. I mostly do cure number 1 along with other seasonings. Lately I have been using a jalepeno seasoning from Butcher and Packer.
Quote from: Gizmo on July 28, 2010, 10:01:09 PM
Quote from: DarqMan on July 27, 2010, 09:43:54 PM
This post is freaking me out. I bought my first bag of the Beef Tenders last week and have been thinking about trying to dup ever since then. I really liked them a lot! Where's the recipe?
Like Squirt mentioned, just cube up some meat (I also used eye of round) and use what ever jerky recipe you like. I mostly do cure number 1 along with other seasonings. Lately I have been using a jalepeno seasoning from Butcher and Packer.
Problem is I don't know what jerky recipe I like ;D
It's been years since I've made it.
Then your solution is obvious, you will have to try them all. :D :P
That jerkey recipe thing is my problem, too. I never know which one I like and can't decide which one to use so I don't make much jerkey anymore. This nugget thing looks pretty dang good, however, and am gonna have to give it a try. How are you guys deciding when the nuggets are done? I assume it just one of those "feel" things where they are done when they start to get firm?
Feel is what I use mostly. Color is also an indicator but can be a bit trickier if you use a wet marinade with soy or other dark liquid.