Made my first batch of jerky on Sunday. I used Hi Mountain Original seasoning. I cut up a 5 # top sirloin and cured it 24 hours before placing it in my cold DBS and set the temp for 170 degrees with 2 hours of oak smoke. All four racks were full and I took the jerky out after a total of 4 hours. It was still not done to my taste, so I put in in the kitchen oven at 200 degrees for another two hours. After all that, I dried on cooling racks over night. It turned out great. I took some to work and everybody said I should make it and sell some. I don't think that will happen. I have learned in the past that when you start marketing what was a pleasurable hobby, it can turn into plain old work. I may make some and give it away for token gifts over the holidays.
I also have Hi Mt'n Bourbon and Cajun mixes. I will try them next.
I did realize why jerky costs so much in stores. Here is what mine cost:
5# Top Sirloin $17.81
1/3 of seasoning pkg 2.00
6 Oak Pucks 2.00
Power for 4 hr's smoker 1.00 (est)
Power for 2 hr's kitchen oven 1.00 (est)
Total $23.81
Out of the 5# Top Sirloin, I got 2.4 # of excellent jerky, thats $9.92 a pound.
I see you have the Bourbon BBQ Cure and Seasoning kit...I used this on half of my last batch, and I have to say that I was turned off by the smell of it while preparing the meat, but once it was smoked and dried, it turned out pretty good. I guess I'm saying, "follow through on it even if you're turned off by the seasoning smell...it gets better".
Good job on the first batch....it was easy, wasn't it? :D
Sherlock, If from 5 lb of meat you got 2.4 lb of jerky, then your jerky is not dry enough.
Try this recipe. This will produce absolutely best jerky you'll ever eat:
Ingredients:
Meat 10 kilograms
Soy sauce (soy plus wheat) 695 grams
Worcestershire sauce 190 grams
Black pepper 7 grams
Garlic powder 7 grams
Onion powder 19 grams
Tabasco sauce (optional) to taste
[beef (eye of the round, rib eye, boneless t-bone, top round), venison, elk, moose, etc.]. Meat should be as lean as possible. Cheaper cuts produce better jerky.
Procedure:
Trim and discard all the fat. Cut meat along the grain into pieces about 0.6 mm (1/4 inch) thick. Dissolve all the seasonings into the soy sauce. Add meat strips and work them into the mix until thoroughly coated. Cover and let stay in fridge for 10-12 hours. Smoke (dampers ΒΌ open) for 2 hours having the temperature never go over 20C (68F). Close dumpers and rise the temperature to 55C-60C (130F-140F). Dry for 10-12 hours (take or add hour or two).
Believe me, after trying this, you'll stick with it. Everyone else I know did.
If you work with pounds but not kilograms, or if you need to size this formulation to smaller or bigger, use dragog.com calculator.
Thanks Levonen, I will try that next time
Nathan
Recipe sounds tasty levonen. I haven't gotten around to making jerky yet but it's on my list and I'll give this a try.
Tom