Doin about 6lb of beef jerkey tomorrow;2lb original, 2lb hickory, 2lb inferno(all High Mountain mix). Question is that the directions say 200 degrees for 1 1/2 hours. This seems hot and short for jerkey. Any jerkey gods out there with advice? If it matters the inferno will be beef sticks and the rest will be flat.
Glenn
"You don't need a Hibachi to cook Japanese!"-BMW Motorcycles
I have used the High Mountain cures a couple of times. I smoke and cook at a lower temperature, probably closer to 140 degrees, and let it go for several hours as needed. Comes out great.
Remember, they're good at spices and cures, but smokers vary considerably, so they have written generic directions. Always feel free to go with your gut instinct (which appears to be pretty good) and modify a recipe accordingly.
I've found the high mountain jerky to be basically tasteless. It's far and away the worst I've used. The only high mountain cure I have used that was worth anything was the wild river trout brine. There are several places online that sell much better products for jerky. Just my opinion.
Remington
Yea I wasn't to impressed with it. The inferno was pretty good but the original and hickory were a wast.
Glenn
(http://usera.imagecave.com/boxertrio/iaff.jpg)
White smoke good...Black smoke bad!!
I'm new to this but does one need to buy a cure in order to make jerky? If so why? all help appreciated.
High Mountain cures for making burgar jerky is very tasty,yet to try it on "whole" meats yet
Welcome to the Fourm, CC! Lots of good advice here.
John
Newton MA
Sorry CtznCane,I never read your message [:I] No you do not have buy a cure you can make your own,there is plenty of good reading on this forum.
When I do mine I do not include nitrates/nitrites as some of my friends have allergies to them.Mine is just spices and NON idozide salt(curing,kosher...)than in the smoker they go.I have been told that with this method and refregerating the jerky should last a couple of weeks,that is not a problem as it is usually gone before that.If I want to store it longer, vacume pac and freeze.
Terry
I also don't use nitrates/nitrites. I use a soy sauce based marinade (brine) and smoke cook at 145F for 2-3 hours, then finish up at 175F for an hour or until ready. I always refrigerate the product and freeze what I can't eat within 5 days or so. Hope this helps.
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
I used the Bourbon BBQ blend - and finished it last night. I did not have the time for set up or anything, so I just used the oven at 200 cracked a little, and the deer jerky came out good. You know it is good when the wife discourages sharing with friends.[^]
I used front shoulder, and cut maybe a hair thicker than I would think for jerky, but like the package said, I kept and eye on it, and took it out when it was just chewy, not "teeth -wearingly" tough. The consistancy was a little like the kippered steak jerky. It is really good.
Front shoulder, even on a big deer, is hard to make good sized jerky. I will probably use a hind quarter this week, and really go after some jerky for Christmas presents.
I would recommend the Bourbon BBQ flavor.
I forgot to say that I used the 200 degree oven, but I left a metal spoon in the door to keep the oven door open ever so slightly. It also took closer to 2 hours, not 1 1/2.
Gordo
(http://www.wotmania.com/images/crazy.gif)
Well said Mr. Beltran. I am just amazed there aren't more deathly ill folks out there. The human body must be one tough cookie to go through some of the abuse people can subject it to. I still see a lot of the elder natives air drying caribou jerky up here and can't figure out how they are still alive. Of course these are the same folks that can eat raw whale and salmon dipped in seal oil and still live. Good grief! Salmon in Alaska averages 8 to 12 different parasites that don't die until they reach 135 / 140 F. They had a major epidemic in Japan a few years ago and traced it back here. They were eating the salmon sushi (raw) style.Opps. Anyhow I think your dead right about reaching the temp thing. Also if the jerky is cooked to hot at first the moisture gets trapped inside and you a looking for trouble that way too. Thanks for the input.
Big or small you can smoke'm all!!!
OK!, OK!, I'll bite. Does anyone have a recipe for jerky marinade to share?
-Tom-
Thanks for going first. I am dying to try jerky but I want to start with a proven recipe because of the cost of meat.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by TomG</i>
<br />OK!, OK!, I'll bite. Does anyone have a recipe for jerky marinade to share?
-Tom-
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Big or small you can smoke'm all!!!
