Jim Beam Jerky

[KevinG]

Against my better judgement, I'm going to try something new and follow the USDA recommendations for making jerky.

http://www.fsis.usda.gov/fact_sheets/Jerky_and_Food_Safety/index.asp

So, I've set my cabinet temp to 230°F and will get the meat to an IT of 160°F before dropping down to a cabinet temp of 150°F. I will be rolling 3 hours of Jim Beam flavored smoke from the get go, so here let's get started!

Here she is, preheated and smoke just starting to meander out, filled with jerky.

[FLBentRider]

So then you are going to cook it first instead of dry it?

[KevinG]

That's what they suggest. I started thinking about it, and when I get my other meat to that temp, they are still chewy and moist, so I think it might be alright. I'm just kind of curious how it will come out based on their recommendations verses what I've done in the past. If worse comes to worse, I'll have little pieces of steak for dinner.  ;D :D

[KevinG]

Alas, time has come and the meat is done.

It did come out quite a bit darker than I normally see it.


I was curious as to whether it would still bend or not. The thinner pieces were a little brittle, but the thicker, well judge for yourself.


Boilermaker anyone?


As far as taste goes, it does taste different from my normal batch. Almost has a burnt flavor to it, but it's really not that bad considering I followed the "rules".

[Quarlow]

So in retrospect what is your verdict on this. Yay or nay? It has great color. Would you do it this way again or for that matter from now on? Or are you going back to your regular method?

[SouthernSmoked]

Looks good Kevin, I think I may have to try this.

[KevinG]

So in retrospect what is your verdict on this. Yay or nay? It has great color. Would you do it this way again or for that matter from now on? Or are you going back to your regular method?

Honestly, althought it's not dreadfully bad, I think I like sticking with 150°F throughout the smoke, it's easier, has a slightly better taste, a slightly redder color, and fewer of the "thin" pieces get crunchy. I'll probably go back to my old way. At least I can say I tried it.

[Quarlow]

Sounds good to me. I will refrain from the experiment.

[NePaSmoKer]

Kevin

Fantastic jerky....Nice job


Honestly ossifer i was eatin jerky   :D