Hello all.
I am a rookie at jerky. I am looking for hints and wisdom for recipes and best cuts of beef to use. I am breaking in my new digital and don't want to screw up ( not that the dogs don't appreciate mom's oops) ha ha!
Any "learned from my mistakes" suggestions would be super
Thanks
Smokergirl
Hatzic BC Canada
nepas is the jerky expert. Search some of his posts and it should help you out. He has posted some recipes and techniques not too long ago.
Are you looking to do a dry cure or a liquid marinade?
Some quick basics just to ponder is you only need an hour or two of smoke (at least for me). When drying, you will need to rotate the racks top to bottom and front to back to provide even drying and heat. Usually the measure for when it is dried enough, is by bending the meat to see if it just starts to show signs of cracking. You really don't want to dry the meat to the point where it is brittle and breaks. If you have a dehydrator, after smoking you can transfer the meat to the dehydrator and finish.
Hi Gizmo,
I have never done a dry cure. Which is better do you think?
I was thinking liquid marinade- have outside round ( my butcher recommended)
Using the digital BS- thinking of using the whiskey puck? Or?
Ideas? My gratitude for any tid bit
Thanks
Smokergirl
I never had dry until I got the bradley and read about some of the great products for dry cure. Now, it is my favorite. I haven't tried them all but so far my favorite is Hi Mountain Jerky Cure and Seasoning Original Blend. I love the seasoning flavor it gives the meat. The kit will do 15 pounds of meat in total. You mix the seasoning and cure together, sprinkle it on the meat and refrigerate for 24 hours. Very simple. There is also a mixing chart if you want to do less than 15 pounds (pound by pound if you prefer). www.himtnjerky.com (http://www.himtnjerky.com) is their URL if you are interested.
I have made many batches of wet marinade as well but now I seem to prefer the overall texture of the meat when it is dry cured but I still make it wet from time to time. The last batch I made was basic wet as I didn't have 24 hours plus smoke and dehydrate time to finish before my future son-in-law was heading back for training. There are many wet marinades out there most of them contain soy sauce, worchestishire, brown sugar, and then the variations like garlic, ginger, cayanne pepper, ancho chili powder, habanero pepper, cumin, etc.
Not sure what whiskey puck is.
Giz, the Whiskey puck is a promo for the lucky Canadian Bradley owners who also like to imbibe in a little Crown Royal. Article in the last Bradley Newsletter, I beleive.
Ah yes, I remember that. My memory is real good, just aweful short. :-\
hey there Gizmo,
The Whiskey puck is made fromthe barrels of Crown Royal- Recycle recycle. My husband provides Maple and Alder wood for puck and our perks are updates, new pucks and lots of dealer info!
Gotta fave recipe or any jerky "smaarts to share" you are my hero "at least today anyways"
thanks
Smokergirl
I don't have any recipes written down on jerky any more. I had several dozen that went with the hard drive. Never felt the need to replace the recipes as they all had the same basic set of ingredients and I usually modified from there any way.
This is about what I start with. I don't always measure exact amounts.
3/4 cup Soy (I usally go about 1/2 and 1/2 with lite soy and regular to reduce salt)
3/4 cup Worchestershire
1/2 cup brown sugar
1 tbl spoon garlic powder
1 tbl spoon onion powder
2 tsp cayanne pepper (or more for more heat)
2 tsp ginger
I will usually add other spices as well for variety.
There are several others here that do a lot of jerky and I am sure will offer up some more precise measurements and variations. Nepas has posted several interesting blends including Amish Jerky made with Root Beer. I have also use Root Beer without the Root. ;D ;D
Hi Gizmo,
Your basic recipe sounds like a good starter for me, how long do you smoke for? Temp?
How long would you keep in the brine
Thanks
Smokergirl
Giz...would that be a good marinade for a flank/london broil too? Recently did a flank in an asian blend...it was fab!
Quote from: smokergirl on August 25, 2007, 05:13:18 PM
how long do you smoke for? Temp?
How long would you keep in the brine
Thanks
Smokergirl
Smoke for 1 hour 20 minutes. Temp 165 deg F. Marinade for a minimum of 15 minutes. I now do a couple of hours or so, it depends on the thickness of the slices. I use to soak overnight but the meat seems to get a little mushy when it is sliced real thin.
La Quinta,
You could use it for a marinade for grillin as well. I personally would cut the soy down for grillin.
My favorite steak grillin sauce is worchesteshire and butter. Season the steak with celery salt, pepper, and a little garlic powder. For 1-1/2" steaks, place on a medium high to high heat grill for 2 minutes, turn 90 degrees and grill for 4 more minutes. During that time, brush on the worchestershire and butter (I premix the two by melting the butter and adding the worchestershire). Turn over the steak and repeat. After the 12 minutes, foil tent the steak for 10 minutes before cutting, if there is any sauce left over you can pour it over the top before putting on the tent.
