i have been making jerky in a dehydrator for years... started with bottom round... then a butcher suggested using the eye... i tried it and have used the eye for a couple years now...
i make about 20lbs of jerky (pre-cook weight) every few weeks... the eye is killer for jerkey...
anyway... i was wondering how an eye would do in the bs...
any ideas...
more later...
owrstrich
the eye is also used for making pastrami the deli type, i use london broil for my jerky, its just a name not a cut of beef, it comes from
Top Round Roast (or Top Round Steak the store here sells it on sale for 1.99 a pound, evrey 2 weeks it goes on sale. the eye might make a good bs item i think i would do it then let it cool and use it for roast beef sandwhiches. try it and let us know.
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The Bradley unit is a great smoker but not the world's most efficient dehydrator. Yes, you can do it, but it's gonna take time.
Best suggestions I've read are cold smoke it for a few hours, then throw it in the dehydrator. Nice smoke flavor & it doesn't take days.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
thanks folks... i didnt say what i meant... i dont use the bs for jerky... i was wondering if what you folks thought about smoking the eye for slicing...
yo stupido
owstrich-do you have a favourite recipe to treat your meat for jerky? I'd like to try and make some.
Tom
Owrstich
I use my bs for making jerky and it works great.
I use baron of beef sliced 1/8 of an inch thick,marinated in a simple teriyaki mixture.2 hrs worth of smoke and the rest drying time about 6-8 hrs.[:p]
Keep on smokin[:D][8D]
Mike
tsuared/Tom: try kevin,s site their' about a dozen that might intrest you.[8D] http://mywebpages.comcast.net/ktaylor11/index.htm
Ian{GO STEELERS!!!!}
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by oguard</i>
<br />Owrstich
I use my bs for making jerky and it works great.
I use baron of beef sliced 1/8 of an inch thick,marinated in a simple teriyaki mixture.2 hrs worth of smoke and the rest drying time about 6-8 hrs.[:p]
Keep on smokin[:D][8D]
Mike
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
What's "baron of beef"? We're trying to make a post with all of the "regional equivalents" listed[:)]
John
Newton MA
Thanks to both Ian and Owstrich for their help. I am going to try making some jerky sometime in the next few weeks. I think I will try your recipe for starters Owstrich and use Chez's idea of giving it a couple of hours smoke then into my American harvest dehyrdrator. It struck me that using the dehydrator for kummok's salmon strips to dry them to the right texture before smoking might work to reduce the drying time. I am going to try that too since the xmas season made serious inroads to my smoked salmon stocks. I'll keep you posted as to how it works.
Tom
I always use eye of round for my jerky, but bottom (outside) round, or top (inside) round works great to. At work we have a marinating system, so some times I marinate it in Teryaki flavor, and other times I have used High Country flavourings. I usually get the smoker up to 150 degrees and if I start smoking at 10 in the morning I can usually start taking off some of the thinner pieces at 2:00 and everything is off by 5:00. I run about 4 or 5 pucks of either special blend or hickory and then the Bubba Pucks and then just "leave the meat in the heat". If you want the jerky a little chewyer, then cut it cross grain, so that the grain of the meat is long and stringy, in stead of with the grain, like you would if you were carving a cooked roast.
From a tiny spark bursts a mighty flame, but from a cloud of grey, emerges a great taste.
hi mountain makes great seaons for jerky but i tried ground jerky yesterday with the bs and it didnt turn out like the sliced meat
so as far as my experiances with bs for jerky its does fairly well with the high mountain cure it takes 2-3 hours with 3 pounds 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 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 oguard</i>
<br />Owrstich
I use my bs for making jerky and it works great.
I use baron of beef sliced 1/8 of an inch thick,marinated in a simple teriyaki mixture.2 hrs worth of smoke and the rest drying time about 6-8 hrs.[:p]
Keep on smokin[:D][8D]
Mike
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
What's "baron of beef"? We're trying to make a post with all of the "regional equivalents" listed[:)]
John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
John,
Here is what I found in regard to baron of beef.
http://www.ochef.com/562.htm
Doug
Owstrich
When you are doing your jerkey, is one "big spoon" a tablespoon? Don't think I would want to use a ladle or a big plastic serving spoon not knowing the size to use. I want to try some jerkey and hope you can let me know. Do you slice up the meat with the grain to have the long fibers? You can probably tell I haven't done this before.
Where do most folks get their cure from?
What is a soaker?
I have an Excalibur dehydrator, but will probably smoke a bit in the BS then toss into the dehydrator. Would you think it would still need the liquid smoke if I smoked in the BS for a couple of hours?
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
owrstrich,
I never really get to try experiments with any part of the round. Reason being is I keep the entire round together for marinading and grilling. Absolutely one of my favorite meals. Marinade overnight in a cheapo marinade and when that bad boy hits the grill, it nearly covers every square inch![:p]
Now...that said...when I was in univ, I would go out and buy eye of round with a few others on a Friday and we would pick up some texas toast or garlic bread, and we would make our own cheap restaurant style steak sandwiches. Now, if you were to try a low and slow on a steak, that's what I'd try to do again. If you get a bunch of negative feedback about actually cooking the steak in the BS, then I'd cold smoke it for flavour, and then grill it up for an extra tasty steak sand.
