Jerky Nuggets

[Gizmo]

My B-I-L works construction and is putting in a block retaining wall for us.  He was up the other day and asked if I could make some jerky nuggets similar to the Jack Links' Nuggets (only better  :) ). 
Well if it is meat and can be smoked, it can be done in the Bradley so here is what I came up with.

Sliced 5 lbs of Choice Eye of Round meat into 3/4 to 1 inch squares. 
Mixed some seasoning and the cure and applied to the meat.
Stored in the fridge at 38 deg F for 48 hours for the cure to penetrate.
Smoked with Hickory for 2 hours.
Dehydrated for several hours in the Cabala's 80L.  Went by texture and feel.  Pulled off pieces until all were done.

Smoke flavor is incredibly good.
Good texture and fairly tender to chew.

B-I-L said it far surpassed the Jack Links.  His crew agreed (but then they did have my brisket for lunch, ABTs for a snack, and was looking forward to dinner  ;D )

[classicrockgriller]

Gizmo, That is just awesome!

I think you will create a wide outbreak of Jerky Nugget making.

Kewl Idea!

[Gizmo]

It is by far the easiest preperation of Jerky I have done.  Much easier than slicing thin after semi freezing, or grinding (or using ground) mixing with seasoning, and then shooting.  I contemplated leaving in long 3/4 inch wide strips but then decided that I wanted a more even penetration of seasoning and the entire surface to be the same instead of having a center cut on 1 edge.  Loading onto the hi temp screens was easy as well.  I used 5 racks for the 5 lbs of meat.   The ABTs went on the bottom on the 6th rack so it worked out great.

[squirtthecat]

Oh yeah!  I am trying that for sure...     Kinda like Jerky Burnt Ends.

[KyNola]

Way to go Giz, I'm liking the looks of that a lot.  Has to be a lot easier than slicing or shooting the strips.

Thanks for the tip!

KyNola

[FLBentRider]

This is on my list for sure.

[OU812]

Yep, those look good.

Goin to give this a try with some deer next time I do jerky.

Watch out for those construction guys, theyll eat all your food and drink all your beer.  ;D

Been in construction all my life.  ::)

[NePaSmoKer]

Looks good Giz

Next try ham nuggets  ;D

[Phoneguy]

What was the seasoning and amount of cure you used? I have some beef and am looking for a first stab at making a whole muscle jerky with it. It sounds like the seasoning was dry, is that right?

Thanks
      James

[KevinG]

Nice nuggets you got there, but then you probably hear that a lot.  ;D

[Gizmo]

What was the seasoning and amount of cure you used? I have some beef and am looking for a first stab at making a whole muscle jerky with it. It sounds like the seasoning was dry, is that right?

Thanks
      James

The seasoning is from Butcher and Packer.  It is a special blend they order from Leggs.  You have to call B&P to order it as they don't have it on their website.  I used a mixture of their Jalepeno Seasoning and their Hickory Seasoning.  The packages are 16 ozs and will season 25 lbs of jerky.  This works out to about 3.25 oz for 5 lbs.  I grind the Jalepeno Seasoning before using it as the jalapeno chunks fall off more easily when the are not ground up more.  Now that I have gone through about 6 lbs of this seasoning, I have settled on using a bit more seasoning than what is called for.  Maybe closer to 3.6 to 4 oz of seasoning.
I use regular cure #1 (pink cure) and that is about .20 oz for 5 lbs. (1 oz per 25lbs.)

[seemore]

thanks GIZMO.......looks great will try
seemore

[aces-n-eights]

Nice nuggets you got there, but then you probably hear that a lot.  ;D

Dang Kevin, you crack me up...

But those are some good looking nuggets...

[KevinG]

Don't get me started on crack positions.  :o Those doorways are better left uninvestigated.

[JF7FSU]

Any other ideas for seasoning for the nuggets?