Rick, your thoughts?
Quote from: DTAggie on April 13, 2011, 07:36:05 PM
Rick, your thoughts?
90/10
Any leaner and it will be really dry and crumbly.
Thank ya' jerky King!
What do you mean by 80/20 90/10? Sorry may be a Canadian thing.... :P
Quote from: mr5150 on September 13, 2011, 03:18:47 PM
What do you mean by 80/20 90/10? Sorry may be a Canadian thing.... :P
80/20= 80% beef and 20% fat
90/10= 90% beef and 10% fat
Mr5150....it is an American thing. I was confused at first too and googled it. I am glad I am near the border because I don't think our ground beef has that on the packing so who the heck knows what we are getting. Besides, meat is way cheaper US side as well. Will be trying GB jerky in October :)
Quote from: muebe on September 13, 2011, 03:23:54 PM
Quote from: mr5150 on September 13, 2011, 03:18:47 PM
What do you mean by 80/20 90/10? Sorry may be a Canadian thing.... :P
80/20= 80% beef and 20% fat
90/10= 90% beef and 10% fat
what Mike said X2
I did my first GB jerky stix this last weekend with 85/15. This was the leanest they had and it seemed like an odd set of numbers. The jerky gun worked pretty well.
I regularly make straight lean no fat what so ever jerky with ground venison. I have done this for years with very good results. Most batches are in the 50 pound class as that is how much jerky my smoker racks will hold.
Much has to do with how you process it. First it needs to have cure in it to help break down the meat fiber to allow it to recombine into a leathery stick. I emulsify it well for the same reason. Then on to the racks for a heavy smoke and get it up to 145-150 until it turns pink which means the cure has done it's thing. Now I give it a heavy smoke and I do not finish it in the smoker. I then put it into my dehydrator at a low temperature and allow it to slow dry. Finishing your jerky in a dehydrator allows the moisture in the sticks to average out well in the stick. [no dry edges] I check it often so that it does not over dry and like Rick said becomes either hard of crumbly. I want it to be like shoe leather. You should have to tear a chunk off not break it off. I then plastic wrap it well and foil wrap it and stick it in the freezer. I have opened a package a year later and it seems like you just made it. I am going to make a batch soon and I will take pictures to show the process. If you allow the jerky to get too hot in the smoker it will get crumbly and dry.
(http://i943.photobucket.com/albums/ad274/pikeman_95/jerky%20making/100_5891.jpg)
here is a picture with some still packaged and some unwrapped. It is still leathery and chewy. Notice no fat what so ever.
I do not have the experience that Rick has had with beef so it may need to have some fat content. I know that my friends sure like the taste and texture of these strips.
Kirby
Quote from: mr5150 on September 13, 2011, 03:18:47 PM
What do you mean by 80/20 90/10? Sorry may be a Canadian thing.... :P
mr5150
I'm a Canuck as well. Up here we use Regular, Lean and Extra Lean.
Here are the ratios from the Canadian Food Inspection Agency
•maximum fat levels:
extra lean - 10%
lean - 17%
medium - 23%
regular - 30%
Their web site is here:
http://www.inspection.gc.ca/english/fssa/labeti/retdet/bulletins/meavia/burgere.shtml
Here is the actual Act (Law)
http://laws-lois.justice.gc.ca/eng/regulations/SOR-90-288/page-35.html#h-33
Mike
Quote from: pikeman_95 on September 13, 2011, 05:44:13 PM
I regularly make straight lean no fat what so ever jerky with ground venison. I have done this for years with very good results. Most batches are in the 50 pound class as that is how much jerky my smoker racks will hold.
Much has to do with how you process it. First it needs to have cure in it to help break down the meat fiber to allow it to recombine into a leathery stick. I emulsify it well for the same reason. Then on to the racks for a heavy smoke and get it up to 145-150 until it turns pink which means the cure has done it's thing. Now I give it a heavy smoke and I do not finish it in the smoker. I then put it into my dehydrator at a low temperature and allow it to slow dry. Finishing your jerky in a dehydrator allows the moisture in the sticks to average out well in the stick. [no dry edges] I check it often so that it does not over dry and like Rick said becomes either hard of crumbly. I want it to be like shoe leather. You should have to tear a chunk off not break it off. I then plastic wrap it well and foil wrap it and stick it in the freezer. I have opened a package a year later and it seems like you just made it. I am going to make a batch soon and I will take pictures to show the process. If you allow the jerky to get too hot in the smoker it will get crumbly and dry.