(http://img.photobucket.com/albums/v433/whitetailfan/whitetailfan.gif)
"Nice Rack"
Lethbridge, AB
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />Where do most folks get their High Mountain cure from?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I have several local stores that retail it. All of them sporting good stores or hardware stores, I have not found a meat shop that carries them here in Southern Alberta.
(http://img.photobucket.com/albums/v433/whitetailfan/whitetailfan.gif)
"Nice Rack"
Lethbridge, AB
For those of us who are jerkey rookies....not to be confused with "jerks," I went online and ordered a couple of the sample packets of jerkey kits and about 4 of the sausage maker kits to try. If you have never gone here before, take a peek. As I always do, I asked the people I order from if that have ever considered offering a discount code for smoker forum members to troll for new customers. Ordered a catalog, and venturing out into the world of jerkey and sausage making.
Here is a link for High Mountain: http://www.himtnjerky.com
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Bill,
I think you will be happy with the high mountain seasonings. When I make beef jerky I usually pick up a bottom round roast(s).I would suggest 3 pounds for your first batch so you won't have to double up your racks. Trim off the fat and I would suggest slicing about 3/16th inch across the grain. It is easier to eat. Your seasoning instructions will probably say to cut with the grain.
After seasoning and curing for 24 hours, lay out meat on racks with a little space between each piece so smoke and heat has room to circulate.
When you are smoking jerky, you want to have the damper open to let out the moisture. The problem is you lose the smoke faster. I usually pretty much let it smoke the entire time.(About 3 hours)
I rotate the racks at 1 hour and there after as needed. I start pulling pieces off the rack as they look done. The pieces that are near the heating element will finish first. They will start to look a nice red cure color. You may need to rotate other pieces closer to the element to finish. Don't worry about opening the door to often as you will let humidity out, helping to dry the meat.
By the time I start rotating racks I have the temperature cranked up to high. (One Note: You may want to wipe off the bottom of the damper before you start as you will probably be adjusting it as needed during your cook/smoke).
Do lots of taste test as you are cooking and remember that after it is cooled it will be more dry and "tough" than when it is hot.
(#2 Note: If you use a meat slicer, you may have a piece left that is bigger than the slices. Just cut this piece into strips and cure and smoke.)
Let us know how it turns out! [:)][:D][:p]
Doug
P.S. Get rid of that liquid smoke[xx(]
Bill,
Let me know when you are ready to put your new stuffer through it's Maiden Voyage. I would be more than happy to give you a couple of tips! [;)][:D][:)]
Doug
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Cutterone</i>
<br />If you want the jerky a little chewyer, then cut it cross grain, so that the grain of the meat is long and stringy, in stead of with the grain, like you would if you were carving a cooked roast.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Normally when you cut against the grain, the meat is more tender, but when you cut with the grain, it's stringy and chewy. (Think Flank Steak).
i agree with nsxbill high mountain works great with sliced meat but when using ground meat i think its a negative.
sorry guys ment jaeger
I've bought many different jerky spice kits and sausage making kits from HiMountain- all top notch to date. Good luck NSX.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">As I always do, I asked the people I order from if that have ever considered offering a discount code for smoker forum members to troll for new customers.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
BTW- Thanks for looking out for those deals for us.[;)]
Cold Smoke
Has anyone used those jerky rods to hang their beef jerky from?
I found a picture
http://www.barbecuewood.com/stores/barbecuewood/catalog/jerky_on_rods.jpg
Was wondering if anyone has made their own and what material would work to make these from? I sometimes get moisture pool on top of the meat as it sits flat on the racks and takes that much longer to dry out.
Cold Smoke
Cold Smoke,
I have always just used the racks. I probably cook the jerky more than just dry it. As the pieces look done I pull them off and if needed I just flip them over at the same time. I don't constantly open the door and rotate, but when I make jerky I definetly do rotate and move things around.
Doug
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by psdubl07</i>
<br />
Quote<i>Originally posted by Cutterone</i>
<br />If you want the jerky a little chewyer, then cut it cross grain, so that the grain of the meat is long and stringy, in stead of with the grain, like you would if you were carving a cooked roast.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Normally when you cut against the grain, the meat is more tender, but when you cut with the grain, it's stringy and chewy. (Think Flank Steak).
When you cut the meat "cross grain" it means that the meat was cut so that the grain of the meat "crosses" or goes side to side instead of up and down. Basically we said the same thing, just different wording.
From a tiny spark bursts a mighty flame, but from a cloud of grey, emerges a great taste.
I think I see a jerky adventure on the horizon. MMMMMM!!!!!
Ernie....Weymouth, MA