Didnt have time today to put the smoke to it so I just put it in the big "C" dehydrator ;D This is 10lbs of 85/15 GB seasoned with my own wet marinade. I dont use HM.
(http://i123.photobucket.com/albums/o290/stlthy1/atlantajerk.jpg)
Getting ready for 145* for a few hours.
(http://i123.photobucket.com/albums/o290/stlthy1/atlantajerk1.jpg)
nepas
Did you form the jerky using the 5# stuffer?
Quote from: pensrock on March 11, 2009, 03:57:57 PM
Did you form the jerky using the 5# stuffer?
Not this time, i used a gun. I cant find my jerky tube for my stuffer.
nepas
Maybe Kiki hid it? ;D
Quote from: pensrock on March 11, 2009, 05:57:00 PM
Maybe Kiki hid it? ;D
No wonder i dont see any large items in the yard :D :D
nepas
Here is the finished vacation jerky ;D
(http://i123.photobucket.com/albums/o290/stlthy1/8pnd.jpg)
All bagged ready to go.
(http://i123.photobucket.com/albums/o290/stlthy1/8pnd1.jpg)
nepas
Mmmmm Jerky! :P
Looks great NePas!
Have a great trip! ;)
Mike
Do You Really need 3 bags NEPAS? 2 would be plenty. You could send the leftover bag to me. I can assure proper disposal in a timely fashion.
Quote from: Tenpoint5 on March 12, 2009, 08:59:33 AM
Do You Really need 3 bags NEPAS? 2 would be plenty. You could send the leftover bag to me. I can assure proper disposal in a timely fashion.
After my daughter got into a bag i only got 2.5 bags :'(
nepas
NePas,
Just curious about a couple of things...,
1) In the "Big C" how long does it take you to dehydrate 10lbs. at 145? I've got the LEM 10 tray, and when I load it up (approx. 14 lbs), it takes right about 10 hours to get the jerky to the texture I like.
2) You said that you used 85/15. No problems with excess grease? I use almost exclusively 90%, and I still get a little grease that needs to be removed with paper towels.
Enjoy Your Vacation,
Jeff
Quote from: josbocc on March 12, 2009, 12:57:54 PM
NePas,
Just curious about a couple of things...,
1) In the "Big C" how long does it take you to dehydrate 10lbs. at 145? I've got the LEM 10 tray, and when I load it up (approx. 14 lbs), it takes right about 10 hours to get the jerky to the texture I like.
2) You said that you used 85/15. No problems with excess grease? I use almost exclusively 90%, and I still get a little grease that needs to be removed with paper towels.
Enjoy Your Vacation,
Jeff
1. I did the 10 lbs in 8 hrs 15 mins. Notice my strips on the racks alternating. This disrupts the airflow inside the dehydrator.
2. Yes this batch was just a tad greasy, I don't think it was 85/15 like the tag said guess that's what i get for buying cheap wally mart
meat. My Amish friend showed me that a brown paper bag is good to absorb the grease droplets. The dehydrator is like an oven, if
you increase the temps you will fat out your jerky. I started at 145* for 4 hrs then bumped to 155* for the other 4-15.
Thanks
nepas
NePas,
I alternate my racks as well. Gives as much air flow as possible. I still get the grease droplets on my finished product from time to time. If I have the time I sandwich the jerky between papertowels to remove the grease. I'll have to try the paper bag method (although it seems to be getting harder and harder to find brown paper bags).
Never gave much thought to ramping the temp. Usually I start my jerky at about 7 or 8PM, then it's done in the morning before I leave for work. Don't think that I can adapt my Auber PID to the dehydrator :-\ :-\ :-\
Thanks for the info..., always looking for tips to make better jerky!
Jeff
looks good neighbor!
hope mine turns out that good tonite.
I was just thinking about my next batch of ground jerky. My last batch was a rush job, so I paid $4.99 a pound for 90% lean ground beef. If I would grind my own from a sirloin tip roast or another cut [suggestions welcome], what would be the expected lean percentage?
You use a wet marinade with ground meat? Can you explain how that works? Do you have a sample recipe?
Thanks.
Quote from: Helheim on April 27, 2009, 01:08:51 PM
You use a wet marinade with ground meat? Can you explain how that works? Do you have a sample recipe?
Thanks.
Welcome Helheim to the forum.
Yeah 10.5 is right, kiki the jerky pup will tear ya up for the jerky
Anyways
Helheim the secret to a wet marinade for GB jerky is not to add to much liquid per pound of GB. If you use a jerky cannon or sausage stuffer to extrude the jerky, too much liquid will make the extruder "Burp" and make the strips look distorted in shape besides being real messy. I go by 1/2 cup of liquid per pound of meat. for 5lbs of meat i would say 2 1/2 cups added slowly and pinch tested after 1 1/2 cups. What i mean by pinch tested is pinch off a hunk of the GB and see if its firm and tacky. If its squishy and gooey like there is too much liquid in it. However all is not lost if you added to much liquid. Just place the GB mix on a wire rack, place rack on cookie sheet and cover the top of the mix with clear wrap and place in fridge. The excess liquid will fall to the cookie sheet overnight. When taking the mix out leave sit at room temp for about an hour, this will make it easier to extrude if you use a jerky cannon.
Anyways enough rambling here is a Teriyaki recipe for ya.
1/2 cup teriyaki sauce
1 T olive oil (only if your GB is 90% or more lean) I use 85/15 or grind my own.
1 t minced garlic (you can use the jar kind)
1 t salt (non iodized)
1 t black pepper
1/2 t liquid smoke (OPT)
1 t cure just less than
1 pound GM
Mix all the dry with the liquid and let stand for 30 mins before adding to GM. Mix well into GM, extrude onto racks covered with jerky screens. Yard And Pool has screens.
If you plan on smoking this leave out the liquid smoke and add just slightly less than 1 t of cure #1.
Use 3-5 pucks of your choice @ 150* testing and rotating racks often. Bump the heat to 160* then 170* and to 180* at your discretion. You want the jerky to bend not break.
Your vent should be 1/2 to full open and no water in your pan.
Now for the dehydrator way.
Use above recipe and dehydrate at 145* to 155* until bendable.
Well i hope this helps you some.
nepas
Is this what you mean by cure #1?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=6
Also how do you know when to increase the temp?
Thanks
Quote from: Helheim on April 28, 2009, 06:56:08 AM
Is this what you mean by cure #1?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=6
Also how do you know when to increase the temp?
Thanks
Yes that's cure #1, you would only need a bag of 4oz which would last you awhile.
Say you started the temp at 150* for 3 hours, the meat looks raw still, bump to 165* for another 2 hours and see if the meat is getting done. Don't increase the temp past 180* or you will have a fat-out which means your cooking instead of drying.
nepas
Do you have a good flavourful spicy recipe to share?
Thanks.