Man, if I'd only made this batch the first time around, I'd have probably done it again sooner than what I did. The one this week was AWESOME. Instead of curing overnight then into the smoker, I let it sit in the fridge for about 3 days before smoking it. I also didn't let it dry out as much as the last batch. Gonna be doing it again as soon as I can get another piece of meat for the purpose, but I'm gonna add some root beer to the curing process (1/2 with root beer, 1/2 without until I'm sure I like it).
Way to go Tiny! I still have not gotten around to doing jerky yet.
Atta Boy Tiny!
I do jerky probably once a month... darn kids keep comming home and taking it! ;)
Well.... I guess I eat more than my share to! ::)
Mike
I have about 15 lbs in the works right now. Full load of 6 racks in the BS (with 1hr 40 min of Alder) and 12 trays in the dehydrator. Doing HM Inferno, Mandarin Teriyaki, and trying the pastrami cure on 4 lbs. Had in the fridge over night and what didn't fit of the Inferno will have to wait until tomorrow. From what you say there Tiny, sounds like it will be better tomorrow or later, except I am during cure instead of wet marinade.
Update: The BS load finished. Pastrami is not as good as I hoped for. Flavor is not strong enough and most notable not salty enough. Will have to see how the dehydrator batch turns out.
I think we'll be gettin' groceries this evening after work, so I'll see what kind of specimens there are for makin' jerky out of. Also think I'm gonna try curing 3 days again, just to see if that's what made it good.
The first batch (and reason it took so long to try again) seemed a bit too salty for my taste, and that was only cured overnight. However, I didn't have a scale then, and guesstimated the weight of the meat and prepared the cure probably a little stronger than it needed to be.
If this next batch comes out good, NePa and AP may not be the only Jerky Junkies here. :D :D :D :D
Quote from: Tiny Tim on September 18, 2007, 07:08:02 AM
If this next batch comes out good, NePa and AP may not be the only Jerky Junkies here. :D :D :D :D
Tim WTG
welcome to the jerky junkie club
nepas
Nice work TT! What kind of meat did you use for your jerky?
I think bottom round, but I'm not sure. The next batch I can be sure is bottom round (at least that's what the package says).
Hi Mountain Original cure and seasoning (available through me in 2 weeks...hint, hint) is what I have used and will on the next batch, with part of the next one having some root beer to chill in and get happy happy happy.
OK, Jerky experts-- need your help. I've seen lots of comments about smoke time and temperature, but how much do you leave the vent at the top of the smoker open? (If this was posted somewhere earlier, I apologize for the dupe).
This will be the first thing I try in my new Bradley digital. Had jerky-making down pretty well with my old Brinkmann wood-fired smoker but I'm learning all over again with this. (I don't mind eating my "mistakes" though!
Thanks all.
Ed
Hi Ed
I run mine around 3/4 open or even more simply because you want the moisture to vent out.
Good Luck
Mike
Thanks for the tip, Mike (Mr Walleye)!!!
-Ed
Quote[Full load of 6 racks in the BS (with 1hr 40 min of Alder) and 12 trays in the dehydrator.]Quote
Do I need a dehydrator to make jerky?
Nathan
If you're gonna make it by the critter, yeah...if you're only gonna make a few pounds at a time (less than 10), the smoker is good enough. I usually do 2# or so batches, fills 2 trays, and is done in 3-3.5 hours unless I forget I'm doing it :o .
I did my sons whole deer into jerky in the smoker only, it takes a while for sure but it will work. I do think the ones that have the big dehydrators to finish in might be the best way though, for big batches
Mark
I have never done Jerky in my Bradley Digital Smoker. What is a good recipe that does not involve a dehydrator
Okeejohn
I've been doing 4 lbs. of either very lean ground beef or ground venison (through a jerky shooter) in a dehydrator for many years. I have always used Hi Mountain cures and have turned out some delicious jerky that looks like the single wrapped convenience store stuff. Do you guys think its better in the Bradley or a dehydrator? Has anyone ever cold smoked any for the smoke flavor, then finished it off in a dehydrator? Like I said, I've always loved the way my jerky turned out, and never had any desire to change it, but now you guys have me wondering...any suggestions?
