Brisket Jerky

[SoCalBuilder]

I couldn't get my London Broil and I need to learn my cow parts to determine what cuts constitute muscle meat. I read somewhere here that brisket makes fine jerky and the local super had flats, so I figured, "nothing ventured, no jerky for you!" It looked pretty lean in the package, and obviously, the cap was down, so I didn't really know what I had until I got home. I whacked an appreciable amount of fat off (what do you do with excess beef fat?), and managed to get 6lbs of pretty good looking stuff.



I made 3 different batchs of Hi-Mtn cure/seasoning and it sat in the fridge for about 36 hours. Some of the slices approached 3/8" thick. (Note to self - Invest in a new slicer) Getting ready to rack up the meat, I realized I had no clue as to which one was which. My only clue was on H-Mtn's original, it was a bit harsh for my taste so I added a tsp of maple powder I had from my Canadian Bacon adventure. The maple seemed to leave this batch a little sticky. I'm looking forward to how it tastes.




Racked and ready for an hour of maple. I'll pull the water pan after the hour and probably shut of the SG as I would like to hold it at about 170 to 180. Final pics this evening

[GusRobin]

(what do you do with excess beef fat?),

Save it for sausage

[NePaSmoKer]

OH YEAH  ;D

Briskit makes nice jerky....looks good.

i save the trim also.

[SoCalBuilder]

(what do you do with excess beef fat?),

Save it for sausage

I was afraid you'd say that. Now I gotta go buy a grinder, a stuffer...... ;D

[SoCalBuilder]

After nearly 11 hours, we have success! The PID seemed to work fine and held temps fine. Six lbs of brisket yielded 2lbs and 10 ozs of finish product. The bit that I tried was pretty good, although a bit salty. I'm hoping that with a little rest, it may settle out a little.

Here are the money shots. I'll let it rest in the fridge tonight and vac/seal portions tomorrow.

[GusRobin]

looks good- that  won't last long ::)

[jiggerjams]

Meat Candy!! YUM

[classicrockgriller]

The yield wasn't the best but I bet it is some good jerky.

I grinded up a whole Brisket today to make a 80/20 grind.

Had to save some fat back but at $1.48lb was still a good deal.

[SouthernSmoked]

Oh, heck yeah! Looks Awesome!!

[SoCalBuilder]

The yield wasn't the best but I bet it is some good jerky.

I grinded up a whole Brisket today to make a 80/20 grind.

Had to save some fat back but at $1.48lb was still a good deal.

$1.48 a lb? I'm embarrassed to say what I paid for the flats. Only way to get that kind of price around here would be to do a little rustling ;D

[wkahler]

This has inspired me to pull a brisket out of the freezer and get it thawing and time to sharpen the slicer up!!

[SoCalBuilder]

It's a great cut for jerky, but getting the fat cap off and trying to get some of the vein of fat that runs under the flap (?) are tough to deal with when it is still partially frozen. Next time, I'll do the cleanup on it before I freeze it. Have fun!

[OU812]

Must of missed this first round.  ;D

Thats jerky looks grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrreat!

[SnellySmokesEm]

Nice jerky!