Jerky! Jerky! Jerky!

[OU812]

Yep looks just like the old man.  ;D

Geez and I thought we were friends.

We are, I was just sayin it looks good.

[classicrockgriller]

I had a lot of fun making it and it was easy to do with all the great info on this forum.

Thanks OU for the answers to a cpl questions I had.

[OU812]

Any time.

[classicrockgriller]

I made this jerky with a Hi mountain jerky master gun that came
with two tips and seasoning for 5lbs of jerky (which I haven't used
yet) and got it for $4 on a close out.

It's not the best, but it worked pretty good.

[squirtthecat]

That looks awesome, CRG!    Did you do any in the Bradley, or just the oven?


I've got a LEM Jerky kit+gun that I will break out on Sunday. (gotta go to the office Saturday to make up some hours, then the Mrs is traveling to Chicago for a couple days)

I'm thinking lean ground Turkey.  Or should I add some fat to it? Would olive oil work?

Perhaps hit with 90 minutes of Pecan, then into my spanky new dehydrator..

Thoughts?

[classicrockgriller]

STC i smoked mine 80 minutes then into dehydrator.

This was very lean Venison, no fat.

[OU812]

STC i smoked mine 80 minutes then into dehydrator.

This was very lean Venison, no fat.

How was the 1 hr 20 min smoke? Was it enough or just right?


Squirt.
I wouldnt add any fat to the turkey if your using dark meat, if your using white meat, freeze the skin and grind it through the fine plate then add to the ground white meat. The skin works better for me than the fat.

[squirtthecat]

STC i smoked mine 80 minutes then into dehydrator.

This was very lean Venison, no fat.

Squirt.
I wouldnt add any fat to the turkey if your using dark meat, if your using white meat, freeze the skin and grind it through the fine plate then add to the ground white meat. The skin works better for me than the fat.

Thanks CRG. 4 pucks - got it.     

OU, this will be the store-bought turkey.  I don't have time to grind.
They sell 99% lean, and 85-15. (which has some dark meat mixed in)

I think I'll go with the 85-15, and maybe jazz the mix up a bit.

[classicrockgriller]

OU was happy with results. Son took a bag to work with him this morn and sent some to other son. they are my taste testers.

I personally like a little more smoke. I'll hear what the hogs have to say today.

[KyNola]

STC,
I did turkey jerky using the store bought extra lean ground turkey.  You don't really need any additional fat in my opinion.

I used the exact recipe on Big John's jerky calculator except that I subbed teriyaki sauce for the straight soy sauce and added a bit of liquid smoke.  Turned out really good.

Have fun and let us know how it goes!

CRG-congrats on your jerky.  Looks like it turned out really well.

KyNola

[OU812]

I personally like a little more smoke. I'll hear what the hogs have to say today.

Maybe I missed it but, what flav of smoke did you use?

[classicrockgriller]

I used pecan and smoke for 1hr 20min on 160 and then put in the dehydrator.

I don't know how it will taste, it smells damn good.

I understand I am to watch for when it still bends.

Just like the Master instructed me to do. ;D

[OU812]

Then try Hickory or Mesquite next time, same amount, for more smoke flavor.

[classicrockgriller]

Then try Hickory or Mesquite next time, same amount, for more smoke flavor.

SIA just made some jerky and I ask how it tasted. He said he waits a cpl days before he eats his
cause the flavor increases.

I just tried a piece and it does taste better than yesterday and yesterday it was great.
It has MORE smoke flavor today than yesterday, so that may be just right on the amount of smoke.

Hope it last thru tomorrow so I can test it again. May have to hid some of it.

[KyNola]

SIA gave you good advice.  The smokiness becomes more pronounced after a day or two.  Same thing happened with the party mix that I cold smoked.  Tried it right out of the smoker and thought "ok, not so much smoke".  Next day,"Hello Smoke!".

KyNola