For Flank steak, use a high heat grill and less time per side. Flank is thin and over cooking will turn it into a chew toy for the pooch.
Quote from: Gizmo on August 24, 2007, 09:12:16 PMI have also use Root Beer without the Root. ;D ;D
I have done that too Giz ;D
Sometimes i forget where my smoker is :o
nepas
;D-Hi all... Just got a new original Bradley about 3 weeks ago. I'm learning lots reading all of your tips! Thanks!
How well does the digital Bradley work? Is it really worth the upgrade?
Welcome Dashdriver,
You already have a fine product and no reason to trade it in all ready.
You can upgrade your original with a PID (device for super accurate temp control) and have a much better product with less cost. There are several threads here and on the Recipe Site discussing the virtues of the PID and how to build it.
BBQ GURU
http://www.susanminor.org/forums/showthread.php?t=29 (http://www.susanminor.org/forums/showthread.php?t=29)
PID
http://www.susanminor.org/forums/showthread.php?t=315 (http://www.susanminor.org/forums/showthread.php?t=315)
Thanks Gizmo!
I'll be checkin it out!
I have read other posts of some people complaining that thier smokers don't seem to get as hot as they would like.
Ex: The box will say the max temp is 320 F. I can't get mine much above 270 F. Not that I am smoking at these temp's but was mostly curious whether it was working properly or not?
Should I be worried about it? The Smoker is only 3 weeks old, so i could trade it for a new one. But no point if the new one is exactly the same.... Just not sure if it is normal or not?
:-\Dashdriver
I have never tried to get above the 270-280 range as that is the temperature that I wait to reach before loading the box up with meat. We'll have to wait for other to chime in on that. Arcs and Sparks always has some great technical details on the electrical capabilities and I believe he and others have put up some posts in the past.
I've never tried to drive it really hot. I know Oldman and others have taken it pretty high. I do not know what the thermal cut-out setpoint is for these.
The puck burner is about 125 watts, and the main element 500. So think of having six 100 watt light bulbs in there. Burning pucks, you will never close off the vent, so that does not help realize the ultimate high temperature (vent closed, everything else on).
Arcs_n_Sparks
Thanks for all the info everyone!
Finally got a chance to give it a try again. I let the smoker cycle 3 times and the max temp it would go up to was only 265 F and the unit would shut off. ?
Kind of strange I think. Might take it back for another and If the new one is the same, then I guess that is the way it should be...
I'll let ya know!
:o Dashdriver
Sounds like the thermal cut-out is too low.....
Arcs_n_Sparks
I may have missed this information, so excuse me if it is being asked again. What are you using to measure the cabinet temperature? If you are using a temperature probe, are you locating it near the sensor? Are you leaving the smoke generator on?
Yup... Smoke generator is on and the oven Temp gauge I have was placed on the middle shelf.. When the unit shut down, both temp gauges showed the same thing... about 265 - 275 was the max... :-\
So...... anyway...... Just my luck, I take it back to Canadian tire... come home with another one (Brand new in the box)..... Guess what???? Dam thing was in real bad shape!!! Door seal leaked, and the wood pucks kept jamming almost everytime 20 min was up.. I could not believe it... The max temp I could get out of the new one was 280 and it would shut down... So I assume this is the way it is.. Its normal.
As the story goes, I call Canadian Tire and tell them it was actually a problem with my extension cord and that I want the smoker that I returned to them back. (Due to the fact the new one has problems)
The next day.. I pick up my old smoker and bring it home.. Planned on smokin some chicken - I get it all set up and go to pre-heat it and the temp knob is missing? I look closer and the entire bottom plastic is all cracked... Looked like someone kicked the living *&*^%$%#@# out of it!!!!
Once again I take it back ... no more smokers left on the shelf.. Off to Huntsville I go. Two hours later back home gettin the new smoker seasoned!
The new one works perfect. Just for kicks I let it max out and it shut down when it hit about 280 F. Confirmed on the oven temp gauge I had inside. Obviously its normal for it to shut down at that temp... Due to the fact this is now 3 different smokers I have tried!
"IM NOT TAKIN THIS ONE BACK"!
The whole thing was a lot of running around.. But at least ---- now I know its workin Just Fine!
Can't wait to smoke something on the new smoker!
