Aight..has anyone tried the Inferno yet? :P
Really.. how hot can this be? Hope I'm not dissapointed!!! :o . I also got 2 boxes each of the black pepper with garlic and original flavor.
I'll be making jerky round the clock tuesday and wednesday ;D
The store also had a snack stick making kit from high mountain as well. Has anyone tried this kit yet? I LOVE snack sticks and if I can make my own then even better. Thats about all I eat when out fishing..sticks / jerky and beer ;D :P
I'll let you know how good the inferno is sometime wednesday ;D
OK I think I got my game plan worked out for making the jerky but the only thing thats got me confused is storage. Since I'm using a cure vacum packing should do the trick right? How do you all store your jerky?
KyNola .... wind, wind ... reel him in, He's Hooked
Smoke Em' and Post Em' .... We love it all!
Quote from: Chili Head on September 11, 2010, 12:32:05 AM
OK I think I got my game plan worked out for making the jerky but the only thing thats got me confused is storage. Since I'm using a cure vacum packing should do the trick right? How do you all store your jerky?
We eat it and then We don't have to worry about storage. ;D
QuoteWe eat it and then We don't have to worry about storage
OK you got me there but If I'm making 30 pounds my colon wont stand up to that kind of torture :o
I have to refer you to nepas or others.
Never made more than got ate in 3 days or so.
Hey Chili
I'm not s fan of HM, But have made mountains of jerky, sticks and sausage. Remember to start low 140* and ramp up not exceeding 180* or your just cooking it. Keep the vent open. Some use water in the pan, i dont when doing jerky, 4-6 pucks unless you like major smoke use more. Jerky is done when you can bend it, If it snaps its over done.
Sticks............A whole nuther animal ;D
I've made the HM snack sticks and they turned out real good. Just follow the directions and you can't go wrong. Only problem with their kit is they're too expensive for what you get in the box. Seasoning, cure and casings. You still have to provide the meat. I guess if you never made them before they're good to try.
When I make sticks now I use a mix I buy from a local butcher shop. About $6 for a package of spices that makes 25 lbs and they're as good if not better IMO.
I've used the HM inferno. It's not really that much of an inferno, at least to me.
Now the batch I "kicked up" a bit with some extra cayenne - that got my attention.
I just mixed up some for a three pound batch and had to stick my fingerin to taste it. It wasnt bad..had some heat but not too much where you would have to stop eating it. Might have to kick it up a notch on the next batch. I'll post back in a couple days with pics when the jerky is done ;)
Got the first batch done tonight and it turned out pretty good ;D Very happy with it and how it turned out.
It's just a tick over done on some pieces. I would rather have it over done than under done. I smoked it for two hours with hickory and cooked for a total of 6-7 hours at 150-160. I'm going to try smoking for only 1 hour next time and see how much difference there is. The hardest part for me is being able to tell when it's done as apposed to being raw.
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/jerky.jpg)
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/jerky2.jpg)
Looks good to me! Nice job!
I'll "designate" a certain amount for ziplock bags to go in the fridge, then vacuum the rest. Otherwise it all gets gobbled up and I don't have time to be doing jerky every weekend.
What did you think of the hickory? I just did hickory ground beef jerky (the HM hickory spice smelled great, the hickory pucks didn't!) and didn't care for the flavour at all.
Looks like you're on the road to having all your friends and neighbours hanging around your house looking for handouts.
I pretty much handed out the entire batch to my friends as taste test dummies :P
Every one of them loved it and said they wouldn't change a thing!
I personally really liked the hickory and noticed the second day the smoke flavor didn't seem as strong.
At first I thought two hours was too much smoke but it don't seem like it after all. I'm going to try special blend on the next batch to see if anyone can tell a difference. To prepair I mixed all the spice and meat then vacuum packed it for three days before smoking. I'm doing another batch Tuesday and Wednesday and I'll be putting that in the freezer ;D
i would be hesitant to smoke with hickory while using the hickory spice , I bet the jerky had a really strong hickory flavor. How many hours did you smoke it for chiroken?
I smoked for 2 hours. I of course didn't taste the spice (not too keen on raw GB!) but it smelled good. I think it was the smoke that I didn't like. I have 4 more pounds of spiced GB in the freezer (didn't have enough space for it all). I will smoke with a different flavour next time (still have some cherry from my variety pack, may try that) and I'm hoping it's back to "yummy".
Ohh i bet cherry would be good on that :D
If you havent tried pecan yet it has a mild smoke flavor, it's becoming my favorite ;D
I think I've tried maple, alder, special blend and hickory. The 1st 3 were excellent, the last just isn't for me.
I recently did 7lbs. of venison using the peppered cure from high mountain jerky cure, and it turned out excellent. I put hickory smoke to it for 1hr.20min and seemed to be just right.
I make Jerky in 50# batches and have found that if you get the smoke that you want in the smoker and get the temperature over 155 degrees in the smoker and then finish it in a food dehydrator until it has the consistency of shoe leather when you bend it. It should not snap but should be stiff. The food dehydrator will draw the moisture out of the jerky slowly so it all stays the same consistency. In the smoker the thin pieces will get over done.We then wrap it with plastic wrap and then tin foil. From there it goes into the freezer. You can eat it 2 years later and you think you just put it away. If you leave too much moisture in it when you freeze it, the moisture expands and the jerky crumbles when it thaws.
You pictures look great.
I don't have a dehydrator so the smoker is my only option. As recommened here, I rotate my racks to help even out the drying process. As thinner pieces get done I just pull them out (gotta sample the bunch, right, make sure they're not poisonous? ;) )
I tried the inferno, didn't really care for the flavor. I am an extremest for hot, I use Bhut Jolokia an almost all my food. It's the stuff they weaponize (1,001,304 scoville units). I used to use Red Savinia Habanero (520,000+ unites) until I found the Bhut stuff. Yea baby!
I've been using the "Hi-Country" Three Pepper seasoning or garlic, because of my wife. I smoke the jerky for 4 hours with oak and hickory and it takes around 14 hours or more (1/4" slices) removing them as they are done. Most have a bite out of them, for testing purposes of course. I place it all in paper bags for a couple of days then shrink wrap half, eat the other half and refrigerate it all.
I just got done with a two day jerky making marathon ;D Made some more inferno and the HM pepper garlic flavor. With the inferno I had to add an additional table spoon of cayenne for every 4 pounds of meat to get it close to where I like it. I used oak this time for a two hour smoke..turned out good! I put ten ,two pound bags in the freezer and left a couple out to eat now ;)