Quote from: okeejohn on November 01, 2007, 09:57:57 AM
I have never done Jerky in my Bradley Digital Smoker. What is a good recipe that does not involve a dehydrator
Okeejohn
For a rookie (I'm still one too), I'd suggest using any of Hi Mountain's Jerky Cure & Seasoning kits. I slice and season it one day, then as soon as the next day, but as late as a week later, smoke and dry it in my Bradley at 200 or so degrees for 3 hours (2 hours with smoke on, 1 hour no smoke). I also have done some using Hi Mountain Original, then after a few hours of curing, dumped a can of Root Beer on it and let it set a while before the smoke/dry session. Wasn't as good as I'd hoped, but I still ate all of it.
Quote from: Ontrack on November 01, 2007, 11:34:28 AM
I've been doing 4 lbs. of either very lean ground beef or ground venison (through a jerky shooter) in a dehydrator for many years. I have always used Hi Mountain cures and have turned out some delicious jerky that looks like the single wrapped convenience store stuff. Do you guys think its better in the Bradley or a dehydrator? Has anyone ever cold smoked any for the smoke flavor, then finished it off in a dehydrator? Like I said, I've always loved the way my jerky turned out, and never had any desire to change it, but now you guys have me wondering...any suggestions?
I'm a firm believer in doing things the way you like them, but the occasional experiment is okay too. I've done the ground in a dehydrator, and whole muscle in the smoker...never the other way around. Prefer my whole muscle attempts over the ground, but I don't know if it's the smoke, texture, or just all around preference. Only you can decide what is right for you.
Quote from: Ontrack on November 01, 2007, 11:34:28 AM
I've been doing 4 lbs. of either very lean ground beef or ground venison (through a jerky shooter) in a dehydrator for many years. I have always used Hi Mountain cures and have turned out some delicious jerky that looks like the single wrapped convenience store stuff. Do you guys think its better in the Bradley or a dehydrator? Has anyone ever cold smoked any for the smoke flavor, then finished it off in a dehydrator? Like I said, I've always loved the way my jerky turned out, and never had any desire to change it, but now you guys have me wondering...any suggestions?
Here's my take on it.
I have just recently bought a Cabela's commercial grade dehydrator so I have only done about 3 batches but here is what I've been doing. With either ground or whole muscle I put it in the smoker at 170 degrees and apply 1 hour and 20 minutes of hickory. I then take it out of the smoker, blot it off with a paper towel, then put it in the dehydrator at 155 degrees until it reaches my desired texture/dryness. The two things I have discovered is the dehydrator is much, much faster and I prefer the texture of the ground jerky done this way. I prefer the whole muscle jerky done this way as well but it is just not as big a difference as the ground. I did allot of jerky in the smoker prior to having the dehydrator and I definitely enjoyed it all. I think it's just personal taste and fine tuning. I have to admit though that I prefer my new method for either ground or whole muscle meat. I'm sure we will hear from NePas on this.
Mike
Mr. Walleye-That sounds like a smoke for this weekend (along with the pork t-loin & ribs). Now, another question. I don't have jerky racks for the Bradley. Is that going to pose a problem for the gound meat through the jerky shooter? It's pretty soft and flimsy even when using the thickest nozzle.
I've done it with the regular racks before. I found if I put a cookie sheet under the rack while I was shooting the jerky strips out it seemed to work better. Also spray your racks with Pam to prevent sticking.
I have found the jerky racks to be... well just poorly coated racks that don't last. I would instead buy the jerky Drying Screens that they sell. They just lay on top of the regular racks and work very well. That's all I use now.
Mike
Thanks alot, MW, I'll do the cookie sheet deal for the weekend and order the screens. I'll let you know how it turns out.
I'll second the method Mr Walleye uses with the smoke then dehydrate. Only I have the cheap American Harvest dehydrator with 12 racks. The rack rotation on the dehydrator is so much easier than in the Bradley that I don't mind doing it more often which results in more even drying of the jerky. I have never done any ground meat so can't help you there.
Gizmo, I have the same dehydrator as you. It's worked fine for several years(actually I'm on my second one), but when it goes, I'll probably move up to a commercial one.
I'll probably join you as well on the comercial but think it will be quite some time before mine gives out since it is only a few years old right now.