:D Dashdriver
Dashdriver
Your in the driver's seat now, lookin' over the Dash! ;)
Sorry Dash.... Bad humor! ;D
I just finished feasting on 3 racks of back ribs.... mmmmmmmQ :P
Good luck
Mike
Hey Mike! Hows the Thanksgiving goin? The Ribs sound great! Im just about to throw the turkey into the oven.. Oh ya.. gonna be good..
Not sure what time I'll be crackin that first beer today... But probably earlier then normal !
Dave :D
We're heading to the inlaws today for the traditional feast. (about 23 of us) The ribs were just a warm up! ;)
The wife even mixed me a few whisky's while I tended to the ribs.
Holidays are always good with the family.
You guys & gals have a good Thanksgiving!
Mike
I hope all of you folks across our northern border have a wonderful Thanksgiving. ;)
Our Thanksgiving is in November and I plan on smoking a lot of butt freeze it and drive over to Jacksonville during Thanksgiving. Some of my realatives will finally get to try some of my smoking and Iceman's Sauce to boot. Would rather smoke it there, but weather patterns get strange in November here.
Thank's Wldcat
Sounds like you have your Thanksgiving cased as well! ;)
Have a great one!
Mike
Thanks Wildcat.. Thanks Mike...
The turkey was amazing. The weather was not to bad.. Looked like rain all day but didn't happen.
I found a recipe someone posted a while back. Did this for breakfast.
I used a package of lil smokies, 1 lb. of bacon and about a cup of brown sugar. Cut the bacon into thirds and wrapped each smokie with a piece of bacon. Popped them in the smoker for about an hour, during which I covered a cookie sheet with foil and sprayed some no-stick spray on there. After I removed them from the smoker, i rolled each in brown sugar to coat, and spread them out on the foil. Into the oven for about 10-15 minutes at 400 (or until the bacon is crisp and the sugar is bubblin).
I actually just used some breakfast sausages wrapped with half a strip of bacon. The rest I did the same as above.. Turned out very good!
Dave
(//)
This is just a test... I'm trying to figure out how to post a pic.. Just for kicks.
Seeing if I can post one from facebook
(http://www.facebook.com/photo.php?pid=42066&id=523041268)
second try
(http://www.facebook.com/photo.php?pid=42066&id=523041268)
Hey Dave
You want it too look like this, except replace the round brackets "( )" with the square ones "[ ]". The rest of the line is the location of your photo on the web.
(IMG)http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/IMGP0297-1.jpg(/IMG)
Mike
Hey Mike...
I'll will give it a try... Been stupid busy. Have had no time to breath last few days!
I'll see if it will work for me tomorrow.. Thanks man!
Dave
Hey smokergirl.... Haven't heard whether you finished up any beef jerky yet or not???
How'd it go?
Sorry everyone... Here I go again..
See if this pic works?
(http://s230.photobucket.com/albums/ee72/Dashdriver/?action-view¤t=Igloowithsunriseskychristmas.jpg)
This is getting pretty stupid now !
(http://i230.photobucket.com/albums/ee72/Dashdriver/Igloowithsunriseskychristmas.jpg)
GOT IT !!!!!!
Thanks Mike !!!!!!
Dave
(http://i230.photobucket.com/albums/ee72/Dashdriver/February820072.jpg)
Atta Boy Dave ! ;)
Mike
Hi there dashdriver-
So far I have only done the one batch of Jerky- My shoe leather jerky post explains.
Hopefully I will do another batch this weekend- trying a few of the forum tricks and suggestions.
Will post results even the disasterous ones.
are you a jerky doer? Got any insight on the matter?
I am greener that a four leaf clover and am grateful for all the help I can get.
Smokergirl (Sheri)
I'm planning on picking up some meat tonight to Jerkify on Saturday. Going to use Hi Mountain Original on half, and Hi Mountain Bourbon BBQ on the other half. 2 hours of whatever the wood I have that's open (I think Hickory), and let it go for about 3 hours total at 200ish degrees, as I like mine a bit on the tender side. My last batch I let go for 4 hours, and it got a little bit drier than I like, but that didn't stop me from consuming it all (finishing today...2 weeks for 2 pounds).
Hi Sheri,
Nope. Have not tried jerky yet.. 5 weeks brand new to the whole thing. So far I did, smoke turkey breast. Turned out perfect.
2 different batches of smoked salmon, again was amazing!
Totally screwed a batch of cheap fish... ???
and some smoked pork... was so so...
On Saturday I want to try some smoked trout..
I really want to do some jerky (never have done before), but, I am waiting for some good news from you LOL.
I have a buddy that does jerky all the time, I'm going to hopefully get a chance to try his recipe this weekend if I can find the time! If it works out well, I'll definetly let you know!
Good luck!!!! ;)
Dave