Mmmm, Master Jerky, is it possible that a benign note of commercial shillery has been introduced into this otherwise affable and enlightening forum?[;)] http://www.thejerkyguy.com/
I seem to sense a bit of the same TomG but bite my lips. I am a graduate of the CIA and CISC (Culinary Institute of Smoke Cooking). I sure as heck don't mind SHARING what I have learned and recipes with folks. I say if your going to toot the horn show the rest how to play the basics and steer them in the right direction. Don't just blow the horn and say I'M GOOD and you people don't know jack sh_t. I don't think for the most part folks want short cuts. I think it's more of give me a direction to go than anything else. Like jerkyg said himself it took years. I hope he realizes that this is a whole new area to alot of people and they are thirsty for knowlage, not just lazy.[V] By "proven recipe I merely ment something that someone on the forum tried and liked. It's a starting point from there. Ole jerkyg needs to calm down just a bit and enjoy the fact there is a whole bunch of us out there enjoying the smoke cooking thing. I smile every time I see a new name join us on this forum.[:D]
Big or small you can smoke'm all!!!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by iceman</i>
<br />Well said Mr. Beltran. I am just amazed there aren't more deathly ill folks out there. The human body must be one tough cookie to go through some of the abuse people can subject it to. I still see a lot of the elder natives air drying caribou jerky up here and can't figure out how they are still alive. Of course these are the same folks that can eat raw whale and salmon dipped in seal oil and still live. Good grief! Salmon in Alaska averages 8 to 12 different parasites that don't die until they reach 135 / 140 F. They had a major epidemic in Japan a few years ago and traced it back here. They were eating the salmon sushi (raw) style.Opps. Anyhow I think your dead right about reaching the temp thing. Also if the jerky is cooked to hot at first the moisture gets trapped inside and you a looking for trouble that way too. Thanks for the input.
Big or small you can smoke'm all!!!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Almost all parasites are killed by freezing for 15+ days . . . if you can do that without hurting the quality of the flesh you shold be fine.
John
Newton MA
Amen to that Iceman or as they say on the BS Forum; "Da recipe talks, BS walks!"[:0]
Howdy BBQ folks,
Well, from some of the replies, you can now see why I have never given any advice on this...or, any other forum in all the years I have perused them.
To answer Iceman's and TomG's comment...
I did share with y'all for the sake of finally helping answer some questions and steer others in the right direction. As for "Tootin" my horn, well, I only did so to placate those who may not have taken my input seriously. Proof will be in the pudding within the next year or so as my product gets to your areas. Unfortunately, I can't abide by the "calm down" comment. If I was any more calm as a person...I would be comatose[:)]!!!
If every single reader of this forum and all the others combined, purchased my jerky, it would mean very little to me in the sense of profit. I make my money from large distributors, mass market retailer (Safeway, Krogers, etc.) and other very large orders (ie, the federal government) who purchase hundreds of thousand of bags. So, your winking suggestion that I had ulterior motives is unfounded and silly as I look at it.
It did not take me 15 years to develop my techniques. It took me a year to figure out what I have shared with you in the last couple of days. And to point out...I have not, nor would I, share some of the truly unique techniques that I did figure out. All I have shared is a few things that will keep a lot of you from bumping your heads against the wall as I did...and as many of you are doing now.
I am also amused by the "who does he think he is..." attitude that permeated some of your responses. I'm just a hard working schmuck who happened to discover a very unique way in making a product that will change how people want their jerky.
Alas, my input was not appreciated and I will now take my past place as a fly on the wall and wish you all the best of luck.
Warm jerky regards,
Jon Beltran
Presidetn
The Jerky Guy Co.
I happen to agree with the Jerky Guy on this. I've been trying to figure this jerky thing out for years and it isn't easy. I appreciate the tips he gave us. Isn't it common sense why he doesn't tell more? It would be suicide for his business. Here is someone who loves jerky and thought he could help others and make someone's day and you guys kick him in the balls. I'm fairly new to this forum and I'm suprised at the responses in this thread. - the other jerky guy
Unfortunatly in Japan freezing sushi quality fish is a big no no. That's why they got sick. As far as the natives up here they don't do it either. Yukko. Oh well they have thier way and we have ours.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by iceman</i>
<br />Well said Mr. Beltran. I am just amazed there aren't more deathly ill folks out there. The human body must be one tough cookie to go through some of the abuse people can subject it to. I still see a lot of the elder natives air drying caribou jerky up here and can't figure out how they are still alive. Of course these are the same folks that can eat raw whale and salmon dipped in seal oil and still live. Good grief! Salmon in Alaska averages 8 to 12 different parasites that don't die until they reach 135 / 140 F. They had a major epidemic in Japan a few years ago and traced it back here. They were eating the salmon sushi (raw) style.Opps. Anyhow I think your dead right about reaching the temp thing. Also if the jerky is cooked to hot at first the moisture gets trapped inside and you a looking for trouble that way too. Thanks for the input.
