After seeing Muebe have several posts on jerky nuggets and NePas aptly naming them Muebe Nuggets, I had to give it a try. I actually did this last weekend, just have not had time to post. Needles to say, the nuggets are all gone.
(http://i762.photobucket.com/albums/xx270/dtaggie/fc258892.jpg)
The players: Just under 5 lbs of beef for stew from Sam's. Soy Vay Very Teriyaki, Cayenne Pepper and Cure #1
(http://i762.photobucket.com/albums/xx270/dtaggie/4b2ec4fe.jpg)
Ready for a 4 hr soak (Deadliest Catch lingo)
(http://i762.photobucket.com/albums/xx270/dtaggie/bbf9647d.jpg)
On the jerky racks ready for two hrs of hickory
(http://i762.photobucket.com/albums/xx270/dtaggie/6a5d1fcd.jpg)
All done. I had devoured about half of the front rack before I took the pic. Great taste. Only thing I would is more heat.
Wow David, the Muebe Nuggets really look good!
I really need to try this sometime... Looks great.
DTA, if you would be so kind, how much of each ingredient did you use? I know there is 5 lbs of meat.
With a Reveo, that 4 hour soak would be reduced to a 20 minute spin. ;)
Quote from: KyNola on August 12, 2011, 07:47:40 AM
DTA, if you would be so kind, how much of each ingredient did you use? I know there is 5 lbs of meat.
With a Reveo, that 4 hour soak would be reduced to a 20 minute spin. ;)
I need to get me one of those Reveo's for sure. Used the whole bottle of Soy Vay and 1tsp of of Cure. Only used half a tsp of the Cayenne and it was not nearly enough. Didn't have any kick to it at all.
Thank you my friend!
I can see why they didnt last long,,,,,,,,they look GREAT.
As for the heat I could see 2 tsp maybe 1 Tbl cayenne to 5 lb meat. ;D
Quote from: DTAggie on August 12, 2011, 08:07:13 AM
Quote from: KyNola on August 12, 2011, 07:47:40 AM
DTA, if you would be so kind, how much of each ingredient did you use? I know there is 5 lbs of meat.
With a Reveo, that 4 hour soak would be reduced to a 20 minute spin. ;)
I need to get me one of those Reveo's for sure. Used the whole bottle of Soy Vay and 1tsp of of Cure. Only used half a tsp of the Cayenne and it was not nearly enough. Didn't have any kick to it at all.
I have nuggets named after me....WOW I feel so special :D
Those look perfect!
I have been using red pepper flakes on them when I re-coated to get some heat. I am always afraid that I will make them too hot and no one else will want to eat them...but actually maybe that is not such a bad thing ::)
Nice Muebies!!!!
Muebe - NEPA made ya famous!!!!
Muebe Island nugget eating contest? Who can east the most, in pounds, Muebe Nuggets in 10 minutes?
Those look awesome, Another thing I need to try!!!
was going to try nuggets for the first time, in that pic at the top here I notice pink salt, do you use cure #1 with nuggets also? and one stupid question lust leads to more, do you straight soy vay or does it get thinned out with water and if so how much? while I'm on my stupid roll here what temps then. Thanks every one for all your help in advance !! These old timer moments just kill me !! ;D ;D
Hi Cobra. Yep pink salt, yep straight Soy Vay. Temps on the other hand depend. I smoke the nuggets in the Bradley at around 150 or so and then transfer to the dehydrator to finish. I'll let the folks who do them start to finish in the Bradley give you a better answer on temps to completion in the Bradley. One thing I think I've heard is don't go above 170 as you are no longer drying jerky, you are cooking it.
It was great to meet you at MWSO II.
Thans Nola.....great to meet you also..........wife and I had a great time.
Tim
Made these yesterday and they turned out great. I didn't have any Cure #1 so I substituted 7 teaspoons of MTQ, I added two tablespoons of Cayenne Pepper and a tablespoon of Red Pepper and it still didn't have any heat. I think I will add some Dave's Total Insanity (hot sauce) next batch. I smoked them for two hours with Mesquite and continued to dry them in the OBS for 4.5 more hours at 160. Great Recipe!!!
Quote from: grousehog on September 04, 2011, 06:37:42 AM
Made these yesterday and they turned out great. I didn't have any Cure #1 so I substituted 7 teaspoons of MTQ, I added two tablespoons of Cayenne Pepper and a tablespoon of Red Pepper and it still didn't have any heat. I think I will add some Dave's Total Insanity (hot sauce) next batch. I smoked them for two hours with Mesquite and continued to dry them in the OBS for 4.5 more hours at 160. Great Recipe!!!
Glad you like them!
I had that Dave's sauce before and it burns every part of the mouth and throat :o
I finished off a six-pack before my mouth and throat cooled down :D
Looks like I found my next project!
Mike,
Muebe hit a home run with this recipe. I made them and everyone I shared with loved them! Smokey, sticky, hot, sweet. What could be better?
Quote from: KyNola on September 04, 2011, 08:57:06 AM
Mike,
Muebe hit a home run with this recipe. I made them and everyone I shared with loved them! Smokey, sticky, hot, sweet. What could be better?
