There is sure alot of jerky comin from this neck of the woods. I can almost smell nepas from here !
This is what I've got goin on.
(http://i164.photobucket.com/albums/u31/pigout12/P1010001.jpg)
(http://i164.photobucket.com/albums/u31/pigout12/P1010004.jpg)
I'll post results later
WTG pigout. I'm like Homer Simpson ...........mmmmmmmmmmmmmmmmm jerky ;D
A tip for you when you get the slicer. Freeze your meat, it will slice easier for you. (not froze all the way hard, just a couple hrs)
nepas
Some good looking meat there PigOut ;D Bet it turns out good! I agree with NePa on the freezing. I did it on the bacon I made and it sliced real nice.
Mark
i dont see no jerky...
just some sliced up round...
feed me jerky...
fmj
I dont see any either.---------------yet
(http://i164.photobucket.com/albums/u31/pigout12/P1010007.jpg)
(http://i164.photobucket.com/albums/u31/pigout12/P1010008.jpg)
Thats real nice PigOut. The excalibur is going to serve you well. ;D
Watch out for AP ;D
nepas
Well since its yucky outside i am going to try out my dehydrator too.
Gots the 85/15 gm all seasoned and paddled out and going into the DH in the morning. ;D
(http://i123.photobucket.com/albums/o290/stlthy1/hbj.jpg) FMJ
nepas
Great pics guys! ;)
I love jerky. You guys got it all going on. Great pictures. West Virginia is right next door to the Jerky State then.
Now I'm seeing jerky !
(http://i164.photobucket.com/albums/u31/pigout12/P1010009.jpg)
mmmmmm, mmmmmmm good ;D ;D ;D
nepas
So i cant smoke cuz its rainy and cold but my wife has me on the deck doing bbq carne asada in the rain..........yeah :o
Oh well she's worth it.
(http://i123.photobucket.com/albums/o290/stlthy1/ca.jpg)
nepas
Ya got my taste buds waterin! :o
Great Pic's..........Hey Hillbilly , Do I sense a fellow Mountaineer in the smoking section.
Coyote
Heres some of the finished product. Nepa and Iceman , there is some headed your way !
(http://i164.photobucket.com/albums/u31/pigout12/P1010010-1.jpg)
Hi Coyote, Yes I am across state from you in a small town called Cabins, near Petersburg, WV. Still "Almost Heaven". Go eers.
That does it PigOut!!! The weather is supposed to start hitting the mid thirties so it's time to try the ole jerky out! Man that looks good. Ann's been bugging me to get some made so I guess I better get with the program. That is going to be one heck of a treat. Thanks. ;D
Looks good PigOut. The excalibur works great huh. ;D
I have about 15 mins yet on my GM jerky.
(http://i123.photobucket.com/albums/o290/stlthy1/bhj.jpg)
nepas
nice nepa
Done GMJ, sprayed with PS to keep the micro critters out and some of it heading to the war zone. 5pnds of GM dont get ya very much jerky do it :P
(http://i123.photobucket.com/albums/o290/stlthy1/fhj.jpg)
nepas
Looks good nepa !! I'll have to try ground meat sometime.
NePa,
For your ground meat jerky, do you use a kit or from scratch on the spices?
A_n_S
Quote from: Arcs_n_Sparks on April 02, 2007, 06:15:14 PM
NePa,
For your ground meat jerky, do you use a kit or from scratch on the spices?
A_n_S
I use my own mix.
For 1 pnd of gm i use the following
1 Tblsp soy
1 Tblsp worchestire
1/8 teas cure #1
salt/pepper to taste
dried cilantro to taste (opt)
1teasp malt vinegar (opt) give it a nice zippy taste. I use my long john silvers packs ;D
Mix everything and fridge it overnight. Just remember not to work your GM too much while makeing strips or sticks, friction makes it get way too soft.
You can double everything for a larger batch, just dont make it too watery. You want the GM kinda tacky.
nepas
Thanks. Manually form or extrude using a sausage stuffer or jerky cannon? Going to make some using your receipe, and another batch using High Mountain this weekend. Haven't decided to use my sausage stuffer or jerky cannon on the output side; getting different opinions....
A_n_S
Quote from: Arcs_n_Sparks on April 02, 2007, 06:50:11 PM
Thanks. Manually form or extrude using a sausage stuffer or jerky cannon? Going to make some using your receipe, and another batch using High Mountain this weekend. Haven't decided to use my sausage stuffer or jerky cannon on the output side; getting different opinions....