Big or small you can smoke'm all!!!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Almost all parasites are killed by freezing for 15+ days . . . if you can do that without hurting the quality of the flesh you shold be fine.
John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Big or small you can smoke'm all!!!
originally posted by jerkyg-
"Alas, my input was not appreciated and I will now take my past place as a fly on the wall and wish you all the best of luck."
Jerkyg,
Your input is very much appreciated by most of us here I promise you. Your ideas are very inspiring and will be taken to task by many I'm sure. I have always thought a good jerky needed to be cured but I will further my practices with your advice. It just makes more sense anyway. I like your recommendation to try different batches and smoke at the same time.
I don't expect recipes and exact techniques here, it's just nice to have some advice from smokers that have found something they are happy with. A lot of people here have never smoked and will relish any proven advice.
Any ideas or advice that you would like to share will be very much appreciated here on this forum!
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
JerkyG, Hope you don't let a few ill mannered people that are showing little social skills drive you away from participating. I think you have a lot of knowledge to share and who knows somebody may have a trick or two for you. They sometimes get a little bent out of joint and take things wrong. I beleive they took your comment out of context when you were actually praising them for the perfection they have accomplished smoking butts, ribs, brisket, etc. and saying if they apply to the jerky same way the will be great at it. Thanks for sharing your diligence about product safety as I'm sure that is your primary concaern in your business as you are more vulnerable in your liability, If we kill ourselves it's our own fault.
"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."
As Rodney said;" Can't we all just get along?" JerkyMiester, I apologize for my cynicism, I'm afraid it's a product of DNA and years of questioning authority, stock brokers, politicians, realtors and TV commercials. I can understand why you're sensitive about revealing proprietary recipe secrets, but you did touch on something, that I for one need and would truly appreciate advice. You wrote: <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">If using a smoker, learn about when to open and close the dampers.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Could you share the fine points of damper control? I normally just crank the damn thing 1/3rd of the way open and hope for the best.
Once again please accept my apologies if I offended you or other Forum participants-Tom-
Hi All,
I e-mailed Jon (Jerkyg) earlier today and suggested that he reconsider. I asked him to look at the Forum responses to TomG and Iceman before making a final decision. TomG--you are a big man to respond the way you did, and if Jon is of the same character as you he will be back.
John
Newton MA
hello
i did my first attempt of jerky making with my bs using cabelas original i went to the store purchased approximently 12# bottom round roast took it home trimed and cut it into strips exactly 1/4" thick (i know they are exactly for the fact instead of spending all that money on a jerky cutting board i went to the garage found a pice of 2x maple and routered out the middle to a 1/4" works like a charm i just have to wash it as soon as im done) but back to the goods i then mixed the brine/cure placed my meat into it and let it set for 16 hours i then took the meat out litely washed it and pat dryed it and onto the racks it was i did thou have about 2 2 1/2# left so i placed the container back in the fridge and went on with the task at hand i went out to the smoker that was already preheated to 160ish placed the racks in place the tem went down dramaticly which i later found out that if you dont want that to happen bring your meat to room temp or let stand for 1 or 2 hours then into the smoke but the temp got to 150 after 35 minutes and i let it go at that for 1 hour then i smoked it for 2 hours straight at 150 155 after that i just took the heat down to 140 145 and let it be with out smoke for around 6 hours longer took it out and ive had alot of jerky store bought that is in my short time on earth and this stuff was of no comparison to it it wasent dryed out it wasent raw it was beef jerky its scary isent the next day i did the rest the same way and it had more flavor then the first batch which i expected i later that week did hi mountains pepper'n'garlic and i know it wasent i who thinks it cuse every one that i took it to loved it i actually had a few people ask me if id sell them some lol too funny so as far as im consirned hi mountain is great im 2 for 2 with them and have had no complaints yet