I'm at work today and will be getting off tomorrow morning. Can't wait!
i am new to the smoking world, and want to try these nuggets, i think i
have a very good recipe to try, same one i use to marinate with for kabobs,
couple of questions for the guys in the know, i read one post here
that you smoke for a couple hrs, do you add heat to that, if so how hot,
and then you leave in smoker for a few hours, i am assuming that is with no smoke
just heat.
sorry for what must seem like very simple questions to the guys in the know
i have a bradley 4 rack digital
Welcome to the smoking world Rigstar. Yes you apply heat while smoking. I have an OBS without a PID to control temps. So, I usually take the cabinet temp to about 200* knowing when I put the jerky the temp will drop to around 160* during the smoke process. Once done with the smoke time (about 2 hrs) I remove the water bowl and continue cooking around 170* until I like the firmness.
How long do you normally cook after 2 hours of smoke or does just depend on how firm you want them? on average 4 additional hours at 170?
Quote from: zueth on September 29, 2011, 11:48:29 AM
How long do you normally cook after 2 hours of smoke or does just depend on how firm you want them? on average 4 additional hours at 170?
The time will also depend on the size of the chunks. Try to make them all even in size as possible. They usually take a total of 7 to 8 hours. I re-apply a coat of Soy Vay on the nuggets after 6 hours. The last hour or two is to finish the Soy Vay coating ;D
Quote from: muebe on September 29, 2011, 12:07:58 PM
Quote from: zueth on September 29, 2011, 11:48:29 AM
How long do you normally cook after 2 hours of smoke or does just depend on how firm you want them? on average 4 additional hours at 170?
The time will also depend on the size of the chunks. Try to make them all even in size as possible. They usually take a total of 7 to 8 hours. I re-apply a coat of Soy Vay on the nuggets after 6 hours. The last hour or two is to finish the Soy Vay coating ;D
I will be using stew meat that I get from the butcher that is already cut up into equal size chunks.
Has anyone tried this with venison?
I intend to give this a try as I have plenty of wild meat and hunting season is just about ready to start.
Quote from: pikeman_95 on September 29, 2011, 09:02:22 PM
Has anyone tried this with venison?
I intend to give this a try as I have plenty of wild meat and hunting season is just about ready to start.
Never had, let us know how it turns out.
Quote from: DTAggie on September 29, 2011, 09:03:45 PM
Quote from: pikeman_95 on September 29, 2011, 09:02:22 PM
Has anyone tried this with venison?
I intend to give this a try as I have plenty of wild meat and hunting season is just about ready to start.
Never had, let us know how it turns out.
X2 ;)
It might not work so well with a stinky buck but I have some very mild whitetail doe meat that It should work well with.
Quote from: pikeman_95 on September 29, 2011, 09:02:22 PM
Has anyone tried this with venison?
I intend to give this a try as I have plenty of wild meat and hunting season is just about ready to start.
Yes Sir. ;D
6 lb of of deer meat form around the were the hind quarter was removed, bled out in the fridge on a rack then chunked up and walla.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/jerky/100_1867.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/jerky/100_1868.jpg)
Forgot to take a money shot. ::)
Used my teriyaki recipe, soaked overnight, turned out great.
Heck mama even ate some and she says she dont like deer meat. 8)
Do these need to be refrigerated?
Quote from: zueth on October 06, 2011, 03:44:04 PM
Do these need to be refrigerated?
I keep mine refrigerated.
After you apply two hours of smoke do you remove the water bowl?
Quote from: zueth on October 08, 2011, 09:44:40 AM
After you apply two hours of smoke do you remove the water bowl?
Yes
Hi All,
I'm new to making jerky. I just bought Cure #1 and when excitingly making these nuggets I accidently added 1 tsp:1lb instead of 1tsp:5lb.
It's marinating right now and im wondering if I wash it all off start again, throw it out or leave it as is..
Is it healthy to eat as is??
Thanks!
My opinion is toss it. Sodium nitrite is not anything you want to mess with. You can make some folks seriously ill. I'll yield to the other member of the forum who are far more knowledgeable than me about all things when it comes to curing but were it mine I wouldn't risk it.
Quote from: roryw on July 04, 2012, 08:48:47 PM
Hi All,
I'm new to making jerky. I just bought Cure #1 and when excitingly making these nuggets I accidently added 1 tsp:1lb instead of 1tsp:5lb.
It's marinating right now and im wondering if I wash it all off start again, throw it out or leave it as is..
Is it healthy to eat as is??
Thanks!
When in Doubt TOSS it out!! Better to loose a couple dollars of meat than have someone get sick
Made 3lbs of these the other night and took them out to the pool... gone in no time!! Just wondering, if next time I did them could I replace the teriyaki with a1 or maybe gunshot sauce? Love the original but couple people were asking.
Quote from: mhiykmeel63 on July 06, 2012, 05:26:02 PM
Made 3lbs of these the other night and took them out to the pool... gone in no time!! Just wondering, if next time I did them could I replace the teriyaki with a1 or maybe gunshot sauce? Love the original but couple people were asking.
The great thing about smoking is you come up with an idea and try it. You never know, it maybe the best recipe ever developed. Let us know how they come out.
will do, probably tackel them next weekend
Quote from: Sailor on July 06, 2012, 05:35:29 PM
Quote from: mhiykmeel63 on July 06, 2012, 05:26:02 PM
Made 3lbs of these the other night and took them out to the pool... gone in no time!! Just wondering, if next time I did them could I replace the teriyaki with a1 or maybe gunshot sauce? Love the original but couple people were asking.
The great thing about smoking is you come up with an idea and try it. You never know, it maybe the best recipe ever developed. Let us know how they come out.
What Jim said.
I would go for the A1,,,,,,,,,,,,,been there done that, got the T shirt too ;D