Got a new "TOOL" and the test run was great with 3 lbs so here goes 12.
(http://img.tapatalk.com/c6e4eadd-d4ef-2e15.jpg)
Used some teriyaki, vinegar, salt, pepper, garlic, onion and cure for the first 8lbs.
(http://img.tapatalk.com/c6e4eadd-d588-dc3c.jpg)
Last 4lbs I cut much thicker and used a dry rub. Salt, brown sugar, garlic, black pepper, pepper flakes and cure. I pulverized it and sprinkled each piece on both sides. I made sure to give all the pieces a good rub once they were in the bag.
(http://img.tapatalk.com/c6e4eadd-d648-c272.jpg)
(http://img.tapatalk.com/c6e4eadd-d660-d6de.jpg)
(http://img.tapatalk.com/c6e4eadd-d674-81f7.jpg)
I plan to smoke them tomorrow and them to the 80L.
Great to be back.
Looking forward to the pics.
Long time no see/post. ;D
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Lookin good...so what was the new "TOOL"? :)
Ooops! Cabelas 80L
Nice tool Sam ;D
And jerky
You'll love that new Dehydrator, Good to see you back posting Samuel!!!
Thanks!
This dehydrator is great and the jerky is even better.
Four hours of smoke.
(http://img.tapatalk.com/c6e4eadd-d162-6056.jpg)
And now to the 80L
(http://img.tapatalk.com/c6e4eadd-d23a-ae16.jpg)
Great dehydrator!
It makes me look good...it works great and very well made.
Jerky lookin real good.
This is the thin cut jerky. It was a little fattier than I wished but taste was great. I started with 8lbs and ended with 2lbs.
(http://img.tapatalk.com/c6e4eb96-ff58-01fe.jpg)
Still running the thick pieces @ 130.
Lookin' tasty so far
Jerky looks great ;)
Thanks.
Here are the much thicker of the two. These used the dry rub and cure. I think they turned out much better but took twice as long.
(http://img.tapatalk.com/c6e4eb96-1f65-5ced.jpg)
(http://img.tapatalk.com/c6e4eb96-1f76-458e.jpg)
(http://img.tapatalk.com/c6e4eb96-1f8b-0213.jpg)
Has anyone done thick jerky before? Gracias
Looks excellent, its hard to get every sliver of fat off jerky
My jerky nuggets are sort of thick jerky ;)
Those came out great!!
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Sam
The jerky sure looks good. I think the thick cut looks interesting. Is the middle dry all the way through? The last jerky I made I just used 3.3 oz of Soy vey and crushed red pepper ground fine and man was that good.
Kirby
Awesome Sam, you knocked that out of the park...
Gracias for the compliments!
Kirby,
It is dried out as much as the thinner jerky. My test piece a lost 73% of its weight. Is that sufficient? I ran smoke for about 4 hours and the up to 150 till the thinner jerky was done ( 8 hours ). I then left the jerky in at 135 for another 15 hours or so. It turned out very good.
Sam
Quote from: muebe on May 29, 2012, 12:14:44 PM
My jerky nuggets are sort of thick jerky ;)
And they look outstanding. I tried once...not near as good as yours. Do you happen to have a picture of a Muebe Nugget cut in half?
Sam
Quote from: SamuelG on May 29, 2012, 06:02:07 PM
Quote from: muebe on May 29, 2012, 12:14:44 PM
My jerky nuggets are sort of thick jerky ;)
And they look outstanding. I tried once...not near as good as yours. Do you happen to have a picture of a Muebe Nugget cut in half?
Sam
Uh no... Never really thought to do that. Maybe someone else has.
Thanks Muebe, just figured I would compare the inside.
Gracias