A_n_S
I found that if you work the gm too much with the cannon it will get soft. IE pushing and tamping to much into the tube
On larger amounts i use my Dakotah stuffer jerky extruder, the cold water pushing the gm keeps it nice and workable.
nepas
Quote from: NePaSmoKer on April 02, 2007, 07:05:04 PM
I found that if you work the gm too much with the cannon it will get soft. IE pushing and tamping to much into the tube
On larger amounts i use my Dakotah stuffer jerky extruder, the cold water pushing the gm keeps it nice and workable.
nepas
I haven't bought the jerky kit for my Dakotah. Does that work pretty good? Another member mentioned that with the twin extruders the jerky does not come out at the same rate on both sides. He had a hard time controlling it, and caused the meat to twist off the paper.
All this Pa jerky talk makes me wanna turn around and drive back to FL to make some more jerky,got in here to PA late last night, NePa, will be heading up your way tomorrow,will let you know when settled.
Better save some of that jerky for the guest Nepa.
Quote from: PigOut on April 04, 2007, 04:20:26 AM
Better save some of that jerky for the guest Nepa.
Guess i'm going to have to unthaw the rest and smoke it. The dehydrator jerky is all vac'ed up and heading to the WZ. ;D
nepas
Unthaw? Don't that mean freeze? :D ;D
Quote from: Tiny Tim on April 04, 2007, 08:12:04 AM
Unthaw? Don't that mean freeze? :D ;D
:D :D :D
Rainy today but not that cold. The jerky i was marinating i froze.
nepas
Quote from: Habanero Smoker on April 03, 2007, 02:53:18 AM
I haven't bought the jerky kit for my Dakotah. Does that work pretty good? Another member mentioned that with the twin extruders the jerky does not come out at the same rate on both sides. He had a hard time controlling it, and caused the meat to twist off the paper.
I had the same problem when i first used the Dakotah, its kinda a small learning curve. Now it extrudes smoothly. I have not bought the control valve foot assy yet though. Its supposed to work pretty good with the process.
nepas
Did you finish the jerky I sent you ?
If not, save a piece for Carnie to try.
Quote from: NePaSmoKer on April 04, 2007, 09:31:38 AM
......I had the same problem when i first used the Dakotah, its kinda a small learning curve. Now it extrudes smoothly. I have not bought the control valve foot assy yet though. Its supposed to work pretty good with the process.
nepas
If you do buy the foot control, I would appreciate if you would let me know about that also. At first glance, I could not justify to myself the cost of that accessory. As soon as I find the right parts, I'm planning on using air pressure. Another member of this forum converted his from water to air pressure, using an air compressor.
HS, I bow to your abilities in all things......however, I am worried about substituting air for water. Its a potential energy thing. Is there any potential for a barrel failure of the stuffer at all? The compressed air stores so much energy (where water being incompressible stores almost none), should that plastic barrel fail catastrophically, sharp plastic pieces might leave a nasty mark above the bikini line so to speak. We always hydrotest where necessary, even with dry systems as a safety thing.
peace,
mld
Quote from: PigOut on April 04, 2007, 01:52:44 PM
Did you finish the jerky I sent you ?
If not, save a piece for Carnie to try.
I ate the hot with reckless abandon, it was great. My wife took the mild to work and its history. I will make carnie some.
Where did you get the rubs? or did you make em. The farmer johns is awsome.
nepas
Quote from: winemakers on April 04, 2007, 05:50:59 PM
HS, I bow to your abilities in all things......however, I am worried about substituting air for water. Its a potential energy thing. Is there any potential for a barrel failure of the stuffer at all? The compressed air stores so much energy (where water being incompressible stores almost none), should that plastic barrel fail catastrophically, sharp plastic pieces might leave a nasty mark above the bikini line so to speak. We always hydrotest where necessary, even with dry systems as a safety thing.
peace,
mld
I remember when you mentioned this to me before. I did heed you warning, and looked around. I believe I can attach a regulator to an air compressor to keep the pressure down to about 30 psi. Even using just water pressure you can run into problems I believe it was Nodak that mentioned he had a barrel failure when using water. So I am moving cautiously on this.
I build filling machines for the food and pharmacuetical industries. So of course the customers have to supply us with product so we can determine the proper tooling for each machine. Product can come in 10# - 50# bags or containers.
Well. some of these customers are major spice companies. This one is a meat spice co. When rubs come through , we pay close attenention if you know what I mean. I had 20 # of the farmer johns but now I'm down to 5 #. That should last about 3 lifetimes . So enjoy . Its probably not on the market yet. I'm building the line that puts it into jars.
Skip
If you would like to see my handi work go to http://allfill.com/ I'm the fabrication manager, all the framework and sheetmetal comes from my shop
Thats pretty cool. I would love to be able to fabricate things like that. I will be sure to watch for the rubs when they come out too.
nepas