(http://i943.photobucket.com/albums/ad274/pikeman_95/jerky%20making/100_5891.jpg)
here is a picture with some still packaged and some unwrapped. It is still leathery and chewy. Notice no fat what so ever.
I do not have the experience that Rick has had with beef so it may need to have some fat content. I know that my friends sure like the taste and texture of these strips.
Kirby
Kirby - those strips are made with ground venison? I make strip of GB with my canon and they are not that smooth.
The ones I made were of a 90/10 mix. They still had a tad of fat/grease on the outside. They came out smooth but not red like Kirbys. Could have been the mix I used. I had the right amount of cure but I did do them in the bradely and not a dehydrator as I can't afford one of those.
(https://lh3.googleusercontent.com/-KUFbiL-_nwQ/TmoVaFcQWNI/AAAAAAAABEE/FI4j70Zq6MA/s640/HPIM3913.JPG)
Here I used a 85/15 with backwoods regular. They were not dry and had great color. They were done entirely in the OBS with a convection fan. I started at 145F and slowly progressed to 170F ;D
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1180.jpg)
Don
I think the red color has more to do with the light that the photo had on it. Most of my jerky is more black and that is from the heavy smoke and dehydration.
I do not have any fancy dehydrator they are home built and not by me. There was a time when the fad was to dry fruit and what ever, and everyone was building one of these things. I got one from my dad and another from a older gentleman that wanted to get rid of it.
(http://i943.photobucket.com/albums/ad274/pikeman_95/jerky%20making/100_5887.jpg)
This is the dehydrator with the lid opened up and there is a heating element in the bottom of the dehydrator. There are seven large trays and I have two of these. You could probably Google and find the plans for one of these. I have to admit I have not used the jerky tip for the cannon because I have a different system which I will show everyone when I make jerky next. I was asked to make a jerky tip by one of the cannon buyers so I have included one for all the cannons that I have shipped since. They do work well I am told but I haven't used on myself.
Kirby
As my son would say "Way Cool "
Now that is an old school dehydrator
Quote from: DTAggie on September 13, 2011, 08:56:20 PM
Now that is an old school dehydrator
Boy you said it. I would guess they are around 30 years old but they sure work well for finishing my jerky off. I can get 50 pounds of meat spread between the two dehydrators. That makes one nice pile of jerky. I want to do a batch using Greg's spicy sticks with some the same spice blend I tried on the meat sticks I did last. I used Soy Vay veri veri teriyaki to replace some of the salt. The sticks taste great but the jerky would be a more concentrated taste.
KC
Thanks Mr Walleye!!
That is what I'm use to seeing (Lean, Extra Lean) so by the looks of it Lean would be the best bet.
Jamie
Quote from: mr5150 on September 14, 2011, 10:06:53 AM
Thanks Mr Walleye!!
That is what I'm use to seeing (Lean, Extra Lean) so by the looks of it Lean would be the best bet.
Jamie
Those are the maximum fat contents, so they could be leaner. As an example, I get some ground beef directly from a large cattleman and it is extremely lean. In fact if you are browning it you need to add oil.
Mike
Dont do much beef jerky but do lots of deer jerky,,,100% deer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/jerky/Dec11_0001-1.jpg)
and like Kerby stated dont over cook them.
I go by the bend test, when the serface starts to crack when bent there done.
Quote from: OU812 on September 14, 2011, 02:07:20 PM
Dont do much beef jerky but do lots of deer jerky,,,100% deer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/jerky/Dec11_0001-1.jpg)
and like Kerby stated dont over cook them.
I go by the bend test, when the serface starts to crack when bent there done.
and I know first hand just how good that deer jerky is Curt!
Thanks David, that means allot.
OU812
I can not believe how much your picture of jerky looks like my finished product. Have you been in my freezer or what. We must have something in common. I also do the same bending test. It should tear but not snap. straight venison makes great jerky. When I open a pack at work it is gone in a flash. Making a batch using Greg's spicy mix with some soy vay veri veri teriyaki in place of some of the salt.
Quote from: pikeman_95 on September 14, 2011, 08:49:01 PM
OU812
I can not believe how much your picture of jerky looks like my finished product. Have you been in my freezer or what. We must have something in common. I also do the same bending test. It should tear but not snap. straight venison makes great jerky. When I open a pack at work it is gone in a flash. Making a batch using Greg's spicy mix with some soy vay veri veri teriyaki in place of some of the salt.
You caught me. ;D
Been doin it like this for years.
Just being here in the middle of know were it dont get out.