Have 5lbs of marinated and mixed 85/15 gb. Going to sit in fridge overnite then extruded for 1 hour of smoke. For the sons at Ft Bragg on friday.
(http://i123.photobucket.com/albums/o290/stlthy1/margb.jpg)
nepas
Nepas,
Your son has to be loving you for the jerky! My brother is a Marine and has been asking for hot jerky......travels well and beats MREs. Do you have a spicey hot recipe you like that you would be willing to share?
Thanks,
Greg
Greg
Here is a recipe for 5 lbs of ground.
5 Lbs of extra lean gb
3 T non iodized salt
1 t cure
2 t chili powder
2 t red chili peppers (crushed)
2 t cayenne
2 t ground coriander
2 t hickory or mesquite flavor (opt)
1/2 cup powdered non-fat dry milk
2 T cold water
1/2 cup corn syrup
combine met with all ingredients in a large bowl or tub. Mix well and refridge overnite. Next day extrude meat with a jerky gun or roll about 1/4" thick with rolling pin and cut into lengths about 1" wide. Place on racks and smoke with 4 pucks then into dehydrator.
If you do a full smoke in your BS open vent fully and no water in pan. Smoke/cook around 150 to 170* until jerky is bendable. If it snaps its over smoked/cooked.
For 5 lbs of strip jerky
5 lbs of lean meat (i use london broil)
4 T non iodized salt
1 t cure
2 t cayenne
2 t red chili peppers (crushed)
2 t chili powder
2 t yellow mustard seed, ground (dry yellow mustard will work too)
Note: if you want it real hot, double the amount of cayenne, chili pepper and chili powder
Slice meat into 1/4 to 3/8" slices combine with all the ingredients, mix well put in plastic container overnite, Mix strips atleast once.
Next day place strips on racks, smoke at 150/170* with smoke 4 to 6 pucks. Continue in smoker with just heat until jerky is done to your liking. You can also dehdrate after the smoke has stopped rolling.
Note: If you want it sticky and hot add 2 cups of corn syrup to the ingredients.
Hope this helps you some. And tell your brother Thank You for serving and protecting our great country.
nepas
Nepas thank you very much. You are always generous with the help and recipes! Please send my thanks to your son as well.
Quote from: Buck36 on December 15, 2008, 07:35:18 PM
Nepas thank you very much. You are always generous with the help and recipes! Please send my thanks to your son as well.
Anytime i can help. I will tell my sons thanks from you.
nepas
The pics below are how i do my gb jerky.
First i spray my dehydrator racks with peel-ease.
(http://i123.photobucket.com/albums/o290/stlthy1/ease.jpg)
Spraying. 1/4 t of peel-ease to the full bottle of water.
(http://i123.photobucket.com/albums/o290/stlthy1/spray.jpg)
Next the smoked gb. Its been remixed after smoking. I smoked in my Traeger this time.
(http://i123.photobucket.com/albums/o290/stlthy1/smkgb1.jpg)
I then stuff the tube of the extruder gun with the gb.
(http://i123.photobucket.com/albums/o290/stlthy1/shorlunch.jpg)
Next i extrude the gb from the gun onto the dehydrator racks.
(http://i123.photobucket.com/albums/o290/stlthy1/onrak.jpg)
I am using my old stand by equi-flo dehydrator. Its too cold in the garage for my Cabelas dehydrator (wont reach the temp) I did use cure in this mix because my equi-flo has a top setting of 150* I alternate the strips for even air flow.
(http://i123.photobucket.com/albums/o290/stlthy1/equi.jpg)
For those of you that have not seen a jerky gun here are the parts. There is the main trigger part looks like a caulking gun, It has a fixed bung nut on the rear. Next is the tube you put the gb in. There are 2 nozzles you get with it. 1 flat and 1 round. The metal tube is one of my own, good for snack sticks. There is a bung nut to secure the nozzle to the front of the tube. They finally made a good metal shooter, not the cheap plastic ones.
(http://i123.photobucket.com/albums/o290/stlthy1/parts.jpg)
Since my equi-flo is not s good as my Cabelas dehydrator i am looking around 7/9 hours for this to be done.
nepas
Thanks NePas, another project for me ::)
J/K, they look great. I'll give em a try.
Here is 5 lbs of gb jerky. All finished it is around 3.75 lbs. Cost around $9
(http://i123.photobucket.com/albums/o290/stlthy1/deyjerk.jpg)
nepas
Those are tasty looking. I haven't tried the ground before. Should do that some time soon.