Deer season is creeping up on me real fast, so I better get some jerky going for the trip so I don't go into smoked food withdrawals. Going to make some of my Jim Beam soaked and smoked jerky. Here's the phase 1 ingredients.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Jerky/Phase1ingredients.jpg)
1 1/2 Tablespoons of Kosher Salt
1.68 oz. of Non Fat Dry Milk
1/3 Cup Worcestershire Sauce
1/3 Cup Soy Sauce
1/3 Cup Jim Beam
1/3 Cup Water
1/2 Tablespoon of Cure #1
Got them all mixed up, and ready for the meat.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Jerky/Phase1readyformeat.jpg)
Got the slicer ready for action.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Jerky/SlicerReadyforAction.jpg)
Going to use 3lbs of Flat Iron Steak.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Jerky/FlatIronSteak.jpg)
Here's the meat soaking ready for a long night in the fridge.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Jerky/CutMeatinPhase1.jpg)
Here's phase 2 lurking in the background.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Jerky/Phase2ingredients-1.jpg)
2 teaspoons of Cracked Black Pepper Corns
1 teaspoon of Garlic Powder
1 teaspoon of White Pepper
1 teaspoon of Celery Salt
1 teaspoon of Onion Powder
1 teaspoon of Cayenne Pepper
Don't want to hijack your thread, but a flat iron steak marinaded overnight and seared on a high heat grill for about 7 minutes a side, then thinly cut across the grain at about a 45 degree angle is one of the most delicious steak meals
Not to hijack further...
But what is a flat iron steak? I see them on menus, used in fajitas, etc. But what cut is it?
Back to Kevin's regular scheduled programming...
This is going down the road to a total hijack. So I opened a new thread to follow the flat iron steak discussion.
http://forum.bradleysmoker.com/index.php?topic=18304.0 (http://forum.bradleysmoker.com/index.php?topic=18304.0)
Let's keep this thread for KevinG's jerky smoke - sorry for the diversion Kevin.
Looks good Kevin.....
It's all good guys, flat iron's part of this thread. No worries. ;)
I'm totally confused... This is page one, right? Do we take hostages and make demands now?
;D Tune in tomorrow for the conclusion of Jim Beam Jerky, the flat iron steak phenomenon.
Looks good so far Kev. I think I will try this one for sure.
Hey what did you do with the spices. I assume you mixed them together and coated the meat with it? Did you let it sit for awhile or just into the smoker?
Ahhh, patience is a virtue Q or should I say all good things come to those who wait. After about 8 hours of soaking in the phase 1 juice, I pulled out the meat and staged it for phase 2 - the spice encounter.
I laid the meat out on some wax paper, tightly spaced.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Jerky/StagedJerky.jpg)
I used a neat little trick and grabbed an old salt shaker, and filled it with the spice mix and sprinkled it all over the meat, both sides.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Jerky/MixShaker.jpg)
Meats all covered in spices, now for another 8 hour sit in the fridge to drip dry (or whenever I can drag myself out of bed).
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Jerky/DripDryingJerky.jpg)
Good idea to use flat iron cut for jerky. You'll get a fantastic beef flavor.
Quote from: GusRobin on October 06, 2010, 03:33:56 PM
Don't want to hijack your thread, but a flat iron steak marinaded overnight and seared on a high heat grill for about 7 minutes a side, then thinly cut across the grain at about a 45 degree angle is one of the most delicious steak meals
I would skip the marinade. Just some salt and pepper, let it rest as room temperature for 20, them grill or pan fry. This cut is tender enough so you can eat it medium rare.
Hold up right here!!! That recipe doesn't in any way shape or form say how much Jim Beam should be placed in the Cook!!
Quote from: Tenpoint5 on October 07, 2010, 06:50:09 AM
Hold up right here!!! That recipe doesn't in any way shape or form say how much Jim Beam should be placed in the Cook!!
I think that the directions say: "As needed - your mileage may vary"
;D 1/3 cup for meat - rest of bottle for chef. Make sure to buy a big enough bottle to tackle the task at hand.
Against my better judgement, I'm going to try something new and follow the USDA recommendations for making jerky.
http://www.fsis.usda.gov/fact_sheets/Jerky_and_Food_Safety/index.asp
So, I've set my cabinet temp to 230°F and will get the meat to an IT of 160°F before dropping down to a cabinet temp of 150°F. I will be rolling 3 hours of Jim Beam flavored smoke from the get go, so here let's get started!
Here she is, preheated and smoke just starting to meander out, filled with jerky.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Jerky/JerkyLoadedBradley.jpg)
So then you are going to cook it first instead of dry it?
That's what they suggest. I started thinking about it, and when I get my other meat to that temp, they are still chewy and moist, so I think it might be alright. I'm just kind of curious how it will come out based on their recommendations verses what I've done in the past. If worse comes to worse, I'll have little pieces of steak for dinner. ;D :D
Alas, time has come and the meat is done.
It did come out quite a bit darker than I normally see it.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Jerky/DoneJerky.jpg)
I was curious as to whether it would still bend or not. The thinner pieces were a little brittle, but the thicker, well judge for yourself.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Jerky/JerkyBends.jpg)
Boilermaker anyone?
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Jerky/BoilerMaker.jpg)
As far as taste goes, it does taste different from my normal batch. Almost has a burnt flavor to it, but it's really not that bad considering I followed the "rules".
So in retrospect what is your verdict on this. Yay or nay? It has great color. Would you do it this way again or for that matter from now on? Or are you going back to your regular method?
Looks good Kevin, I think I may have to try this.
Quote from: Quarlow on October 07, 2010, 09:47:07 PM
So in retrospect what is your verdict on this. Yay or nay? It has great color. Would you do it this way again or for that matter from now on? Or are you going back to your regular method?
Honestly, althought it's not dreadfully bad, I think I like sticking with 150°F throughout the smoke, it's easier, has a slightly better taste, a slightly redder color, and fewer of the "thin" pieces get crunchy. I'll probably go back to my old way. At least I can say I tried it.
Sounds good to me. I will refrain from the experiment.
Kevin
Fantastic jerky....Nice job
Honestly ossifer i was eatin jerky :D