OK Guys, here's my weekend jerky. I started out with 3# of the leanest ground beef (96/4) that I could find. I mixed Hi Mountain Garlic and Cracked Pepper with 1/4 cup of Dale's Steak Seasoning,1/4cup of Allegro meat mariande, and a couple of dashes of liquid smoke. Mixed well and covered overnight, then shot with the jerky shooter this morning. Now comes Mr. Walleye's suggestion. 1 hour and 20 minutes of hickory smoke on the BS at 170, followed by 6 hours on the dehydrator at 155. I just took it off the dehydrator, stuck it in a gallon bag, and put it in the fridge. I can taste a little smoke on the few peices I sampled, and they were great. But, like everything else I've smoked, the smoke flavor will get much better after a night in the fridge. Thanks Mike (Mr. Walleye) for helping me make something that I thought was the best into something even better.
Sounds excellent Ontrack! 8)
I think the amount of smoke is a personal taste thing. The first time I did some in the Bradley I think I put 2.5 to 3 hours of smoke on. Man was it strong. Now when I try something new I usually go a little light, then just tweak it over time.
Mike
Mr Walleye-I rushed home and tried the jerky and it's great. The night in the fridge definately made a difference. I think the 1:20 smoke time is the way to go. I'll admit it's a little more trouble to smoke it first, rather than just shoot it straight out on the dehydrator, but worth every minute of it. I wanted to see how I liked it before ordering the jerky screens. I just ordered them, so that means I'll be doing it again, exactly the same way. Thanks again, Mike.
Quote from: Ontrack on November 05, 2007, 03:11:33 PM
Mr Walleye-I rushed home and tried the jerky and it's great. The night in the fridge definately made a difference. I think the 1:20 smoke time is the way to go. I'll admit it's a little more trouble to smoke it first, rather than just shoot it straight out on the dehydrator, but worth every minute of it. I wanted to see how I liked it before ordering the jerky screens. I just ordered them, so that means I'll be doing it again, exactly the same way. Thanks again, Mike.
I can't remember Ontrck, did I send you my shipping addy? :D ;D ;)
Glad it turned out. Watch your back though. A.P. is around and itching to cause trouble. :o :D
QuoteI can't remember Ontrck, did I send you my shipping addy? :D ;D ;)
I believe I sent a check there about a week ago, Iceman. ;) But I sure ain't beyond mailing an envelope full of jerky! I'd say some postal dogs may sample it before you get it, though. By the way, I LOVE the sauce, and have eaten it on everything but ice cream!
I'm glad it worked out for you Ontrack!
I'm sittin' here chowin' down on some as we speak! ;)
mmm...mmm...good! It's no wonder why A.P. has such a fetish for jerky
Mike
I've always had a thing for jerky myself, but haven't done any since I got the Bradley. I've been too busy cooking (and eating) other stuff. But I think this is taking jerky to the next level!
Great! Where's the pictures?
-Brian
Fellas,
Did my first batch of jerky this weekend and it turned out great. Got a couple of questions?
1. How do you store your jerky if you are planning on eating it within the next month or two? Also, how about long term storage if I make a large batch and want to put some away? Can I just vacuum seal and freeze?
2. The jerky seasoning I got came with two packages. One was a cure and the other was a seasoning pack. The amount of cure and seasoning was good for 10lbs of meat. I only did 3lbs and divided the amount of cure and seasoning the best I could. As long as I get my measurements pretty close I am hoping the meat should be safe. Thoughts?
I store mine in ziploc bags. My first batch I ever made that was too salty tasting is still in the fridge here at the store, 9 months old and still looks good. Most of what I make lately sits in the fridge for 2-3 weeks before I get to chewin' on it (just gotta be in the mood), then is gone within a week.
When I do a bunch (last time 20 lbs) I usually vac-pack it in portions that I will eat in a couple days and throw them in the freezer. Then when ever I want some I just take a package out and fire it in the fridge to defrost, tear it open and have at'er. I think vac-packed and froze it would keep a long time.
Mike
Quote from: Mr Walleye on November 12, 2007, 07:31:28 AM
When I do a bunch (last time 20 lbs) I usually vac-pack it in portions that I will eat in a couple days and throw them in the freezer. Then when ever I want some I just take a package out and fire it in the fridge to defrost, tear it open and have at'er. I think vac-packed and froze it would keep a long time.
Mike
Yeppers Mike, That's what I'd do. Had some over 8 months that way and it was still great tasting.